Ikhekhe 'ePrague', owazalwa ngo-Moscow

Kwaphela isikhathi eside kwakucatshangwa ukuthi intandokazi chocolate cake wonke umuntu "ePrague" zasungulwa emazweni homonymous inhloko-dolobha ye-Czech Republic. Nokho, akuyona. Lokhu ikhekhe ozithandayo baseRussia necebo yokudlela confectioner waseMoscow walibiza ngokuthi "ePrague" uVladimir Gural'nik.

Umsebenzi wakhe waqala kudala, ngisho nangaphambi inguquko. Gural'nik umsunguli wamaqebelengwane amathathu ngaphezulu ethandwa, phakathi okuyinto edumile "ubisi Lenyoni". Lokhu ikhekhe lakhiwe ngemalunga lamatsatfu afuthwe ngesibulali ushokoledi ukhilimu isipanji amakhekhe, uzilungiselele nge nokhokho oyimpuphu. Cover ikhekhe nge ushokoledi ocwebezelayo noma elula ushokoledi fondant ufafaze ushokoledi chips noma ukuhlobisa ukhilimu rose. Ikhekhe "ePrague", ogama iresiphi kuhlanganisa ibhotela, ethambile kakhulu kanye namanzi.

Ukupheka ke udinga 6 izicucu. amaqanda, 150 amagremu ushukela, 115 amagremu kafulawa, 25 amagremu nokhokho oyimpuphu kanye ibhotela kancane, 40 amagremu kwanele. Ukuze glaze udinga ukuthatha 60 amagremu of ushokoledi futhi inani elifanayo ibhotela. Ukulungisa ukhilimu, udinga ukuthatha iqanda elilodwa isikhuphasha, amagremu amabili amanzi, amagremu 120 ubisi wafingqa, amagremu ezingamakhulu amabili ibhotela, 10 amagremu of cocoa nokukodwa iphakethe vanilla ushukela. Njengoba kudingeka interlayer 60 amagremu ujamu noma ibhilikotsi ujamu.

Ilungiselela ikhekhe "ePrague" kuyinto. Okokuqala udinga aphule amaqanda ibe isitsha zihlukanise obubaveza izikhupha ke uphehle kubo eceleni: phehla amaqanda izikhupha nge uhhafu shukela ize imithetho ezimhlophe, amaprotheni - in a Foam okuqinile. Khona-ke nabamhlophe ngesiswebhu futhi izikhupha kuyinto edidayo. Ufulawa sieved nge cocoa ngobumnene sibhebhezela, uthele ingxube amaqanda. Ukuze ivuse ingxube kusukwa maphakathi. Ngemva kwalokho, i-bhotela othambile kunezelwa futhi ngobumnene enyakaza kahle. Ngaphambi Batter is batheleka isikhunta, it is ezinamafutha akahle futhi floured. Bhaka bhisikidi ezingeni lokushisa ezingamakhulu amabili degrees isidingo isigamu sehora.

Uma ikhekhe usulungile, kudingeka ukuba angakuvumela ukuba ume imizuzu emihlanu, futhi kuphela bese ususa kusukela isikhunta. Ukuze phansi ikhekhe akusho cwilisa, kubalulekile ukubeka phezu hlupha futhi ushiye amahora ayisishiyagalombili. Ukulungisa ukhilimu, udinga ibhotela kancane othambile bese uphehle nge isikhwama of vanilla ushukela. Egg isikhuphasha exutshwe namanzi, engeza ubisi olujiyile ne abilisiwe kuze kube uqweqwe. Uma isiraphu is abilisiwe phansi, udinga mix it nge lamafutha agquliwe, futhi ekugcineni, engeza powder cocoa. Musa nje uhlanganise wonke isiraphu nge amafutha akhanyiweyo. Sidinga kancane kancane, izingxenyana ezincane ukuze uthele isiraphu isiswebhu ukhilimu ngokuqhubekayo.

Manje ikhekhe "ePrague" ilungele inhlangano. bhisikidi ixazululwe ihlukaniswe yaba izingxenye ezintathu alinganayo. Ukusika bhisikidi udinga ukuthatha isikhathi eside, nommese obukhali, inqobo nje ububanzi we ikhekhe, noma line ukudoba mncane. Uma akekho noma ezinye, ungasebenzisa ngentambo evamile. Phansi ezimbili owagcoba ikhekhe nge cream phezulu - camera nge jam noma marmalade. Impregnate isiraphu amakhekhe akudingeki, ngoba kakade uthole namanzi anele.

A ungqimba of jam kudingeka ukubeka zinezela ebuhleni bendaba njengoba ngokulinganayo ngangokunokwenzeka. Jam noma marmalade ngoba abaluphahleka kumelwe inyufomu, solidifying emoyeni. Of-shokolethe oncibilikile futhi ibhotela Uqweqwe kwenza ikhekhe futhi sinisela. Lungiselela glaze kungaba okugeza amanzi noma-microwave oven. Ngakho njengengxenye ocwebezelayo uzoqiniseka sokukhipha kude ikhekhe, kungcono ukukwenza ngemajini encane. Uma Uqinisa uqweqwe lukashukela, ikhekhe usulungile ukukhonzwa.

Abaningi, ikakhulu uwayehlalise abasha, musa engozini ukupheka ikhekhe "ePrague", ucabangela iresiphi of ekuwulungiseleleni nzima. Empeleni, konke silula futhi ayidingi ukuba esabe. By the way, ithelevishini ethandwa hlelo "izindaba Sweet" owembula kubabukeli izimfihlo eziningi Culinary, yena waklonyeliswa ikhekhe "ePrague" by Aleksandra Selezneva.