Croquembouche shine kalman Faransanci don "crunch a cikin bakin" kuma yana da kayan zane na Faransa a lokacin da aka yi amfani dashi a matsayin bikin aure (kwatanta da bishiyar bishiyar Turai na Turai ). Kamar yadda aka yi da nishaɗi masu kyau, wannan faransanci ta hanyar zuwa Turai ta Yamma kuma tana jin dadi a wurin.
An yi wani katako tare da tsummaran da aka cika da kullun da aka tara a cikin wani nau'i nau'i nau'i nau'i tare da caramel. Gidan caramel na Spun-sukari ne ke rufewa a kusa da bishiya mai tsami don sakamako mai ban mamaki. Wannan ya sa kayan ado mai mahimmanci ga kowane lokaci na musamman.
Ba'a da wuya kamar yadda ya dubi, musamman ma idan kuna amfani da mazugiyar Styrofoam mai yatsa don haɗakar da ƙwayoyin cream. Yana daukan dan lokaci kawai. Idan ka firiji wannan, sukarin sukari zai fara narke. Zai fi dacewa don ƙara wannan taɓawa kafin ku bauta ko barin shi gaba ɗaya.
Yi burodi na farko don haka yana da zarafin kafa yayin da kake yin kullun. A nan ne umarnin mataki-by-step akan yadda za a yi Croquembouche .
Abin da Kayi Bukatar
- Ga Fasto Cream Ciko:
- 3 kofuna waɗanda madara
- 3/4 kofin sukari
- 3 tablespoons duk-manufa gari
- 3 tablespoons cornstarch
- 3/4 teaspoon gishiri
- 2 manyan qwai (dakin-zazzabi, dukan tsiya)
- 1 tablespoon man shanu (softened)
- 2 teaspoons vanilla
- 1 kofin
- whipping cream (Amma Yesu bai guje zuwa m kololuwa)
- Ga Cream Puff kullu (Pâte à Choux):
- 6 man shanu man shanu
- 1 1/2 kofuna
- ruwan zãfi
- 1 1/2 kofuna
- dukkanin manufar gari
- 1/2 teaspoon gishiri
- 6 manyan qwai (dakin da zafin jiki)
- Ga Caramel:
- 1 1/2 kofuna waɗanda sukari
- 1/2 kofin masara mai masarar masara
- 2/3 kofin ruwa
Yadda za a yi shi
Yi Maganin Farko Ciko
- Ƙara madara a matsakaici saucepan. A cikin ƙaramin kwano, dafa tare da sukari, gari, masara, da gishiri. Ɗaukar da hankali cikin madara mai yalwaci da kuma rage zafi zuwa matsakaici-low.
- Ƙara qwai da kuma dafa har sai lokacin farin ciki, yana motsawa kullum. Cire daga zafin rana, da kuma haɗuwa da man shanu da vanilla. Sanya filastik filastik a farfajiya na cream don haka fatar ba ta samar da sanyi har sai sanyi. Yi kirki mai tsami yayin cikawa. Za a kara gishiri mai guba a bayan gishiri na pastry.
Make Cream Puff kullu
- A matsakaici na saucepan, narke 6 man shanu a cikin ruwan zãfi. Ƙara gari da gishiri. Cook, yana motsawa kullum tare da cokali na katako har sai ya zama siffar kwallon da ba za ta rabu ba. Cire daga zafin rana.
- Canja wuri zuwa tasa mai yalwa ko tsayawar mahaɗi. Ƙara 6 qwai, sau ɗaya a lokaci guda, kuna shawaɗa bayan kowane. Za a raba manna a yayin da kake ƙara kowace kwai, amma tare da ci gaba da bugun zai zama mai sauƙi.
Gasa Gurasar Maganin
- Heat oven zuwa 400 F. Don ƙirƙirar kirf mai cream, yi amfani da bayyana tip da bututu kananan, daidai-sized bukukuwa na kullu 2 inci dabam a kan wani takarda mai launi. Idan pipin kwakwalwan kwari yana da kololuwa, yi amfani da goga fashewa a cikin ɗan fararen kwai don sa shi santsi.
- Gasa minti 35 zuwa 40 ko har sai launin ruwan kasa. Bari sanyi gaba daya.
Cika Puffs kuma Ka sanya Cone Base
- Cire fashewa daga firiji kuma ta doke tare da mahaɗin har sai da santsi. Fada a cikin guguwar tasa.
- Cika jakar jinginar da aka yi amfani da shi da rubutun ƙarfe mai launin bakin ciki tare da kirim kuma yada launi a gefen kowannen gurasar da aka kwantar da ruwan sanyi da kuma cika da sinadarai.
- Rufe maƙauri mai maƙalli da ƙananan Styrofoam tare da takarda aluminum kuma sanya shi a kan maƙallin da aka rufe da kayan aluminum kuma an ajiye shi.
Yi Caramel
- Sanya 1 1/2 kofuna waɗanda sukari, syrup masara da 2/3 kofin ruwa a cikin karamin ƙananan saucepan da kuma motsawa don hade da sinadaran.
- Sanya a kan babban zafi da kuma dafa har sai syrup juya amber haske. KA BUYA a wannan lokacin amma wanke bangarorin kwanon rufi tare da gurasar naman alade a cikin ruwan zafi a kowane minti 2.
- Zai ɗauki minti 7 zuwa 9 don caramel don dafa. Watch a hankali a karshen saboda sugar zai iya ƙonawa sauƙi.
Ka tattaro Croquembouche
- Lokacin da caramel shine amber haske, cire daga zafin rana kuma jira jirage su ɓace (kimanin 3 zuwa 4).
- Farawa a gindin mazugi mai rufewa, tsoma tsummaran cikewar gurasar da sauri a cikin caramel mai tsanani (yi hankali kada ku ƙone yatsunsu) kuma ku yi amfani da shi zuwa kasan mazugi. Maimaita har sai an rufe dukkan mazugi.
Yi Zaɓi Spun-Sugar Caramel
- Idan caramel ya yi sanyi sosai, ana iya sakewa a hankali akan zafi kadan.
- Yin amfani da cokali mai yatsa, ko kayan da za a yalwata (ko whisk tare da yanke ƙarshen kuma an rarraba kayan), shiga cikin caramel kuma motsawa da baya a kan kwanon rufi wanda aka lakafta ya zama mai tsayi.
- Kafin caramel na da damar da za ta kwantar da hankali, karba shi don farawa a cikin croquembouche. Ci gaba don kamar yadda caramel ke motsawa kamar yadda kake so.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 482 |
| Total Fat | 21 g |
| Fat Fat | 11 g |
| Fat maras nauyi | 7 g |
| Cholesterol | 190 MG |
| Sodium | 342 MG |
| Carbohydrates | 66 g |
| Fiber na abinci | 1 g |
| Protein | 9 g |