Keke "Sacher" - maphikidwe apamwamba ndi atsopano okonzekera mchere wa ku Austria

Keke "Sacher" - chipangizo chopindulitsa cha katswiri wa zophikira ku Austria, yemwe adakwanitsa kupambana malo a dzino zokoma padziko lonse lapansi. Zakudya za biscuit zokhutira zimagwirizana bwino ndi kuikidwa kwa zipatso ndi chokoleti, kumapanga mchere wangwiro, womwe nthawi zambiri umatumizidwa ndi azungu.

Keke "Sacher" - Chinsinsi chokhazikika

Ngakhale kuti zipangizo zamakono zowonjezera komanso zosavuta kuziphika, tebulo la Viennese "Sacher" ndi lokoma modabwitsa ndipo makamaka limayamikiridwa ndi mafani a chokoleti. Kuwombera kumafunika kukhala yunifolomu, yomwe confite imatenthedwa, ikulumikiza phokoso, kenako imathandizidwa ngati kogogoda ikufunidwa.

Zosakaniza:

• mazira - ma PC 6;
• ufa - 140 g;
• mafuta - 140 g;
• shuga - 300 g;
• shuga wofiira - 110 g;
• chokoleti - 280 g;
• madzi 120 ml;
• cognac - masupuni 2;
• apricot confiture - 200 g;
• vanila.

Kukonzekera

1. Lembani mafutawo ndi ufa, vanila ndi yolks.
2. Onjezerani chokoleti chosungunuka (130 g), whisk.
3. Thirani ufa ndi kukwapulidwa ndi shuga (100 g) mapuloteni.
4. Ikani biscuit pa madigiri 170, mphindi ziwiri, muzidula mikate iwiri, yophatikizidwa ndi chisakanizo cha confire ndi kogogo.
5. Kuchokera ku shuga ndi madzi ena onse, manyuchi amaphika, utakhazikika, chokoleti amayikidwa mmenemo ndipo Vienna keke "Sacher" ili ndi mazira.

Chokoleti biscuit "Sacher"

M'kupita kwa nthawi, keke ya "Sacher" yapamwamba imapeza matanthauzidwe ochuluka, omwe amasangalatsidwa ndi kukoma kwake. Zotsatirazi ndizokonzekera kwa biscuit ndi maamondi opota ndi odulidwa, omwe amachititsa mchere kukhala wodzaza mosayerekezeka ndi fungo labwino kwambiri.

Zosakaniza:

• mazira - ma PC 6;
• ufa - 150 g;
• mafuta - 170 g;
• shuga - 150 g;
• kogogoda - 1 tbsp. supuni;
• chokoleti chamdima - 100 g;
• ufa wophika - 2.5 teaspoons;
• kakala - 40 g;
• amondi - 50 g;
• confiture ndi icing - 200 g;
• vanila.

Kukonzekera

1. Pukutirani mafutawa, kuwonjezera makilogalamu 50 a shuga, vanila, cognac, chokoleti ndi chisanu.
2. Onjezerani ma almond a ufa ndi ufa, kaka ndi kuphika ufa.
3. Onetsetsani kukwapulidwa ndi mapuloteni a shuga, kuphika biscuit kwa ora limodzi pa madigiri 180.
4. Pangani keke ya chokokoleti "Sacher", pokhala mukuphonya ma biscuit ndi confiture, pezani mankhwalawa ndi glaze.

Cream kwa mkate Sacher

Chokoleti chowonadi "Sacher" sikutanthauza kukonzekera kirimu uliwonse, ndipo chifukwa choperekera yekha apricot confiture imagwiritsidwa ntchito. Komabe, ngati pali chilakolako chosakanika choonjezera mikateyi ndi zonona zonunkhira, mungathe kukonzekera pogwiritsira ntchito ndondomeko za njirayi.

Zosakaniza:

• chokoleti chakuda - 300 g;
• tiyi wakuda wakuda - 270 ml.

Kukonzekera

1. Kutentha tiyi.
2. Onjezerani chokoleti, phokoso.
3. Ikani chidebecho mu chidebe cha madzi a ayezi, kumenyana mpaka utali ndi kuwala.

Glaze kwa mkate "Sacher"

Zambiri za momwe mungakongoletse keke "Sacher" ndi glaze ndikukonzekere bwino. Chokoleti chakuda chokha chimagwiritsidwa ntchito monga chigawo chapakati. Glaze aphimbe pamwamba, mbali zonse za keke ndi kugwiritsa ntchito thumba la pastry lilembere pa dzina la confectioner, yemwe ndi mlembi wa mchere wodabwitsa.

Zosakaniza:

• chokoleti - 300 g;
• shuga - 150 g;
• madzi - 150 ml.

Kukonzekera

1. Sakanizani madzi ndi shuga, kuphika madziwa kwa mphindi ziwiri.
2. Chotsani chotengera ku mbale, yikani chokoleti, chipwirikiti.
3. Phimbani keke ya "Sacher" ndi kunyezimira mutatha kutentha ndi kukuta.

Keke "Mbuye" wopanda shuga

Chinsinsi chotsatira chidzakhala chokhudzidwa kwa iwo amene akufuna kuphunzira kupanga keke "Sacher" kunyumba popanda shuga. Chogulitsidwacho sichiri chochepa kusiyana ndi maonekedwe a choyambirira, koma panthawi yomweyi ali ndi calorie yochepa. Pankhaniyi, muyenera kusamala ndi kupezeka kwa jam kapena confiture pa sorbitol.

Zosakaniza:

• mapuloteni - ma PC 4;
• ufa - 150 g;
• masamba mafuta - 3 tbsp. makuni;
• stevia - 1,5 tsp.
• Koka - 20 g;
• chokoleti popanda shuga - 300 g;
• kanyumba kanyumba - 120 g;
• ufa wophika - 2 tsp;
• madzi - 6 tbsp. makuni;
• amondi - 60 g;
• kupanikizana - 200 g;
• kakala batala - 1 tbsp. supuni;
• mkaka - 4 tbsp. makuni;
• madzi a mandimu - 0.5 tsp.

Kukonzekera

1. Sungunulani 100 g chokoleti, wothira madzi ofunda, kanyumba tchizi ndi batala.
2. Onjezani ufa ndi kaka, ufa wophika, stevia supuni ndi amondi a pansi.
3. Gwiritsani ntchito kukwapulidwa ndi agologolo a mandimu.
4. Idyani mphindi makumi 40 pa madigiri 180, ozizira, odulidwa, odulidwa ndi kupanikizana.
5. Sungunulani chokoleti ndi kakala batala, kuwonjezera vanila, stevia, mkaka.
6. Phimbani mkate wa chisanu wopanda shuga Sacher.

Keke "Mbuye" mu multivariate

Kuti akwaniritse zitsulo za "Zacher" kunyumba zingakhale mosavuta ndi mosavuta ndi chithandizo cha multivark. Chokoleti ya bisokota imaphikidwa bwino, ikadali yofewa, yowona komanso yowutsa mudyo, yomwe imakhudza kwambiri mavitamini. The glaze kawirikawiri okonzeka ku chokoleti chakuda ndi madzi.

Zosakaniza:

• mazira - ma PC 6;
• ufa - 150 g;
• mafuta - 200 g;
• shuga - 150 g;
• kakala - 40 g;
• chokoleti chamdima - 100 g;
• ufa wophika - 2 tsp;
• nthaka ya amondi - 50 g;
• apricot kupanikizana ndi glaze - 200 g aliyense;
• vanillin.

Kukonzekera

1. Sungunulani mafuta ndi shuga, chokoleti, yolks.
2. Onjezani ufa ndi kaka, ufa wophika, amondi ndi vanillin.
3. Gwiritsani ntchito kukwapula azungu ndikusintha mtanda mu mbale.
4. Konzani "Sacher" mu multivark pa "Kuphika" Mphindi 60, ozizira, kudula.
5. Phulani chofufumitsacho ndi kupanikizana, pezani chogulitsidwa ndi glaze.

Keke ya soseji

Konzani keke "Mbuye" panyumba ikhoza kukhala yodalirika, yomwe muyenera kusintha pang'ono zowonjezeramo. Nkhonoyi imakhala yovuta kwambiri ndipo zimakhala zovuta kwambiri kuzidula, choncho ndikofunikira kugawaniza ufa mu magawo awiri, omwe amaphika mu mitundu yosiyanasiyana 2 mafuta osakaniza.

Zosakaniza:

• ufa - 1,5 magalasi;
• Koka - 0,5 chikho;
• vanila - masupuni 0.5;
• shuga - makapu 1.5;
• soda yokonzanso - supuni 1;
• madzi ofunda - 1 galasi;
• masamba a mafuta - 90 ml;
• confiture - 400 g;
• glaze - 300 g.

Kukonzekera

1. Sakanizani shuga, ufa, kaka ndi soda.
2. Thirani m'madzi ndi mafuta, sungani ndi kuphika pansi pa 2 keke.
3. Lembani "Sacher" wotsitsimula, ndikuwombera confection, ndikuphimba mankhwalawa ndi glaze.

Keke "Mbuye" wopanda ufa

Keke "Sacher", yomwe imapezeka pansipa, imakonzedwa popanda ufa, womwe umalowetsedwa ndi wowuma. Ngati mukufuna, mtandawo ukhoza kukondwera ndi vanila ndikuwonjezera ufa wophika, zomwe zimapangitsa kuti bisakire. Ngati mcherewu umakonzedwa kwa omvera achikulire, kogogo kakang'ono kamakhala kuwonjezera pa confiture.

Zosakaniza:

• mazira - ma PC 5;
• wowuma - 100 g;
• mafuta - 200 g;
• shuga - 200 g;
• chokoleti chamdima - 150 g;
• apricot kupanikizana ndi icing chokoleti - 200 g.

Kukonzekera

1. Sungunulani mafuta ndi shuga, onjezerani phula ndi chokoleti, whisk.
2. Gwiritsani ntchito wowuma, kukwapulidwa mpaka azungu.
3. Bika biscuit pa mphindi 40 mpaka 50, ozizira, kudula.
4. Imbue mikateyi ndi confiture, yambani mankhwala ndi glaze.

Rasipiberi "Sacher"

"Mbuye" - Chinsinsi chakuti ntchito zomwe sizimagwirizana nazo zimakondweretsa kwambiri. Pachifukwa ichi kuperekera kwa rasipiberi kupanikizana kumaphatikizidwa ndi chokoleti ganache, ndipo mikateyo imayambitsidwa ndi mankhwala a chokoleti chifukwa cha juiciness. Kukoma kosadziwika kwa mchere wotere sikudzasiya aliyense.

Zosakaniza:

• marzipan - 170 g;
• ufa - 40 g;
• Koka - 70 g;
• mazira - ma PC 5;
• shuga - 230 g;
• Malawi nyemba - 40 g;
• mafuta - 40 g;
• kirimu ndi mafuta oposa 30% - 280 g;
• chokoleti chakuda - 200 g;
• kogogoda - 20 ml;
• Rasipiberi kupanikizana - 150 g;
• gelatin - 10 g.

Kukonzekera

1. Mankhwala a mankhwala ozunguza bongo ndi yolks, 50 magalamu a shuga ndi kusungunuka ndi mafuta a kirimba.
2. Onetsetsani ufa, 20 g wa koko ndi kukwapulidwa ndi shuga (50 magalamu) a mapuloteni.
3. Kuphika mabasi 180, ozizira, kudula mu magawo atatu.
4. Kupanikizana kumadulidwa kupyolera mu sieve, wokhutidwa ndi theka la gawo la gelatin.
5. Mu otentha kirimu (200 ml), chokoleti ndi kusungunuka.
6. Kuchokera pa 100 ml ya madzi, 15 g ya kakale ndi 50 g shuga, madzi amaphika, zilowerere mikateyo.
7. Kusonkhanitsa keke, mikate ya m'munsi ndi yapamwamba imadulidwa ndi ganache, ndi kupanikizana kwapakatikati.
8. Sakanizani kirimu, shuga otsala ndi kaka, kutentha, tumizani gelatin otsala.
9. Lembani mkate wokhatitsidwa ndi mkate.

Mphunzitsi ndi zipatso

Chinsinsi cha keke "Sacher" panyumba, chomwe chili pansipa, chidzakuthandizani kupeza mchere wowonjezera mchere mwa kuwonjezera magawo a zipatso kwa interlayer pakati pa chofufumitsa. Limbikitsani mokwanira mapepala a mapeyala, mapanaphala, nthochi yophika kapena zipatso, magawo a mabulosi kuchokera ku kupanikizana.

Zosakaniza:

• mazira - ma PC 6;
• ufa - 150 g;
• mafuta - 140 g;
• shuga - 150 g;
• chokoleti chakuda - 140 g;
• vanila - kutsitsa 1;
• magawo a zipatso - 200 g;
• confric - 200 g;
• glaze.

Kukonzekera

1. Whisk ndi batala ndi shuga ndi yolks.
2. Onjezerani chokoleti chosungunuka, vanila, ufa.
3. Bika biscuit pa madigiri 180, ozizira, odulidwa.
4. Lembani mikateyi ndi confiture, yowonjezera ndi zipatso.
5. Phimbani keke ndi icing.

Keke "Mbuye" wa Julia Vysotskaya

Julia Vysotskaya, yemwe ndi wodziwika bwino pa TV, amasiyanitsa chophika cha "Sacher" chokoma, m'malo mwake amachotsa zipatso zokhala ndi chokoleti choyera ndi kukonzekera mtanda ndi kuwonjezera pa kirimu wowawasa, zomwe zimapangitsa kuti mankhwalawa azikhala owonjezera.

Zosakaniza:

• mazira - zidutswa ziwiri;
• ufa - 160 g;
• mafuta - 140 g;
• shuga - makapu 2;
• chokoleti chakuda - 200 g;
• kirimu wowawasa - 1 galasi;
• madzi ofunda - 6 tbsp. makuni;
• khofi - 1 supuni ya mchere;
• ufa wophika - 1,5 tsp.
• Koka - 60 g;
• kirimu - 1 galasi;
• chokoleti choyera - 200 g;
• glaze.

Kukonzekera

1. Sungunulani khofi m'madzi.
2. Onjezani batala, chokoleti, kutentha, kuyambitsa.
3. Onetsetsani dzira lokwapulidwa ndi shuga, kirimu wowawasa ndi ufa ndi kaka ndi kuphika ufa.
4. Kuphika mabasiketi 180, kudula, kirimu ndi kirimu wothira mu chokoleti choyera.
5. Phimbani mankhwala ndi icing.