Ukusetshenziswa kwekhilimu ukuhlobisa ikhekhe kuvula ububanzi obuningi bokufezekiswa kwemibono yokudala ye-Culinary. Iningi lamaqebelengwane lihlotshiswe ngokhilimu ohlutshiwe noma ukhilimu okhilimu. Ngaphezu kwalokho, bonke bangabukeka behluke ngokuphelele, ngoba umcabango wabapheki awukwazi imingcele. Ungakwazi ukuhlobisa i-dessert yakho kubi kakhulu kunompheki ojwayelekile we-pastry ekhaya.
Ukhilimu wokuhlobisa ikhekhe
Amalungiselelo adingekayo
Ukusebenzisa ukhilimu ukuhlobisa ikhekhe kudinga ubuciko kanye nesipiliyoni esithile. Ngaphezu kwalokho, umklamo uyisigaba sokugcina senqubo, ngakho-ke kuhlale kucasula kakhulu ukonakalisa i-dessert ephumelelayo ekugcineni.
Okokuqala, kufanele ukhumbule ukuthi ukhilimu we-whip ungaba namafutha ngangokunokwenzeka futhi ngokuqinisekile upholile. Thenga isikhwama sikakhilimu esinamafutha okungenani angu-33% bese usibeka esiqandisini. Kufanele baphole phansi ku-10 ° C. Ungakwazi ukushaya ukhilimu kokubili nge-mixer kanye ne-whisk, kodwa esimweni sesibili, izandla zakho zizokhathala maduzane, futhi ngaphandle kwalokho, akuwona wonke umuntu ozokwazi ukufeza isivinini esidingekayo.
Iqhinga elincane: lapho ushaya ukhilimu nge-mixer, ekuqaleni usethe isivinini esiphansi futhi ukhulise inqubo
Ukuhlobisa ubuso bekhekhe, ngokuqinisekile uzodinga isikhwama se-pastry esikhethekile esinezinhlobonhlobo zokunamathiselwe. Uma umuntu engekho ku-arsenal yakho, ungenza okuzenzela: thatha isikhwama sepulasitiki esilula, usigcwalise ngokhilimu, futhi usike ngokucophelela ikhoneni. Ukwakha amaphethini athambile nezimbali ezincane, awukwazi ukwenza ngaphandle kwesirinji ye-pastry noma okuthiwa yi-cornet.
Amasirinji athathwa njengokungafaneleki kakhulu, ngakho-ke kungcono ukuwashiya kubapheki abangochwepheshe: kungcono ukwenza ikhonethi elahlwayo ephepheni eline-wax. Thatha umugqa wephepha elinjalo bese uqala ukugoqa isikhwama kusuka phakathi, bese ugoqa phansi, ekhoneni elibukhali. Gcoba phezulu kwekhonethi bese ugcwalisa uhhafu ngokhilimu. Manje ungenza ukusika okulula ukuqeda ithiphu bese uqala ukucindezela ukhilimu nokuhlobisa ikhekhe. Nakuba ukugoqa ikhonethi kulula, kuyinkinga ukuchaza ngokucacile indlela yokugoqa, ngakho-ke kungcono ukubuka i-master class noma iyiphi ividiyo yokuqeqesha.
Pakisha ukhilimu uqinise esikhwameni noma ekhoneni, njengoba amabhamuza omoya kukhilimu wakho azowona amaphethini.
Ukuze udwebe umugqa oqondile ngokhilimu ohlutshiwe, cindezela ukhilimu kancane kancane, kodwa ngokucindezela okulinganayo. Ukuze wenze umugqa we-wavy ohlanzekile, thatha isikhwama se-pastry esandleni sakho sokudla, ubambe isandla sakho sokudla ngesandla sakho sobunxele bese usihambisa phezulu naphansi (uma usebenzisa kwesokunxele, okuphambene kuyiqiniso).
Ngokuqondene nemihlobiso, izinhlobo ezahlukene zamaphethini zidinga okunamathiselwe okuhlukile. Ama-peas asontekile, ama-roses, i-flagella noma imingcele azohlinzekwa nge-nozzle ye-confectionery enembobo "ye-rosette". Amashubhu amise okwenkanyezi alungele izinkanyezi ngokwazo, kanye nemingcele namagoda. I-rose izovela njengesithombeni uma usebenzisa ukhilimu wemifino.
Ukuze uthole imihlobiso eyinkimbinkimbi, yenza izingoma ezivela emaphethini alula, yiba nesineke ukuze ufunde ngokuphumelelayo: amakhono e-confectionery adinga umkhuba nekhono. Kungcono ukuzijwayeza ekhaya ngaphambi kokuhlobisa ikhekhe.