Mutsara wekacheka yePrague, inozivikanwa kune umwe neumwe wevana, chaizvoizvo haina midzi muCzech capital - iyo iri mharidzo yakakwana yeSoviet, iyo yakagadzirwa nechingwa chekudyira "Prague", inotora sechikonzero chekuita chikafu chekike "Sacher".
Prague keke maererano neklasiki yakagadzika ine chokotike zvingwa, inogadziriswa ne apricot jam uye yakagadzirwa nemafuta emuoriki. Dedert yakagadzirwa yakafukidzwa nechokoti glaze kana fondant.
Recipe yekare yaPrague keke nemukaka wakanyoroveswa
Sezvo munguva dzeSoviet, zvinhu zvakawanda zvekutengesa zvaive pamatafura chete pashure pekugara kwenguva refu mumasvingo, vakadzi vekudzidzira vakadzidza kubika zvakasiyana siyana zvezvokudya pamusha, chingwa chePrague chakanga chisina kudaro. Kana iwe usati wazvibika zvako pachako zvingwa zvekoti iwe pachako, ipapo Prague ichava mukana wakanaka wekuita unyanzvi hwako.
Zvisungo:
For biscuit:
- mazai - 6 pcs;;
- shuga - 155 g;
- upfu - 115 g;
- cocoa powder 25 g;
- bhotela - 40 g.
For cream:
- egg yolk - 1 piece;
- mvura - 15 ml;
- mukaka une evaporated - 125 ml;
- bhotela - 225 g;
- Coco powder - 10 g.
For glaze:
- apricot jam - 55 g;
- chokoti mutsvuku - 95 g;
- bata - 45 g;
- mafuta ekisi - 115 ml.
Kugadzirira
Sezvaunogona kuona, zvingwa zvekike zvinogadzirwa kunze kwekuwedzerwa kwehupfu hwebibiki, kubwinya kwavo uye porosity inopiwa nevakarova mazai vatsvene, saka saka kutanga tinoda kuparadzanisa mapuroteni nemaji. Izvozvo zvinogona kusanganiswa nehafu yeshuga kamwechete, asi mapuroteni anotanga kuputirwa kusvika kune zvinyoro zvinyorova, asi zverai shuga uye ramba uchirova kusvikira mapuranga akatsiga asvika. Nyatsobatanidza iyo yolk musanganiswa nemapuroteni kuti urege kurasa mweya.
Sakanisa midziyo yakaoma pamwe chete uye zvakare nechepamusoro-fungisisa, pinda mazai mazai. Mushure mekunge musanganisa zvose pamwe chete, dururirai muhuteti yakanyunguduka uye dzokorora kubfugama. Bake makeke pamasendimita 180 kwehafu yenguva, zvechokwadi mune mafuta uye nechechi-yakagadzirwa. Ita bhisikiti uye ugovane mumatatu.
Mutsara wekamu yekeji yePrague haisiwo yakaoma. Whisk the yolk nemvura uye mudururire mumukaka wakanyoroveswa. Isa zvinhu zvose zviri pamusoro pemoto uye kumirira kuti musanganiswa ukubike (usabiri!) Nokuramba uchikurudzira. Kwemaminitsi 3-4, kurova bhuru rakanyorova necocoa, uye kudurura mukaka wakaoma wakabvongodzwa mumuchero unoguma.
Sungunusa chokoti nemusanganiswa wekunakisa uye mafuta. The glaze is ready.
Paridzai makisi maviri nekisi uye tivhare chechitatu. Kubva kunze, pfigira keke ne apricot jam. Itai keke pamabhati uye muduruke chokoti panguro pamusoro payo kuti mufukidze mativi uye kumusoro sezvinoitwa zvakafanana sezvinobvira. Siyai glaze yakaoma, uye gurai uye muedze.
Iri nyore nzira yekudya keke yePrague kumba
Zvisungo:
For biscuit:
- mazai - zvidimbu zviviri;
- kefir - 190 ml;
- granulated shuga - 115 g;
- soda - 1 teaspoon;
- mafuta - 55 g;
- upfu - 195 g;
- Kocoa - 35 g.
For cream:
- mafuta - 125 g;
- egg yolks - 3 zvidimbu;
- mukaka wava evaporated - 65 ml;
- mvura - 45 ml;
- chokoti - 35 g.
For glaze:
- apricot jam - 55 g;
- chokoti - 125 g;
- cream - 110 ml.
Kugadzirira
Tora mazai uye shuga yakanyanyisa kuva mumhepo inotonhorera ine whisk. Dururira muhutu hwakanyunguduka, uwedzera kefir. Kusiyana, taurai zvose zvakasviba uye uzviise kune zvinodhaka. Iyo yakagadzirwa nehutu inowanikwa muhutu uye inotumirwa kuhanu yehuni yepisitini yepisitini makumi mana nemakumi mana. Gurai zvingwa zvakanyiwa pamwechete.
Nokuda kwekamuki, kurova bhotela mukisiki zvakasiyana kubva kune zvimwe zvigadzirwa. Sakanidza izvo zvasara zvinoshandiswa uye uzviise padhifu, uchimirira kubika. Mushure mekunyorova musanganiswa wemukaka wakanyoroveswa nemazai, vidururira mumafuta ekisi uye whisk zvakare. Iparadzira rimwe nerimwe keke, kunze kwekukwirira, nekamu cream, molded cake cover ne jam uye uduruke chokoti glaze kubva kune chokoti yakanyauswa nehuturi. Ndiyo mutsara wose wePague wekate pa yogurt, inongoramba ichitarisira kuti girazi riome uye iwe unogona kutanga kunonoka.