Cream ɗin cakulan irin kek ɗin da aka yi a gida yana ƙara daɗin taɓawa ga kayan zaki. Wannan cakuda kirim mai tsami yana haɗa cakulan mai arziƙi tare da kirim mai santsi mai santsi.
Wannan ban sha'awa karkata a kan mu classic Crema pastelera girke-girke yana tara wadataccen foda na cacao da cakulan mai ɗaci, yana haifar da daɗin ɗanɗanon cakulan.
A tsallaka zuwa:
Cikakke don cikawa tartsatsi, cakes, cupcakes, or any pastries, this sweet treat is sure to satisfy your cravings.
Idan kun fi son nau'in cakulan fari, kawai ku bi girke-girke, ku bar cacao foda da cakulan mai ɗaci, a maimakon haka ku ninka 250g na farin cakulan narke a ƙarshen. Ki shirya kanki don jindadin sama wanda zai burge ki!😋
Yadda ake yin Chocolate Pastry Cream
Note: Ana ba da cikakkun umarnin a cikin katin girke-girke da ke ƙasa.
A cikin babban kwano mai zafi, ƙara cakulan mai ɗaci; ajiye gefe. A cikin tukunyar bakin karfe matsakaici, ki jujjuya madarar, koko, da rabin sukarin har sai koko ya narke gaba daya.
Haɗa da ɗanyen vanilla tare da ƙwanƙwasa tsaba. Idan kana amfani da cirewar vanilla, za ku ƙara shi daga baya.
Ki kawo cakuda a tafasa a kan matsakaicin zafi yayin da ake motsawa akai-akai don narkar da sukari da kuma hana cakuda daga ƙonewa a kasan tukunyar.
Yi hankali yayin wannan tsari don kauce wa tafasa, daidaita zafi kamar yadda ake bukata.
Yayin da cakuda madara ke dumama, shirya cakuda kwai gwaiduwa. A cikin wani kwano daban, sai a haɗa yolks ɗin kwai, sitaci masara, gishiri, da sauran granulated sugar har sai ya zama santsi kuma kodadde rawaya.
Wannan tsari yawanci yana ɗaukar kusan mintuna 5. Wannan matakin yana da mahimmanci yayin da yake taimakawa ƙirƙirar kirim mai tsami da ɗanɗano na Chocolate Pastry.
Da zarar madarar ta kusa tafasa, cire vanillin wake (idan ana amfani da shi) kuma a hankali a zubar da ƙananan madara mai zafi a cikin cakuda kwai yayin da ake ci gaba da shawa.
Wannan shi ake kira tempering, kuma yana taimakawa hana curd. A hankali a zuba sauran madara mai zafi a cikin kwano tare da cakuda kwai yayin da ake taɗawa akai-akai.
A mayar da ruwan cakuda a cikin kaskon da kuma sanya shi a kan matsakaicin zafi. Cook da cakulan cakulan cakulan, yana motsawa akai-akai da ƙarfi tare da whisk don hana lumps kuma tabbatar da ko da dafa abinci.
A ci gaba da dahuwa har sai ruwan ya yi kauri ya zo ya tafasa a hankali, sai whisk ya bar hanya a ciki. Wannan yawanci yana ɗaukar kusan mintuna 8. Kuna son kirim ɗin irin kek ya kai ga daidaito kamar pudding.
Da zarar kirim ɗin cakulan cakulan ya yi kauri, cire tukunyar daga zafi. Dama a cikin man shanu har sai man shanu ya narke. Sa'an nan kuma, nan da nan zuba kirim mai tsami a kan cakulan mai ɗaci.
Dama har sai cakulan ya narke gaba daya. Rufe da filastik kunsa an matse kai tsaye a kan saman kirim ɗin irin kek (don hana fata yin fata) kuma bar shi yayi sanyi zuwa ɗaki. Ajiye a cikin firiji na akalla sa'o'i 4 ko har sai sanyi kafin amfani.
Abubuwan girke-girke masu alaƙa
Recipe
Easy Chocolate Keke Cream
Sinadaran
- 1 dukan vanilla wake, a tsaga tsayin tsayi da tsaba da aka goge da karamin cokali ko cokali 1 tsantsa tsantsa vanilla
- 40g (kofin) cornstarch
- 150g (¾ kofin) sugar, raba
- 500 ml madara madara
- 3 babban kwai yolks
- 60g (½ kofin) unsweetened cacao foda
- 150g (1 kofin) bittersweet , yankakken
- 3 tablespoons man shanu marar dadi , na zaɓi
Umurnai
- A cikin babban kwano mai zafi, ƙara cakulan mai ɗaci; ajiye gefe. A cikin tukunyar bakin karfe mai matsakaici, sai a kwaba madara, koko, da rabin sukarin har sai koko ya narke gaba daya. Haɗa da ɗanyen vanilla tare da ƙwanƙwasa tsaba. Idan kana amfani da cirewar vanilla, za ku ƙara shi daga baya. Ki kawo cakuda a tafasa a kan matsakaicin zafi yayin da ake motsawa akai-akai don narkar da sukari da kuma hana cakuda daga ƙonewa a kasan tukunyar. Yi hankali yayin wannan tsari don kauce wa tafasa, daidaita zafi kamar yadda ake bukata.
- Yayin da cakuda madara ke dumama, shirya cakuda kwai gwaiduwa. A cikin wani kwano daban, sai a haɗa yolks ɗin kwai, sitaci masara, gishiri, da sauran granulated sugar har sai ya zama santsi kuma kodadde rawaya. Wannan tsari yawanci yana ɗaukar kusan mintuna 5. Wannan matakin yana da mahimmanci yayin da yake taimakawa ƙirƙirar kirim mai tsami da ɗanɗano na Chocolate Pastry.
- Da zarar madarar ta kusa tafasa, cire vanillin wake (idan ana amfani da shi) kuma a hankali a zubar da ƙananan madara mai zafi a cikin cakuda kwai yayin da ake ci gaba da shawa. Wannan shi ake kira tempering, kuma yana taimakawa hana curd. A hankali a zuba sauran madara mai zafi a cikin kwano tare da cakuda kwai yayin da ake taɗawa akai-akai.
- A mayar da ruwan cakuda a cikin kaskon da kuma sanya shi a kan matsakaicin zafi. Cook da cakulan cakulan cakulan, yana motsawa akai-akai da ƙarfi tare da whisk don hana lumps kuma tabbatar da ko da dafa abinci. A ci gaba da dahuwa har sai ruwan ya yi kauri ya zo ya tafasa a hankali, sai whisk ya bar hanya a ciki. Wannan yawanci yana ɗaukar kusan mintuna 8. Kuna son kirim ɗin irin kek ya kai ga daidaito kamar pudding.
- Da zarar kirim ɗin cakulan cakulan ya yi kauri, cire tukunyar daga zafi. Dama a cikin man shanu har sai man shanu ya narke. Sa'an nan kuma nan da nan zuba kirim mai tsami a kan cakulan mai ɗaci. Whisk har sai cakulan ya narke gaba daya. Rufe da filastik kunsa an matse kai tsaye a kan saman kirim ɗin irin kek (don hana fata yin fata) kuma bar shi yayi sanyi zuwa ɗaki. Ajiye a cikin firiji na akalla sa'o'i 4 ko har sai sanyi kafin amfani.
Notes
Duk bayanan abinci mai gina jiki sun dogara ne akan lissafin ɓangare na uku kuma kiyasi ne kawai. Kowane girke-girke da ƙimar sinadirai za su bambanta dangane da samfuran da kuke amfani da su, hanyoyin aunawa, da girman rabo kowane gida.