Muchikamu chino, tichaedza kuongorora nzira yekuvhara ukamu uhwu, kana uchiri mvura uye funga nezvemashure matatu ekutanga mapepa ekuzadza kwakakwana kwekudya kwako.
Saka, kutanga kwezvose, nyatsocherechedza kusarudza zvakananga cream yakasviba. Mafuta ayo anowanikwa anofanira kunge ane 25%. Zvisinei, munyaya ino, havasi vose vanogona kuwana chibereko chakanaka. Iwe unogona kushandisa nzira inopupurirwa: gadzira mucheka wakasvibiswa pajecha rinodzwa rakapetwa kanhi, sunga mitsetse yaro uye urembera pamusoro pemudziyo mufiriji, kunyanya usiku hwose. Iyi nzira ichabvisa chigadzirwa chemagetsi akawanda uye kuita kamu cream.
Kana pasina nguva yekushungurudza kirimu yakasvibirira, tinopa zvachose nzira dzisiri dzakaoma dzekuita kamu cream yakanyanyisa, achishandisa zvachose tricksy tricks uye ingredients.
How to thicken sour cream for cake gelatin?
Zvisungo:
- cream yakasviki mafuta, zvinenge 25% - 270 g;
- gelatin granulated - 3 tsp;
- shuga (duku) - 145 g;
- vanilla;
- mvura - 45 ml.
Kugadzirira
Mune uturu hwakasvibirira wakamukira zvishoma nezvishoma kudururira shuga (unogona kupisa), nguva dzose uchiputika nemusanganisi. Paunoona kuti kune mabhudzi muhutatu, wwedzera vanilla uye zvakare whisk zvakare kune imwe miniti.
Usati waoma gelatin gel, unoda kuziva kuti ungawedzera sei!
Gelatine inodururira mumudziyo wendarira, uidururire nemvura inodziya, svetura uye uise parutivi kusvikira ichikurira. Iye zvino chiisei pachitofu yehuni moto, uye kupisa gelatin kusvikira yakanyungunuka zvachose mumvura, pasina kutamira kure nayo, nguva dzose ichikurudzira zvakasimba.
Dissolved gelatin, inotonhorera kune imwe nyika inodziya uye mushure mokunge udira mukati mechikwata nekaputiki yakakuyiwa. Musanganisi zvakare vhura uye, kuputika kusanganise gelatin nekrimu, nokuita kuti zvive zvakasviba uye zvisingasviki maunifomu. Usati washandisa kamuti, tumira kunotonhora kwemaawa mashoma mashanu.
Nzira yei thicken mukamu uine starch?
Zvisungo:
- mucheki wakamera mafuta 25% (kana kuti akazvigadzirira) - 470 g;
- shuga yeupfu - 90 g;
- starch - 25 g;
- Vanilla essence - 1-2 madonhi kana vanillin.
Kugadzirira
Irosimu yakasviba mumudziyo wakadzika uye whisk muvhenganisi kwemaminitsi gumi nemashanu (kwete pasi). Zvadaro muzvikamu zviduku zvidira pfupa, wedzera chidimbu kana vanillin uye whisk kweimwe maminitsi 5-7. Zvadaro, pinda starch, kurova chikwata zvishoma uye usiye uwandu kwemaminitsi makumi matatu muchitonho.
Nzira yei yekuita mukisi wakamukira weke keke?
Mucheka wakaoma wakagadzirwa unogona kuwedzerwa nekuwedzera mafuta anonyorera kune zvakagadzirwa. Muchiitiko ichi, krisamu kusagadzikana, huwandu hwehutano uye tora zvinoshanduka. Nekugadzirira kwayo kwema 500 g emuchero wakasviba tora anenge 100 g we bhuru rakashata. Chokutanga, bhotela inorohwa nehupfu (iyo mari inongororwa chete kubva pane zvaunoda) uye ipapo wozowedzera mukiki wakasviba.
Uyezve, kubatanidza michina yakasiyana-siyana yemishonga inogona kuita kuti kuve cream yakakura. Sarori yakasvibirira inogona kupedzerwa cream cheese, iyo inenge yakatova chikonzero chakanakisisa chekamu, pamwe chete nekottage cheese, yakasvibiswa nekusagadzikana.
Akanaka kottage cheese cream mukaka wakasviba
Zvisungo:
- cream yakasviba 25% - 445 g;
- kumba-yakaitwa kottage cheese (mafuta) - 265 g;
- kirimu cheese - 95 g;
- shuga kana pfupa - 265 g;
- vanilla
Kugadzirira
Cream cheese zvakanaka inosvina nekottage cheese. Mumucheka wakasviba, dururira shuga nevanilla uye whisk muvhenganisi kusvikira makrisiti apera. Wedzera yose yakadekisa cheese-curd masasa, shandura musanganisi kusvika kumhepo yakakura uye uuye nekamuti kubwinya.
Nokuda kwekasiki chechizi, kuzadza kunoshamisa uye kunononoka. Zviri nyore kushanda pamwe uye zvine chishamiso chisina kunaka chinonyatsoenderana chero rudzi rwekake.