Mun bayar da girke-girke na shirye-shirye na wannan mashahuri na ƙwararrun fursunoni na Faransanci, wanda zamu gaya mana yadda za a shirya cake "Opera". Za ku bukaci lokaci mai yawa da hakuri, amma sakamakon sau ɗari zai rufe dukan kwanakin wucin gadi da sauran kuɗin tare da dandano mai ban sha'awa da asali na gama kayan zaki.
Guman Faransa "Opera" - girke-girke na asali
Sinadaran:
Ga biskit:
- almond gari - 210 g;
- alkama gari - 100 g;
- man shanu - 45 g;
- sugar granulated - 240 g;
- manyan qwai - 6 inji mai kwakwalwa.
- kwai fata - 6 inji mai kwakwalwa.
Don cream:
- man shanu - 210 g;
- babban kwai - 1 yanki;
- kwai gwaiduwa - 1 yanki;
- nan take kofi - 10 g;
- sugar granulated - 125 g;
- vanilla sugar - 15 g;
- gwangwani - 15 ml;
- An cire ruwa - 90 ml;
Domin impregnation:
- sugar granulated - 70 g;
- An cire ruwa - 135 ml;
- nan take kofi - 10 g;
Ga ganache:
- m cakulan - 250 g;
- man shanu - 50 g;
- cream 33% - 185 ml;
Don glaze:
- cream 33% - 280 g;
- koko foda 55 g;
- m cakulan - 65 g;
- sugar granulated - 145 g;
- gelatin a foda - 10 g;
- tace ruwa - 50 ml.
Shiri
Masararrun qwai guda shida an sanya shi a cikin tsabta mai zurfi kuma mai zurfi kuma ta raba ta amfani da mai haɗin gwangwani zuwa mai zurfi, haɓaka kwakwalwa. Idan ba tare da katsewa hanya ba, sai a zubar da sukari talatin da biyar, ci gaba da murmurewa game da minti biyu, sa'an nan kuma sanya akwati da sunadarai a cikin firiji.
A cikin wani babban tasa, fitar da qwai shida, zuba sauran sukari, satar alkama da almond gari, haxa sannan ka doke mahaɗin na minti goma. Ya kamata taro ya zama mai haske, ƙara yawan ƙararraki, ya zama iska da lush.
A mataki na gaba, zubar da halayen sunadarai a lokacin wannan lokacin, a hankali kuma a hankali suna shiga tsakani a kananan ƙananan, suna motsawa daga ƙasa zuwa saman. A ƙarshe, narke da kuma sanyi zuwa dakin zafin jiki man shanu, zuba a bakin ciki trickle cikin kullu kuma a hankali motsa su.
Mu raba rassan da aka samu a cikin sassa guda uku da gasa da gurasa uku. Ga tsarin girke-girke don cake "Opera" siffar rectangular na cake ana binne. Gilashin yin burodi ya kamata a mai tsanani zuwa digiri 220 kuma lokacin zai dauki kimanin minti goma zuwa ashirin, dangane da girman siffar da yiwuwar tanda kanta.
Duk da yake biscuits suna yin burodi da sanyayawa, muna shirya ganash. Muna hura kirim din a tafasa, amma kada ku tafasa shi, ku cire shi daga wuta. Add da yankakken finely cakulan da kuma haɗuwa har sai ya rushe. Gaba za mu gabatarwa da kuma narkewa, motsawa, man fetur kuma ya ƙayyade iyawar cakuda a wuri mai sanyi don sanyaya da kuma haɗuwa.
Yanzu za mu shirya cream. Narke kofi a cikin talatin miliyoyin ruwa na ruwa da bar shi don kwantar da shi. Kashi na gaba, ci gaba da samo asali guda biyu na kirim. A cikin karamin saucepan tare da matashi mai zurfi, haɗa ruwan da ya rage da sukari sugar, ƙayyade shi a kan wuta kuma bari ya tsaya, yana motsawa, har sai ya yi girma kuma ya kai yawan zafin jiki na 124. Idan babu thermometer, zamu duba tsarin shirye-shiryen caramel don mirgine wani filastik daga wani digo na caramel, a nutse cikin ruwan sanyi, idan ya yiwu.
A lokaci guda, a cikin akwati mai tsabta da bushe, ya bugi kwai da kwai kwai yatsan har sai gilashi, iska da haske, da kuma ci gaba da hanyar fashewa, ya zuba a cikin caramel tare da raguwa. Kada ka daina tayarwa har sai cream ya zama zazzabi. Sa'an nan kuma ƙara gwanan sanyaya, vanilla sukari da man shanu mai laushi, kuma ci gaba da ta doke har sai santsi da lush taro, a ƙarshen, daɗa karamin, idan an so.
Mun sanya cake ɗaya a cikin wani kayan ado mai kyau da kuma kwantar da shi tare da cakuda kofi, wanda muke shirya a gaba ta hanyar haɗuwa da ruwan zãfi, nan da nan kofi da sukari da kuma kwantar da shi. Na gaba, yi amfani da nau'i mai laushi na rabi na kirim mai tsami kuma ya rufe shi da ɓawon burodi na biyu, sake sake shi kadan kuma ya rarraba shi a farfajiya
Mun aika da dukan zane na tsawon sa'o'i takwas a firiji, sa'an nan kuma mu cire hoton, mu yi ado da fuskar ta a cikin yadda muke da hankali, muna aiki a teburin kuma mu ji dadi.