Ita bhisiki rakasvibirira muchengeti uye uchinge wakanyora kubva mukiki yakakosha ndiyo yakanaka kwazvo yemvura, iyo inofadza kubika kumba. Pamusoro penyanzvi, iwe haugoni kudana ndiro iyi yakajeka yaunogona kubika muvheni rako, asi chimwe chezvinhu zvinoshamisa zvikuru.
Biscuit roll ne butter cream uye champagne
Zvisungo:
For biscuit:
- mazai makuru - 5 pcs;;
- mafuta emiriwo - 25 ml;
- kefir - 40 ml;
- granulated shuga - 190 g;
- champagne - 45 ml;
- upfu - 155 g;
- kubika poda - 7 g.
For impregnation:
- mvura 60 ml;
- shuga - 55 g;
- champagne - 10 ml.
For cream:
- mazai evha - 3 pcs;;
- granulated shuga - 170 g;
- champagne - 30 ml;
- mafuta - 140 g.
For chocolate ganache:
- chokoti mutsvuku - 170 g;
- kirimu - 60 ml.
Kugadzirira
Tinotanga kugadzirira bhasike pamba kumba tichikanda mukanyiwa wegwaro racho pacharo. Takarova mazai kwemaminitsi mashanu, tichiwedzera shuga munguva yekuputika. Tinowedzera kefir, champagne uye mafuta kune mazai. Patsanura tsvina furawa neupfu hwebibi uye ufukidze hupfu. Tinobika bhasikiti mumapuranga akaitiswa kwemaminitsi 15 pa 180 ° C.
Ikocheche yakashambadza yakashambadza pamucheka wanyoro, bvisa pepa kubva kwairi ndokuiisa mumupumburu zvakananga netauro. Tinoenda kunotonhora zvachose.
Nechirasi mumvura inopisa, tinopedza shuga, tiwedzere chechina yevhutu kune champagne.
Kugadzirira kamuti whisk mazai vatsvene vane shuga, nzvimbo panzvimbo yekushambidza mvura uye kumirira kupera kwekristasi. Tinobvisa mudziyo kubva mubhati uye zvishoma nezvishoma tinorova zviri mukati maro nemigove yemafuta anonyorera. Pakupedzisira tinowedzera mambuka. Svetesa bhisikiti, ginisa nesirasi, uvhare iyo nekisi uye udzorere zvakare mupumburu. Tinozadza chokoti ne hot cream, funganya iyo nekukurumidza uye uvhare bhisikiro nekisi ye ganash inoguma .
Recipe biscuit roll ne cream cream
Zvisungo:
For biscuit:
- guru guru mazai - 4 pcs;;
- granulated shuga - 65 g;
- upfu - 60 g;
- kubika poda - 7 g;
- vanillin.
For cream:
- cottage cheese - 1 chinhu;
- granulated shuga - 40 g;
- kirimu yekuputika - 240 ml.
Kugadzirira
Whisk mazai ejiji ne shuga uye vanilla kusvikira ghena. Ita upfu neupfu hwehubiki, uye sanganai zvakaoma zvinoshandiswa nemaputi. Pamwechete, kusvikira mapeji akasimba, whisk mazai vatsvene. Isu tinobatanidza mapuroteni nemuedzo uye tinodururira musanganiswa muhomwe yakavharwa nekabheka. Takaisa muchoto kwemaminitsi makumi maviri pa 170 ° C.
Bhisikiti yakatsvaira, yakanamatira mumupumburu nemucheka wanyoro.
Cottage cheese yakakuya neshuga, uye zvino sangana nemaputike emukrishi kusvikira mapepa akareba. Paridzai kamuro pamusoro pekeke uye muzvichenese zvakare. Biscuit roll nekottage cheese yakaiswa mufiriji kweawa imwe chete, uye ndokucheka nekushandira.
Biscuit roll nembeu yepoppy
Zvisungo:
For biscuit:
- mazai - zvikamu zvina;
- upfu - 90 g;
- kubika poda - 4 g;
- mac - 20 g;
- granulated shuga - 80 g;
- pistachios - 40 g.
For cream:
- kirimu cheese - 240 g;
- granulated shuga - 90 g;
- kirimu yekuputika - 120 ml.
For ganache:
- chokoti - 240 g;
- kirimu - 60 ml.
Kugadzirira
Usati wagadzira bhasiji, shandisa huni kusvika 165 ° C uye uvhare pasi nechechi. Maii anorohwa neshuga kwemaminitsi mashanu, uye anodururira hupfu hwakasvibiswa nehupfu hwekubika, mbeu dzepoppy nemarimu akachekwa. Paridzai mukanyiwa uri pakagadzirwa wakagadzirira uye gadzirira kubika kwemaminitsi gumi nemaviri. Imwe bhisiki inopisa yakaisa tambo yemanzi, bvisa pepa uye mupumburu mupumburu. Tinopa chikonzero chekudzikisa pasi, uye tinoita kamu cream.
Nokuda kwekamuki, kamupiki kamuri kusvikira mapepa akareba, uye ugobatanidza cream cream neshuga. Kuwedzera zvikamu zvepukamisi yakaputika, bfuketa kamufaya ega uye uikike mafuta nekakisi yakabikwa.
Chokoti upe muchero uye usanganise. Tinoparidzira ganache pamusoro pepumburu ndokuisa dessert mufriji kweawa.