Olee otú ime ka caramel si sugar dị ka ezi zuo ezu ka desserts

Okwu "caramel" na Latin - "okpete". O yiri ka a sweet nnyapade uka mgbe ochie nke na-anata ya "na-acha ọcha gold". Ya mere, ozugbo maara dị ka okpete sugar. Ugbu a ndị mmadụ nwere ike site na nhazi ngwaọrụ, wepụ a umi si dị iche iche na ngwaahịa. Ma isi iyi nke mmepụta bụ ka okpete. Maara dị ka anyị ụtọ ngwaahịa si sugar biiti bụ naanị 40% nke ngụkọta-emepụta n'ụwa. Ke ibuotikọ emi ị ga-amụta otú ime caramel si sugar. -Agwa anyị banyere otú e si eji ọ bụghị nanị dị ka ndị home chọkọletị, ma omume ọma zuo ezu desserts.

Nzuzo akwadebe caramelized sirop na caramel

Caramel mere si sugar sirop. Ọdịdị nke a umi na-agbanwe site kpo oku, na-agbasa ruo fructose na glucose. Na-aghọ a dị iche iche na agba na uto. Iji a caramelization usoro, na ọnọdụ okpomọkụ bilie bụghị elu karịa allowable (160 degrees), tinye ntakịrị mmiri (15-20%). Olee otú ime ka caramel si sugar nri anọgidesi, na agba na flavor?

The isi nzuzo - bụghị overheat sirop na iji gbochie overcooking. Mgbe sie caramel on sugar mmepụta, nsogbu a na-adị mfe edozi. E nwere ihe pụrụ iche thermometers maka okpomọkụ akara. E wezụga sirop ga-esikwa na obere okpomọkụ 30-40 nkeji. Ya mere, na-eme swiiti n'ụlọ, ijide n'aka na-eji na njikere nke oké-walled nnukwu efere.

The abụọ na nzuzo - ngwa ngwa jụrụ. Iji mezuo nke a, na okokụre sirop na-wụsara n'elu tebụl na gbochie ngaji ka ajụkwa. Nke nta nke nta itinye flavor mbụ, na, na, na ọ fọrọ nke nta chilled ibu e ji esiji ákwà. Mgbe ahụ, ọ ẹkenịm na Ebu zuru solidification. N'ihi ya, ọ amama ke swiit.

The atọ nzuzo - esi mee ka caramel si sugar stuffed n'ime. Gbalịa n'oge agbapụtara na-ekpo ọkụ sirop na formochkam ka mkpụrụ oyi akwa. E nwere ihe ọzọ usoro - strung na a skewer, e.g., akwachapụ, wee tinye na-ekpo ọkụ caramel sirop.

Fourth nzuzo - eme ụtọ "dips" ka desserts. Ozugbo sugar ka etisasịwo, tinye mmiri kama ihe ọṅụṅụ ma ọ bụ mmiri ara ehi na a dịtụ ibu n'ọtụtụ. Ma mgbe ahụ - a obere butter. Mgbe niile, nke a bụ nnọọ sie, ọ na-enyo sweet nnyapade ngwakọta, ezigbo ka a mma ka a achicha ma ọ bụ ice ude.

Ntụziaka: esi mee ka caramel si sugar na mgbakwunye na eji megharịa ọnụ

Caramel creme brulee

Gentle French eji megharịa ọnụ nwere ike dị iche iche. Ma ọ ga-enweghị ihe na-enweghị caramel oyi akwa on top of a magburu onwe ude.

Iji kwadebe ude kwesịrị: 300 ml nke ude, 30% abụba, sachet vanillin, 4 nkochi ime akwa, 3 tablespoons sugar, 100 g nke utu.

N'ihi na caramel: 100 g shuga.

Whisk na egg yolks na sugar n'ime a ọcha froth, mix na-ekpo ọkụ ude na vanilla. Ebe ite n'ime ọzọ akpa na esi mmiri. Ịkpali mgbe niile, esi nri ude maka banyere 5 nkeji ruo mgbe oké. Mgbe dina n'elu formochkam raspberries. Were a miri emi tree, nke na-etinye cup esie na ude, na-awụpụ mmiri n'ime ya ruo etiti Ebu. Ime na a preheated oven na 180 degrees. Nri oge - 10 nkeji. Ozugbo mma, ebe na friji n'otu ntabi anya.

Sugar nwayọọ nwayọọ igbari na oké pan. Nke a nwere ike iwe banyere 15 nkeji Yet mmiri mmiri caramel sirop n'elu creme brulee. Ka jụụ na-echekwa na a jụụ ebe.

French eji megharịa ọnụ dị njikere!