Libaka tse Hloahloa tsa custard. Recipe tranelate éclairs

Bakeng sa batho ba ratang ho ja theolela le dipesteri tlhahiso ea hae, kamehla bohlokoa e ne e le matla a ho ka potlako ho etsa liphae, mahobe a, di-cookie kapa jelly. E le hore re tšoara ba baratuoa ba bona mahobe a monate, o feela lokela ho lakatsa ho pheha ho hong le patented pele sete ya dihlahiswa bakeng sa morero ona.

Ka mohlala, na u ne u tseba hore choux hlama ka ka lokisoa ha ba moetlo feela, empa monate haholo custard dipesteri - eclairs, empa hape etsa tartlets le fillings tse sa tšoaneng: Salads, tlhapi, nama, Pate, joalo-joalo?

Ho khabisa tafoleng seneke pele le ho mo sebeletsa tee kapa kofi custard mahobe le litlolo tse itlotsang fapaneng, o pronadobitsya tšoanang choux pastry risepe.

Ho joalo, bakeng sa lapeng-phehiloeng choux pastry hlama, o tla hloka dikgerama 100 tsa margarine e kapa botoro, dikgerama 150-200 tsa phofo, kopi halofo ea metsi, ¼ teaspoon letsoai, 5 mahe. Custard risepe MDM ka mistresses tse fapa-fapaneng 'na tsa fapana pheha molemo ka mora ho baka qetellong ho etsa bonnete ba hore eclairs fumana sebopeho le letona, sekoti,' me ba ka Stuff.

Ka saucepan nyane tšela e itseng eo di metsi a ka risepe e, eketsa letsoai le eketsa oli. Re apara ho se mollo tse nyenyane 'me le tlise ho lethopa ka. Technology ea ba lokisetsa ho ea choux pastry le tranelate ke e tšoanang: hammoho le ho ritela hlama, lebese feela, ho lokisetsa ya custard. The risepe ea teko e fana ka maikutlo a hore ha a ntse a saucepan ka metsi le oli mollong ho pheha, u na le ho pheha mahe bakeng sa ho kenyelletsa ba alternately ho batter le. Ho finyella sena, e mong le e lehe lokela ho hlatsoa ka ho feletseng ka soda, rinse le, ho roba holimo senoelo kapa khalase, ho bona haeba ho ke ke a hloekileng, hore na e belaella inclusions tšollang mali kapa likoli tse ling. Ha metsi taba kstryulke hang-hang tšela ka ho sona le methaka kakaretso ea phofo ebe hlohlelletsa ho fihlela le nyamela ha ke makhapa. Hantle lokisetsa le custard. The risepe ea ho lokisetsa lona hape hloka susumetsang kamehla ho qoba sebopeho sa makhapa. Ha qalile ho riteloa hlama pholisa ho likhato tse 70, re qala ho kena ho e 'ngoe ka ho lehe le le leng. Ho etsa hlama ile "e nepahetseng", e ke ho hlokahala hore ho itlotsa e mong lehe ho fihlela le boreleli. Le e mong le e lehe e ncha e tla kopanya haholo thata le ho feta, e tla ba viscous le letšo-letšo, empa e 'se feela pontšo ea kachesvtennogo choux pastry. Haeba hlama fumana mokelikeli haholo, ho tla ala ka lakane e baka le lihlahisoa tse entsoeng ka li tla tsamaea boleng bo tlaase, sebopeho tsoeng. Ka hona, ho kopanya hlama, leka ho fumana hore na le tumellano tsa lona: haeba u eketsa mahe a kgolo, o 'na ha hlokahala le nngwe ka tlase.

Ha hlama loketse, maborashe le mokato tšesaane tsa kirisi le pan le beha e ka khaba e (kapa pastry ente) hlama hao. Ka kōpo hlokomela hore sehlahiswa e tla eketseha ka makhetlo a mararo, kahoo siea e hole lekaneng pakeng tsa mahobe a. lihlahisoa qetile tla habonolo tlosoa pane, na ka hare e cavity kgolo, le boreleli khauta holim, nervanoe tlase.

Hona joale u ka qala ho lokisa custard. The risepe ea ho lokisetsa lona ke e bonolo: ho a phehile lebese monate butle tšela ka motsoako lehe-phofo, le susumetsang maikutlo kamehla, tlisa ho thicken. The custard maiketsetso a ka eketsang ho cocoa, ka nako eo o tla fumana e le chokolete tranelate. Recipe oli tranelate e boetse ke tse loketseng haholo bakeng sa ho éclairs, empa ho lokisetsa lona hloka tsebo e le matla a ho sebetsana le mixer e le ho tseba thepa ya botoro ha sephali hae le tsoekere sirapo ho e telele ho feta e hlokahalang, ho fetoha e buttermilk monate le teteaneng oli karoloana. Ka hona, le bakeng sa tranelate éclairs, le risepe ea eo o na a e-s'o "skated", ho molemo a se ke a sebelisa. Lokisa tranelate hore u etsa sohle se matleng. Sena se ka ba le tranelate oli le phehiloeng khutsufatsa lebese, e nang le protheine e tsoekere boima, hammoho le le tranelate protheine.