Mousse kaka "Diabelli": risepe, haholo-holo ho pheha le ho ulasan pelanggan

Ba bangata ba lefatšeng le ba mefuta eohle theolela makatsang monate. From Goodies joalo ha hana leha e le mang, hobane ba ne ba e ka ba le tsoekere-monate, le mahe a linotši, 'me litholoana. Cake "Diabelli" ke a batla fapaneng le lijo tse theolelang tloaelehileng ka shortcakes le tlaleletsa ka ntho e 'ngoe le monate.

Ke mang ea entseng kaka Diabella?

Italy. naheng ena chabile o ile a fa lefatše e ngata batho ba tummeng. Ba virtuosos masimong a mangata: likoloi le 'mino, ho shebelloang libaesekopo le pheha. Mona Montersino Luca (Luka Montersino), ho etsa mohlala, e le leselamose le lefatseng la tsa theolela Setaliana. pōpo ea hae e phethehileng culinary tse tummeng hohle Europe. Ba bonahala tlala Setaliana Letsatsi - leseli le airy.

A tšobotsi e khethehileng ea mosebetsi Montersino Luka ke hore oa loketse theolela e seng feela le lipompong ka bophelo bo botle. Tummeng seapehi hlahile ka 1973 ka Piedmont, ka Turin. Ho tloha bongoaneng, moshanyana neng ke li rata oa mahobe a. Se a ntse a le monyenyane, o ne a phahametse boemo ba bokhoni ba baphehi ngata tummeng Setaliana.

Ha a le lilemo li 29 lilemo li Luka Montersino e-ba motsamaisi oa culinary theha Istituto Superiore Arti Culinarie Etoile. Joalo tlotla e le litsebi seapehi ile a fuoa bakeng sa boitlamo lona ho etsa theolela ho tse seng feela monate, empa hape e metle. Pele confectionery-lebakeng, bulehileng Montersino Luka, e bitsoang Golosi by lumelisa, e fetoletsoe ho tloha Italy le bolela "limenyemenye tsa bophelo bo botle."

Treats bakeng sa bophelo bo botle - khopolo e buka e ikhethang

Cake "Diabelli", hammoho le Goodies tsohle, o ile a qapa ka Luca Montersino e itokisetsa feela ho tloha lihlahisoa tsa tlhaho. theolela tse ngata pele ke apehile phahameng, e reretsoeng ho batho ba alejiki ho gluten kapa lefu celiac. Ka bomalimabe, le mathata a tšoanang a tobana le ke palo e khōlō ea batho.

"Diabelli" kaka e seng gluten ntle theolela, empa feela dikarolo le thuso teng risepe ea hae, ntle ho additives lik'hemik'hale efe kapa efe, ho etsa e le tsoara le ka tsela e makatsang monate le, ya e le hantle, se sireletsehileng.

"Treats bakeng sa Bophelo bo Botle" - lepetjo la tummeng bokgabane lefatše mong'a theolela. Le ditheo tlas'a lebitso la hore o ile a bula linaheng tse ngata tsa Europe, ho sa kenyeletswe Italy. Recipes ka linako tse ling ho bonahala eka rarahaneng haholo, empa mong'a Luca Montersino o lumela hore ho na le ha ho letho le ho le bonolo ho feta ho bopa e tsoileng culinary. O na le puo e hlakileng le e bonolo ho li fumana e re bolella kamoo ho pheha e tsoara ho khetheha, kamoo ho ka kopana le metsoako le kopanya le tsona. Master Books, ka bomalimabe, e-s'o e fetoletsoe ka Serussia, empa ba bangata ba thabelang lona culinary se thabela ho ratoa haholo har'a malapa ba tloaelehileng ba naha ya rona.

Mousse kaka "Diabelli" - e ratoa rarahaneng ka risepe e bonolo

Pele, a re ke re utloisisa metsoako tsa motheo. "Diabelli" - bohobe bao risepe ntshetswa Luca Montersino. Kaha ile a etsa qeto ea ho lokisetsa a sebetsang a lijo tse theolelang lokela hang-hang utloisisa seo phello ea ho qetela e tla itšetleha ka maemo a thepa qalang, ho tswa ho sebetsa ka ho nepahetseng ba paakanyong, ho tloha mahlahahlaha culinary. Kahoo kaka "Diabelli" Luka Montersino na le metsoako e meraro:

• tsokolate biscuit;
• tsokolate ganache;
• Bavaria tranelate le chokolete e tšoeu le makotomane.

Ba bang ba qalang ho ho tloha ho ba tšosang feela dintho tse. Ka mohlala, ganache - lentsoe leo ho leng le tlwaetsego litsebi feela apaya, empa le bolela ho fokolang hore ba m'a lelapa ea tloaelehileng. Empa fellang kateng le ho se joalo tšosang. Ganache - ka tranelate ea chokolete le tranelate. E sebelisoa e le tlatsang bakeng chokolete le ho bopa theolela monate.

Bavaria - e leng naha e nang le kichine, toka e bonolo, empa hobane tranelate Bavaria ea chokolete le linate hase letho khethehileng. Empa lentsoe "mousse" le bolela setaleng shapuoa bubble ea lipompong - jams, monokotsoai le chokolete.

Kahoo ha ho letho le phoso ka kaka risepe mousse le lebitso e ntle "Diabelli" ha ho na. Ke bolokehile hore ikemisetsa ho lokisetsa sona.

Chocolate biscuit Luka Montersino

Joalokaha ho se ho boletsoe, le senotlolo ka sehloohong la ho atleha ho - e tobileng bolokoa risepe e. Hantle, haeba boletsweng risepe ho dikgerama ea 147 tsa sehlahisoa, ho molemo ho nka ka chelete ena. Empa, ke nahana, bakeng sa lapeng la bokgabane ka kichineng e ka ba e nyenyane ho nolofatsa ditlhoko le.

Kahoo, ho hlokahala bakeng sa biscuit chokolete:

• 160 g, tsa makhooa lehe. Ba ka boima ba sekaleng kichineng, 'me e ke ho bonolo ho Bochabela hoo e ka bang jwalo - nngwe tekanyetso khoho lehe, ka 30 g, tsa protheine. Ka ho sebeletsa biscuit hlama tla hloka ka bang 5 lehe makhooa.
• 110 g, ea lehe yolk. E thehiloeng molao-motheo oa hore ho e 'ngoe lehe yolk e na le 22 g,, 5 hloka yolks lehe.
• 150 g, tsoekere. Tsoekere ke molemo ho nka e nyenyane, e le a ka potlako qhibiliha.
• 150 g, botoro tlhaho. Ha ho margarine e!
• 180 g, phofo sehlopheng koro - e ntle tšoeu e fumanweng therefrom mahobe a monate.
• 60 g ya tsokolate le. Feela bohloko, le cocoa dikahare tsa bonyane 55%, 'me molemo ntse 70%. Lebese chokolete ha a loketse bakeng sa risepe ena.
• dikgerama tse 30 tsa oli ea limela - tlamang odorless, e hloekisitsoeng, deodorized, ya boleng.
• 20 g ya phofo cocoa, hape hona joale, ho e-na cocoa seno bakeng sa bana.
• 10 g, ho baka phofo kapa ba tloaelehileng soda biscuit ho fana ka makoko khōloanyane.

Re fumana ho tsoa oli sehatsetsi le mo fa qhibilihile hanyane. Reteletse ontong e le hore e le nako ea ho mofuthu ho fihlela ho likhato tse 180 - ke mocheso Optimum bakeng biscuit ho baka. 5 mahe senya le ka nepo ka arolelana makhooa le yolks, ntle le ho kopanya le tsona ka mong ho e mong ka ho Leha ho le joalo!

Re beha ka metsi take bubble bath sekotlolo, e beha ka likarolo tse robehileng ea chokolete le oli ea limela. Hlohlelletsa qhibiliha le boima 'me u ho fokolang hore ba pholile ho mocheso kamore.

Halofo le ntho e tloaelehileng, beat tsoekere le botoro. Yolks hanyane morethetho tsoha, hore ba fumane tshwano, 'me le tšollele ka bubble tsoekere-oli. Ebe eketsa ho motsoako se chilled chokolete. Tsohle e tsoakane ka ho lehare le ho tswa ho tlase ho fihlela le boreleli. Lehe makhooa le bobeli halofo ntho e tloaelehileng tsoekere, beat ho fihlela fluffy tsitsitseng bubble.

Ka sekotlolo se seholo sa ho sefa phofo, cocoa le phofo ho baka. Ena Tsamaiso e bonolo Tla Khotsofatsa moea oa le phofo le hlama e tla esita le ho feta hlollang. Ho phaella moo, kaha hlakolwa ho tloha phofo le cocoa ke makhapa sa batleheng. Joale ka hloko ka ntle ho shapa, empa feela susumetsang maikutlo hokela phofo motsoako le le boima ba chokolete le bubble liprotheine. Tshisinyo ya ho kopanya biscuit hlama lokela ho kholiseha, empa ha fussy - e ke e ngata ea hore ho hlokahala hore kopanya, ha sephali. Ha hlama ke le boreleli, o ka jarisa ka pan alengelami lined le pampiri ho baka.

Seponche kaka e apehoa ka ontong preheated metsotso 25-30. boikemisetso ba hae ba ho hlahloba ka thuso ea diithupa tšesaane lehong. Baked biscuit lokela ho tlosoa tloha ka ontong le beha ho pholile.

Tsela ea ho pheha e ganache le le tranelate Bavaria?

Monate mousse kaka "Diabelli", le risepe ea eo ha e le mpe ka ho bonahala ka chebo ea mahlo, e na le tse peli tse sa tloaelehang motsoako o - ganache le chokolete Bavaria tranelate le linate. Ba itokiselitse feela ho.

Ho lokisa ganache lokela ho nka dikgerama 90 ea chokolete lefifi le 330 g, ea mafura tranelate 30-35%. Chocolate tlameha ho qhibilihile, 220 g, tranelate ho mofuthu, 'me ea 110 g, - pholileng. The chesang qhibilihile chokolete ho tšela halofo ea tranelate kgongwa kudu le kopanya ho fumana le boima homogeneous. Ebe eketsa halofo ea bobeli ea tranelate mofuthu le hlohlelletsa hape. Le boima ba pholile 'me le tšollele ka tranelate ea ho a batang, tsohle ka ho phethahetseng e tsoakiloeng' me a beha khutlela ka sehatsetsing lihora bonyane 4. Ha motsoako o folisoa, e lokela ho ba otla ka mixer ka lebelo tlaase - gore e tle e tla moeeng.

Bavaria tranelate ea chokolete e tšoeu le hazelnut lokisetsa e latelang:

• 90 g, ea hazelnut sila hore e be phofo le hlapolotsoeng ka teteaneng tsoekere sirapo ka ho fumana hazelnut ho peista.
• Gelatine soaked ka metsi a batang ho latela litaelo sephutheloana.
• 5 ho sephali yolks le lehe le 40 g, tsoekere ho fumana le boima homogeneous.
• 300 lebese di ml le lethopa, susumetsang maikutlo, tšela nōka e tšesaane e be boima tsoekere-lehe.
• Ha mocheso tlaase ho futhumatsa motsoako ho mocheso oa likhato tse 85 (ho kamehla hlohlelletsa).
• Le boima chesang Eketsa helelitse likoto tse nyenyane tsa tsokolate tšoeu.
• Dae motsoako ho pholile.
• Ka nako eo o lokela ho hlōla edible gelatin, kenya hore e be motsoako mofuthu le kopanya ka ho feletseng.
• Eketsa hazelnut peista le habobebe otloa.

Tsela ea ho bokana le tsoileng matsoho culinary?

Ke Cake "Diabelli" ka tsela e latelang:

• Seponche kaka e khaola likoto 2. karolo e 'ngoe ea bohlokoa ba ho beha ka foromo ntshuwang, bobeli - sehiloeng ka dikotwana tse mahareng-boholo bo lekaneng.
• Seponche kaka ka tranelate beha sebelisa pastry mokotla (ba bang ba lokela ho tsamaea).
• Ka nako eo o lokela ho aba seponche dikotwana tse (beheloa a batla a ea kaka kgabisa) ka holimo, tšela ba ganache tsohle ebe koahetsoeng mesaletsa ea tranelate.
• Boreleli tsoa ho spatula tranelate, elata le dikotwana tse ea seponche kaka ka holimo le linate.
• Tlosa kaka ka sehatsetsi bosiu.
• Hona joale o hlokahale feela tlosa sebopeho - kaka ka sebeletsa.

lijo tse theolelang ena shebahala pele. E, 'me baeti ba hao ba tla ba le tsoara ho latsoa. Ha re jeng!