Pehea e hoomakaukau i kekahi mousse kaka me ka pahee glaze: ideas

Mousse kaka me ka pahee glaze - i ka nani a me ka ono Dessert mea i lilo no laila, mahalo i nā manawa. Technology o ka makaukau o ka lewa waleʻia mai ia,ʻaʻole he huikau, akā, e pono ke ahonui a me ka manawa.

Mousse kaka me ka pahee glaze. Beauty me ka commentary

Makaukau ana o ka malamalama Dessert , e hookomo iho oe i loko o ke kupaianaha ao o ka imu. E wehewehe mākou i loko o au mamuli pehea e hana i ka maikaʻi ke kino caramel mousse, kokoleka glaze a me ka cranberry creme brulee. Mua oe hoʻomaka e lawe hana, aʻo i ka beauty akahele. No laila, i hoomakaukauiaʻi mai ka mea huahana mousse kaka me ka pahee glaze?

Nā mea hoʻohui no ka huahuakai kaka:

• Moa hua - apana elua.
• Me ka bata - 60 nā huna.
• Sugar - 65 nā huna.
• Palaoa palaoa - 62 nā huna.
• Ke kulina, palaoa - hapalua tablespoon.
• A ae like nō o ka paakai.

E lawe mousse:

• Lau gelatine - ehiku nā huna.
• Hua yolks - ekolu.
• Kaumaha holika - 100 nā huna.
• Ana "bipi" - 120 nā huna.
• White kōpaʻa - 20 nā huna.
• Wai - 20 ml.
• Me ka bata - 35 nā huna.
• A iki ka paʻakai.
• Pakaua, holika - 170 nā huna.

Mākou e aniani glaze hoomakaukauia mai:

• 12 nā huna o ka gelatin.
• 160 nā huna o 33% holika.
• 240 nā huna o ke kōpaʻa.
• 100 nā huna o ka wai.
• 80 nā huna o monakō koko malakeke.
• 80 nā huna o ke cocoa.

Mousse pōpō makaukau me ke aniani ka penaʻana no ka 12 hola. Ka beauty E e hana i loko o kahua o ka hoʻonaʻauao.

• Mua, e hoʻomākaukau i ka popo, creme brulee a me ka vanilla kuʻina.
• Next, e pono e hoomakaukau i kekahi mousse, a ohi i ua mau popo la.
• Ma hope wahi mākou i icing a me toppings.

Mousse kaka me ka pahee glaze ideas mea mākou e kaumaha akuʻoe ma kēiaʻaoʻao hiki ole ke kapaia he mea Dessert. No laila, eʻoluʻolu e ahonui a me ka heluhelu akahele mākou olelo.

Pehea e kukeʻana i ka popo palaoa

Mua o nā mea a pau, e huli ae ma ka umu, a hoʻa'ā i ka mea i 190 degere. Kau aku ma luna o ke kāluaʻia kuina mea pīlali Cover ka moena a me kona parchment. A laila, hahai mākou kauoha:

• Maule ai i loko o ka hawewe umu a me ka wai auau. Hooluolu ia.
• Kanana oia ia i ka palaoa, hui me ka pia a me ka paʻakai.
• E kau i ka nele bola no laila, i ka mea, aole e hoopa aku i ka wai. E uhai i ka hua i loko o ka pola, a kapipi i ka kōpaʻa. Lanakila a me ka mīkini kāwili huahana ma haʻahaʻa māmā holo a, a, e hoomahuahua i ka läÿau, ekolu-pa. Wehe i ka bola, mai ka wela a me ka hoʻomau pepehi ia ia i ka mau o minuke kahi.
• Ke kiʻekiʻe o pipi i loko o kaʻepa palaoa, i ukuhiia iloko o ka ho'ēmi.
• Kaʻawili i ke kuʻi, a mālie ninini ia ma luna o ka mea pīlali moena. Kalua ai i ka kūpono, ahu iho o ka hapaha o ka hora.

Makaukau kaka me, laila, oki mai o ka mea a billet nui. Pahi hiki ke hoʻohana 'ia no ka hana ana i nā kuki a me nā little man.

Creme brulee

E hoomau i ka kukeʻana mousse kaka me ka pahee glaze. Beauty ono e hoʻopiha ana i me ka berryʻono ka loa mea:

• Whisk i ka hua manu yolks me ke kōpaʻa.
• Hoʻohui i ka skillet holika a me ka waiū, hui aku i ka vanilla anoano. E hoolapalapa i ka wai, a laila, ninini ia i loko o ka läÿau, Kepakailiula. Hui i nā huahana, a hoʻi ia i ka saucepan. Kukeʻana a ka holika a ka mea thickens (akā, mai i lawe mai ia i ka mai hehe!).
• E ninini i ke kūpono nuipa a ma ka mea pīlali ka hopena he, a laila, i loko o kēlā me kēia i mālama ai, kau i kekahi mau hua thawed paha hawaiian cranberries.

E hoomakaukau creme Brule i loko o ka umu preheated ma 100 ° C wai auau kai. Hapalua ka hola ma hope o ka hoopiha ka makaukau. Ano, e pono e me, a hoouna aku i loko o ka pahu hau no kekahi mau hola.

Iapaau ana no ka biscuit

Mākou e kaumaha impregnate mousse kaka me ka pahee glaze kuʻina o ka vanilla.

beauty:

• Ninini aku au i ka wai i loko o ka saucepan, a kapipi i ke kōpaʻa, hoʻokomo i ka vanilla (kekahi-hapakolu o ka pod). Inā makemake, e nui ana ke hooloihi i ka uuku lama paha i kekahi'ē aʻe kanakaʻona mau ka mea inu.
• Hoʻolapalapa, a hoomaalili mai i ka läÿau,.

Caramel a holika meaʻai kākele

E hoomau aku a hiki i ka lua o ke kahua (ka mea hiki ke lawe i ka lua o ka lā). No laila, e hoʻomākaukau i ka mousse kaka me ka pahee glaze.

Na Ke Kumu:

• E ninini gelatin hau wai.
• Kukeʻana ma luna o ka kapuahi malakeke o ka wai a me ka kōpaʻa.
• Whisk yolks, pola, a laila, ninini i ka lahilahi kahawai o ka wela wai i loko o ia mau mea, me ka hooki ole, e ālai ia 'aʻe. I ka wā o ka holika huli keʻokeʻo, waiho ia no ka manawa ma ka maha.
• E kau aku i loko o ka wai auau holika, heheʻe ia ke kanakē a me ka bata. Hui pu i ka crème caramel me ka pehu gelatin a me ka hua ukuhiia.

Mālie hoʻohui i ka kūpono nuipa a me ka hahau holika. Mousse loa makaukau.

i ua ahakanaka la

Kēia kahua e pono i kekahi mau 'ikamu. E hoʻomākaukau i kekahi toothpick, pń a me ka mea pīlali ka hopena he i ua mau popo la. No laila, hōʻiliʻili popo:

• E kau i ka hopena he ma luna o ka pń halihali, a hoʻopiha ia me ka mousse hapalua. Luna me ka paʻahau creme brulee.
• E hoopiha mousse, a me ka luna kuʻina impregnated moe biscuits. Place pń halihali i loko o ka pahu hau a me ka preform haʻalele, e hoomaha no kekahi mau hola (kaʻoi loa i ka pō).

Icing no ka pōpō palaoa

Eia hoi, e ka manawa, e hoʻopiha i ka makaukau o ko mākou hana Hawaii:

• Alohaʻia gelatin i ka wai huihui, a lawe mai i kekahi paila holika.
• Hoʻolapalapa i ka malakeke o ka wai, kō a me ka monakō koko. He mea nui e malama i ka makemake mahana o ka 111 degere. Ua hiki e ana ka hoʻohana 'ana i ka hana ana wela.
• Hoʻohui me hoolapalapa malakeke, hoʻokomo i ka holika a me ka cocoa. Hui i nā huahana, a hoʻi ia i ka una honua.
• A hiki i ka hui mai i ka mai hehe hou, hui ia i ka gelatin a whisk, pola me nā huahana.

Cover popo ho'ēmi i 40 degere glaze. Ma hope iho uaʻaiʻoe pono e waiho i loko o ka Pahu Hau no elua a ekolu hora. Makemake e nānā toothpicks Dessert - ina e hele wale, ka waena, ua hehee.

Pink mousse kaka

Ke 'ole o kēia luna' Dessert maupaʻa: he kokoleka biscuit, ea me ka pouli kokoleka mousse, jellies blackcurrant, apricot a me confi a pink gloss glaze. Like i loko o ka mua hihia, oe i ka lōʻihi ala e hele ai. Akā, mai mai e makau i ka pilikia, no ka mea, o ka hopena, eʻoi 'upu'. No laila, mua oe pono e hoomakaukau ai i na mea huahana.

Oe, e pono i ka apricot confit:

• Hagara - 1,6 g.
• Sugar - 50 g.
• Apricot puree - 160 g.

E lawe i ka biscuit:

• Palaoa - 125 nā huna.
• Soda - hoʻokahi teaspoon.
• Salt - hapalua o ka teaspoon.
• Cocoa - 30 nā huna.
• Sugar - 150 nā huna.
• Kepakailiula.
• Me ka bata - 30 nā huna.
• Nō kaʻaila - 30 nā huna.
• Waiu - 140 ml.
• White waina vīnega - hapalua o ka tablespoon.

mākou marmalade hoomakaukau mai:

• 75 nā huna o ke kōpaʻa.
• 200 nā huna puree oʻeleʻele currant.
• 5 nā huna o ka pectin.
• 1 gram o citricʻakika.

E aniani i ka glaze e pono ai:

• 12 nā huna o ka gelatin.
• 150 nā huna o ke kōpaʻa.
• 72 a me 75 nā huna o ka wai.
• 150 nā huna o monakō koko malakeke.
• 150 nā huna o keʻokeʻo kokoleka.
• 100 nā huna o Punk waiu.
• A hapaha o ke kī puna o ke kalameaʻai.

E lawe i ka kokoleka mousse:

• Gelatin -ʻelima nā huna.
• Wai - 30 nā huna.
• Waiu - 250 nā huna.
• Dark kokoleka - 310 nā huna.
• Kaumaha holika - 500 nā huna.

Next, ua wehewehe i au mamuli pehea e hoʻomākaukau mousse kaka me ka pahee glaze. I Wa ma ka anu u beauty, e kōkuaʻoe e hana i ka amazingly ono a me ka nani Dessert.

hoomalolo

Mousse kaka me ka pahee glaze, e hoʻomākaukau kiʻi o ka mea au e loaʻa ma kēia 'aoʻao e pili ana i ka ia kumu:

• Mua oe pono e kalua ai i ka popo palaoa. Hui pu i loko o ka bola, whisk cocoa, (baking soda), ka palaoa, ka paakai, a kō, a laila, hui ia i ke kinowai nā mea hoʻohui. First kau ia i hua manu, a laila, i ka maule iho la ka bata, nō kaʻaila, a ma ka pau ana o ka waiu a me ka waina vīnega. Lanakila a me ka mīkini kāwili nā huahana no elima minuke, a hele oe maikaʻi loa i oi'ā'īʻoʻoleʻa palaoa kāwiliʻia. Ka hoʻopauʻana o ke huahana ua akahele ninini iho ma luna o ke kāluaʻia kuina, a hoomoa ia a palupalu. A hiki i ke kaka i ho'ēmi kānaka, oki mea poepoe billet a pa ahau ia i loko o ka pahu hau.
• Mousse kaka me ka pahee glaze, a ideas mākou i ohi i loko o keia 'atikala, eʻoiaʻiʻo e komo berry a me ka hua confit. Pela mua, hui i ke kō a me ka Hagara-ua Hagara la, a laila, hoʻokomo i nā huahana i loko o ka hoolapalapa apricot puree. Maʻi hēhē confi mau minuke, a laila, hoolilo ia i loko o ka imu ke komo lima (anawaena 16 mm) i i mālama '-i hoʻokū pono ia ma ka lalo ai wahī. Ke preform hoouna no hoi i loko o ka pahu hau.
• E hoʻomākaukau marmalade, oe e pono e hoʻohui i ka pectin me ka mahi kō a me ka wela i ke 40 degere puree oʻeleʻele currant. I wela i ke kūpono nuipa e hoʻa'ā i ia, a lawe mai i ka paila. Ma hope o nā minuke, hui citricʻakika a hoomaalili mai i ka läÿau,. E ninini marmalade e confi a koke hoouna ia hoʻi i ka anu preform. A hiki aku ka huina hoonui hoopaakiki hoi, oki mai ka workpiece ka hahai ana i ka makemake anawaena, a laila, hoʻi ia hoʻi ma ka pahu hau.
• E hoomau i ka kukeʻana mousse kaka me ka pahee glaze. Ka beauty mea he mea toppings. First alohaʻia gelatin i loko o ka wai (he umi paha umikumamalima minuke), a laila, hui ia me ka wela o ka waiu. Ke kūpono ukuhiia ninini i ke kokoleka, a whisk hou na nā mea hoʻohui. Ka ho'ēmi kokoleka nuipa a pololei hoʻohui me hahau holika.

i ua ahakanaka la

Ka wā aʻo Ua piha, e hiki ke hoomau aku i ka loa maikaʻi hapa o keia beauty. Ke semicircular mea pīlali punahelu ninini iki mousse, paʻahau, a kau aku ia ma luna o ka workpiece (confi jelly). Ninini iho i loko o ka iki mousse ka punahelu, a kau aku ia ma luna o kona mau biscuits. E hoʻouna i kou wā e hiki mai kaka i loko o ka pahu hau no ka 12 hola.

Ua koe no mākou, e hoomakaukau i ka glaze a pink. Mai hehe wai malakeke, monakō koko a me ka kōpaʻa (ka mahana e ole oi aku mamua o 103 degere), a me ka gelatin alohaʻia i loko o ka wai. Hoʻohui huahana me ka maule iho kokoleka, kalameaʻai, a Punk waiu i loko o ka pola o ka, pola. Whisk a malimali huahana, a hoouna aku i ke aniani i loko o ka Pahu Hau.

I ka wa e lawe wahi 12-14 hola e decorate hūʻole. Glaze, wela i loko o ka hawewe umu i 30 degere. E mai i ka hakahaka o ka pahu hau, ka mea pīlali hoÿokuÿu ia, mai ko lakou mau ka hopena he a ninini ka penaʻana.

Pehea e decorate mousse kaka me ka pahee glaze? Hemisphere hiki ke kau ma luna o ka pepa ano no muffins, kau i ke kokoleka naau a me kō lei.

Aniani hūʻole me ka maiʻa mousse

Eia ka kekahi hana hoihoi beauty i loko o ka māhele o kēia Popular little man.

Nā mea hoʻohui no ka huahuakai kaka:

• Hua - 125 nā huna (me ka iwi kaumaha).
• Naʻu, kōpaʻa - 62 nā huna.
• Palaoa palaoa - 40 nā huna.
• Palaoa pia - 11 nā huna.
• cocoa pauka - 12 nā huna.
• Ihi ula alani - mau nā huna.

E hoʻomākaukau mākou i ka impregnation o ka lama.

• 70 nā huna o ka wai.
• 15 nā huna o ke kō.
• 5 nā huna o ka lama.

E lawe i ka jelly:

• 135 nā huna o ka houʻalani wai.
• 60 nā huna o kalaka nui-ono keʻokeʻo waina.
• 23 nā huna o kō kō.
• Kekahi gram o maloʻo lavender.
• 10 nā huna o maloʻo alani kaha onionio.
• 20 nā huna o ka wai lemi.
• 13 nā huna o ka pepa o ka gelatin.

No ka maiʻa mousse, e pono ai:

• 125 nā huna o hawaiian maiʻa.
• 120 nā huna o ka mascarpone me ka waiū.
• 135 nā huna o 33% holika.
• 60 nā huna o me ka pauka, kō.
• 12 nā huna o ka wai lemi.
• 0.5 laau vanilla.
• 13 nā huna o ka gelatin (a lahilahi).
• 25 nā huna o ka wai.

Aniani glaze hoʻomākaukau i nā kēia huahana.

• 150 nā huna o ka wai.
• 145 nā huna o kaumaha holika.
• 300 nā huna o ka mea eleele kōpaʻa.
• 100 nā huna o ke cocoa.
• 20 nā huna o ka pepa o ka gelatin.

Eia hou kekahi, ia mea pono, e hoomakaukau i ke kokoleka iwi kuamoʻo (70 nā huna) o ke kō, a lei no ka mea hoʻonani.

Pehea e hoomakaukau mousse kaka me ka pahee glaze? Photos, ideas, a koi like ia ma lalo nei, e kōkuaʻoe Makuakane me kēia pilikia hana.

hoomalolo

• E like me mau, ka mea mua i hoomakaukauia biscuit. Kuʻi hua huahana me ke kō a, e hoʻonui i ka nuipa a ma kekahi mau manawa. Mahope, elua a ekolu nalu vsypte ukuhiia i loko o nā nā mea hoʻohui maloʻo, a hui pu me ka palaoa spatula. Ma ka waiho baking parchment ninini pau huahana, a pūlehu ia i loko o ka luawai-hahana loa umu. Hoomaalili mai i ka popo, alaila, oki mai ana ia he eono a ua mau popo la.
• E mākou hou impregnation. E hoomakaukau oukou i ka malakeke o ka wai a me ke kō, ia hoomaalili mai, a hoʻokomo i ka lama.
• E hoʻomākaukau i ka jelly huahana. Lower gelatin i loko o ka wai no ka umi minuke. Me na alani, e lawe aku oe i ka zest, a laila kaomi i ka wai, mai ka hua. Waina, zest, kō a me ka lavender hoʻohui i loko o ka skillet. E kau i ka ipu ma ke kapuahi, a lawe mai i ka puʻupuʻu e kona Contents. Ma hope o nā minuke, ke kanana nei i ka wai, a hui pu ia me ka alani wai. Hoʻomehana i ka hui i ka 80 ° C, hui aku i ka pehu gelatin, a hui pu. I ka hopena, ninini i ka wai lemi.
• E ninini i ka jelly i loko o ka wā e hiki mai ana o eono liʻiliʻi mea pīlali ano, a hoʻouna iā lākou i loko o ka Pahu Hau.
• E hoomakaukau kokoleka nā pā. E hana i kēia, heheʻe ke kokoleka, laila, hoʻokomo ma luna o ka Hauʻoli La ribbons eono nui a me eono liʻiliʻi koʻikoʻi a hanohano. Billets hooluolu.
• Mākou nō i ke kukeʻana maiʻa mousse. Gelatin alohaʻia i loko o ke anu ka wai, waiho ia ma laila no ka umi minuke, a laila, Flip i ka pale. Maia i maemae, oki, a hoolilo i ka pola o ka, pola. Hoʻohui i ka wai lemi a me ka hua luku aku au ia lakou i ka puree. Hui pu maia me ka vanilla na anoano, kō a me ka waiū. Lanakila a me ka mīkini kāwili huahana.
• E hoomau sayings mousse. Hoike mai gelatin i loko o 25 nā huna wela ka wai, a hui pu ia me ka punaʻelua hahau holika. Ke kūpono nuipa hoʻohui me ka maiʻa puree, laila, hui pu ia me ia i ka i koe iho holika.
• Ke semicircular shape no popo, kau mau teaspoons o mousse, a kau i ka uuku kokoleka nā pā ma luna o lākou. Next, hui aku i kekahi wahi mousse, a kau i ka ho'ēmi jelly. ʻO kekahi, ahu iho o ka maiʻa mousse (kekahi puna i ka 'ano), a ma hope ka mea - nui kokoleka nā pā. Residues mousse ma waena o ka laina i a me ka haawi ia lakou i ka uhi i ka biscuit. Kapa i nā pōpō palaoa i impregnated ma ka imu palaki. E hoʻouna i kou aʻe Dessert i loko o ka pahu hau.

aniani glaze

Gelatin hoʻopiha i ka wai, a ma hope he umi minuke pa i ka a lahilahi i ke kānana. Ma saucepan, hui kōpaʻa, cocoa, ka wai a me ka holika. E lawe mai i ka glaze a hiki i ka wela 103 degere, a laila hooluolu ia. Hoʻohui i ke kokoleka nuipa a gelatin, hui huahana a me ke kanana nei ia ma ka palaoa kānana.

E mai i ka hakahaka o ka pahu hau, e lawe aku oe i ka punahelu, a ninini Dessert glaze. Inā makemake, hiki ke kapa komo iā ia ma luna o kaʻilikai ma kekahi unuhi o ka heheʻe ihola keʻokeʻo kokoleka. No hoi mousse kaka me ka pahee glaze hiki ke hoʻonaniʻia me ka mahi kō lei a me ka Nani Loa na kii o ka caramel.

Mousse kaka me ka pahee glaze. Reviews

Cook kēia multilayer little man mea ole ai mea. Inā 'oe makemake hana nui loa ia, a i ole makau o ka pilikia, a lailaʻoe e kiʻi i ke kaʻina loa nui. Ua Ua hoomaka e manaʻo ai kāʻeʻaʻeʻa kahu a me housewives. Ka mea hoʻopaʻapaʻa i oe, e ke kiʻekiʻe o retract i loko o ke kaʻina hana, a me kēlā manawa e hoonoho iho hou apau i hana.