Keki "Moscow"

M'mawa wa 2015, nthawi zambiri zozizwitsa ndi kuvota monga chizindikiro chokoma cha dziko la Russia, mkate wokhala ndi mkaka wosakanizidwa unasankhidwa, womwe umatchedwa "Moscow".

Kuyambira nthawi imeneyo mchere umapezeka kuti ukudziwika ndipo ulipo mndandanda wazomwe zimadziteteza ku Moscow. Kwa iwo, azimayiwa amadziwa bwino kukonzekera mchere kunyumba, kuposa momwe tikuchitira lero.

Njira yopanga keke ndi yovuta, koma idzatenga nthawi komanso kuleza mtima. Ngati simunayambitse ntchito yamakono ndipo kamodzi kanikeke ndi kudzikongoletsa ndi keke, ndiye kuti mudzakhala bwino.

Chophimba cha mtedza wokhala "Moscow" wokhala ndi mkaka wokhala pakhomo

Zosakaniza:

Kwa keke:

• mapuloteni atsopano mazira mazira - 275 g;
• Nkhono zowomba - 400 g;
• shuga wa mchenga - 305 g;

Kwa kirimu:

• mkaka wokhazikika wa mkaka - 745 g;
• mafuta okwana 82.5% - 385 g;
• Nkhono zouma - 315 g;
• chidziwitso - 65 g;

Kwa glaze:

• chokoleti choyera - 150 g;
• Gel osaphika mavitamini ndi mikate - 100 g;
• utoto wofiira wautali - 5 g;

Zojambula:

• chokoleti choyera - 100 g.

Kukonzekera

Kukonzekera mikateyo timafunikira azungu okha. Onetsetsani kuti mazira ayenera kukhala oyamba atsopano, kunyumba.

1. Ikani mapuloteni okonzeka bwino mu mbale yakuya, yowuma ndi yoyera ndikuwapondaponda ndi chosakaniza mofulumira kwa mphindi ziwiri.
2. Kuyambira pa mphindi yachitatu, popanda kukwapula, timayambitsa shuga granulated ndi whisk misa, popanda kuchepetsa tempo, kwa maminiti ena khumi.
3. Mtedza wakuphwanyidwa kuti ukhale wautali wa mamita atatu mpaka atatu, timayambitsa mchere wokoma kwambiri, ndipo timatsitsa mphindi imodzi.
4. Maziko omwe adalandira amawagawa m'magawo anayi.
5. Tsopano, mwinamwake, siteji yayitali kwambiri ndi yotopetsa muyonse yopanga keke. Tikayika poto ndi tsamba lachikopa, tiyike mphete kuchokera pamtunda wooneka ndi masentimita 28 ndipo perekani gawo limodzi la nut-protein mass in it.
6. Timatumiza billet ku ng'anjo yotentha kwa madigiri 150 kwa mphindi zisanu, kenako kutentha kumachepetsedwa kufika madigiri zana ndipo biscuit yophika kwa maola awiri.
7. Zakudya zimenezi zimafunika kuphika anayi. Ngati muli ndi mitundu yambiri ya malo ochepetsedwawo, izi zidzafulumizitsa ndondomekoyi.
8. Zakudya zinayi zonsezi ziyenera kutenthedwa m'malo amodzi.
9. Buluu wa kirimu ayenera kutenga ubwino wabwino kuchokera kwa wokonza wotsimikiziridwa ndi mafuta ake ayenera kukhala 82.5%.
10. Timatenga mankhwalawa kuchokera mufiriji kwa nthawi ndithu tisanayambe kukonza kirimu ndikuchichepetsa.
11. Timamenya batala ndi chosakaniza mpaka mpweyawu, kenako timayaka mkaka wophika ndipo timapitiriza kukwapula mpaka misala yunifolomu.
12. Hazel imamenyedwa bwino kwambiri mu blender ndipo timawonjezera kirimu. Kenaka tsanulirani mu brandy ndikuthira mandimu kwa mphindi imodzi.
13. Tsopano ife timadula mtedza wa mtedza ndi zonona zokonzeka bwino ndi kuziyika pamwamba pa wina ndi mzake. Timapaka mankhwalawa ndi zonona pamwamba ndi pambali ndikuyika pa alumali ya firiji kwa ola limodzi ndi theka.
14. Kukongoletsa keke, kukonzekera wofiira glaze. Sungunulani chokoleti choyera mu madzi osamba pamadzi otentha kuposa madigiri 45, kenaka yikani gel kuti muphimbe mikate yofiira, ndikusakanikirana mpaka mutayika mtundu wa uniforme glaze.
15. Tsopano chophimba chophimba mkate wofiira ndi wofiira wofiira ndipo uwalole iwo kufutukula mu firiji.
16. Ndipo panali kugwira kotsiriza. Timasungunula chokoleti chotsala chotsala pamadzi osambira, timadzaze ndi sirinji kapena thumba la confectioner, yikongoletseni mankhwalawo ndi kulembedwa "Moscow" ndi kujambulira gulu loyera pamphepete mwa mankhwalawo.