Crema Pastelera (cream din kek) yana daya daga cikin shahararrun mayukan da ake amfani da su wajen yin kayan zaki. Ya dace don cika ko ɗora kayan abinci masu daɗi kamar Paraguay bun, 'ya'yan itace tarts, eclairs, mille-feuille, da profiteroles.
Mafi kyawun sashi shine ainihin sauƙi don yin tare da kayan abinci na yau da kullun da wataƙila kun riga kuka samu a cikin kayan abinci - madara, qwai, sukari, sitaci, da tsantsar vanilla.
A tsallaka zuwa:
Girke-girke na Crema Pastelera shine kawai abin da kuke buƙatar yin kayan zaki na musamman. Don kyakkyawan sakamako mai ma'ana da wadata, zaku iya amfani da madara gabaɗaya tare da kirim mai nauyi ko kuma kawai tsaya ga madara gabaɗaya don abun ciki mai girma.
Kuma kar a manta da yin amfani da ƙwayar vanilla ko tsantsa mai kyau na vanilla don ƙara dandano mai dadi da zurfi zuwa Crema Pastelera. Tare da girke-girkenmu, za ku sami cikakkiyar topping, ciko, ko tsoma don duk abubuwan ƙirƙira masu daɗi.
Shirya don burge abokanka da dangin ku tare da wannan mai daɗin Crema Pastelera!
Yadda ake yin Crema Pastelera
Note: Ana ba da cikakkun umarnin a cikin katin girke-girke da ke ƙasa.
A cikin tukunyar bakin karfe mai matsakaici a kan matsakaicin zafi, hada madarar gaba ɗaya kuma ƙara rabin sukari. Haɗa da ɗanyen vanilla tare da ƙwanƙwasa tsaba.
Idan kana amfani da cirewar vanilla, za ku ƙara shi daga baya. Ki kawo ruwan cakuda zuwa tafasa a hankali yayin da ake motsawa akai-akai don narkar da sukari da kuma hana cakuda daga konewa 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 mataki yana da mahimmanci yayin da yake taimakawa ƙirƙirar Crema Pastelera mai tsami da sha'awa.
Da zarar madarar ta kusa tafasa, sai a cire vanilla wake (idan ana amfani da shi) sannan a zuba kadan daga cikin madara mai zafi a cikin cakuda kwai yayin da ake taɗawa.
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 kirim mai tsami, yana motsawa akai-akai da ƙarfi tare da whisk don hana lumps kuma tabbatar 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 irin kek ya yi kauri, cire tukunyar daga wuta. Dama a cikin tsantsa vanilla don ƙara dandano ga crama pastelera.
Canja wurin kirim mai zafi mai zafi zuwa kwano mai tsabta ko akwati mai tsabta kuma a rufe shi da filastik filastik, tabbatar da cewa filastik ya taɓa saman kirim. Wannan yana hana fata fitowa a saman.
Bari Crema pastelera ta yi sanyi a kan wankan ruwa na kankara ko a zafin jiki na 'yan mintoci kaɗan, sa'an nan kuma sanya shi a cikin firiji don akalla sa'o'i 2 kafin amfani. Tsarin sanyaya da sanyi zai ƙara yin kauri da kirim ɗin irin kek kuma ya inganta yanayin sa.
Tukwici na Camila: Yi amfani da tukunyar da ba ta da ƙarfi don Crema pastelera (cream ɗin irin kek) don hana ɗanɗano da canza launin.
Duba Ƙarin Girke-girke:
Recipe
Easy irin kek Cream
Kayayyakin aiki,
- Hand Mixer ko Whisk
Sinadaran
- 500 ml (Kofuna 2) madara madara
- 1 dukan vanilla wake, a tsaga tsayin tsayi da tsaba da aka goge da karamin cokali ko cokali 1 tsantsa tsantsa vanilla
- 100 g (½ kofin) sugar granulated rabu
- 30 g (¼ kofin) masara
- ⅛ teaspoon kisher gishiri
- 6 babban kwai yolks ko manyan ƙwai guda 3
- 3 tablespoons man shanu marar dadi a yanka a kananan ƙananan
Umurnai
- A cikin tukunyar bakin karfe mai matsakaici a kan matsakaicin zafi, hada madarar gaba ɗaya kuma ƙara rabin sukari. Haɗa da ɗanyen vanilla tare da ƙwanƙwasa tsaba. Idan kana amfani da cirewar vanilla, za ku ƙara shi daga baya. Ki kawo ruwan cakuda zuwa tafasa a hankali yayin da ake motsawa akai-akai don narkar da sukari da kuma hana cakuda daga konewa 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 mataki yana da mahimmanci yayin da yake taimakawa ƙirƙirar Crema Pastelera mai tsami da sha'awa.
- Da zarar madarar ta kusa tafasa, sai a cire vanilla wake (idan ana amfani da shi) a hankali a zubar da ƙananan madara mai zafi a cikin cakuda kwai yayin da ake ci gaba da whisking. 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 kirim mai tsami, yana motsawa akai-akai da ƙarfi tare da whisk don hana lumps kuma tabbatar 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 irin kek ya yi kauri, cire tukunyar daga wuta. Dama a cikin tsantsa vanilla don ƙara dandano ga crama pastelera. Canja wurin kirim mai zafi mai zafi zuwa kwano mai tsabta ko akwati mai tsabta kuma a rufe shi da filastik filastik, tabbatar da cewa filastik ya taɓa saman kirim. Wannan yana hana fata fitowa a saman.
- Bari Crema pastelera ta yi sanyi a kan wankan ruwa na kankara ko a zafin jiki na 'yan mintoci kaɗan, sa'an nan kuma sanya shi a cikin firiji don akalla sa'o'i 2 kafin amfani. Tsarin sanyaya da sanyi zai ƙara yin kauri da kirim ɗin irin kek kuma ya inganta yanayin sa.
- Shawarwari na Camila: Yi amfani da tukunyar da ba ta da ƙarfi don Crema pastelera (cream ɗin kek) don hana ɗanɗano da canza launi.
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.