I-Cream Stream Stabilizer

I-cream eqoshiwe yenza i-topping enkulu yama-dessert amaningi namaqebelengwane. U-Sachertorte ngeke abe okufanayo ngaphandle kokhilimu olutshiwe, noma ikhekhe le-Black Forest Cherry noma i- Apricot Cake .

Kodwa uma ushaya ikhekhe nge ukhilimu ohlutshiwe noma ufuna ukwenza i-rosettes ephelele kusuka esikhwameni sokuhlobisa, ukhilimu wesitolo esitolo e-US uphansi. Kungakhathaliseki ukuthi uyishaya ibhotela noma unomkhiqizo ongeke ugcine ukuma kwawo. Ngakolunye uhlangothi, izibhakabhaka zibonakala ziveza imikhiqizo emangalisayo ngemihlobiso emihle. Kungani kunjalo?

• 01 ngo-08

  Inkinga Yomdlavuza

  Inkinga enkulu yokushaya ukhilimu oyithenga esitolo ukuthi kungaphansi kwamafutha angu-40%. Ukwaphuza njalo ukhilimu kungancipha njengoba u-30% we-fat fat and heavy whipping cream ungamafutha angu-36%. Lapho i-restaurant noma i-bakery ithengwa ukhilimu omusha, noma kunjalo, bathola ukhilimu obunzima okungenani ama-40%.

  Ukuphakama kokuqukethwe kwamafutha, okunamandla umkhiqizo oshaywayo ungaba, ngaphandle kokuphenduka ibhotela, futhi uma isikhathi eside ubambelela ngaphandle kokukhala noma ukuhlukanisa. Ngakho uma abapheki bekhaya bengakwazi ukuthenga indawo yokudlela ekhanda ukhilimu, yini esingayenza ukuze uketshezi lwethu lubonakale luhle kangaka?

  Singasebenzisa i-stabilizer. Kunezinhlobo eziningi ezahlukene. E-US, iminyaka eminingi, sinekhethe kuphela yokusebenzisa i-gelatin ukuze uqiniseke ukushaya i-ayisikhilimu, okuyinto indlela okumele uyenze ngayo ukushisa i-gelatin bese uyihambisa ekhilimu ngenkathi ibetha. Ngokuvamile kubangele ukuqoqa futhi uma ikhula, awukwazi ukushintsha ifomu layo kahle (njengeJello).

• 02 ngo-08

  Ukuguqulwa kokudla kwesitashi

  Eminyakeni yamuva ezinye imikhiqizo eziye zafika emakethe yase-US zizinzisa ukukhwabanisa kangcono kakhulu kune-gelatin. Omunye wale mikhiqizo uye wathengiswa eYurophu iminyaka eminingi: isitashi sokudla eshintshiwe. I-starch yokudla eshintshiwe iqala ngesimela se-starch molecule (izinhlobo eziningi, kuhlanganise nezinhlayiya zikakolweni, zingasetshenziswa) eziguqulwa ngamakhemikhali, ukushisa noma ngisho nezinto eziphilayo eziguqulwa ngokofuzo. Lawa ma-molecule asezingeni eliguquguqukayo anempahla ehlukile; wengeze ekudleni okunye, isibonelo, futhi uzothola i-pudding noma i-gravy powder ephuza ngokushesha emanzini abandayo ngaphandle kokugxila. Amanye ama-starches asetshenziselwa ukugcina ukudla okufriziwe okuhlukanisa uma kuncibilikisiwe kanti abanye bangakwazi ukunqanda ama-puddings kanye no-ukhilimu osheshayo.

  Bheka lapha ukuze uthole uhlu lwezinkampani eyodwa ezithengisa embonini yokudla elungiselelwe futhi efriziwe. Ngenkathi iningi lalezi zilwane zingatholakali kubapheki basekhaya, ngaphandle kokudla okulungiselelwe ngaphambili, ezimbalwa manje zithengiswa eziwusizo ngezikhathi ezithile.

• 03 ngo-08

  Whip It noma Sahnesteif, kusuka uDkt. Oetker

  Kusukela ngo-1967, uSahnesteif uye wathengiswa eJalimane njengesizo sokwakheka ukhilimu. Ebizwa nangokuthi i-Whip It, yenziwe nge-dextrose (aka glucose), isitashi samagesi eguquliwe kanye ne-tricalcium phosphate (i-anti-agent agent). Iphakheji elilodwa (0.35 oz noma 10 g.) Liyoqinisa inkomishi eyodwa yokukhwehlela ukhilimu, nakuba ikhekhe elilula (hhayi ukuqhwaza noma ukuhlobisa) ungasebenzisa inani elifanayo ezinkomishi ezimbili zokhilimu.

  Ukushayela Akuguquli ukunambitheka kokhilimu, noma ukuwenza kube yinto enhle. Igcina ukhilimu esiqandisini ubusuku ngaphandle kokuhlukanisa futhi ukunambitheka kusanda kusasa ngosuku olulandelayo. Kunzima ngokwanele ukufaka imihlobiso. Thenga i-Whip It Stabilizer Online

• 04 ngo-08

  I-Gel esheshayo esheshayo, evela ku-King Arthur Flour

  I-Gel esheshayo ecacile yisitashi sokudla eshintshiwe esenziwe kummbila we-waxy. Ummbila we-Waxy yi-amylopectin nesilinganiso esincane se-amylose, ama-molecule amakhulu kakhulu. Iphakheji ayisho ukuthi iguqulwa kanjani, kodwa i-powder ecacile ihlakazeka ketshezi ngaphandle kokuhlunga futhi ingakwazi ukugawula ukhilimu nezithelo zokugcwalisa okuphekwe noma okuluhlaza.

  Ngenkathi kuthengiswa ukuze kuvezwe izithelo zamapayipi , kuhle kakhulu ukuqiniswa ukhilimu ohlutshiwe. Ngenye indebe ye-ukhilimu ohlutshiwe, i-pinch kuze kufike ku-1/8 ithisipuni iyadingeka (bheka isithombe). Akunikezi ukunambitheka futhi akushiyanga umuzwa onamandla. Hlanganisa ukhilimu ezintabeni ezithambile kuqala, bese uzifafaza phezulu ngenkathi ushaya futhi ulokhu uxuba kuze kube yilapho ubukhulu obufunayo bufezwa. Lokhu kuzokwenza ukuthi ukhilimu lwakho olutshelwa luqede kuze kube yizinsuku ezimbili noma mhlawumbe ngisho nangaphezulu (esiqandisini).

  Izivivinyo zibonisa ukuthi i-1/4 kuya 1/2 isipuni se-Instant Clear Gel efafazwe ubisi obandayo futhi ishaywa izokwenza iphunga elizobe lilungele ama-lattes noma iziphuzo ezibandayo. Iphakheji elilodwa ngama-ounces ayisishiyagalombili, okuzohlala isikhathi esiphila ngaso sonke isikhathi uma nje ukhona ukhilimu oqinile.

• 05 ka-08

  I-Whipped Cream Stabilizer, evela ku-King Arthur Flour

  Izithako kukhona i-gelatin ne-dextrose. Kudingeka ishidi elilodwa kuya kwezingubili ngekomishi lokukhwabanisa, kuye ngokuthi ukhonza njengalolu cala noma ufuna ukuba libheke ukuhlobisa nalo. Iza esikhwameni se-ounce ezine.

• 06 ka-08

  I-Xanthan Gum

  I-Xanthan Gum iyi-powder emhlophe ethengiswa njenge-thickener kubantu abanobuhlungu ku-gluten. Kungenzeka kube nezifo ezithile kubantu abanobucayi, noma kunjalo, ngakho-ke uthenge emthonjeni onesiqiniseko se-gluten uma lokho kungukukhathazeka kwakho.

  Lesi sitshalo esikhulu sitholakala enhlobonhlobo yebhaktheriya, i- Xanthomonas campestris edla ushukela olulula futhi yenza i-polysaccharide (ushukela oyinkimbinkimbi). Ikwazi ukuqina okuphezulu okunciphisa lapho uketshezi oluthile luvuthwa (amandla aphansi we-shear). Lokhu kwenza kube usizo ekugqokweni kweladidi okuba yinto enamandla kakhulu uma unyakaza ibhodlela kodwa ungahlukanisi esiqandisini.

  Ngokusekelwe ocwaningweni lwangempela, ithisipuni yesine noma ngaphansi kwe- xanthan gum kuzoqinisa inkomishi yekhilimu ehlutshiwe isikhathi esingaphezu kweviki (kodwa ukhilimu uzohamba kancane).

• 07 ngo-08

  I-Guar Gum

  I-Guar gum i-polysaccharide enjenge-xanthan gum, kodwa inqola kusuka kubhontshisi (isitshalo) futhi ibizwa ngokuthi i-galactomannan. I-powder e-off-white edayiswa ezitolo zokudla ezempilo, ngokuvamile njengesithako se-baking-free baking. Kudingeka i-gum engaphezulu kune-gan xanthan futhi izakhiwo zayo zihlangothini oluqandayo nolususayo lwamasiki, ukugqoka isaladi, isinkwa nemikhiqizo yobisi.

  Sebenzisa isipuni esisodwa ngekomishi ngayinye yekhilimu elibandayo, elihlabayo. Lokhu kuzophinde kugcine esiqandisini ngaphandle kokuhlukanisa isikhathi eside.

  Ungasebenzisa futhi ingxenye eyodwa ngayinye ku-ukhilimu ohlutshiwe. Sebenzisa inani elincane kakhulu le-xanthan gum (mhlawumbe ingcosana) kanye nesamba esincane kakhulu segum. Funda kabanzi mayelana nemiphumela yabo ye-synergistic lapha.

• 08 ngo-08

  Umshayeli we-Cream oqoshiwe noma ishaja ye-Nitrous Oxide

  I-cruster dispenser ehlutshiwe i-canister ye-nitrous oxide ehlanganiswe nomthengisi ogcwele ukhilimu, ushukela, nama-flavorings. I-nitrous oxide igeleza ikhilimu futhi ichithe ukudala ukucindezela okukhulu ku-distenser. Lapho inkinobho noma i-lever iqhutshwa, ukhilimu ugeleza, i-nitrous oxide iyanda futhi "ihlabe" ukhilimu ngokushesha.

  Ukhilimu ophuziwe ugibela epulatifeni noma i-dessert izikhathi ezine ukhilimu okhishwa ngezandla, okwenze kube lula futhi ufane ne-fluffier. Uma kungekho okuqinisekisiwe okungeziwe ekhilimu, kuzohlukaniswa phakathi namahora ambalwa, ngakho-ke akusiyo isisindo sekhrimu esihlutshiwe ngokwayo.