Amaqebelengwane kaKhisimusi adliwa ngoba eFrance yasendulo, ngobusuku bangaphambi kukaKhisimusi, umndeni ngamunye waya ehlathini ukuze unqume ucezu lwesiqu se-spruce, esifanekisela ukuzala, futhi usishise kushimula.Uma ivutha isikhathi eside, ingcono iletha inhlanhla yonyaka ozayo.Ngemva kokunyamalala kweziko, ama- log pie ayabhakwa ngoKhisimusi kuhlonishwa leli siko.
“Ngaphezu kophaya we-log odliwa amaFulentshi kanye nophaya wezithelo zesiNgisi onewayini laseRoma lasendulo, amaJalimane azowenza ama-muffin eStollen ngoKhisimusi.UStollen uvela e-Austria futhi unambitha kancane njengesinkwa.;AmaNtaliyane enza “i-panettone” ngoKhisimusi, okuyikhekhe elithambile, elimise okwedome, isiphambano phakathi kukaphaya nesinkwa, ngokuvamile esimise okwenkanyezi, esibiliswe ngoshukela, amawolintshi, isigaxa sikalamula, omisiwe, njll.
U-Guo Jinli ungumpheki wekhekhe futhi ungomunye wabanikazi be-Champignon Confectionery.Ngemva kokuphothula e-Bakery Academy, wasebenza njengompheki wamakhekhe emahhotela endawo kanye nenkanyezi e-Macau, futhi wafunda futhi wasebenza ngokukhethekile ngophudingi lwesiFulentshi kubapheki bekhekhe baseJalimane naseFrance.iminyaka eminingi.“Ngemuva kweminyaka emine noma emihlanu ngifunda uphudingi oyisiFulentshi nenkosi yesiFulentshi, ngabona sekuyisikhathi sokubuyela eChina ngiyoqala ibhizinisi lami, ngakho ngaqala ibhizinisi nozakwethu eMacau.”
Ahluke kanjani ama-dessert aseJalimane kuma-dessert aseFrance?“Ama-dessert aseJalimane azoba nezithako eziyiqiniso zaseJalimane ezifana noshizi waseJalimane (i-cottage shizi) engezwe kuwo, kodwa empeleni angahlukaniswa njengama-dessert aseYurophu noma ama-dessert esimanje aseFrance.Ama-dessert ethu angama-dessert amaningi e-French, kodwa sizofaka izithako zasendaweni mayelana nezinto zokusetshenziswa.“Namuhla, u-Guo Jinli uklame ngokukhethekile ikhekhe likaKhisimusi le-chestnut elinokunambitheka okuyingqayizivele.Abafundi abafuna ukubhaka amakhekhe kaKhisimusi akhangayo futhi amnandi emndenini nakubangane bangakhombisa ubuciko babo.
I-Mont e-"Mont Blanc" ichaza umhlophe kanti i-Blanc isho intaba.Le dessert ngiyiqambe ngokuthi “Intaba Yeqhwa” ngoba eFrance nase-Italy iMont Blanc edumile izombozwa iqhwa njalo ngoKhisimusi..Ngisebenzisa i-chestnut jamu nge-blackberry jelly ngoba ama-chestnuts azoba mnandi uma efakwe isiraphu, futhi amajikijolo amuncu angakwazi ukunciphisa ubumnandi bama-chestnuts futhi enze ukunambitheka kucebile.“
Faka i-chestnut unamathisele, amanzi, nobhontshisi we-vanilla epanini bese upheka phezu komlilo ophakathi, ugovuze, kuze kuhlanganiswe ingxube, bese uyifriji kuze kube yilapho usulungele ukukhonza.
Faka ujamu wamajikijolo epanini bese ubilisa, hlanganisa ushukela ne-agar-agar powder ngokulinganayo, engeza i-puree yezithelo bese ubilisa.Susa ekushiseni bese wengeza ijusi kalamula.Thela ku-silicone isikhunta bese ubanda.
2) Beka i-baking mat ebhodini lokubhaka, cindezela inani elidingekayo (uphonsa) endleleni 1 bese ubhaka kuhhavini ngo-90 ° C amahora amathathu.
1) Hlanganisa ibhotela noshukela oluyimpuphu kahle, engeza ufulawa, usawoti kanye nama-alimondi aqoshiwe, uhlanganise kahle, engeza amaqanda ukwenza inhlama.Faka inhlama esiqandisini amahora amathathu.
2) Phuma inhlama ngephini lokugoqa kuze kube ngu-3 mm ubukhulu, bese uthatha izingcezu ezincane ngommese, ubeke ebhodini lokubhaka, ubhake ku-160 ° C imizuzu engu-10, kuze kube nsundu yegolide.
2) Thela i-blackberry jelly ku-mousse, bese ufaka i-meringue, futhi ekugcineni i-chestnut mousse encane, ebushelelezi futhi efrijini amahora amathathu.
4) Faka unamathisele we-chestnut esikhwameni sepayipi, ugcwalise ubuso besinyathelo sesi-3 ngokunamathisela kwe-chestnut, bese uhlobisa nge-meringue neqabunga legolide.
I-SOS Cakery yasungulwa nguZeng Jingying.Ngokuyinhloko wenza amaqebelengwane amnandi futhi ufundisa izifundo zobuciko ezinjengalezi: onodoli bakashukela, imifanekiso ye-fondant (imifanekiso eqoshiwe), izimbali zikashukela (imbali yerabha yokunamathisela), namakhekhe amakhekhe (amakhukhi asebukhosini).), njll.
Cishe iminyaka eyisishiyagalombili yokwenza amakhekhe amnandi, waphawula ukuthi i-fondant yadabuka e-UK.Kunezinhlobo ezintathu ze-fondant, enye i-fondant isetshenziselwa ukumboza ubuso bamakhekhe, kanti enye iseduze ngokuthungwa kwesikhumba.umbala womuntu.Isetshenziselwa ukwenza i-doll fondant.Kukhona futhi i-fondant flower making fondant.Ine-ductility engcono futhi ingagoqwa kancane kakhulu.
“I-Fudge ifana 'nobumba' oludliwayo olungabunjwa lube cishe noma yikuphi.Abantu abaningi ngokwengeziwe emakethe bamukela amakhekhe amnandi ngentengo yeyunithi ephezulu kanye nemiklamo ecebile.Enye yezinto ezinhle kakhulu zanoma yimuphi umcimbi weholide.noma idili langasese.
Phakathi neziMpi Zenkolo, “ujinja” wawuyisinongo esimba eqolo esithengwa kwamanye amazwe.Kuphela ngamaholide abalulekile, njengoKhisimusi nePhasika, i-ginger yafakwa kumaqebelengwane namabhisikidi ukuze kuthuthukiswe ukunambitheka futhi kube nomsebenzi wokuvikela emakhazeni.Ngokuhamba kwesikhathi, i-ginger yaba isidlo samaholide.UKhisimusi omuhle.Namuhla, u-Zeng Jingyin wethula amakhekhe e-gingerbread cupcakes (amakhekhe e-gingerbread) kubafundi.Ilungele uKhisimusi futhi kulula ukuyilungiselela.Ngethemba ukuthi abafundi bayayijabulela.
250 g ufulawa ozimele, 1 tsp.i-baking soda, 2 tsp.i-ginger powder, 1 tsp.isinamoni powder, 1 tsp.I-English spice blends
2) Faka Izithako B epanini elincane, uhlanganise kahle futhi ushise (vele ubilise ibhotela noshukela onsundu kuze kuncibilike, ungabilisi).
5) Hlanganisa zonke izithako kuze kube yilapho kutholakala inqwaba ye-homogeneous ngaphandle kwezinhlayiya, bese uthele isikhunta sekhekhe, ufake kuhhavini elushisayo ngaphambi kwemizuzu engu-20-25 noma uze ulungele.
Isikhathi sokuthumela: Jun-29-2023