Keke ya ku France-keke ya keke Cake "Opera" ndi keke yapamwamba ya ku France yomwe ili ndi zigawo za mtedza wa nut (mu French - Gioconda), zomwe zimaphatikizidwa ndi madzi a khofi, zonona za mafuta a khofi ndi ganache. Potsirizira pake, imakhala ndi chokoleti. Chipinda cha ku Dalloyau cha ku France chinapanga keke yotchuka. Ponena za kulengedwa kwa mkate uwu muli mawindo awiri: Siriak Gavillon, yemwe amagwira ntchito m'nyumba ya Dalloyau, anapanga keke mu 1955, wachiŵiri akuti Louise Clichy anapereka mkate womwewo pachiwonetsero cha kuphika ku Paris kumbuyo mu 1903. Mukapita kukacheza ku Paris, ndiye kuti mukadyerera, mungayese keke ya khofi yokoma. Koma sikoyenera kuti mupite ku France, mukhoza kukonzekera mwakonzedwe kake kovuta, koma kotsika mtengo. Chinthu chachikulu ndicho kukhala ndi chotsitsimikiziridwa ndi choyambirira. Ine ndikuyimira pa kulingalira kwanu pamene ine ndikugwira ntchito keke ya "Opera", maphikidwe omwe amasinthidwa kuchokera kwa Alexander Seleznev. Zonse zowonjezera zophikira ndi kuyembekezera malingaliro anu!
Zosakaniza:- Mazira nkhuku 6 ma PC.
- Butter 15 g
- Shuga 100 g
- Hazelnut 65 g
- Mpunga, tirigu 40 g
- Mchere 1 uzitsine
- Chokoleti wakuda 160 g
- Butter 15 g
- Mazira nkhuku 1 pc.
- Kuwaza kwa 160 ml
- Shuga 100 g
- Kofi ya Instant 2 tsp.
- Madzi 100 ml
- Butter 200 g
- Mazira nkhuku 2 ma PC.
- Kofi ya Instant 2 tsp.
- Brown shuga 55 g
- Mkaka 60 ml
- Chokoleti wakuda 75 g
- Mpendadzuwa wothira mafuta 10 ml
- Gawo 1 Konzani zokhazokha: shuga, shuga wofiira, khofi yamphongo, mazira (biscuit - mazira 2 + 4 yolks, ganache - 1 yolk, zonona - 2 maji), ufa, zonona, mkaka, masamba batala, chokoleti.
- 2 2 mazira omenyedwa ndi magalamu 60 a shuga mpaka kuwala kwa misa.
- Gawo 3 Onjezerani mtedzawu. Timasakaniza.
- Gawo 4 Whisk mapuloteni 4 omwe ali ndi mchere wa mchere mu thovu lolimba ndipo awonjezere magalamu 40 a shuga m'magawo, kenaka whisk mpaka mvula ikhale yonyezimira.
- Gawo 5 Onjezerani chithovu chopitirirabe mu yolks ndikupukuta ufa kuchokera pamwamba. Timasokoneza whisk mu njira imodzi ndi kayendedwe kochokera pansipa.
- Gawo 6 Yonjezerani batala wosungunuka, pang'anani mosakaniza. Pangani pepala lophika ndi pepala lophika (pangani kukula kwa keke muja momwe keke idzayima mu firiji).
- Khwerero 7 Tayani 1/3 cha mtanda, msinkhu. Kuphika mu uvuni wokonzedweratu pa 210 ° C kwa pafupi maminiti 6. Nthawi yomweyo tulutsa pepala ndikuziziritsa pa kabati. Choncho timaphika mikate itatu (malinga ndi uvuni wanu, ikhoza kuchitidwa panthawi yomweyo).
- Gawo 8 Wiritsani madzi ndi shuga, onjezerani ndi kusonkhezera bwino khofi yomweyo. Awa ndiwo madzi odzola.
- Gawo 9 Ganache: Kutentha kirimu pa kutentha kwapakati ndi kusungunula zidutswa za chokoleti mwa iwo.
- Gawo 10 Chotsani kumbali, ndikutsutsana kwambiri ndi whisk, onjezerani 1 yolk ndi 15 g mafuta. Zonse zosakanikirana bwino.
- Khwerero 11 Mkaka: wiritsani mkaka ndi shuga wofiira ndi khofi.
- Gawo 12 Konzani madzi osamba. Timamenya yolks ndikutsanulira mkaka ndi khofi. Anapanga mpaka misa yowonjezereka.
- Khwerero 13 Tsopano timasambitsa kusamba kuchokera kutentha mpaka ku ayezi. Whisk misa mpaka kuzizira kwathunthu.
- Khwerero 14 Tinamenyetsa mafuta otentha kutentha kwabwino.
- Gawo 15 Pang'onopang'ono kutsanulira kirimu mu khola, kukwapula nthawi zonse.
- Khwerero 16 Tsopano zonse zakonzeka kukasonkhanitsa keke: mikateyo yatsekedwa, mafuta a khofi, ganache ndi kuperewera.
- Khwerero 17 Mu bokosi lirilonse lomwe lingathe kutsekedwa, timayika keke imodzi ndi underside mmwamba ndikuyikakamiza kwambiri ndi 1/3 ya madzi.
- Khwerero 18 Monga momwe madziwa akulowetsedwamo, mugwiritse ntchito moyenera zonunkhira, msinkhu.
- Khwerero 19 Pamwamba ndi mikate iwiri, kachiwiri kumbali ya pansi ndi kuviika mu madzi.
- Gawo 20 Pamwamba, perekani theka la ganache ndi msinkhu.
- Khwerero 21 Kenako mafuta odzola. Mosamala ndi pang'onopang'ono timagwira ntchito, kuti tisasakanize zigawo.
- Khwerero 22 Kachiwiri, gwiritsani ntchito ganache mofatsa. Ndimafalitsa fosholo pamwamba ponse ngati chida, ndiyeno mosasunthika popanda kukanikiza.
- Gawo 23 Pamwamba ikani mikate itatu ndikukanso sosi. Gawani zotsalira zotsalira.
- Khwerero 24 Samwetsani zonona bwino kwambiri. Timatseka bokosi ndikuyika mufiriji kwa maola awiri.
- Gawo 25 Mukusambira madzi tidzasungunula chokoleti ndi mafuta a masamba. Chozizira pang'ono.
- Gawo 26 Sinthani keke pa mbale ndikumasula m'bokosi.
- Gawo 27 Kotero ife tiri ndi keke ndi mkate wapamwamba. Thirani mkatikati mwa glaze ndikuwombera mkatewo mosiyana. Ngati ndi kotheka, yesani pamwambapo ndi spatula. Keke imakhalanso m'firiji, kuti glaze ikhale yozizira kwambiri.
- 28 Tsopano, mu kusamba madzi, tidzasungunuka chokoleticho popanda zowonjezera ndikuyika mu sirinji. Dulani mapepala osiyanasiyana. Tikayiika mufiriji kufikira itakhazikika.
- Gawo 29 Pamene chimakhala chovuta, timadula mkatewo kuchokera kumbali zonse. Ingodulani mkatewo m'zigawo zomwezo. Mpeni mutatha kudula ndinasambitsa madzi otentha ndikupukuta.
- Gawo 30 Ndi mafanizo apangidwe keke ndikulemba chilembo cha "Opera". Chilakolako chabwino!