Mgbe a gwara gị na "achịcha" a ma ama bụ "Prague" dị mfe ịkụzi nri n'ụlọ, a na-eduhie gị. Ọ dị nnọọ mfe na dị mfe. Naanị ugbu a, n'ihi ya, ọ ga-adị ka ose achịcha Prague, Chiffon Prague, Old Prague, mana ọ bụghị ihe eji eme ememme Prague, n'ihi na ọ dị nnọọ mfe ịkwadebe ya n'ụlọ. Ma anyị ga-anwa ịnwa ime ka ọ dịrị gị mfe ịsa nri ma gwa gị otu esi akpọọ nkụ ezigbo Prague dị ka GOST.
Ntụziaka maka achịcha dị na Prague dị ka GOST
Efrata:
- aprịkọt jam - 200 g;
- chocolate ibe - maka ochicho mma.
Maka bisikiiki:
- ọka wheat - 116 g;
- bọta - 38 g;
- sugar granulated - 151 g;
- koko ntụ ntụ 23 g;
- akwa - 335 grams (7 pcs.).
Maka ude:
- bọta - 199 g;
- mmiri ara ehi rahụrụ arahụ - 120 g;
- koko ntụ ntụ 9.3 g;
- vanillin - 0,1 g.
- egg yolks - 21 g;
- mmiri - 21 g.
N'ihi na glaze:
- sugar granulated - 91 g;
- vanilla ntụ ntụ - 0,3 g;
- koko ntụ ntụ - 6 g;
- starch syrup - 14 g;
- mmiri 30 g;
- mkpụrụ kachasi - 0,3 g.
Nkwadebe
Esi esi akpọ achịcha "Prague"? Akpa, anyi ga akwadebe ihe ndabere - bisiki kuki. Anyị na-ewere àkwá ma kewapụ yolks n'aka ndị na-edozi ahụ. A na-ekezi sugar n'ime akụkụ abụọ. Gwakọta ntụ ọka na koko ntụcha ma tụọ ọtụtụ ugboro site na sieve. Mgbe ahụ, whisk yolks na otu akụkụ shuga ruo n'ụdị n'ụdị ọcha. Na-esote, tie ndị ọcha ọcha na oke, oké ụfụfụ. Ugbu a ji nwayọọ nwayọọ na-ewepụta shuga n'ime shuga ma na-anọgide na-ama jijiji ruo mgbe ọ ga-agbaze kpamkpam.
Mgbe ahụ, a na-ejikọta anụ abụọ ahụ dị nro, anyị na-etinye butter butter na koko ntụ ọka. Ọzọ, anyị na-eji efere efere, na-ekpuchi ya na akwụkwọ nke mere ka akụkụ nke akwụkwọ ahụ daa. Wunye mgwakota agwa na akwa akwa, kpuchie ya kpamkpam na akpụkpọ anụ ma mee ya na preheated na oven 200 Celsius maka minit 45. Na-edozi bishiki dị ọcha n'ụdị, wee wepụ ma hapụ ka ọ kwụrụ ruo awa asatọ. Naanị mgbe ọgwụgwụ nke oge a, jiri nlezianya kpughee akwụkwọ achicha akpụkpọ anụ.
Ugbu a anyi ga akwadebe ude maka achicha "Prague". Na-etinye nkochi akwa na mmiri, gbakwunye mmiri ara ehi a na-etinye na mmiri ma tinye ihe niile n'ime mmiri ịsa mmiri. Obụpde ude ahụ na-agbanwe agbanwe na-egbuke egbuke, ma mesie ya ike. Mgbe ahụ, tie obere butter ma jiri nwayọọ nwayọọ tinye n'ime ya azu na koko. Kpido ihe niile na-agwakota mixer na ala kachasi.
Ugbu a, gaa na nke kacha sie ike - nkwadebe nke glaze maka achicha "Prague". Ya mere, a na-ejikọta sugar na mmiri ma kpoo sirop ruo na okpomọkụ nke 180 Celsius C. Na efere dị iche iche, kpoo molasses, wụsa ya na syrup. Mgbe ahụ, simmer ihe ngwakọta a na-agwakọta na okpomọkụ dị ala ruo 150 Celsius C ma gbakwunye mkpụrụ osisi ahụ na ya. Mgbe ọ dị jụụ nke sirop ruo 40 Celsius C ma hichaa ihe igwekota ọnụ maka nkeji iri abụọ. Mgbe ahụ tinye starch sirop na koko ntụ.
Ntụziaka GOST maka ịme achịcha "Prague" siri ike maka ụlọ mmiri. Mana ọ bụrụ na i nwere ihe ịga nke ọma, ọ ga-anọgide na-ezukọ ma na-eme ka chocolate cake "Prague" mma.
Ya mere, gbutuo ogbo ogbo ahu n'ime ato ato. Lower na nke abụọ (n'etiti) na-ejupụta na cream chocolate. Na oyi akwa kwesịrị ịhapụ ihe fọrọ nke nta ka ọ bụrụ ude nile a sụrụ, hapụ naanị otu tablespoons maka ịchọ mma. N'okpuru achicha na n'akụkụ nke a na-ekpochapu nke ọma na apricot jam ma wunye ọkụ kpụ ọkụ n'ọnụ ruo ogo 50 chocolate glaze. Site n'elu icho mmachi nke achicha achicha ya na ihe ozo di na ya ma fesa ya na ibe chocolate.