Bakeng sa tsokolate, sehlooho sena ke sa hau! Hona joale re tla u bolella kamoo u ka etsang kaka "Li-Chocolate" tse tharo. Ha ho thata ho pheha, empa ho nka nako. Empa ke habohlokoa, tatso ea kaka ke feela monate.
Cake "Li-Chocolate Tse Tharo" - recipe
Lijo:
Bakeng sa teko:
- phofo ea koro - 100 g;
- botoro ba 72,5 lekholong ea mafura - 100 g;
- tsokolate e ntšo - 110 g;
- tsoekere - 120 g;
- phofo e bakang - 12 g;
- mahe a likhoho - likotoana tse 4;
- letsoai - pinch.
Bakeng sa mousses:
- gelatin - 24 g;
- tranelate - 600 ml;
- cognac - 45 ml;
- botoro ba 72,5 lekholong ea mafura - 90 g;
- chokolete e ntšo - 150 g;
- tsokolate ea lebese - 150 g;
- tsokolate e tšoeu - 150 g.
Litokisetso
Fokotsa mahe ka bonolo e le hore u ka arola liprotheine le li-yolk. Setlolo se pholileng se kopantsoe le tsoekere (50 g) le ho hlatsoa. Eketsa tsokolate e qhibilihisitsoeng, 'me e mong ka e mong a hlahise li-yolks, a kopanya ka botlalo boima. Ka mor'a moo, tšela phofo le phofo ea ho baka. Li-proteine (ha e le hantle haeba li ka chilisoa) li hlahisang letsoai hammoho le letsoai le tsoekere kaofela ho fihlela e le boima bo bongata. Protheine ea motsoako e kenngoa hlama le ka bonolo e kopane, e le hore boima bo se ke ba opal. Re ala hlama hore e be sebōpeho se senyehang se nang le bophara ba lisenthimithara tse 24 ebe se se beha ka ontong se nang le mocheso oa 170 ° C. Ka mor'a metsotso e 25, biscuit e tla ba e loketse. Ha e phopholetsa ka ho feletseng, re tsoela pele ho e etsa kaka.
Kahoo, kaka e se e pholile ka ho feletseng, hape re e beha ka foromo moo e neng e jetsoe, 'me ho tloha foilong re etsa liqha tse phahameng, e le ho tsoelapele ka foromo. Biscuit ka boeona e sprayed ka 30 ml ea cognac. Re kenya biscuit ka lehare ho halofo ea hora. 'Me hona joale re tsoela pele ho lokisetsa mousse. Ho etsa sena, gelatin e kenngoa ka tranelate (50 ml). Tlohela metsotso e 20 ho ruruha. Hlatsoa ka tranelate e le lather. Chokolete e ntšo e qhibilihisoa ka 30 g ya botoro. Eketsa 1/3 ea boima ba gelatin 'me u futhumale ho qhaqha gelatin, empa u se ke ua pheha. Fokotsa boima ho mocheso oa kamore, eketsa 1/3 ka tranelate le 15 ml ea cognac. Hlohlelletsa 'me u tšollele biscuit ea chokolete ka mousse . Re e romella ka lehare ho metsotso e 15. Khabareng, re lokisetsa mousse ho tloha tsokolate ea lebese ho theknoloji e tšoanang. Hona joale tlosa sefate sa biscuit ho tsoa ho seferefere 'me mousse e hlahisoang e tšolleloa holim'a sepakapaka sa pele. Khusa hape ka lehare ho metsotso e 15. Re lokisetsa mousse ho tloha tsokolate e tšoeu. Hape tlatsa lerala le fetileng. Hape, kenya "chorolete" tse tharo ea "cake" e le "mousse" ka lehare ka metsotso e 15, ebe oe ntša, o tlose foil 'me ue kenye tafoleng kamora metsotso e 15.
Cheese kaka "Li-chocolate tse tharo"
Lijo:
Bakeng sa setsi se lekaneng:
- Philadelphia chisi - 250 g;
- tsoekere - 100 g;
- lebese - 160 ml;
- metsi 5 ml;
- gelatin - 7 g.
Bakeng sa "mousse" e ntšo:
- chokolete e 70% ea motsoako - 40 g;
- cheese boima - 155 g;
- ho hlajoa ka tranelate ea 33% ea mafura - 105 g.
Bakeng sa mousse "lebese":
- lebese la chokolete - 40 g;
- cheese boima - 155 g;
- ho hlajoa ka tranelate ea 33% ea mafura - 105 g.
Bakeng sa mousse e "tšoeu":
- tsokolate e tšoeu - 40 g;
- cheese boima - 155 g;
- ho hlajoa ka tranelate ea 33% ea mafura - 105 g.
Litokisetso
Gelatin e tletseng metsi, ebe joale, ha e ruruha, qhibiliha. Hlasela chisi ea Philadelphia le tsoekere ka metsotso e 3 - nakong ena tsoekere e lokela ho qhibiliha ka ho feletseng. Qetellong, re kenyelletsa gelatin e qhibilihisitsoeng. Cheese bakeng sa nako e behiloeng ka thōko le
Joang ho khabisa kaka "Likoloi tse tharo" - ke feela taba ea tatso. U ka sebelisa litšoantšo tsa tsokolate tse entsoeng ka 'nete. 'Me u ka qhibilihisa tsokolate' me u etse mokhoa ofe kapa ofe.