Iresiphi khekhe Choux ngenxa yezinyo laso elithozamisayo.

Yintoni eyahlukileyo khekhe choux kwezinye iintlobo? Isibakala sokuba indima baking powder kulo edlalwa umphunga wamanzi kwimveliso. Ngexesha ukupheka, nowomgubo lo gama axovula rhoqo amaziko okupheka, amanzi, i-oyile kunye netyuwa. Ngeli xesha, gelatinized starch gluten kwi zilinganisiwe sele kuvavanyo samasi. Intlama ifunyenwe ashinyeneyo, ilastiki, ngoko umphunga wamanzi akakwazi ukubaleka, kwaye ngokwabo ndiwuthukulule intlama, ukwakha imigodi.

Ngoko ke, simele sikhumbule ukuba ukubhaka intlama choux ifuna ukusetyenziswa yomgubo kunye isixa esikhulu gluten (40%).

Amaqanda zingeniswa kwi intlama emva kokuba sele lupholile, ukuba asingabo abo isongwe aze avuke kakuhle.

khekhe Choux yi elastic kakhulu. Ngokwemveli kubhakwa impahla kuyo vvide namakhonkco, iityhubhu okanye iibhola ezincinane.

Ukubhaka intlama kufuneka vtechenie imizuzu 30-35 kwi degrees 180-200. Xa ugqibile phambi ukubhaka, imveliso kummisa, kwaye ukufuma ngaphakathi ukwenza ngaphandle manzi.

Iresiphi intlama choux usoloko kuquka iimveliso zilandelayo: amanzi, umgubo, ibhotolo, ityuwa, amaqanda.

Iresiphi osisiseko choux khekhe - upheka ngokwamanqanaba amabini.

Inqanaba lokuqala - i ukuphisa yomgubo. Thatha tostostennuyu kastyulyu, Ndimthulule 1.3 iikomityi zamanzi, hlala i iigram 250 inezilayo ibhotolo, uwathandabuze ityuwa. Zisa ku abilayo abaninzi. Ngoku ke ithuba yomgubo. Ulwelo eshushu Ndimthulule 0.5 kg yomgubo, likuxhoxhela gqolo de guquki bomzi, ngaphandle amanqathana, iindimbane. Qhubeka intlama asile imizuzu 1-2. Ke intlama ukuba zipholile ukuya kwiqondo lobushushu izidanga malunga 60-70.

Inqanaba lesibini - baxovula. Faka kwi intlama amaqanda-16, bazibeke ngokuqhubekayo abaninzi.

Ngoku intlama, kungafakwa isimangalo phezu bhaka zithanjiswe bag khekhe.

Indlela yokwenza choux khekhe ngaphandle iziphako?

iimveliso zokuphatha ezingonelanga kwenzeka ukuba intlama opholileyo.

Products ziya umehluko ukuba lulwelo ntlama. Oku kubangelwa inani elikhulu okanye, kwelinye icala, ngenxa iwelding yomgubo ayonelanga.

Products pripekutsya ukuya kuxwebhu ukubhaka, ngaphandle kokuba baye uyithambise.

Kuba iimveliso wazikrazula ezikhondweni obuninzi ngamanqatha grease espan.

Products kummisa eziko, ukuba Kusekusasa kakhulu ukuba ukuvula i-oveni okanye ngaphandle kwebala imveliso ekuqaleni.

Iimveliso ezi iintanda ezinkulu, ukuba uThixo ukuyambesa itshiswe kakhulu kunene.

Iresiphi eclairs intlama ngowekhastadi.

Yibilise enye iglasi yamanzi kunye ikhulu iigrem ibhotolo kunye netyuwa. Emva ukubilisa, ubunzima ngokukhawuleza kumthulula enye ikomityi yomgubo yaye ngokukhawuleza ukuluvusa phezu abile. Le ntlama ke bambamba omncinane phezu komlilo ukuyenza owomileyo. In sentlama ibande xa miri enye amaqanda ezine. Le ntlama ogqityiweyo ukuvelisa kwi nokubhaka of bag khekhe ngohlobo ngemibhobho emincinci (enye sentimitha balo babulingana nesandla, ubude - cm ezintlanu). eclairs uqale ezikweni eontini eshushu. Kwaye xa ikeyiki uyakuvuka abebala dopekat ubushushu medium phezu. Iimveliso Kugqityiwe kufuneka ube cool. Koko wenze icala cut lwencwadi cream yokuqala. Ukuba oyifunayo, phezulu unako kuzala njengeceba itshokolethi.

I-cream lingalungiswa a oven. Beat amaqanda amabini iglasi iswekile, amacephe amabini zomgubo kunye amacephe amabini amazambane istatshi. Galela i kwesiqingatha selitha yobisi, ndinivuse kakuhle. Beka kwi microwave imizuzu 2.5, umxube ulawulo. Phinda kabini okanye kathathu, de cream ukulungele. Congress i cream emkhenkceni ngamasi okanye ubisi incitshisiwe.

Iresiphi Intlama ngowekhastadi for cookies "Pink eshiya"

Emanzini (220 g) wafakwa linyibilike imajarini ityuwa (125 g). Zisa nokubila. Ngoku ulifefe kwi 250 g zomgubo kunye asile umzuzu, likuxhoxhela rhoqo. Choux intlama cool 70 degrees ubushushu ngesando amaqanda 7.

Ukusuka confectionery ingxowa kunye otsadit tube kakuhle ukuba ukubhaka cookies eluhlobo amaphetshana. Ukubhaka ngama-180, ubone ukuba cookie nto iluhlaza kwaye kuthembeke ngaphakathi. cookies Cool kusukela jam of ezinamagqabi rose, yokugubungela yokuqaba ezipinki.