Chocolate Swiss Meringue Buttercream

Chocolate swiss meringue buttercream yana da laushi mai laushi kuma yana narkewa a cikin bakinku

Cakulan swiss meringue buttercream ( SMBC ) shine mafi soyuwa daga dukkan raƙuman ruwan raɗaɗi kuma mai sauƙin sauƙi. Babu wani sirri a ciki. Kawai narkar da sukarinku tare da farin kwai a kan tukunyar ruwa (Bain Marie) sannan kuma bulala cikin meringue mai kauri. Bulala a cikin lallausan man shanu, narkewar cakulan, gishiri da, vanilla kuma shi ke nan! meringue a m kololuwaIdan baku son rikici tare da narkar da sukarinku, kuna iya yin izgili da SMBC ( sauki buttercream sanyi ) tare da man kwai da aka tace a kusan rabin lokacin. Babu buƙatar zafi tunda an riga an gama maganin farin ƙwai. Kawai bulala duka sai kun gama! Wannan sauƙi mai nishaɗin mai natsuwa bai daidaita kamar na cakulan na Switzerland meringue buttercream ba amma har yanzu yana da kyau ƙwarai da gaske idan kun kasance cikin ƙuntataccen lokaci.

Shirya kayan aikin ku

Abu mafi mahimmanci a tuna lokacin da ake yin cakulan swiss meringue buttercream shine a tabbatar duk kayan aikin ku da kwano na mahaɗin ku ba su da maiko. Butter ko duk wani abu mai mai mai zai hana meringue ɗinka da bulala wanda zai iya zama babban takaici.

Koyaushe yi amfani da kwano na ƙarfe ko gilashi don yin meringue. Filastik na ɗora kan kitse kuma zai iya sa meringue ya gaza. Ari da, ba shi da aminci sosai don sanya kwanon filastik a kan tafasasshen kwanon rufi na ruwa.



cakulan swiss meringue buttercream



Tattara abubuwan haɗin ku

Kwai yolks matsala ce ta gama gari don haifar da meringue ya ruɓe. Koda karamin digo ne na gwaiduwa (wanda yake da kitse) na iya lalata meringue mai kyau.

fun kukis na Kirsimeti don yi tare da yara

Don gujewa wannan, ka tabbata cewa yayin da kake fasa kwai, ka fasa su daya bayan daya a cikin wani kwano daban sannan ka canza wancan farin kwai zuwa babban kwano. Ta wannan hanyar idan ka fasa gwaiduwar kwai, ba zai lalata duka kayan ba.



Tabbatar cewa an sanya laushin man shanu zuwa zafin jiki na ɗaki don haka ya yi bulala tare da meringue ba tare da juyawa ba.

Guji yin amfani da farin kwai mai manna don yin cakulan swiss meringue buttercream. Farin kwai ba su dace da bulala cikin zogale ba kuma ko da kun sarrafa, meringue ɗin zai yi laushi sosai.

Ina amfani da narkewar cakulan amma kuma zaka iya amfani da koko koko idan ka fi so. Rage koko koko don kauce wa samun dunƙun koko a cikin abin da kuka gama.



Yadda ake hada chocolate swiss meringue buttercream

Cika tukunyar matsakaici mai matsakaici da kamar inci biyu na ruwa sai a kawo shi da wuta. Sanya kwandon karafanku ko na gilashi a saman tukunyar ruwa. Kasan kwanon bai kamata ya taba ruwa ba. Yi hankali don gujewa tururi Yana iya sa kwanon yayi zafi saboda haka yi hankali kuma amfani da murhun murhu idan an buƙata don ɗaukar kwano.

Sanya farin kwai da sukari a cikin kwano da whisk. Wani lokaci wushiryar cakuda don kiyaye farfajiyar ƙwai farar ƙwai daga juyawa da dafa abinci.

Da zarar sukari ya narke (ji da yatsunku) zaku iya cire kwano daga tukunyar ruwa sannan ku yi bulala a cikin meringue mai tauri. Tabbatar cewa meringue yana da tauri sosai. Yana da matukar wahala a cika aiwatar da wannan bangare. Cakudawa na iya daukar minti 5-10 ya danganta da irin karfin da mahaɗin ku yake da shi.



Nasihu na meringue ya kamata su miƙe tsaye suna jin daɗi sosai.

Sanya jakar kankara kusa da kwano yayin da kuke hadawa don sanya ruwan meringue ƙasa.

Da zarar meringue dinki ya huce, sai a yi bulala a cikin man shanu mai laushi, da narkakken narkewar cakulan, vanilla, da gishiri. Tabbatar kun yi bulala har sai ruwan bokiti ya daina dandano da man shanu. Ya kamata ya zama mai sauqi da kirim sannan ya narke a bakinka.



Bayan an gama bulalar man kuli-kuli, ina son canzawa zuwa ga abin da aka makala a filafili in gauraya a ƙasa na mintina 10 don cire duk wani kumfar iska.

Matsaloli tare da cakulan swiss meringue buttercream

Meringue ba zai yi bulala ba - Fararen ƙwai ya riga ya tsufa ko kuma an sami ɗan maiko a cikin haɗin. Sake tsabtace dukkan kayan aikin ku kuma amfani da sabbin kwai.

Ruwan man giya na ya bugu ko ya rabu - Idan kitse (butter) yayi kokarin hadawa da ruwa (kwai fari) dole ya zama zazzabi daya ne. Idan man gyada ya zama curdled, akwai yiwuwar man ku ya yi sanyi sosai. Ko dai a kunna gefen akushin tare da tocilan danshin wuta yayin cakuɗewa a ƙasa har sai ya haɗu ko cire 1/4 kofin abin cakuda, narke shi a cikin microwave ɗin sannan a sake zubawa a kawo shi duka.

Ruwan man giya na yayi taushi sosai - Idan kitse na butterciki yayi laushi sosai kuma da alama yana da miya, zai iya zama da dumi sosai. Saka duka kwano a cikin firinji na tsawon minti 20 sannan a sake yin bulalar.

Kwancen man shanu yana da ɗanɗano - Wataƙila ba ku narkar da sikarinku duka ba wanda hakan na iya haifar da meringue ɗin don zama kiris. Babu wani abu da zaka iya yi don gyara hatsin banda farawa.

Ruwan man shanu na ɗanɗana kamar mai kyau - Abu ne da ya zama ruwan dare gama gari ga mutane suna shan bulala a cikin man shafawa. Idan ka dandana man shanu, ci gaba da yin bulala. Haɗa iska shine abin da ke sa dandano mai ɗanɗano ya zama mai ban mamaki.

Ta yaya kuke adana cakulan swiss meringue buttercream?

Cakulan swiss meringue buttercream za'a iya ajiye shi a cikin zafin jiki na awanni 48 kodayake ni da kaina na sanyaya cikin awanni 24 idan bana buƙata. Ana iya ajiye shi a cikin firinji tsawon sati 2 ko zaka iya daskarewa na tsawon watanni 2 ko fiye.

Koyaushe ka sake hada man shafawa kafin kayi amfani dashi don sake sanya shi mai kirim. Idan sanyi ne, sai a kawo shi da zafin jiki na farko, sannan a yi bulala har sai ya zama yana da laushi da santsi.

Sauran girke-girke masu sanyi wanda kuke so
Ermine Taimako
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Swiss Meringue Buttercream

Chocolate Swiss Meringue Buttercream

Silky santsi, cakulan swiss meringue buttercream mai haske ne, mai tsami kuma yana narkewa a cikin bakinku. Lokacin shirya:ashirin mintuna Lokacin Cook:5 mintuna sanyaya:10 mintuna Calories:118kcal

Sinadaran

Chocolate Swiss Meringue Buttercream

  • 8 ogi (227 g) sabo da kwai fari
  • 16 ogi (454 g) sukari mai narkewa
  • 24 ogi (680 g) man shanu mara dadi laushi
  • 4 ogi (113 g) Chocolate (ko koko foda) narke kuma sanyaya zuwa 90º
  • 1/2 karamin cokali gishiri
  • biyu teaspoons cire vanilla

Kayan aiki

  • Tsaya mahaɗa
  • Haɗa Whisk

Umarni

  • Narke cakulan ku a cikin kwanon da ba zai iya saka zafi ba cikin dakika 15 har sai ya narke kawai. Kar a yi zafi sosai Cool zuwa 90ºF
  • Ka kawo 2 'na ruwa a tafasa a matsakaiciyar tukunyar sannan a rage wuta har sai ya huce. Sanya kwano mai hada karafanku ko gilashinku a samansa. Kwanon bai kamata ya taɓa ruwa ba.
  • Sanya farin kwai da sukari a cikin kwano da kuma wurwuri lokaci-lokaci don narkar da sukarin da kiyaye farin kwai daga dafawa. Da zarar cakuɗin ya kai 110ºF ko kuma ba za ku iya jin kowane ƙwayoyin sukari a tsakanin yatsunku ba, a shirye yake
  • Sanya kwano a kan mahaɗin tsayawarka kuma ka yi ta bulala a sama har sai ka isa KYAUTA sosai. Nasihu ya kamata su miƙe tsaye lokacin da ka taɓa su kuma meringue ya kamata ya ji daɗi sosai da yawa.
  • Sanya babban jaka na kankara a karkashin kwano yayin da kuke hadawa don sanyaya meringue a ƙasa.
  • Rage gudu zuwa low. Sannu a hankali kara a cikin man shanu a ƙananan ƙananan, to gishirin ku, narke da sanyaya cakulan da cirewar vanilla.
  • Theara saurin zuwa sama da bulala har sai launi ya zama mai haske da laushi. Ka ba shi dandano, idan har yanzu yana da ɗanɗano mai, ci gaba da raɗa.
  • Rage saurin zuwa ƙasa sake sannan sai a tsoma a cikin cakulan da aka sanyaya da vanilla sannan a gauraya har sai ya yi laushi.

Gina Jiki

Yin aiki:biyuogi|Calories:118kcal(6%)|Carbohydrates:goma sha ɗayag(4%)|Furotin:1g(kashi biyu)|Kitse:8g(12%)|Tatsuniya:5g(25%)|Cholesterol:ashirinmg(7%)|Sodium:30mg(1%)|Potassium:9mg|Fiber:1g(4%)|Sugar:10g(goma sha ɗaya%)|Vitamin A:257IU(5%)|Alli:3mg|Ironarfe:1mg(6%)