UMaria Selyanina: Ukupheka nokupheka

UMaria Selyanina uyisitifiketi sezinga lomhlaba. Njengoba ezalwa eRussia, wabonisa ngesibonelo sakhe ukuthi akukho lutho olungenakwenzeka uma unesifiso esiqotho ngalokho okwenzayo. Zonke izigaba zokwakheka kwayo, ubunzima bokufunda kanye nempumelelo yokuqala zingafundiswa ngokuningiliziwe kumagazini wakhe ophilayo, thina kulesi sihloko sizochaza konke okufushane futhi, ngokuqinisekile, sizokhipha iresiphi kusuka kumpheki.

Kanjani, kuphi?

UMaria wayethanda ukupheka, kodwa akazange acabange inqubo yokwakha ukudla, njengento engaphezu kokuzilibazisa. Yebo, kulula ukupheka izindlela zokupheka ezintsha, wenza izinguquko eziphumelelayo zokuphefumlelwa, wafaka amatafula nezivakashi, kepha lapho ebuzwa ukuthi kungani angavuli indawo yokudlela yakhe, wasabela ngokumomotheka okumangalisa. Ngaphezu kwalokho, imfundo yezifundo yavula ama-horizons ahlukene kakhulu okuthuthukiswa. Kodwa-ke, isiphetho sinqunywe ngenye indlela.

UMaria wathuthela eBarcelona, washada futhi waqala ukuthuthukisa ibhizinisi, evulekile nomyeni wakhe. Ngokufanayo, ubuyele esimweni sokuzilibazisa esidala futhi wathola ukuthi unesithakazelo esikhulu ku-confectionery. Waqala ukubhaka ukuhleleka. Ngesikhathi esifanayo, uMaria Selyanina wayehola uLJ, lapho ebhala khona konke okufezile.

Amanyuvesi kanye nemisebenzi yangempela kaMaria Selyanina

Isigameko esibulalayo empilweni ye-confectioner yesikhathi esizayo kwaba ukuvulwa eBarcelona yesikole iLe Cordon Bleu. Ngemva kokunquma, uMaria wathatha isabelomali semindeni inani elibonakalayo futhi wafunda. Emva kwalokho, amakhono ochwepheshe aqala ukukhula ngokuzenzekelayo - ukuqeqeshwa kwezemfundo ku-confectionery engcono kakhulu e-Barcelona, izifundo, izikole, amakilasi aphezulu ... Ngesikhathi esifushane, i-Selyanin kusukela ekuzifundiseni-yafundiswa yaphenduka yaba yinkosi, kulabo abayilalela. Ngaphandle kwakho konke lokhu kunomsebenzi ongapheli nokholo kuwe, ngoba impumelelo ayifiki njengaleyo.

Maria Selyanina. Isikole eBarcelona

Umqondo wokufundisa wafika kuye ngokuzenzekelayo. KuLJ wakhe wabuza abafundi ukuthi bazoba nesithakazelo kanjani esikoleni sokufunda online. Wamangala lapho abaningi bephendula ngentshiseko. Amakilasi okuqala aqhutshwa kuyi-intanethi, ngemuva kokutholakala ekamelweni elifanele, izinto zathengwa futhi, ngokubamba iqhaza kwabangane abasanda kujwayele emkhakheni wezobuchwepheshe, isikole samakhono okugcoba u-Maria Selyanina savulwa.

Le phrojekthi yayiphumelele ngokuphumelelayo - amaqembu aqashwa futhi akhululwa ngemva komunye, abafundi abaningi bathola umsebenzi wabo futhi bathola isiqalo esinamandla. Isikole se-intanethi siyaqhubeka nomsebenzi wayo. Esikhathini esizayo esiseduze, isikole kufanele sivule i-confectionery lapho wonke umuntu angathenga khona imikhiqizo ephelele.

UMaria Selyanina, okupheka kwakhe okuzokuthola kulesi sihloko, akayena nje u-confectioner ochwepheshe, kodwa futhi wakhulula amakhosi amasha ezweni, esingazolizwa ngalo.

Uthando kakhulu yi-cake "Unai" evela kuMaria Selyanina

Umsebenzi omuntu siqu futhi owenziwe ngobuningi we master. Sincoma ukuthola isiraphu ye-violet - nge-blueberries ithola ukunambitheka okuhluke ngokuphelele. Ukuze uthole ikhekhe elinama-20 cm, imikhiqizo elandelayo iyodingeka:

Ibhisikidi:

• Ufulawa wama-almond - 68 amagremu;
• Ufulawa wolowa - amagremu angu-15;
• Ushukela omanzi - ama-gramu angu-68;
• Amaqanda - amancane amabili;
• Amaqanda abamhlophe - 2;
• I-Sugar - 8 amagremu;
• Butter - 10 amagremu.

I-Blueberry Imfucuza:

• Ushukela - ama-gramu angu-30;
• I-blueberry puree - 210 amagremu;
• Isiraphu violet - 60 amagremu;
• I-Violet essence (uma ikhona) - i-drop 1;
• I-Pectin - amagremu ama-3.

Isiraphu:

• Amanzi - 120 amagremu;
• I-violet isiraphu - ama-gramu angu-30;
• Ushukela - ama-gramu angu-60;
• I-Violet essence (uma ikhona) - 1 uphonsa.

I-Mousse:

• Ubisi - 120 amagremu;
• Isiraphu violet - 30 amagremu;
• I-Sugar I - 30 amagremu;
• Izikhumba ze-egg - izingcezu ezingu-3;
• I-white chocolate - 150 amagremu;
• I-Cream enomuthi wamafutha angaphansi kuka-33% - 150 amagremu;
• I-Violet essence (uma ikhona) - 2 amaconsi;
• Amanzi - ama-gramu angu-60;
• I-gelatin Leaf - amagremu ayisithupha;
• I-Sugar II - 120 amagremu;
• I-egg emhlophe - ama-gramu angu-60.

Glaze:

• Ubisi - amagremu angu-75;
• I-Cream nge-fat content okungaphansi kuka-33% - 75 amagremu;
• I-white chocolate - 90 amagremu;
• I-Gelatin - amagremu ama-5.

Iresiphi

Okokuqala, thatha imfucumfucu yama-blueberries. UMaria Selyanina uncoma ukuthi ushiye umuncu ngokwanele ukuze uthabise umuncu omnandi we-mousse.

Hlanganisa i-berry puree ne-violet isiraphu nengxenye yeshukela, ufudumele kufika ku-40 C.

Hlanganisa ushukela osele ne-pectin.

Uma isisindo se-bilberry sesifinyelele ekushiseni okufunayo, tint ushukela nge-pectin bese ulethe mass kuya ngamathumba.

Pheka imizuzu engu-2-3 bese ususa ekushiseni.

Gxila ku-essence, uthele emgodini ovalwe futhi uphole ngokuphelele. Imfucuza enjalo ingagcinwa endaweni epholile kuze kube yizinsuku ezingu-4.

Ngokuba isiraphu, hlanganisa amanzi noshukela, ulethe emathunjini. Susa ekushiseni, engeza isiraphu ye-violet kanye nesisekelo.

Manje, thatha ibhisikidi.

Ukuze wenze lokhu, preheat ihhavini kuya degrees 180 futhi umboze iphepha lokubhaka ngephepha lokubhaka.

Hlanganisa ufulawa, ufulawa wama-almond kanye noshukela oluyimpuphu, funga esitsheni. UMaria Selyanina uncoma ukusebenzisa isihlava esikhulu.

Hlanganisa ama-squirrels esitsheni esisodwa kuze kube yizintaba eziqinile, beka eceleni.

Engeza amaqanda emzimbeni we-ufulawa bese uphazamisa kahle okungenani imizuzu engu-7.

Hlanganisa ibhotela.

Engeza enye inhlama yama-alimondi emafutheni ashisayo, gxuma kahle. Hlanganisa zombili izingxube, uguqe kusukela phansi phezulu.

Engeza amaprotheni ahlutshiwe ekuvivinyeni okuyinhloko, hlanganisa ngobumnene, ugcine umoya we-mass.

Beka inhlama ebhawini lokubhaka ngesimo senxande enezinhlangothi 38 * 38 cm. Izinga lokucophelela ukuze ubukhulu bezingqimba bufane nendawo yonke.

Beka i-tray yokubhaka nenhlama kuhhavini bese ubhake imizuzu engu-10-13 (kuye ngokuthi kuhhavini). Ukulungele ibhisikidi kumele kube kuhle futhi kuguquguquke.

Susa ibhisikidi ephepheni bese upholile ngokuphelele ku-grate.

Sika kusuka emibuthanweni ye-cake 2 eqediwe ngobubanzi obuyi-18 cm.

Ukuze uthole i-mousse, okokuqala nokuphambili, udinga ukwenza i-meringue yase-Italy.

Hlanganisa amanzi noshukela II, ulethe ekushiseni kuka-117 ° C, ngenkathi uphahla amaprotheni endaweni ephakeme.

Masinyane uthele isiraphu ebilisayo ibe ngabamhlophe, ngaphandle kokuyeka ukuzula.

Ungavali umxube kuze kube yilapho ubuningi behlile ngokuphelele. Beka eceleni amagremu angu-150 we-meringue - ngeke udinga konke okunye, kepha uMaria akacomeli ukwenza kancane, ngoba kuyoba nzima kakhulu ukufeza ukuvumelana okulungile.

Gwema i-gelatin emanzini abandayo.

I-Cream whisk kuze kube yizintaba ezithambile, engeza isisekelo se-violet.

I-milk mix mix isigamu ushukela, ulethe emathumba. Ngokufanayo, hlanganisa nezikhupha okusele ushukela.

Bilisa ubisi obilisayo kusuka emlilweni bese nje emva kwalokho engeza isiraphu violet. UMaria Selyanina uncoma ngokuqinile ukuthi lokhu kulandelwa kwezinyathelo kulandelwe, ngaphandle kwalokho ubisi luzobe luhamba.

Ubisi nesiraphu lithele ezikhunjini, liphazamise njalo. Beka umlilo futhi bese uletha ku-82 ° C.

Susa ekushiseni, engeza ama-chocolate amhlophe aqoshiwe ne-gelatin ecindezelweyo. Gcoba ingxube kahle kuze kube yilapho ibushelelezi. Ipholile kuya ku-37 ° C.

Hlanganisa ingxube ye-chocolate-violet isigamu se-meringue ebambezelekile, hlanganisa ngokucophelela.

Engeza ukhilimu ohlutshiwe, uphinde uzuze i-homogeneity.

Engeza i-meringue esele kumisa we-mousse, uphinde uyixube ngesandla, ugcine umoya we-mass.

Ungaqala ukuhlanganisa i-dessert eluhlaza okwesibhakabhaka, okuyinto uMaria Selyanina enikeza. Ikhekhe liqoqwe ngesimo esingu-20 cm ububanzi.

Beka ibhisikidi yokuqala engaphansi kwesibunji, gcoba ngesiraphu. Linda imizuzu engu-5 bese uphinde ugijime.

Hlanganisa umxube wokuxuba wejubane eliphansi ukuze unikeze ukuvumelana okuncane, bese uyithumela esikhwameni se-confectionery.

Spread ngesinye isikhathi isigamu se-confection phezu kwebhayisikili ngendlela.

Beka esikhwameni sesibili se-confectionery se-mousse.

Gcwalisa isikhala somswakama emkhatsini wezinkuni zesibisi kanye nebhisikidi, bese ubeka ungqimba we-mousse ngobuningi be-1 cm phezu kwe-jam. Beka ifomu efrijini ngamaminithi angu-7-8, ukuze uthole umshini wokubamba.

Faka ibhisikidi yesibili phezu kwe-mousse efriziwe, phinda yonke imisebenzi: impregnation, confement, mousse. Ukunakekelwa ngokucophelela ngaphandle kwe-mousse.

Beka isikhunta ngekhekhe efrijini amahora angu-4-5, ukuze ihlile ngokuphelele.

Cishe ulungele ikhekhe lama-Unai, elikumemela ukupheka uMaria Selyanina. I-Glaze - ukuthinta kokugcina, okuzokwenza kube yi-gloss edingekayo.

Gwema i-gelatin emanzini abandayo.

Ikholethi elimhlophe lithembela emanzini okugeza.

Hlanganisa ubisi ngekhilimu, ulethe ngamathumba bese ususa ekushiseni.

Engeza ushokoledi omhlophe, whisk kuze kube bushelelezi. Engeza i-gelatin ecindezelwe uphinde uhlanganise.

Ngesikhathi ushukumisa i-glaze, shayela ngefosholo ngakwesinye isiqondiso - lokhu kunciphisa ingress yomoya.

Uma ebusweni be-glaze kukhona ama-bubbles, bese uthepha isitsha nge-glaze kwi-countertop - ngenxa yalesi sifaniso umoya uzophuma. Letha i-glaze ekushiseni kwama-40 ° C.

Ikhekhe elihlile likhishwa esikhunjini bese lifaka i-grate.

Ngokuqinisekile uthele ikhekhe nge-glaze, hhayi ukulinganisela - kufanele isakaze.

Vumela i-glaze iqhwaze futhi ihlose ikhekhe ukunambitha - UMaria wasebenzisa i-macaroni kulokhu, izimbali zama-violets nama-blueberries amasha.

I-confectioner ayikhulumi ngalokhu, kodwa sincoma ukuthi nawe uzame lekhekhe, esikhundleni se-blueberry nge-raspberry, ne-violet ene-rose.

UMaria Selyanina: zokupheka zama-Classics aseFrance. Inhlama ebuhlungu

UMaria uqobo uyavuma ukuthi uyayithanda inhlama ekhishwe ngenxa yokwenza izinto ezihlukahlukene, ngoba yakha isisekelo semisindo, shu, iSt Honore kanye ne-krokembush nezinye izinto eziningi. Kodwa-ke, inhlama eminingi yokuphuza ayinakusiza - imikhiqizo ayivuki noma iwile, iyomile noma iphule. Ngokusho iresiphi enikezwe yi-confectioner, inhlama ekhishweyo izokwenziwa yiwo wonke umuntu futhi njalo. Thatha:

• Amanzi - 200 amagremu;
• Butter - 80 amagremu;
• I-Sugar - 4 amagremu;
• Usawoti - amagremu amane;
• Umfula - 120 amagremu;
• Amaqanda - izingcezu ezine.

Ukupheka?

Vala ishidi lokubhaka ngephepha lokubhaka.

Hlangisa i-ovini ku-260 ° C.

Epanini, faka amanzi, ushukela, usawoti kanye nebhotela, uthathe ama-cubes amancane, uwabeke emlilweni omncane. Udinga ukuqinisekisa ukuthi imishini yamafutha evivinywa ngaphambi kokuba uketshezi luqale ukupheka.

Uma nje amafutha ngamathumba amanzi, uthele wonke ufulawa ngaso sonke isikhathi, uhlanganise ngokucophelela ukuhlangana kwawo.

Dry inhlama ngomlilo imizuzu eyi-1.5 - lokhu kuyadingeka ukuze ithole amaqanda amaningi ngesikhathi sokuxuba kokugcina - lokhu kunquma ikhwalithi nomthamo we-voids ngaphakathi kwe-eclair.

Inhlama ingasuswa emlilweni uma iqala ukuwela phansi esitsheni, futhi isikhukhula esincane sibonakala phansi kwepanini.

Amaqanda athululela esitsheni, uhlanganise ngokucophelela nge-whisk uphinde unciphise i-melange ephumela ngenxa yalokhu inhlama izobe ihambelana, futhi ngeke iphule.

Yengeza kancane kancane i-melange nenhlama, ngaso sonke isikhathi ukugcoba ngokucophelela nokulawula ukuvumelana. Ukwengeza izinsalela ze-melange, kufanele uthole inhlama enhle ekhanyayo, ewela kakhulu kwi-scapula, futhi ingadli.

Beka inhlama ibe yisikhwama se- pastry bese uyifaka ephepheni lokubhaka. Ukuze kusetshenziswe kangcono umoya, imikhiqizo iyaxoshwa.

Faka i-tray yokubhaka nge-eclairs kuhhavini bese uyivula imizuzu engu-10.

Ngemva kwalokho, usethe izinga lokushisa ngo-170 ° C futhi, ngaphandle kokuvula i-ovini, ubhake amanye amaminithi angu-35.

Imikhiqizo eqediwe inombala omkhulu wegolide futhi iyomile.

Cool ngokuphelele futhi ugcwalise nge ukhilimu.

Umphumela

I-Confectionery namuhla iyathandwa kakhulu - amakhosi ahlinzeka ngezindlela ezihlukahlukene zokuphatha, uya ngokuya ngaphezulu. Abantu abaningi bayakwazi ukudala ibhizinisi labo ngaphandle kokushiya ikhishi labo lasekhaya. UMaria Selyanina, ogama lakhe lamaqebelengwane namaqebelengwane ayezama ngalo ukubhaka nawe, unikeza abantu ithuba lokuthuthukiswa, lifaka injabulo yendalo.