Indlela yokwenza caramel sugar ngumphelelisi ezilungileyo dessert

Igama elithi "caramel" in Latin - "kumasimi eswekile". Kusenokwenzeka ukuba ubunzima incangathi amnandi ngemihla yamandulo kufunyenwe ngayo "ngegolide white". Ngoko kanye eyaziwa ngokuba kumasimi eswekile. Ngoku abantu ngokuthi phambili izinto, Khupha le into ekwenziwa iimveliso ezahlukeneyo. Kodwa umthombo engundoqo imveliso isekhona iswekile. Eqhelekileyo njengoko imveliso limnandi sugar beet yi-40% kuphela yabo bebonke eveliswa ehlabathini. Kweli nqaku uza kufunda ukuba ukwenza njani caramel sugar. Sixelele malunga nendlela yokusebenzisa ngayo kungekuphela nje kwikhaya kakhulu, kodwa enxiba ukuqinisa dessert.

Secrets ekulungiseleleni isiraphu caramelized and caramel

Caramel Yenziwe isiraphu neswekile. Ubume weli kutshintshwe ngokutshisa, umhla wokuwiselwa phantsi fructose kunye iswekile. Kwakhona uba umbala owahlukileyo kunye nemvakalo. Ukuze inkqubo caramelization, ubushushu wavuka hayi ngaphezulu kwe elivumelekileyo (degrees 160), faka intwana yamanzi (15-20%). Indlela yokwenza caramel sugar guquki ekunene, umbala kunye isongo?

Imfihlelo engundoqo - ukuba shushu ngokugqithisileyo le isiraphu kwanokuthintela overcooking. Xa kuphekwa caramel kwimveliso iswekile, le ngxaki lula isonjululwe. Kukho ithemomitha ezizodwa ulawulo lobushushu. Ngaphandle isiraphu kufuneka lubila abile imizuzu 30-40. Ngoko ke, ukwenza neelekese ekhaya, qiniseka ukuba usebenzisa ekulungiseleleni isitya zamafu-sibiyelweyo.

Imfihlelo yesibini - lungapholi ngokukhawuleza. Ukuza kuthi ga ngoku, esi isiraphu ogqityiweyo obegalelwe phezu komhlaba itafile kwaye kuthintela amacephe ukupholisa. Ngokuthe ngcembe ukongeza isongo kuqala, uze emva koko, phantse ibande ngedayi weight. Wandula ke wabeka kwi jeli ukuba Ukuqinisa epheleleyo. Ngoko Icacili phandle ukuba iilekese.

Imfihlelo sesithathu - ukwenza njani caramel sugar eyimitha ngaphakathi. Zama ngexesha thela lobusi hot formochkam ukwenza umaleko iziqhamo. Kukho enye indlela - kwenziwa kwi skewer, umz, uyawathena, uze emva koko nkxu isiraphu caramel kushushu.

imfihlelo Okwesine - ngokwenza "idiphu" elithozamisayo dessert. Xa iswekile sinyibilikile, yongeza amanzi endaweni juice okanye ubisi ngomlinganiselo noko ezinkulu. Kwaye emva koko - a ibhotolo kancinane. Emva kwako konke oku nje ebilisiweyo, kungcono ninikane umxube elithozamisayo incangathi, njengomama uhombiso ukuya ikeyiki okanye ice cream.

Iresipi: indlela yokwenza caramel sugar ukongeza dessert

Caramel iCrème brulee

dessert Gentle French kungenziwa ngeendlela ezahlukeneyo. Ke yena uya kuswela into ngaphandle umaleko caramel ngaphezulu cream emangalisayo.

Ukulungiselela le cream kufuneka: 300 ml cream, 30% nenqatha, sachet vanillin, 4 sac, 3 amacephe iswekile, 100 g anambitheka.

Kuba caramel: 100 g yeswekile.

Phehla izikhupha iqanda kunye iswekile ibe amagwebu emhlophe, zihlanganise cream efudumeleyo kunye vanilla. Beka imbiza kwenye ikhonteyina ngamanzi abilayo. Umxhelo rhoqo, uyipheke cream malunga 5 imizuzu de zamafu. Emva koko walala phezu rasberries formochkam. Thatha itreyi nzulu, ongenise indebe okuphekiweyo kunye cream, uze ugalele amanzi kuyo kude phakathi ngumngundo. Ukubhaka eontini osuke ngama-180. ixesha Cooking - yimizuzu eli-10. Xa iphela, indawo efrijini ubusuku bonke.

Sugar kancinci inganyityilikiswa ipani yesithokothoko. Oku kungathatha malunga 15 imizuzu Galela isiraphu engamanzi caramel ngaphezulu iCrème brulee. Makhe epholileyo sikugcine kwindawo epholileyo.

dessert French ukulungele!