Iikeyiki zeKrisimesi zidliwa ngenxa yokuba kwiFransi yamandulo, ngo-Eve yeKrisimesi, yonke intsapho yaya ehlathini ukuze inqumle isiqwenga somthi we-spruce, esibonisa ukuchuma, kwaye siyitshise kwitshimini.Xa itshisa ixesha elide, ngcono izisa amathamsanqa kunyaka ozayo.Emva kokuba iziko linyamalele, iipayi zelogi ziyabhakwa ngeKrisimesi ukuhlonipha esi siko.
“Ukongezelela kwilog pie eyayityiwa ngamaFrentshi kunye neEnglish fruit pie enewayini yaseRoma yamandulo, amaJamani aya kwenza iiStollen muffins zeKrismesi.UStollen uvela e-Austria kwaye incasa kancinci njengesonka.;AmaTaliyane enza "i-panettone" yeKrisimesi, ikhekhe elithambileyo, elifana ne-dome, umnqamlezo phakathi kwepayi kunye nesonka, ngokuqhelekileyo i-star-shaped, ibiliswe ngeswekile, i-orenji, i-lemon zest, iirasins, njl.
UGuo Jinli ngumpheki wepastry kunye nomnini-ndawonye weChampignon Confectionery.Emva kokuphumelela kwi-Bakery Academy, wasebenza njengompheki wepastry kwiihotele zasekhaya kunye neenkwenkwezi eMacau, kwaye wafunda kwaye wagxila kwiidessert zaseFransi ezivela kubapheki baseJamani naseFransi.iminyaka emininzi.“Emva kweminyaka emine okanye emihlanu yokufunda izimuncumuncu zesiFrentshi nenkosi yesiFrentshi, ndaziva ilixesha lokubuyela eTshayina ndiyokuqala ishishini lam, ndiye ndaqala ishishini noogxa bam eMacau.”
Zahluke njani izimuncumuncu zaseJamani kwiidessert zaseFransi?Iidessert zaseJamani ziya kuba nezithako zokwenyani zaseJamani ezinje ngetshizi yaseJamani (i-cottage cheese) eyongezwe kuzo, kodwa eneneni zinokuhlelwa njengezimuncumuncu zaseYurophu okanye izimuncumuncu zanamhlanje zaseFransi.Iidessert zethu zizimuncumuncu zaseFransi, kodwa siya kongeza izithako zalapha ekhaya ngokwemathiriyeli ekrwada.“Namhlanje, uGuo Jinli uyilwe ngokukodwa ikeyiki yeKrisimesi echestnut enencasa eyodwa.Abafundi abafuna ukubhaka iikeyiki zeKrisimesi ezikhangayo nezimnandi zeentsapho zabo kunye nabahlobo banokubonisa ubugcisa babo.
IMont kwi-"Mont Blanc" ithetha umhlophe kwaye uBlanc uthetha intaba.Ndibize le dessert ngokuthi "iNtaba yeSnow" kuba eFransi nase-Italiya edumileyo iMont Blanc iya kugqunywa likhephu rhoqo ngeKrisimesi..Ndisebenzisa i-chestnut jam kunye nejeli ye-blackberry kuba i-chestnuts iya kuba mnandi xa ifakwe kwisiraphu, kwaye i-blackberries enomuncu ingakwazi ukuphazamisa ubumnandi be-chestnuts kakuhle kwaye yenze incasa ibe mnandi.“
Beka i-chestnut paste, amanzi, kunye ne-vanilla ibhontshisi epanini kwaye upheke phezu kobushushu obuphakathi, uvuselela, de kube umxube udityaniswe, uze ubeke efrijini de ulungele ukukhonza.
Faka i-blackberry jam epanini kwaye ubilise, xuba iswekile kunye ne-agar-agar powder ngokulinganayo, yongeza i-puree yeziqhamo kwaye ubilise.Susa ekushiseni kwaye wongeze ijusi yelamuni.Galela kwi-silicone molds kwaye upholile.
2) Beka i-baking mat kwiphepha lokubhaka, cima inani elifunekayo (ulahla) kwindlela ye-1 kwaye ubhake kwi-oven kwi-90 ° C ngeeyure ezintathu.
1) Xuba ibhotolo kunye noshukela oluyimpuphu kakuhle, yongeza umgubo, ityuwa kunye neeamangile ezinqunqiweyo, xuba kakuhle, yongeza amaqanda ukwenza intlama.Beka intlama efrijini iiyure ezintathu.
2) Phuma inhlama ngepini ejikelezayo ukuya kubukhulu be-3 mm, uze unqumle amaqhekeza amancinci ngommese, ubeke kwiphepha lokubhaka, ubhake kwi-160 ° C imizuzu eyi-10, kude kube yigolide.
2) Thela i-blackberry jelly kwi-mousse, uze ungeze i-meringue, kwaye ekugqibeleni i-chestnut mousse encinci, ilula kwaye ifake efrijini iiyure ezintathu.
4) Beka i-chestnut i-chestnut kwi-piping bag, gcwalisa umgangatho wesinyathelo sesi-3 kunye ne-chestnut paste, uze uyihlobise nge-meringue kunye neqabunga legolide.
I-SOS Cakery yasekwa nguZeng Jingying.Ubukhulu becala wenza amaqebengwana amnandi aze afundise izifundo zobugcisa ezifana nezi: oonodoli beswekile, imifanekiso eqingqiweyo (fondant figurines), iintyatyambo zeswekile (intyatyambo yerabha intlama), kunye namaqebengwana e-icing (iqebengwana lasebukhosini).), njl.
Phantse iminyaka esibhozo yamava okwenza iikeyiki ze-fondant, uye waqaphela ukuba i-fondant yavela e-UK.Kukho iintlobo ezintathu ze-fondant, enye i-fondant isetyenziselwa ukugubungela umphezulu wamaqebelengwane, kwaye enye isondele ekuthungeni kwesikhumba.umbala womntu.Isetyenziselwa ukwenza unodoli fondant.Kukho kwakhona intyatyambo eyenza i-fondant.I-ductility engcono kwaye inokuqengqeleka kakhulu.
“I-Fudge ifana 'nodongwe' olutyiwayo olunokubunjwa phantse lube yiyo nayiphi na imilo.Abantu abaninzi ngakumbi kwimarike bamkela iikeyiki fondant ngexabiso leyunithi eliphezulu kunye noyilo ezityebileyo.Enye yezinto eziphambili kuwo nawuphi na umcimbi weholide.okanye isidlo sabucala.
Ebudeni beMfazwe Yomnqamlezo, “ijinja” yayisisiqholo esibiza imali eninzi esisuka kwamanye amazwe.Kuphela ngeeholide ezibalulekileyo, ezifana neKrisimesi kunye ne-Easter, i-ginger yongezwa kumaqebelengwane kunye nama-biscuits ukuze kuphuculwe incasa kwaye ibe nomsebenzi wokukhusela kubanda.Ekuhambeni kwexesha, ijinja yaba sisidlo somthendeleko.I-snack emnandi yeKrisimesi.Namhlanje, uZeng Jingyin wazisa i-Gingerbread Cupcakes (I-Gingerbread Cupcakes) ikhekhe le-gingerbread kubafundi.Ifanelekile kwiKrisimesi kwaye kulula ukuyilungisa.Ndiyathemba ukuba abafundi bayonwabele.
250 g umgubo wokuzikhupha, 1 tsp.i-soda yokubhaka, 2 tsp.i-ginger powder, 1 tsp.i-sinamon powder, 1 tsp.Imixube yeziqholo zesiNgesi
2) Beka Izithako B kwisitya esincinci, xuba kakuhle kunye nokufudumala (ubilise nje ibhotela kunye noshukela omdaka uze uchithe, ungabilisi).
5) Hlanganisa zonke izithako kude kube yi-homogeneous mass ngaphandle kwamaqhekeza, uze uthele kwi-mold cake, ubeke kwi-oven eshushu ngaphambili kwaye ubhake imizuzu engama-20-25 okanye ude ulungele.
Ixesha lokuposa: Jun-29-2023