I-Strawberry confit - lolu uhlobo oludumile kakhulu lokugcwalisa, olusetshenziswa ngabakwa-confectioners emhlabeni jikelele. Imvamisa lokhu kusetshenziselwa ukwenza amakhekhe namakhekhe ama-mousse. Lokhu ukugcwaliswa okuyingqayizivele, okungagcini nje ukunambitha kakhulu, kepha futhi kunokubukeka okumanzi okunweta umlomo. Ukuze ukwenze, kuzodingeka usebenzise amajikijolo amasha kanye nesikhutha. Ngesilinganiso esifanele nobuchwepheshe, ukuvumelwa kwesitrobheli sekhekhe ngeke sikulibale.
Funda i-athikili mayelana nezinzuzo zikaphayini wesigaxa se-pine!
Indlela esheshayo yokuvuma izono ekhaya
Ukuze ukugcwaliswa kwekhekhe kusebenze, kungcono ukusebenzisa ishidi noma i-gelatin esheshayo. Lokhu ngeke nje kusheshise inqubo ngokwayo, kodwa futhi kuzonikeza ingxube ngesakhiwo esifunayo.
Ukukhetha izithako
Ukuze ulungiselele iresiphi yesithambisi sekhekhe, udinga le mikhiqizo:
- ingilazi yama-sitrobheli avuthiwe;
- Amagremu angama-55 kashukela (onsundu angasetshenziswa);
- Amagremu ayi-15 wesitashi sombila noma i-pectin;
- isikhwama se-gelatin;
- isigamu sesipuni sejusi kalamula esisanda kufakwa
Ukunambitheka komkhiqizo oseqediwe kuya ngekhwalithi ye-gelatin.
Ukulungiswa kwamajikijolo e-confit
Okokuqala udinga ukulungiselela amajikijolo. Geza ama-sitrobheli kahle emanzini agobhoza esihlabathini nakweminye imfucumfucu. Ngemuva kwaloko susa umsila esithelweni ngasinye. Uma kungekho sitrobheli esisha ekhaya, ungasebenzisa iqanda. Izinga nokunambitheka kwe-confit akuxhomekile ekutheni luhlobo luni lwamajikijolo. Ngaphambi kokusebenzisa ama-sitrobheli afrintiwe, kufanele ubambe kancane ekushiseni kwegumbi. Uma isikhathi siphela, ungabeka amajikijolo ku-microwave bese uvula imodi ye- "Warm-up". Kepha ngasikhathi sinye, udinga ukubhekisisa ngokucophelela ukuze zingalahli isakhiwo sazo.
Ilungiselela isakhiwo esibucayi
Amashidi we-gelatin ukubeka endishini futhi uthele amanzi ancibilikile. Faka i-gelatin esheshayo engilazini noma kwesinye isitsha bese uthela amanzi abandayo. Shiya kulesi simo imizuzu eyi-15 endaweni yokushisa kwegumbi. Ekupheleni kwesikhathi esibekiwe, faka isitsha emlilweni omncane. Luvusa njalo, linda luze luchitheke ngokuphelele.
Akunakwenzeka ukubilisa i-gelatin, lokhu kuzoholela ekulahlekelweni kwezimpawu zayo.
Thatha inkomishi noma isitsha esincane kodwa esijulile bese uhlanganisa ushukela ne-pectin kuyo. Hlanganisa izakhi ndawonye kahle.
Ama-strawberry afakwa ku-blender futhi aqunywe aze acubuziwe.
Hlukanisa amagremu ayi-100 we-ingxube ku-isisindo esiphumela, faka ukushisa okuncane bese uvusa njalo. Ngakho-ke, ulethe i-puree ekushiseni okungaba ngu-400 C. Ukuze uthole amanani ngqo, kufanele usebenzise i-confectionery thermometer. Lapho nje ama-sitrobheli efinyelela ekusebenzeni okudingayo, engeza i-trickle exubekile ye-pectin noshukela kuyo. Kubalulekile ukuthi ungayeki ukugqugquzela. Ukwenza kangcono nge-whisk.
Lapho nje amathumba amakhulu, engeza ujusi kalamula omusha kuwo. Hlanganisa kahle bese ususa emlilweni. Uma kunesidingo, amazambane abunjiwe angashaywa kabusha nge-blender.
Faka i-gelatin kulengxube eshisayo. Uma usebenzisa ishidi, khona-ke kufanele liculwe kahle lisuka emanzini lapho lalikhona. Hlanganisa isisindo ngokuphelele kuze kube yilapho i-thickener ichithwa ngokuphelele.
Ngemuva kwalokho engeza i-sitrobheli esisele esele engxube efudumele bese uxuba konke futhi. Kunconywa ukwenza lokhu nge-blender. Le ndlela yokuthola i-sitrobheli imvumo isilungile.
Ingxube ingathululelwa ku-silicone uswidi isikhunta noma isatshalaliswe ngokulinganayo ekhasini lokubhaka. Ngaso leso sikhathi ,mboza ngezansi kwesitsha ngefilimu yokunamathela bese uyimboza ngo-ukhilimu ngaphezulu. Lokhu kuyadingeka ukuze isisindo singathinti umoya.
Dala i-berry filler ephelele
Lapho usabalalisa uketshezi, ubukhulu bezingqimba zekhekhe kufanele bunakwe. Ubukhulu be-confit kufanele bube buncane okungenani izikhathi ezimbili.
Ukulungiselela i-classic sitrobit confit kusuka ku-Andy chef, kusetshenziswa amajikijolo amasha kuphela.
Uma kubalulekile kuwe ukuthi isihlungi sinemiphetho efaneleke kahle, khona-ke le ngxube kufanele ithululwe kubumba oluhlukanisayo. 
I-confi enhle ekubumbeni ngesimo sezindandatho. Ubuhle bokusebenzisa kwabo ukuthi imiphetho iyisicaba, futhi usayizi ulula ngangokunokwenzeka.
Ngaphambi kokusabalalisa ingxube endandatho, phansi kufanele futhi imbozwe ngefilimu, futhi ifomu ngokwalo kufanele lifakwe kokuthile ngisho nokuqinile. Lokhu kuzokuvumela ukuthi ususe kalula futhi ngokushesha isitsha sisuka endaweni eyodwa kuya kwesinye.
Thumela abasiki bekhukhi kusuka ku-conf baye efrijini amahora amathathu noma amane. Ngemuva kwalesi sikhathi, ukugcwaliswa kwe-dessert kungathathwa esiqandisini. Ukuze ungabhubhisi impatho, yikhiphe ngokucophelela ngangokunokwenzeka. Ukugxila okubalulekile kufanele kukhokhwe ekususweni ifilimu. Ukuze i-substrate ihlukane ngokushesha futhi kalula esindweni, kuyadingeka ukuyigcoba ngamafutha amaningi.
Ungasebenzisa i-sitrobheli confit eqandisiwe. Ngesikhathi ikhekhe ligcwele ukhilimu, futhi lokhu kungamahora angama-2-3, isihlungi sizoncibilika ngokuphelele, ngakhoke sinikeze konke ukunambitheka kwaso nephunga likhekhe.
Njengoba ubona kusukela kuresiphi, i-sitrobititit kulula kakhulu futhi kuyashesha ukulungiselela. Ngakho-ke, ukwenza ikhekhe le-mousse elimnandi futhi elihle elibukeka njengekhekhe lesitolo, kuthatha ubuncane bokuzikhandla nesikhathi.
