Kev Kawm Ntawv:, Keeb kwm
Maria Selyanina: Ua noj thiab cov zaub mov txawv
Maria Selyanina yog ib tug confectioner ntawm lub ntiaj teb scale. Ua ib haiv neeg ntawm Russia, nws ua tim khawv los ntawm nws tus yam ntxwv hais tias tsis muaj dab tsi yog tsis yooj yim yog tias koj yog tus siab nyiam tiag tiag txog yam koj ua.
Yuav ua li cas, nyob qhov twg?
Maria yeej nyiam noj, tab sis tsis xav txog txoj kev tsim khoom noj khoom haus, ua ib yam dab tsi ntau tshaj ib yam khoom ua si. Yes, nws yooj yim mas cov zaub mov tshiab, ua tau zoo rau kev tshoov siab, npog cov ntxhuav nrog cov qhua, tab sis thaum nug tias vim li cas nws tsis qhib nws tus kheej lub tsev noj mov, nws tau ua txhaum nrog luag nyav. Ntxiv mus, pedagogical kev kawm tau qhib ntau txoj hau kev rau kev loj hlob. Txawm li cas los, txoj hmoo tau txiav txim siab.
Maria tau tsiv mus rau Barcelona, tau sib yuav thiab pib tsim ib lub lag luam, qhib rau nws tus txiv. Nyob rau hauv parallel, nws rov qab mus rau ib qho qub hobby thiab pom tias nws yog nyiam tshaj plaws nyob rau hauv confectionery. Nws pib ci rau kev txiav txim. Ib txhij, Maria Selyanina ua LJ, uas nws kaw txhua yam nws ua tiav.
Tsev kawm ntawv thiab cov dej num ntawm Maria Selyanina
Qhov kev tshwm sim hauv kev tuag ntawm lub neej yav tom ntej confectioner yog qhib rau hauv Barcelona ntawm lub tsev kawm ntawv Le Cordon Bleu. Thaum txiav txim siab, Maria tau coj los ntawm tsev neeg pob nyiaj tau ib qho nyiaj thiab tau mus kawm. Tom qab ntawd, kev txawj pib loj hlob nyob rau hauv geometric kev vam meej - kev kawm nyob rau hauv qhov zoo tshaj plaws pastry khw nyob rau hauv Barcelona, kev kawm, tsev kawm ntawv, npaj cov chav kawm ntawv ...
Maria Selyanina. Lub tsev kawm ntawv hauv Barcelona
Lub tswv yim ntawm kev qhia tuaj rau nws tus kheej nthawv. Nyob rau hauv nws LJ nws nug cov neeg nyeem seb lawv nyiam ua li cas rau hauv tsev kawm ntawv online. Rau nws surprise, ntau enthusiastically teb. Thawj cov chav kawm tau ua hauv Internet, tom qab nws pom ib chav tsis tsim, khoom siv yuav thiab, nrog rau kev koom tes ntawm cov neeg paub tshiab paub zoo nyob rau hauv kev ua haujlwm, lub tsev kawm ntawv ntawm kev paub confectionery ntawm Maria Selyanina tau qhib.
Qhov project yog qhov ua tau zoo heev - cov pawg tau nrhiav thiab tso tawm ib qho tom qab, ntau tus tub ntxhais kawm pom lawv txoj hauj lwm thiab tau txais lub zog pib. Lub tsev kawm ntawv online tseem ua haujlwm ntxiv. Nyob rau yav tom ntej, lub tsev kawm ntawv yuav tsum qhib qhov kev txiav txim siab uas txhua tus tuaj yeem muag cov khoom tiav.
Maria Selyanina, ncuav mog qab zib daim ntawv qhia uas koj yuav nrhiav tau nyob rau hauv no tsab xov xwm, tsis yog ib tug kws pastry kws ua zaub mov, tab sis kuj muab ib tug tshiab lub ntiaj teb no ntawm wizards, uas peb yuav hnov.
Cov rhiab heev yog lub ncuav mog qab zib "Unai" los ntawm Maria Selyanina
Koj tus kheej thiab tus neeg ua haujlwm ntau dhau ntawm tus tswv. Peb pom zoo kom nrhiav tau ib cov kab kua txiv lws suav - nrog nws blueberries tau qhov txawv txav kiag li. Rau ib tug khoom qab zib nrog ib lub cheeb ntawm 20 cm, cov khoom nram qab no yuav tsum muaj:
Biscuit:
- Almond hmoov nplej - 68 grams;
- Nplej hmoov nplej - 15 grams;
- Piam thaj hmoov - 68 grams;
- Qe - 2 me me;
- Qe qe - 2;
- Qab zib - 8 grams;
- Butter - 10 grams.
Blueberry Confiture:
- Qab zib - 30 grams;
- Blueberry puree - 210 grams;
- Syrup violet - 60 grams;
- Violet essence (yog tias muaj) - 1 poob;
- Pectin - 3 grams.
Syrup:
- Dej - 120 grams;
- Violet syrup - 30 grams;
- Qab zib - 60 grams;
- Violet essence (yog tias muaj) - 1 poob.
Mousse:
- Mis - 120 grams;
- Syrup violet - 30 grams;
- Qab zib I - 30 grams;
- Qe yolks - 3 pieces;
- Chocolate dawb - 150 grams;
- Cream nrog roj cov ntsiab lus ntawm tsis pub tsawg tshaj 33% - 150 grams;
- Violet essence (yog tias muaj) - 2 nti;
- Dej - 60 grams;
- Nplooj gelatin - 6 grams;
- Qab zib II - 120 grams;
- Qe dawb - 60 grams.
Glaze:
- Mis - 75 grams;
- Cream nrog roj cov ntsiab lus ntawm tsis pub tsawg tshaj 33% - 75 grams;
- Chocolate dawb - 90 grams;
- Gelatin - 5 grams.
Daim ntawv qhia
Ua ntej ntawm tag nrho cov, siv ib tug confiture ntawm blueberries. Maria Selyanina pom zoo kom tawm hauv nws qaub txaus kom zoo siab teeb tawm ntawm creamy tsos ntawm mousse.
Sib tov Berry puree nrog violet syrup thiab ib nrab ntawm qab zib, sov txog li 40 C.
Sib tov ua ke nrog pectin.
Thaum lub luj ntawm lub bilberry tau ncav lub cua yam, zom qab zib nrog pectin thiab nqa cov hnyuv kom loj.
Noj rau 2-3 feeb thiab tshem tawm los ntawm tshav kub.
Do hauv lub essence, ncuav mus rau hauv ib lub thawv ntim thiab txias kom meej. Xws li kev tso tawm tuaj yeem khaws cia hauv qhov chaw txias txog li 4 hnub.
Rau syrup, sib tov cov dej nrog lub suab thaj, coj mus rau ib tug boil. Tshem tawm ntawm tshav kub, ntxiv lub violet syrup thiab essence.
Tam sim no, noj cov nqaij npua.
Ua li no, preheat lub qhov cub kom 180 degrees thiab npog cov ntawv ci nrog ntawv ci.
Tov lub hmoov, almond hmoov thiab icing qab zib, tshau nyob rau hauv ib lub tais. Maria Selyanina pom zoo kom siv cov nplaum loj.
Cov khaub zig dej hauv ib lub tais cais kom txog thaum muaj zog peaks, muab tso cia.
Ntxiv qe rau cov hmoov nplej nplaum thiab kom huv si kom tsawg li ntawm 7 feeb.
Qhuav lub butter.
Ntxiv qee lub khob cij almond rau hauv cov roj kub kub, do zoo. Muab ob tog sib xyaw ua ke, ua kom qis hauv qab.
Ntxiv whipped proteins mus rau lub ntsiab kuaj, sib tov maj mam muab, kom airiness ntawm lub loj.
Muab lub khob noom cookie rau hauv daim ntawv ci rau ib daim duab uas muaj sab hauv 38 * 38 cm Kom zoo zoo kom lub thickness ntawm txheej yog tib qhov chaw.
Muab lub tais ci nrog lub khob noom cookie rau hauv qhov cub thiab ci rau 10-13 feeb (nyob ntawm seb qhov cub). Npaj biscuit yuav tsum rosy thiab yoog raws.
Tshem cov biscuit ntawm daim ntawv thiab txias tag nrho rau ntawm grate.
Txiav los ntawm tiav lawm khoom qab zib 2 voj voog nrog ib lub cheeb ntawm 18 cm.
Rau mousse, thawj thiab foremost, koj yuav tsum ua ib qho Italian meringue.
Sib tov dej thiab qab zib II, coj mus rau qhov kub ntawm 117 ° C, whilst whipping lub proteins rau ib qhov khoom ncov.
Tam sim ntawd nchuav lub khob npleem rau hauv cov dawb, tsis tas siv ceev xwmphem.
Txhob tig lub nplaub tshev kom txog thaum cov huab cua tau txias lawm. Teem ib sab 150 grams ntawm meringue - koj yuav tsis tas yuav tau so, tab sis Maria tsis pom zoo kom tsawg dua, vim nws yuav nyuaj rau kev ua kom sib haum.
Soak gelatin nyob rau hauv dej txias.
Cov kua qaub ncaug kom txog thaum muag muag, ntxiv cov qauv tawv nqaij.
Mis nyuj mix ib nrab qab zib Kuv, coj mus rau ib tug boil. Nyob rau hauv parallel, sib tov nrog yolks tas ntawm cov suab thaj.
Boil cov mis nyuj los ntawm qhov hluav taws kub thiab tsuas yog tom qab uas ntxiv cov violet phoov. Maria Selyanina tau pom zoo tias qhov sib lawv liag ntawm kev ua raws li kev cai, txwv tsis pub cov mis nyuj yuav curdle.
Mis nyuj haus nrog syrup ncuav rau hauv yolks, tas li cuam tshuam. Muab cov hnyuv rov tua dua ntxiv thiab coj mus rau 82 ° C.
Tshem tawm ntawm tshav kub, ntxiv chopped dawb chocolates thiab nias gelatin. Sib tov qhov sib tov kom zoo kom txog thaum tus. Txias rau 37 ° C.
Do hauv chocolate-violet sib tov ib nrab ntawm lub lig meringue, ua tib zoo sib tov.
Ntxiv cov nplauv daj, rov qab ua homogeneity.
Ntxiv qhov ntxiv ntawm meringue mus rau mousse pawg, rov sib tov nws los ntawm txhais tes, ua kom cov airiness ntawm lub loj.
Koj tuaj yeem pib sib sau ua ke cov nplaum nplaum creamy blueberry dessert, uas yog Maria Selyanina. Lub khoom qab zib yog sau nyob rau hauv ib cov duab 20 cm nyob rau hauv lub cheeb.
Tso thawj thawj daim ncuav qab zib rau hauv qab ntawm cov pwm, muab tsau nws nrog kua qab zib. Tos 5 feeb thiab rov qab rov qab.
Yawg ntawm qhov khoom qis qis me ntsis kom muab nws ua ib qho sib txawv, ces hloov mus rau ib lub hnab ntim khoom qab zib.
Tawm kis tus kheej ib nrab ntawm cov khoom noj uas nyob hauv daim ntawv.
Muab tso rau hauv ob lub hnab confectionery ntawm mousse.
Sau lub mousse qhov chaw ntawm ob sab ntawm lub pwm thiab biscuit, thiab ces nteg lub mousse txheej nrog ib tug tuab ntawm 1 cm tshaj lub jam. Muab daim ntawv tso rau hauv lub tub yees kom txog 7-8 feeb, rau mousse seized.
Muab tus thib ob biscuit dhau ntawm cov khov nab kuab, rov ua txhua yam haujlwm: impregnation, confiture, mousse. Ua tib zoo yaum tawm cov mousse.
Muab cov pwm nrog lub ncuav mog rau hauv lub tub yees kom txog li 4-5 teev, yog li ntawd nws yog txias kiag li.
Yuav luag noj cov ncuav mog qab zib Unai, uas caw koj mus ua noj Maria Selyanina. Glaze - qhov kawg kov, uas yuav muab nws qhov tsim nyog gloss.
Soak gelatin nyob rau hauv dej txias.
Dawb chocolate soften nyob rau hauv ib cov dej da dej.
Sib tov lub mis nrog cream, nqa mus rau ib tug boil thiab tshem tawm los ntawm tshav kub.
Ntxiv cov dawb chocolate, whisk kom txog thaum tus. Ntxiv cov roj hmab tom qab thiab muab sib tov dua.
Thaum stirring lub glaze, tsav nrog duav los ntawm ib qho kev coj - qhov no minimizes lub ingress ntawm huab cua.
Yog hais tias nyob rau ntawm cov nplaum muaj cov npuas, ces siv lub khob rau ntawm lub txee rau sab nraud - ua tsaug rau qhov kev ntsuas no huab cua yuav tawm los. Nqa cov glaze rau kub ntawm 40 ° C.
Cov khoom qab zib txias yog tso tawm los ntawm pwm thiab muab tso rau ib tug grate.
Xab hle ncuav lub ncuav mog qab zib nrog glaze, tsis leveling - nws yuav tsum kis tau nws tus kheej.
Cia cov glaze khov thiab kho lub ncuav mog qab zib kom saj - Maria siv macaroni rau qhov no, paj ntawm violets thiab tshiab blueberries.
Lub confectioner tsis hais qhov no, tab sis peb xav tias koj kuj sim no ncuav mog qab zib, hloov lub blueberry nrog raspberry, thiab lub violet nrog ib tug Rose.
Maria Selyanina: zaub mov txawv ntawm Fab Kis. Brewed mov paj
Maria nws tus kheej lees tias nws hlub lub khob noom cookie rau nws ntau yam, vim nws ua tau lub hauv paus ntawm eclairs, shu, St Honore thiab krokembush thiab ntau lwm yam khoom. Txawm li cas los, muaj ntau yam choux khob noom cookie yuav tsis tau - cov khoom tsis sawv los yog lub caij nplooj zeeg, qhuav los yog nraus. Raws li daim ntawv qhia muab los ntawm lub confectioner, lub brewed mov paj yuav tau los ntawm txhua tus neeg thiab ib txwm. Noj:
- Dej - 200 grams;
- Butter - 80 grams;
- Qab zib - 4 grams;
- Ntsev - 4 grams;
- Hmoov - 120 grams;
- Qe - 4 pieces.
Ua noj ua haus?
Npog cov ntawv ci nrog ntawv ci.
Preheat lub qhov cub kom txog 260 ° C.
Nyob rau hauv saucepan, qhov chaw dej, qab zib, ntsev thiab butter, txiav mus rau hauv me me cubes, thiab muab tso rau ib qho me me hluav taws. Koj yuav tsum xyuas kom meej tias cov roj ntws tawm hauv qhov kev kuaj ua ntej cov kua pib rhaub.
Sai li sai cov roj nrog dej boils, ncuav tag nrho cov hmoov nplej tag ib zaug, ua tib zoo xyaw nws mus homogeneity.
Qhuav lub khob noom cookie ntawm hluav taws rau 1.5 feeb - qhov no yog qhov tsim nyog rau nws kom nqus ntau lub qe thaum lub caij sib tov kawg - qhov no pom qhov zoo thiab qhov ntim ntawm cov voids hauv lub qhov muag.
Lub khob noom cookie tau raug tshem tawm ntawm qhov hluav taws kub thaum nws pib yob hauv lub tais, thiab ib qho me me ua rau hauv qab ntawm sauté yias.
Cov qe ncuav mus rau hauv ib lub tais, ua tib zoo sib tov nrog lub hau thiab ua kom lub cev khov kho - vim qhov no lub khob noom cookie yuav ua rau homogeneous, thiab yuav tsis so.
Maj mam ntxiv melange mus rau mov paj, txhua lub sij hawm kom zoo zoo kneading thiab tswj qhov sib xws. Ntxiv lub remnants ntawm melange, koj yuav tsum tau txais ib qho zoo nkauj glossy mov paj, uas ntog hnyav ncawv los ntawm scapula, thiab tsis ncuav.
Muab lub khob noom cookie rau hauv ib tug pastry hnab thiab nyem nws nyob rau hauv ci daim ntawv. Kom zoo dua kev ntawm huab cua, cov khoom raug staggered.
Muab cov tais ci nrog cov nroj tsuag hauv qhov cub thiab tig nws li 10 feeb.
Tom qab ntawd, muab qhov kub ntawm 170 ° C thiab, tsis qhib qhov cub, ci dua 35 feeb.
Cov khoom tiav muaj cov xim khaus-kub thiab muaj dryish.
Txias kom tiav thiab sau nrog nws qab.
Qhov no
Kev lom zem hnub no yog nrov tshaj plaws - cov masters muab ntau yam khoom siv, tab tom ua ntau dua. Ntau tus neeg tswj kev tsim lawv tus kheej ua lag luam tsis tau tawm ntawm lawv qhov chaw ua noj hauv tsev. Maria Selyanina, nws lub ncuav thiab khoom qab zib uas peb tau sim ua hnub no nrog koj, muab kev pab rau tib neeg rau txoj kev loj hlob, xav txog kev zoo siab ntawm kev tsim.
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