Abincin Gilashin Gilashin Gilashi

Gilashin madubi na cakulan yana da kyau ƙwarai! Koyaushe yana ba da ra'ayi mai ban sha'awa kuma shine mafi kyawun kayan zaki na kayan zaki

Gilashin madubin cakulan shine kyalli mai haske wanda aka yi shi da cakulan, koko foda, madara mai ɗanɗano da gelatin. Lokacin da aka zubo shi a kan desserts daskararre, sai ya zama mai kyalli mai kyalli mai kyalli don haka ya zama mai sheki kana iya ganin tunaninka a farfajiyar (saboda haka sunan gilashin gilashi). Gilashin madubi ba shi da wahalar yi amma yana ɗaukar matakai biyu na hankali waɗanda ba za a iya tsallake su ba don samun mafi kyawu da kuma aibi marar ƙyalli a kan gilashin cakulan ɗinku.

gilashin gilashin cakulan



Yadda ake yin gilashin cakulan gilashi

Yin gilashin gilashi abu ne mai sauƙi amma yana da mahimmanci a bi duk matakan a girke-girke. Kada kawai jefa komai a cikin tukunya da fatan ta juye Zaku ƙarasa da dunƙulewar dunƙulen dunƙule. Ina ba da shawarar karantawa ta hanyar girke girke da farko don tabbatar kuna da dukkan kayan aikinku da za ku tafi. Sannan karanta cikin umarnin don ka san abin da matakai na gaba suke kuma kana da duk kayan aikin da kake buƙatar shirye don tafiya kamar ƙarar raga mai kyau, ma'aunin zafi da sanyio, nitsarwar nutsuwa da wani abu da zai kamo maka ido.



  • Don sanya gilashin cakulan ku zama mai haske, sanya ruwa na farko, sukari da madara mai daɗin zaki a cikin kwanon ruwar miya sannan a kawo shi yayi zafi. Sanya cakulanka da koko a cikin babban kwano mai shaidar zafi sannan a ajiye a gefe.
    yadda ake yin gilashin cakulan gilashi
  • Yayin da kake jira, yayyafa gelatin naka akan ruwa na biyu kuma bari ya sha.
    gelatin na gilashin gilashi
  • Da zarar ruwanki ya huce, sai ki zuba gelatin dinki ki motsa har sai ya narke gaba daya.
  • Cire daga wuta kuma ƙara a cikin cirewar vanilla.
  • Zuba ruwan magani a kan cakulan da koko sannan a zauna na tsawon minti 5.
    yadda ake yin gilashin cakulan gilashi
  • Whisk har sai hadin ya kasance galibi mai santsi sannan kayi amfani da blender ɗinka don cire duk sauran kumburin.
  • Zuba ruwan magani ta cikin raga mai raga a cikin babban akwati don cire duk kumfa da sauran ragowar gelatin ko cakulan da ba a narke ba. Kada ka tsallake wannan matakin ko kuma ba zaka sami santsi mai haske a kan gilashin cakulan ɗinka ba.
    gilashin gilashin cakulan
  • Bari madubinka mai haske ya huce zuwa 90ºF. Dama shi lokaci-lokaci don tabbatar yana sanyaya a dai-dai. Idan baku jira har sai yayi sanyi ba to gilashin ku zai gudu kawai daga wainar. Bar shi yayi yawa sosai kuma zai zama dunƙule.
    gilashin gilashin cakulan

Amfani da gilashin gilashin cakulan akan kek

Da zarar gilashin madubinka ya yi sanyi za ka iya zuba shi a kan wainarka. Kuna iya amfani da gilashin cakulan da ke kan madarar ruwa idan dai an daskare ruwan baitul na awa ɗaya kuma yana da kyau da sanyi. Yawancin mutane suna amfani da gilashin gilashin cakulan akan wainar mousse kamar Chocolate Heart Mirror Glaze Cake amma saboda wannan zaku buƙaci madubi glaze mold kuma don mousse ya daskare gaba daya.
mousse cake na gilashin gilashi

Da zarar an zuba gilashin a kan wajan za a saita shi cikin 'yan mintoci kaɗan. Da zarar an saita shi, yi amfani da wuka mai zafi don datse ruwan dusar kuma a hankali canja wuri da keken a farantin ko dai a ji daɗi kai tsaye ko kuma a iya sanyaya shi don morewa daga baya. Kawai tuna cewa gilashin gilashi yana haskakawa bayan awanni 24 don haka idan kuna son shi ya zama mai haske sosai, ku haskaka ranar bayarwa.



yadda ake yin chantilly cream frosting

gilashin gilashin cakulan

Me kuke yi da ragowar cakulan madubin gilashi?

Zaka iya sake amfani da ragowar madubin gilashi. Kawai sake zafafa shi a cikin microwave ɗin kuma a sake shi ya huce zuwa 90 againF kafin a zubo. Idan kanaso kayi kyalkyali da wuri mai yawa a lokaci guda wanda mafi yawa ana yin hakan a lokaci guda don rage lokacin da yake daukar wainar da waina da yawa. Kullum za a sami ƙananan gilashi waɗanda ba za a iya amfani da su a ƙarshen ba.

ragowar cakulan madubin gilashi



Son wannan girkin? Duba sauran girke-girke na gilashin gilashin gilashinmu da koyarwa!
Zama My Valentine Mirror Glaze Zuciya

Madubi Glaze Ocean Wave Tutorial (sukarin gwanin nuna mambobi kawai)

Abincin Gilashi na Madubi (farin tushe)



Girke-girke na Gilashin Gilashi

Madubin Chocolate Haske Zuciya

Abincin Gilashin Gilashin Gilashi

Yadda ake yin kyalli mai kyalli, mai sheki don waina! Lokacin shirya:5 mintuna Lokacin Cook:5 mintuna sanyaya:ashirin mintuna Jimlar Lokaci:10 mintuna Calories:330kcal

Sinadaran

Madubin Cakulan

  • 350 gram kyakkyawan inganci duhu cakulan
  • 40 gram koko koko
  • 120 gram ruwa
  • 300 gram sukari
  • 200 gram madara mai zaki
  • 1 Tbsp cire vanilla
  • 100 gram ruwan sanyi
  • goma sha biyar gram foda gelatin

Umarni

Umarnin Gilashin Madubi

  • Tabbatar cewa kuna da waɗannan kayan aikin a hannu: Matattarar raga mai kyau, ma'aunin zafi da sanyio, abun nitsarwa
  • Cakuda cakulan da koko a cikin babban kwano mai dauke da zafi sai a ajiye a gefe.
  • Yayyafa gelatin foda akan yawan ruwa na biyu kuma bari yayi yaushi na mintina 5.
  • Sanya ruwa da yawa, suga, madara mai ɗanɗano a cikin kwanon ruwar miya sannan a kawo shi akan wuta akan wuta.
  • Inara cikin gelatin da ya bushe kuma a motsa har sai ya narke gaba ɗaya kuma a cire shi daga wuta. Add a cikin vanilla.
  • Zuba ruwan hadin kan cakulan / koko sai a bar shi na tsawan minti 5 sannan a huce a hada. Yi amfani da abin nitsarwa don cire duk wasu gutsun da ya rage ko cakulan da ba a narke ba.
  • Wuce cakuda ta cikin ragowar raga don cire duk wani cakulan na cakulan ko gelatin
  • Bari hadin ya huce zuwa 90ºF kafin a zubo akan dusar daskararriyar. Sanya daskararren kek a saman kwano ko ƙaramin kwanon kek a cikin babban kwanon rufi don kama ƙarin gilashin. Gyara drips tare da wuka mai zafi kuma canja shi zuwa farantin. Ji daɗi cikin sa'a ɗaya ko kuma sanyaya cikin firji. Ka tuna gilashinka zai rasa haske bayan awanni 24 don haka idan kuna son shi ya kasance mai haske, Ina ba da shawarar kyalkyalin ranar bayarwa.

Gina Jiki

Yin aiki:1g|Calories:330kcal(17%)|Carbohydrates:72g(24%)|Furotin:6g(12%)|Kitse:3g(5%)|Tatsuniya:biyug(10%)|Cholesterol:goma sha ɗayamg(4%)|Sodium:51mg(kashi biyu)|Potassium:225mg(6%)|Fiber:biyug(8%)|Sugar:68g(76%)|Vitamin A:90IU(kashi biyu)|Vitamin C:0.9mg(1%)|Alli:103mg(10%)|Ironarfe:1mg(6%)