Lokacin da aka gaya maka cewa shahararren "Prague" mai ban mamaki yana da sauƙi a dafa abinci a gida, kai ma an yaudare ka. Yana da kyau sosai kuma mai sauki. A halin yanzu, sakamakon haka, zai zama kamar cake na Prague, Chiffon Prague, Tsohon Prague, amma ba classic Prague cake, saboda yana da wuya a shirya shi a gida. Amma har yanzu za mu yi ƙoƙari ya sauƙaƙe maka ka dafa ka kuma gaya maka yadda za ka gasa gashin Prague daidai da GOST.
A girke-girke na Prague cake bisa ga GOST
Sinadaran:
- apricot jam - 200 g;
- cakulan kwakwalwan kwamfuta - don ado.
Ga biskit:
- alkama gari - 116 g;
- man shanu - 38 g;
- sugar granulated - 151 g;
- koko foda 23 g;
- kwai - 335 grams (7 inji.).
Don cream:
- man shanu - 199 g;
- madara mai tsabta - 120 g;
- koko foda 9.3 g;
- vanillin - 0.1 g.
- kwai yolks - 21 g;
- ruwa - 21 g.
Don glaze:
- sugar granulated - 91 g;
- vanilla foda - 0.3 g;
- koko foda - 6 g;
- Sugar syrup - 14 g;
- ruwa 30 g;
- 'ya'yan itace - 0.3 g.
Shiri
Yadda za a gasa a cake "Prague"? Na farko za mu shirya tushen - kisfaran biscuit. Muna daukan qwai kuma mu raba yolks daga sunadaran. Sugar ya kasu kashi biyu. Mix gari tare da koko foda da sift sau da yawa ta hanyar sieve. Sa'an nan whisk yolks tare da wani ɓangare na sukari har sai wata lush farin taro siffofin. Na gaba, doke kwai fata zuwa wani lokacin farin ciki, farin kumfa. Yanzu sannu-sannu gabatar da sauran sukari a cikin sunadarai kuma ci gaba da whisk har sai gaba daya dissolves.
Sa'an nan kuma dukkanin nau'in nama suna haɗuwa sosai, muna saka man shanu mai narkewa da koko gari. Na gaba, muna ɗauka ta dafa abinci, mu rufe shi da takarda don gefen gefen takarda ya ajiye ƙasa. Zubar da kullu a cikin ɗayan tsabta, ya rufe shi da takarda da kuma gasa a preheated zuwa tanda 200 ° C na minti 45. Ready biscuit sanyi kai tsaye a cikin tsari, sa'an nan kuma cire kuma bar su tsaya for 8 hours. Sai bayan ƙarshen wannan lokaci, a hankali ya bayyana cake na takarda takarda.
Yanzu za mu shirya cream don cake "Prague". Mix gwaiduwa a cikin ruwa mai yawa daidai, ƙara madara madara kuma sanya kome a cikin wanka mai ruwa. Tafasa da cream zuwa daidaito na lokacin farin ciki kirim mai tsami, sa'an nan kuma sosai sanyaya shi. Sa'an nan kuma ta doke wani ɗan shanu mai sauƙi kuma a hankali gabatar da shi a sanyaya da kuma koko. Duk a hankali ka haɗa mahaɗin a cikin mafi sauri.
Yanzu je zuwa ga mafi wuyar mataki - shirye-shirye na glaze ga cake "Prague". Saboda haka, an haxa sukari tare da ruwa da zafi da syrup zuwa zafin jiki na 180 ° C. A cikin tasa daban, dumi gami, zuba shi cikin syrup. Sa'an nan kuma simmer da sakamakon cakuda zuwa low zafin jiki zuwa 150 ° C kuma ƙara 'ya'yan itace essence zuwa gare shi. Bayan sanyi da syrup zuwa 40 ° C kuma sai ku haɗu tare da mahaɗi don minti 20. Sa'an nan kuma ƙara sitaci syrup da koko foda.
GOST na girke-girke don yin "cake" Prague yana da matukar wahala ga gidan yin burodi. Amma idan kun yi nasarar, to amma kawai ya kasance ya dace ya shirya kuma ya yi ado da cakulan "Prague".
Saboda haka, yanke soso na soso cikin 3 daidai. Ƙananan da na biyu (tsakiyar) suna da lubricated da cakulan cream. A kan Layer ya kamata barin kusan dukkanin kirim mai tsin, bar kawai kamar teaspoons don ado. Top da cake da tarnaƙi sosai mai rufi tare da lokacin farin ciki apricot jam kuma zuba a pre-mai tsanani zuwa 50 digiri cakulan glaze. Daga sama yi ado da ƙãre cake tare da sauran cream kuma yayyafa da cakulan kwakwalwan kwamfuta.