Kusukela e-Swiss Buttercream kuya eMeringue Meringue
Izinhlobo ezahlukene ze-meringue zingasetshenziswa ngempumelelo enkulu kuzo zonke izici ze- cake . Ungakwazi ukuhlobisa ama-frost kanye ne-pipe imihlobiso kuyo yonke indalo yakho nge-buttercream yase-Swiss ne-Italian meringue i-buttercream futhi wenze izakhi zokuklama nge-french meringue ebhakawe. Izinguquko zezinguqulo ze-buttercream azipheli njenge-chocolate, i-vanilla ubhontshisi, okusajingijolo, i-mocha, i-caramel kanye ne-lemon. Zonke izinhlobo ezintathu zisebenzisa izithako eziyisisekelo ezifanayo, kodwa le ndlela isetshenziselwa ukwakha imikhiqizo ethile ekupheleni.
Noma yiluphi uhlobo lwe- meringue lungase lube lukhuni oluncane ukwenza , kodwa ukulandela imithetho embalwa kungandisa amathuba okuphumelela. Lokhu akuwona umkhiqizo lapho ungabonisa khona ubuciko bakho nge-dashes ne-pinches. Namathela iresiphi bese ulandela imiyalo eya encwadini.
I-French Meringue
Lena yinkinga eyenziwe kaningi ngabapheki basekhaya futhi idinga okungenani ukusebenza. Kuyinto nje ushukela omhlophe oshaywe ngamaqanda abamhlophe futhi ubuye obuncane kakhulu kulezi zinhlobo ezintathu. Ungabhaka lolu hlobo kuhhavini ngemva kokulifaka ezintsheni, ama-disks, ama-mushroom shapes noma ngisho namagundane! Uma ufuna ukwakha ikhekhe eliyi-decadent langempela zama ukwengeza amantongomane omhlabathi emigodini yaseFrance kanye nama-diski wokubhaka ukufaka phakathi kwezingxenye zekhekhe. Ukuqothula nokuthungwa kuyamangalisa.
I-Swiss Meringue Buttercream
Le-buttercream ye-meringue yi-icing engcono kunazo zonke, elula futhi enobhedu ongayisebenzisa uma uhlobisa amaqebelengwane. Libuye lizinzile futhi liqinile. Uma ungafaki ibhotela nokuvutha kulesi sigaba sokugcina, ungabhaka lolu hlobo lwemeringue ngempumelelo enkulu yezici zokuklama njengezinyoni, ama-rosettes nama-disks.
I-meringue yase-Swiss ibonakala sengathi yinto eningi yomsebenzi, kodwa lokhu kuvezwa kuyathethelela kakhulu uma kwenzeka amaphutha. Isibonelo, uma i- buttercream ibonakala njengeqanda eliqhekekile ngemuva kokuba ibhotela lengezwe, qhubeka ulishaya ngesivinini esincane kuze kube yilapho luhlaziya kancane futhi luzokhukhumeza. Le-buttercream idinga ukushisa ekamelweni lapho idliwe ngoba uma ilunywe, iyoqinisa futhi ilahlekelwe ukuthungwa kwayo okunamandla nokunambitheka okumnandi.
I-Italian Meringue
I-Italian meringue buttercream ifana kakhulu ne-Swiss meringue buttercream ngaphandle kokuthi usula isiraphu elula ushukela emaqanda abamhlophe abashaywe esikhundleni sokusebenzisa amanzi okugeza. Kuyinto icwebezelayo elimnandi elimnandi kakhulu futhi eliphelele ukuhlobisa amaqebelengwane namakhekhe ngoba liqinile, lizinzile futhi liluhlaza. Uzodinga i- thermometer ye- candy kule nqubo kanye nokuhlangenwe nakho okuncane ngokudala ushukela othobekile, webhola (240-245 F). Lolu hlobo lwe-meringue aluvame ukulingwa ngabapheki basekhaya ngoba ukupheka ushukela kungasabisa okokuqala kodwa kuwufanele umzamo.
Amathiphu namasu
- Qinisekisa ukuthi imishini yakho ihlanzekile ngokuphelele ngaphandle kwemifula yamafutha asele. Ukugcoba kuzomenza kube nzima ukuthola amaqanda akho amhlophe njengezinkuni njengoba udinga ukuba abe. Ungasebenzisi izitsha zeplastiki bese uzama ukusula izitsha zensimbi ezingenasici ezingenxenye yelamula ukuze uqiniseke ukuthi awunamafutha.
- Zama ukungeza ijusi elincane lelamula noma ukhilimu we-tartar kubomhlophe bakho ngemuva kokwengeza ushukela ukuze ukhiqize i-foam ezinzile. Kuyadabukisa lapho i-meringue yakho iwa phansi emva komsebenzi wakho wonke. Ukwengezwa kokhilimu we-tartar kuzophinde kuveze i-ceringper meringue.
- Sebenzisa i-mixer (ukuhlanza ngokucophelela) ukudala ama-meringue akho ahlukene ngoba izosindisa isikhathi esiningi nesandla esibucayi kakhulu!
- I-Caster ushukela iyindlela enhle yemikhiqizo ye-meringue nakuba i-sugar granulated kanye ne-icing ushukela ingasetshenziselwa iresiphi. Uhlobo ngalunye luzokhiqiza ukuthungwa okuhlukile nokuvutha kumkhiqizo ophelile. Kodwa-ke, ushukela we-icing akufanele neze usetshenziswe wedwa ngoba ama-meringues ayoba mnandi kakhulu ngaphandle kokunambitheka okujulile.
- Qaphela ukuthi ungangeze ushukela ekuqaleni kwenkambiso. Abamhlophe kudingeka babe esiteji esincane esithambile noma imilenze yakho izowa phansi futhi ingalokothi ifinyelele ukukhanya kanye nezintaba eziphakeme ezifunwa.
- Uma wenza ama-meringue aseFrance ama-disks ama-crispy noma izakhi zokuhlobisa eziphekweyo zama ukungawudluli ama-meringue kuhhavini noma azogcina umbala omnyama kunalokho okufunayo. Zama ukushaya umnyango ovini uvulwe kancane ngendwangu yendwangu ukuze ugweme imvelo yokushisa ngokushisa. Empeleni uyomisa i-meringue ngaphandle ukuyipheka ukuze uzame i-oven 70C ngemiphumela emihle. Thola i-thermometer enhle ye-oven ukuze uqinisekise izinga lokushisa kwehhavini lakho ngaphambi kokuphela kokudalwa okuwonakele.
- Ungasebenzisa amaqanda abamhlophe kusuka ekhadini noma amaqanda abamhlophe abahlukaniswe ngawe nge-meringue. Kukhona umehluko omncane ngevolumu ( abamhlophe abasha bashaya kancane kancane) kepha ngeke uchithe izikhupha usebenzisa ikaroni yamhlophe.
- Uma wenza imeringue yaseSwitzerland qinisekisa ukuthi amanzi ebhodweni ngaphansi kwesitsha sakho ayisondelene kakhulu nesitsha noma ukujula kakhulu. Uzophelela ngamaqanda aqhathaniswa esikhundleni se-meringue emhlophe e-fluffy. Futhi, qiniseka ukuthi isitsha sakho sehlile ngemuva kokuba abamhlophe behlanza ngaphambi kokuba bengeze ibhotela noma ibhotela liyoncibilika esikhundleni sokufaka ngokulinganayo.
- I-Swiss meringue buttercream kanye ne-Italian meringue buttercream ingagcina cishe isonto efrijini egumbini elingenalutho. Thatha uma udinga futhi uvumele i-buttercream ukuthi ibuyele ekamelweni lokushisa ngaphambi kokuyibuyisela kabusha. Ungafisa futhi ama-buttercreams kuze kube amasonto angu-8.