Imodzi mwa njira zosavuta kukongoletsa zokometsera kunyumba ndizokongoletsa icing. Malingana ndi zomwe mukukonzekera kuti mupeze pakhomo, glaze ikhoza kuphikidwa pazitsulo zosiyanasiyana, zomwe zimayambitsa kusakaniza kapena kusakaniza, kofiira kapena matte, wakuda wakuda kapena wofiira. M'nkhani ino tasonkhanitsa maphikidwe odziwika kwambiri a galasi ya chokoleti chophimba, chomwe chili chokongoletsera chophika cha keke.
Magalasi a mirror glaze kwa keke - Chinsinsi
Zosakaniza:
- gelatin nthawi - 10 g;
- madzi osankhidwa - 140 ml;
- shuga woyera - 145 g;
- sungani zitsamba - 145 g;
- chokoleti woyera (qualitative) - 145 g;
- mkaka wa evaporated - 110 g.
- Dayi ndi madontho ochepa.
Kukonzekera
Gelatin yowonjezereka mulowe kwa kanthawi mu 50 g ya madzi ozizira oyeretsedwa. Mu ladle timatsanulira madzi otsala, kutsanulira shuga, onjezerani madziwo ndi kuupaka pamoto. Kutenthetsa misa kwa chithupsa ndi kukwanira kwathunthu kwa makristasi a shuga.
Pakali pano, sungunulani chokoleti choyera, sungani ndi mkaka wokhazikika mu mbale yayikulu ndikusakaniza bwino. Kenaka, tsitsani madziwo mu chisakanizo cha chokoleti. Gelatin imatenthedwa kuti iwonongeke ndi kutsanuliridwa mu zina zonse. Onjezerani madontho angapo a tebulo la gel osakaniza. Mukhoza kugwiritsa ntchito blender.
Tsopano yesetsani kuti muzitha kuyendetsa mpweya wabwino kuti muchotse mpweya wabwino, kuzizira mpaka madigiri 30. Ngati mukufuna kupeza madzi ozizira omwe angayambe kuzungulira m'mphepete mwa keke, muyenera kuzizira masentimita 30, ndikuphimba mkate wonse 32-35 madigiri.
Musanayambe kuphika keke ndi galasi glaze, ndi bwino kuigwira kwa ola limodzi mufiriji.
White galasi glaze kwa keke - Chinsinsi
White glaze ingapangidwe, potsatira maziko a shuga wamba, komanso ndi Kuwonjezera kwa chokoleti choyera, chomwe chimapangitsa kuti kukoma kwake kukhale kosavuta komanso kumapangitsa kukhala kosalala, kosasunthika, ndipo momwemonso maonekedwe a mankhwalawo amatha kukhala angwiro.
Zosakaniza:
- chokoleti woyera - 135 g;
- kirimu 33-35% - 110 ml;
- mkaka - 110 ml;
- vanillin - pinch;
- gelatin - 1/2 tbsp. makapu.
Kukonzekera
Musanayambe galasi glaze pa keke zilowerere gelatin mu madzi oyeretsedwa pang'ono. Mkaka ndi zonona zathira mu saucepan ndi kukhala pa sing'anga kutentha. Timasakaniza mkaka wosakaniza, kuchotsa pamoto, kuika chokoleticho mzidutswa ndikuphwasula mpaka utatha. Kenaka yonjezerani vanillin, gelatin wonyezimira ndi kusakaniza, kuti iwonongeke. Timapereka kalirole woyera kuti tizizizira kutentha kwa madigiri makumi anai, ndipo timaphimba ndi mchere, mutangoyamba kupukuta kupyolera muzitsulo.
Chinsinsi cha chokoleti cha chokoleti cha keke
Zosakaniza:
- chokoleti - 55 g;
- koka ufa 85 g;
- kirimu - 85 ml;
- madzi osankhidwa - 150 ml;
- shuga granulated - 255 g;
- gelatin - 10 g.
Kukonzekera
Choyamba, zilowerere m'madzi 10 magalamu a gelatin malingana ndi malangizo pa phukusi. Sakanizani shuga mu ladle ndi mafuta a ufa, kutsanulira kirimu ndi 150 ml ya madzi ndipo oyambitsa, mubweretse ku chithupsa ndikuchotsani pamoto. Ponyani chokoleti chamdima chophwanyika ndikugwedeza gelatin ndikugwedeza bwino mpaka mutatha. Tsopano yesani misa kupyolera mu mpweya wozizira komanso ozizira mpaka kutentha.
Timayika mkate wokometsetsa pa kabati ndikuphimba ndi galasi glaze. Kenaka mutenge mkatewo ku mbale ndikuitumiza ku firiji kwa maola awiri.