Mafi kyawun wuri don pies: tushe, cikawa, da tukwici

Zaɓin tushe mai kyau shine mabuɗin don cikakken kek: m, ƙuƙumma mai laushi tare da daidaitaccen adadin danshi don riƙe cikawa da toppings ba tare da faɗuwa ba. Anan za ku sami cikakken jagora ga mafi yawan abin dogara da wuri, yadda ake yin su, tukwici, da kuma mafi kyawun kirim don cikawa da sutura.

Baya ga girke-girke-mataki-mataki, mun haɗa da dabarun sana'a don matakin, yanke, jiƙa da syrup kuma adana sansanonin ku, da kuma maras sukari, alkama gabaɗaya, ko waina da aka lulluɓe. Idan cake ɗinku ya taɓa karye lokacin yanke ko ya bushe, ga mafita.

Abin da cake ya kamata ya kasance

Kyakkyawan tushen cake yana buƙatar tsari da elasticity: Dole ne crumb ɗin ya zama ɗan ƙaramin ƙarfi amma mai taushi, mai iya tallafawa yadudduka na kirim ko cakulan ba tare da yin burodi ko nutsewa ba.

Ba kamar kek ɗin karin kumallo (yogurt, cakulan gida ko karas ba), tushen da wuri na yawanci yana da more m crumb don kada cikawa ya karye; don haka nasarar Genoa ko daidaitattun girke-girke kamar kashi huɗu da Madeira Sponge Cake.

Idan za ku yi nadi na Swiss, cakuda iri ɗaya kamar nadi na Genoa yana aiki don farantin bakin ciki: gasa shi a kan tire domin a nade shi ba tare da karye ba.

Don biredi ko biredi da aka rufe da fondant, tushe wanda zai iya ɗaukar nauyi yana da kyau, ko dai a Genoa tare da syrup ko kek mai wadataccen kitse wanda ke riƙe danshi na tsawon lokaci.

Mahimman tushe: Genoese, kashi huɗu, MSC da sauran zaɓuɓɓuka

Cake soso na Genoa: shine ainihin mafi kyawun inganci, mai mai, mai haske sosai kuma tare da ɗanɗano mai laushi. Yakan zama bushewa fiye da sauran nau'ikan, don haka ana ba da shawarar a jiƙa shi a cikin syrup kafin a cika.

Cakulan Genoese: fasaha iri ɗaya, haɗa da koko mai tsabta; shi ne manufa domin Layer na cream ko ganache kuma yana haɗuwa da jajayen 'ya'yan itatuwa, vanilla ko orange.

Hudu Quarters (da cakulan nau'insa): 1: 1: 1: 1 ma'auni na ƙwai, sukari, gari, da mai. Yana ba da ɗanɗano mai ɗanɗano, mai ƙarfi wanda yana aiki sosai a matsayin tushe kuma ya kasance mai taushi na kwanaki da yawa.

Madeira Sponge Cake (MSC): classic ga dogayen biredi da masu sha'awar; yana da yawa, uniform, kuma yana iya jure kayan ado masu nauyi. Idan kuna buƙatar tsarin da ba zai karkata ba, Wannan dabarar tana da aminci sosai.

"Cake na asali" tare da sitaci dankalin turawa: Haɗa gari tare da wani yanki na sitaci dankalin turawa don ƙarin haske; launin ruwan kasa sugar cimma hakan caramel tabawa Dadi. Idan ba ku da sitaci, sitaci na masara yana aiki azaman madadin (dan kadan kaɗan).

Mataki-mataki girke-girke: Ciko soso cake (m kuma m crumb)

Wannan tushe ya dace don kek na ranar haihuwa da kek saboda yana goyan bayan cika ba tare da crumbling ba. Yi amfani da tsayi mai tsayi da kuma gasa a madaidaicin zafin jiki.

Abubuwan da ake nunawa: 225 g gari, 225 g sukari, 1 sachet na yisti, 125 ml na man zaitun haske, 1 tablespoon na vanilla ainihin, 6 qwai, man shanu da gari ga mold, yin burodi takarda.

1. Rarrabe farar fata da yolks. Farar yolks da sukari har sai cakuda ya zama kodadde kuma ya cika (mafi kyau tare da masu bugun lantarki).
2. Ƙara vanilla da kuma tsoma gari tare da yin burodi foda; hade ba tare da wuce gona da iri ba don guje wa haɓaka yawan alkama.
3. Ki doke farin kwai har sai da gishiri kadan; dole ne a tsaya tsayin daka don ƙara iska zuwa crumb.
4. Haɗa gaurayawan biyu tare da spatula da motsi na nadawa, hana su sauka farar fata.
5. Man shafawa da gari da kwanon rufi; jera tushe tare da takarda idan kun fi so. unmold ba tare da tsoro ba.
6. Gasa a cikin tanda a 180 ° C na kimanin minti 45; bayan minti 40, a soka da allura: idan ya fito a bushe ya shirya, idan ba haka ba, ƙara shi na ƴan mintuna.
7. Unmold da sanyi a kan tarkon waya; kullum yanke sanyi don rarraba cikin yadudduka kuma cika ba tare da karya ba.

Ƙarin tip: Idan saman yayi launin ruwan kasa da yawa, rufe shi da foil don shimfiɗa ta ƙarshe. A cikin tanda ko fryer, kaucewa bude kofar kafin lokaci ko za ku rasa zafin jiki da girma.

Genoa-free da sukari: dabara da tsari

Genoa mara sukari yana bin ka'ida iri ɗaya: ba ya ƙunshe da sinadarin yisti, fluffiness ya dogara da batter daga kwai. Don nau'in nau'in hatsi gaba ɗaya, yi amfani da gwangwani mai laushi, hatsi, ko garin hatsin rai.

Maɓallai: doke farin kwai da kyau, jera ƙirar tare da takardar yin burodi da dandano dandana (lemun tsami, vanilla, kirfa, ko ginger). Dole ne zafin tanda ya tsaya tsayin daka don kada ya ruguje.

Tsarin: tare da nau'in nau'i na 18 cm a diamita kuma game da 6 cm a tsayi, zaka iya samun 3 faranti na uniformWani zabin kuma shine a gasa siriri guda ɗaya a cikin tiren nadi na Swiss.

Sikeli: Don tushe mai lebur na 20-24 cm amfani 1/3 na cakuda kuma a gasa na kimanin minti 15 (ku sa ido a kan tanda). Daidaita lokuta bisa ga kauri da girman kwanon rufi.

Jagoran abinci mai gina jiki: 50g na hidimar hatsin Genovese mara daɗi yana kusa 192 kcal da 9,13 g na carbohydratesDaidaita rabon idan cake yana da kuzari.

Cika wawa don wainar da aka yi

Kek cream: classic, santsi, kuma aromatic. Ana iya amfani da shi tare da vanilla, citrus, ko kirfa. cikakke don jiƙa da syrup kuma a canza tare da 'ya'yan itace.

Kirim mai tsami: idan yana da inganci mai kyau, ba za a iya doke shi ba don haskensa. Bulala yayi sanyi sosai da daidaitawa idan cake ɗin zai yi tafiya ko kuma ya kasance tare na dogon lokaci.

Chocolate ganache: madara, duhu ko fari, daidaita ma'auni na kirim don rubutu. Madaidaici azaman cikowa da topping, musamman ga dogon waina.

Coulis 'ya'yan itace: nau'in jam mai haske da aka yi daga strawberries, plums, ja berries, da dai sauransu Yana ba da sabo da launi; ya haɗu da ban mamaki tare da kirim mai tsami.

Diflomasiyya cream: daidaitattun daidaito da iska cakuda kirim mai tsami da kirim mai tsami, babban aboki ga yadudduka wanda bai yi nauyi da yawa ba.

Lemon curd: tsamin lemun tsami mai tsanani, siliki da sheki. Musamman tare da Genoa da jajayen 'ya'yan itatuwa ko Italiyanci meringue.

Cream cuku: kirim mai tsami da dan kadan acidic; tare da pastes na halitta (vanilla, strawberry, kofi) cimma dadi mai tsabta kuma da jiki mai kyau.

Italiyanci meringue: barga da haske; amfani da shi kadai ko a matsayin man shanu, yana ƙara ƙara ba tare da nauyi ba.

Buttercream: daga asali (sauri) zuwa meringue na Swiss (mai sauƙi da siliki); duka biyu cikakke don santsi da wuri da kuma rufe da fondant.

Toppings da dandano hade da aiki

Chocolate, vanilla, peach, gyada, fondant, strawberry, cakulan marquise, abarba, orange, quesillo, almond, lucuma, jan karammiski, strawberry ko ice cream: haɗuwa sun kusan rashin iyaka, don haka tunani game da laushi (crunchy, creamy) da kuma bambanci (mai dadi) don gina kowane Layer.

Don masu sha'awar, zaɓi tushe mai ƙarfi kamar MSC, huɗu-hudu ko Genoa da kyau da kuma daidaitaDon wainar tsirara, ƙwanƙwasa mai laushi tare da cikawa mai ban sha'awa dole ne.

Brown sugar yana ƙara daɗaɗɗen caramel nuance, da ingantaccen manna vanilla ko koko mai tsabta yi bambanci tsakanin daidai zaki da abin tunawa.

Idan kuna amfani da coulis ko sabbin 'ya'yan itace, kare crumb tare da fim na bakin ciki na ganache ko man shanu; zaka hanashi jika a wuce gona da iri kuma riƙe tsarin.

Syrup: nawa, nawa da lokacin da za a ƙara

Standard rabo: ga kowane 100 ml na ruwa, 100 g na sukari. Idan kun fi son ƙarancin zaƙi, rage shi zuwa 50 g na sukari da 100 ml. Ƙara ruwan 'ya'yan itace orange, rum, ko vanilla.

Tsarin zafin jiki: jika lokacin da ɗayan sassan biyu ya zama dumi ko zafi (cake mai sanyi da zafi syrup, ko akasin haka). Idan duka biyun suna sanyi shima yana aiki, amma zai ɗauki tsawon lokaci kafin a sha.

Aikace-aikacen: Sanya tushe a cikin tasa, goge tare da syrup, ƙara cikawa kuma maimaita. Kar a jika shi a waje daga tushen ko za ku iya karya shi lokacin motsa shi.

Genoa da sauran sansanonin marasa kitse Suna godiya da daftarin aiki mai kyau, musamman ma idan za a hada kek na sa'o'i.

Yanke, matakin da tara ba tare da wata matsala ba

Mafi yawanci ana domed; daidaita shi ta hanyar yanke wannan "dome." Yi amfani da wuka mai tsawo sannan ka dora dayan hannunka a sama domin kwanciyar hankali.

Don ko da yadudduka, auna jimlar tsayi da rarrabuwar hankali. Yi alama da kayan haƙori a wannan tsayin. bauta a matsayin jagora don yankan kwance na yau da kullun.

Idan za ku fitar da fiye da yadudduka biyu, kayan haƙori suna taimakawa kada ku karkata daga yankeDon yadudduka biyu, tsayayye hannu da wuka mai dacewa yawanci sun isa.

Koyaushe bari cake yayi sanyi gaba daya; zafi yanke yana inganta karyewa da rugujewa.

Dabarun da ke haifar da bambanci

Sinadaran a dakin da zafin jiki: ƙwai masu zafi, kayan kiwo da mai emulsify mafi kyau kuma suna ba da ƙarin barga.

Manta fitar da qwai? Jiƙa su cikin ruwan dumi na ƴan mintuna; ka fusata su da sauri kuma sun fi hawa mafi kyau.

Man shanu mai sanyi? Yanka shi, daskare shi, ko microwave shi na ƴan daƙiƙa guda akan yanayin defrost; yayi laushi da sauri.

Masu zaki: Idan kun maye gurbin sukari, yi amfani da kayan zaki mai aminci (kamar yadda aka nuna akan lakabin). Haɗa su da ƙwai ga cakuda mai kama da juna.

Ikon tanda: Kada ku buɗe tanda yayin dafa abinci; idan yayi brown yayi yawa. rufe da aluminum. A cikin fryer na iska, kar a buɗe shi kafin minti 30 ya wuce.

Alamun tabo: kwane-kwane na kware kadan, saman yana bayarwa m ji idan an danna kuma allurar tana fitowa ba tare da ɗanyen kullu ba (kada ku rikita 'ya'yan itace masu ɗaki da kullu).

Yin burodi, molds da lokuta

Preheat tanda zuwa 180 ° C. Don dogon kwanon burodi, duba bayan mintuna 40 kuma daidaita. Kowace tanda na musamman ce, don haka a sa ido a kai ba tare da buɗe ta ba.

Yi layi da tushe tare da takarda da man shafawa ga bangon marar tsabta mai tsabta. A kan griddles, yi amfani da tire tare da takarda maras sanda da madaidaicin batter.

Girman mold yana ƙayyade lokacin: mafi girma diamita da ƙarami tsawo, 'yan mintuna kaɗan; a cikin ƙanana da tsayi masu tsayi, yin burodi yana ɗaukar lokaci mai tsawo.

Idan kun lura da launin ruwan kasa mara daidaituwa, juya kwanon rufi a karshen (kawai idan tanda ya ba shi damar ba tare da rasa zafi ba) ko yana kare da aluminum wurin da ya fi toasted.

Tsayawa, hutawa da daskarewa

Gishiri mai tushe zai ci gaba da kwanaki 3-4 idan an nannade da kyau a dakin da zafin jiki; kar a ajiye su a boye don kada su bushe.

Don yanke mai tsabta, shirya cake a ranar da ta gabata: crumb ya daidaita kuma ya bar ƴan ƙugiya lokacin da aka rarraba cikin yadudduka.

Daskarewa: Kunna cikin fim kuma a daskare har zuwa watanni 3. Don amfani, bari ta zauna a dakin da zafin jiki na kimanin sa'a guda kuma cika idan narke gaba daya.

Idan cake zai ɗauki nauyin nauyi mai yawa (fondant, tiers), zaɓi tushe mai ƙarfi kuma la'akari shirya taron tare da goyon baya masu dacewa da fayafai.

Tare da waɗannan sansanonin - Genoese, kashi huɗu, MSC, bambancin tare da sitaci, kamar mu apple da almond cake-, hanyar yin burodi mai kyau da kuma daidai adadin syrup, kek ɗinku zai sami kwanciyar hankali da dandano. Zaɓi crumb bisa ga amfani (Fondant, layers, Swiss roll), a taru tare da matakan yadudduka da daidaitattun abubuwan cikawa kamar kirim ɗin faski, kirim ɗin diflomasiyya ko ganache, kuma a gama da kayan kwalliya masu kyau. Wasu halaye masu sauƙi-zazzabi na ɗaki, rashin buɗe tanda, yankan lokacin sanyi-ya bambanta tsakanin sakamako mai kyau da kek mai tunawa; kuma ku tuna cewa wasu kayan haɗi ko gyare-gyare na iya zama hanyoyin haɗin gwiwa da wancan Farashin na iya bambanta dangane da kantin sayar da.