Gourmet Pina Colada Mousse Cake

Phukusi la Pina Colada lokhala ndi mkaka wa kokonati, msuzi wa chinanazi ndi rum wabwino kale wakhala wapamwamba. Ndipo ndikuganiza kuphika mkate wa mousse wa Pina Colada, womwe uli ndi zosakaniza zonse zomwe zimapatsa zakumwa izi kukoma kwake kosiyana.

Chinsinsi cha Cake cha Mananazi ndi Mousse wa Coconut ndi Rum Syrup

Keke imakhala ndi mphete ya 18 cm, chifukwa pakati ndikofunikira mphete ya 16 cm.

30 g batala
70 g ya chokoleti yoyera
25 g coconut
25 g crispy masamba opanda mafuta (kapena masamba a chimanga)

30 g ufa wa amondi
10 g ufa wa tirigu
0,5 g wa kuphika ufa wa mtanda (1/3 tsp)
15 g batala
Dzira 1
25 g (1 tbsp) shuga

Mimba Syrup

300 g watsopano chinanazi
25 g (1 tbsp) shuga
10 g (supuni ziwiri) wowuma wa chimanga
10 g (2 tsp) gelatin + 50 ml madzi

200 g mkaka wa kokonati
Ma yolks (3 ochepa)
50 g (2 tbsp) shuga
25 g chokoleti choyera
250 ml kirimu kukwapula kapena kulemera wowawasa zonona
10 g (supuni ziwiri) gelatin

Kumapeto kwa nkhaniyo ndilemba zomwe zitha kusinthidwa.

Ndimayamba kukonzekera zakudya zilizonse zofunikira poziwotcha gelatin yonse yofunikira pa Chinsinsi. Thirani magawo onse ndi madzi, kwezani ndikusiya kuti mumatupire.

Momwe mungapangire Coconut Praline

Pogaya ma waffle mu blender. Ma Cornflake amatha kuikidwa mu thumba ndikukulungidwa ndi pini yokulungira.
Sakanizani ndi kokonati
Sungunulani batala ndi chokoleti.
Sakanizani zosakaniza zonse bwino.
Ikani mphete ya masentimita 16 pa zikopa ndikuikamo misa.
Flatten ndikuchepa mosamala.
Ikani mufiriji.

Ngati muli ndi mphete imodzi, mutha kuyichotsa mutakola ma prilines kapena itayamba kuphwa pang'ono.

Momwe mungapangire masikono a almond

Ikani zikopa pa pepala lophika ndikuyika mphete ya masentimita 16. Konzani uvuni mpaka 190 °.

Phatikizani ufa wa amondi, ufa wa tirigu ndi ufa wophika.
Sungunulani batala.
Chezani mazira ndi shuga ndi malo osambira madzi. Mbale siyenera kukhudza madzi.
Tenthetsani mazira kuti mukhale otentha kwambiri ndikusungunula shuga, kuyambitsa mosalekeza.
Amenyani mazira ofunda mpaka obiriwira, okhazikika. Menyani kwa mphindi zosachepera zisanu.
Onjezani zosakaniza zouma ndi zochuluka mumitundu iwiri yogawa ndikusakaniza pang'ono ndi kayendedwe kuchokera pamwamba mpaka pansi.
Onjezani mafuta komaliza ndikusakaniza pang'ono.
Nthawi yomweyo ikani mtanda mu mphete ndikutumiza ku uvuni kwa mphindi 8-10. Yatsani kuwonetsa.

Lekani biscuit yomalizidwa kuziziritsa pa waya.

Momwe mungapangire chivomerezo cha chinanazi

Pogaya chinanazi mpaka yosalala.
Sakanizani shuga ndi wowuma.
Onjezani zosakaniza ndi puree ya zipatso ndikusakaniza.
Bweretsani chilichonse pachitofu ndi chithupsa, kuyambitsa pafupipafupi ndi kuwira kwa mphindi zochepa.

Chofunika: mbatata zosenda ziyenera kuwiritsa, chifukwa chake asidi amakanika ndi gelatin.

Pogaya puree kachiwiri ndi chosakanizira kuti chikhale chofanana.
Yatsani kutentha ndikuwonjezera gelatin yotupa.
Tsitsani zonse ndikulola kuti kusunthako kuzizire kutentha kwa chipinda mwina mwa kusuntha kapena kuphimba ndi kumamatira filimu polumikizana ndi pamwamba.

Momwe mungapangire madzi a rum pomayika

Sungunulani shuga m'madzi otentha.
Tizizire ndikuwonjezera zoyera rum.

Zilowetsani chinkhupule chofewa ndi madzi ndikuthira kutentha kwa chipinda.

Phimbani mphete ndi kumamatira filimu ndikuyika mufiriji kwa maola 2-4 kapena mpaka tsiku lotsatira.

Zida zonse zikazizira, mutha kuyamba kukonza mousse.

Momwe mungapangire Mousse wa Coconut

Tenthetsani mkaka wa kokonati kuti uwiritse.
Panthawi imeneyi, kumenya yolks ndi shuga mpaka kuwala chofufumira.
Popanda kuyimitsa kukwapula, pang'onopang'ono onjezerani mkaka wowira kumata.
Bwezeretsani misa yonse ku stewpan ndi kusunthira kosalekeza ndi kutentha pang'ono, kubweretserani misa kuti ikule. Kutentha sikuyenera kupitirira 82 °, apo ayi yolks amatuluka. Ngati mukuopa, mutha kuchita izi posamba madzi.
Yatsani kutentha ndikuwonjezera chokoleti yoyera ndi kutupa kwa gelatin.
Yembekezani mphindi ndikusakaniza chilichonse.
Lolani kirimuyo kuti izizirala kutentha kwa chipinda, kuphimba ndi kanema womata polumikizana ndi pamwamba
Kirimuyo ikazizirira, muzimenya zonona kapena wowawasa zonona mpaka zowala.
Sakanizani zonona ndi wowonda.

Chofunika: kutentha kwa custard sikuyenera kukhala kwapamwamba kuposa 27 °, chifukwa chake mabowo "amachoka".

Mousse wakonzeka, keke ikhoza kusonkhanitsidwa.

Msonkhano wa keke

Kukulani mphete za 18 cm ndikuyika filimu ndikujambulani mbali iyi.

Chotsani zigawo zonse zomwe zimapanga chisanu.
Thirani mbali zitatu za mousse mu mphete ya 18 cm.
Pang'ono pang'ono biscuit ndi chinanazi chovomerezeka (ulemuwo ukhale pansi) ndikuzama.
Ikani zotsalazo.
Ikani praline wa coconut pamwambapa ndikuwanyowetsa m'mousse kuti atenge zonse kukhala zofanana.
Chotsani mousse wotsala ndi phale.
Mangiriza keke ndi kumata kanema ndikuyika mufiriji mpaka kuziziratu.

Valani keke lowundana ndi galasi wowoneka bwino kapena velor ndikongoletsa momwe mungafunire.

Ikani keke yomalizidwa mufiriji kwa maola 6-7 kapena usiku wonse kapena musiyeni mufiriji kwa maola 3-4 kuti mucheche.

Pambuyo pake, keke imatha kutumikiridwa.

Pineapple watsopano

Osatinso zamzitini, kunyowetsani, konyentchera. Ngati sizotheka kugula zipatso zatsopano, pangani mafuta a chinanazi kuchokera mumadzi othira.

Nayi njira ziwiri:

Mutha kuphika zonona basi

Kuti 350 g a madzi otentha, onjezani 10 g wa kutupa kwa gelatin (kutupira +50 ml ya madzi)

Kuyambira pa 350 g ya madzi, tsitsani mafuta odzola ndikuwonjezera 10 g ya wowuma wa chimanga kenako onjezerani kuchuluka kofanana kwa gelatin.

Koma kale m'magawo awa, mpaka atakhazikika, mutha kuwonjezera zidutswa za chinanazi.

Ngati sichoncho, ndiye kuti mupange madzi: 4 tbsp. madzi + 2 tsp shuga + madontho ochepa a ramu.

Dziwani:

Chocolate Choyera:

Sungunulani chokoleti choyera.

Dulani rectangle kuchokera pamapepala azikopa omwe ali mu mawonekedwe anu.
Kufalitsa chokoleti choyera pamtundu wonse wamapepala azikopa, 2 mm. Chokoleti chopendekera moyenerera chimayamba kulimbitsa kutentha kwa firiji. Mukangokhala wonyezimira, komabe pulasitiki, pang'onopang'ono musunthira ku nkhungu.

Firiji musanagwiritse ntchito.

Magulu a Coconut:

Sungunulani chokoleti choyera ndi coconut kapena batala la cocoa.
Sakanizani coconut ndi feuillantine.
Sakanizani zosakaniza zouma ndi chokoleti yoyera.
Sakanizani pang'ono.
Kuchokera pa pepala la zikopa, dulani kota lomwe limakwanira pakatikati pa mawonekedwe anu. Mutha kupita nacho ku chokoleti.
Kufalitsa praline wa coconut papepala lonse.

Sungani mufiriji mpaka atagundika kwathunthu.

Kupanikizana kwa maapulosi owuma

Ngati mulibe pectin, onjezani 5 g wa kutupa kwa gelatin ndi kupanikizana kotentha.
Dulani maapulo owuma m'magulu ang'onoang'ono.
Phatikizani shuga, batala, ma apricots owuma, kupanikizana kwa apricot ndi mandimu mu msuzi wochepa.
Sakaniza shuga wowonjezera ndi pectin.
Tenthetsani osakaniza mu saucepan ndikubweretsa madzi. Kenako yikani shuga ndi pectin.

Tsitsani ndikuwonjezera Basil wosankhidwa.
Firiji musanagwiritse ntchito.

Bisiketi:

Preheat uvuni kupita ku 200C.
Mu mbale yaying'ono, sakanizani dzira ndi shuga ya icing.

Menyani chosakanizira pamtunda wothamanga mpaka misa ikachuluka kukula nthawi 2 ndikuwonjezera.

Sanjani ufa wa mtedza wa mitundu iwiri ndi ufa wosavuta.

Amenyani azungu ndi shuga mpaka mitundu yayitali. Onjezerani kusakaniza kwa dzira.

Sakanizani pang'ono ndi pang'ono, nthawi ndi nthawi, ndikumwaza msuzi wowuma pamwamba ndikusokoneza mtanda. Pamapeto, onjezani batala losungunuka ndikusakanizaninso.

Sonkhanitsani mtanda mu chikwama chophikira ndi chopondapo ndi chamizeremizere.
Pa pepala la zikopa, jambulani rectangle ofanana kukula kuzikunda ziwiri za mawonekedwe anu. Ikani mtanda ndikuzaza cholembedwacho kwathunthu.
Kuphika mu uvuni wokhala ndi preheated kwa mphindi 7.

Sinthanitsani keke yomalizira pomwe mwakonzeka ndikuchotsa pepala lalikulu.

Lolani kuzizirira kwathunthu.

Ma meringue aku Italiya:

Mankhwala otentha a shuga mpaka 120C.
Menyani azungu mpaka zofewa chothira pakati chosakanizira chosakanizira. Kenako, osayimitsa chosakanikiracho, sinthani liwiro lake kuti ikwaniritse ndikutsanulira madzi mumtsinje woonda. Pitilizani whisking mpaka mawonekedwe pokhazikika, yosalala komanso yonyezimira.

Pâte à Bombe:

Ndiwowonda, wowawasa komanso wowerengeka wopezeka kuchokera ku dzira yolks wokwapulidwa mu madzi otentha a shuga. Itha kukhala imodzi mwazinthu zofunikira za French batala kirimu (buttercream), popereka silkiness kwa custard, mousses, parfait - palibe malire ogwiritsira ntchito maziko awa. Kuphatikiza apo, amaloleza kutentha pang'ono modabwitsa ndipo amatha kuzizira kwa mwezi wathunthu.

Phatikizani shuga ndi madzi mumphika wochepa. Bweretsani madziwo chithupsa, nthawi zina kuti mumasungunuka shuga. Kuphika mpaka madzi atafika kutentha kwa 120C.

Pakadali pano, kumenya mazira a mazira mpaka airy ndi thovu. Kupitilira whisk kuthamanga kwapakati, kutsanulira madzi otentha mumtsinje woonda. Onjezerani rpm kufika pazokwanira ndikumenya mpaka zonona zimachulukana kukula ndikukhala zonenepa kwambiri. Pofika nthawi imeneyi, kutentha kwa misa kuyeneranso kutsika ndikukhala ofunda pang'ono kukhudza.

White Chocolate Mousse:

Zilowerereni ndi gelatin m'madzi ozizira ndipo mirai.
Tenthetsani kirimuyo, koma osawiritsa.
Sungunulani chokoleti choyera mumadzi osamba kapena ma microwave.
Thirani kirimu wowotcha mu chokoleti ndi kusakaniza mpaka kuphatikiza. Onjezani gelatin ndikusakaniza mpaka itasungunuka. Tenthetsani kusakaniza kwa kutentha kwa chipinda.
Onjezani Pâte à Bombe ndikusakaniza pang'ono.
Kenako ikani kirimu wokwapulidwa ndi meringue waku Italy. Sakanizani zonse ndi silicone spatula.

Chotsani mafupa a chokoleti mufiriji.
Dzazani mousse mu thumba lophika ndikugwetsa pang'ono mpaka pansi.
Ikani theka la mabisiketiwo pa mousse.
Falitsa gawo loonda la mousse pamtunda wonse.
Ndiye ngakhale wosanjikiza wa zouma za apurikoti.
Gawo la mousse.
Ma coconut Pralines
Gawo lomaliza la mousse ndi biscuit.
Ikani mufiriji usiku.

M'mawa, sinthani chipika kukhala mbale yophikira. Tulutsani filimuyo, pepala lokopa. Kukongoletsa ndi maapricots owuma.
Ndikofunikira kwambiri kudula mcherewu ndi mpeni wowotcha, chifukwa cha chimango chokoleti cholimba komanso chosanjikiza.

Chinsinsi choyambirira patsamba Niksya.Ru

Chotsani mafupa a chokoleti mufiriji.

Dzazani mousse mu thumba lophika ndikugwetsa pang'ono mpaka pansi.

Ikani theka la mabisiketiwo pa mousse.

Falitsa gawo loonda la mousse pamtunda wonse.

Ndiye ngakhale wosanjikiza wa zouma za apurikoti.

Gawo lomaliza la mousse ndi biscuit.

Ikani mufiriji usiku.

M'mawa, sinthani chipika kukhala mbale yophikira. Tulutsani filimuyo, pepala lokopa. Kukongoletsa ndi maapricots owuma.

Ndikofunikira kwambiri kudula mcherewu ndi mpeni wowotcha, chifukwa cha chimango chokoleti cholimba komanso chosanjikiza.

Kuyesaku kukupitirirabe! Mthunzi wokoma 10-1 Coconut praline pa tsitsi losakanizika ndi mizu ya bulauni. Kodi amatha kuyambitsa mizu?

Ndili ndi zonse monga akunena - "Chilichonse mwana angakhumudwe nacho, akapanda kupachikidwa." M'malo kudzipereka m'manja mwa akatswiri, ndikupitiliza kuyesa tsitsi langa. Chabwino, ndinadula kale tsitsi, ndipo kangapo, ngati tsitsi langa layamba kugwa, ndikudziwa choti ndichite.

Kodi tili ndi mbiri yanji: malekezero a tsitsi, oyeretsedwa bwino mpaka oyera, ndi ouma, opanda moyo komanso osakhazikika, ndipo pafupifupi 10cm mizu yopitilira mizu ya mtundu wa bulauni. Ndikupepesa pasadakhale kuti ndiziwoneka kuti tsitsi lomwe lili pachithunzichi, kuti liike pang'ono pang'ono, silikhala loyera kwambiri, chifukwa ndidayijambulitsa ndisanajambule kutikumbukira mwachindunji.

Cholinga: yesetsani kutulutsa kamvekedwe ka tsitsi m'litali lonse kapena kusintha pakati pa mizu ndi kumveketsa komwe kumawonekera pang'ono.

Utoto: Mtundu wa Syoss Gloss Sensation 10-1 coconut praline. Poyamba ndidadziwa kuti utoto womwe umanena kuti "sinthani matani awiri" sungathe kusintha mizu 7 mpaka kumapeto kwa magawo 10-11. Komabe, ndimawopa kutenga chowongolera cholemba "kuwalitsa pamitengo 8", popeza sindimatha kudziwa bwino utoto (werengani - ayi, panali zokhumudwitsa zina). Inde, sindikufuna kwenikweni kuti tsitsi langa lonse lizikhala ngati zitsanzo za Olga Buzova za 2010. M'malo mwake, ndimafuna kuti ndisinthe pang'ono kuchokera kumizu yakuda kufikira malekezero owala.

Ndidasankha utoto uwu chifukwa ndimakonda bokosi ndi mtundu wa tsitsi paphukusi. Panali pambuyo pake pomwe ndinawerenga zowunikirazo ndikuzindikira kuti ndiyenera kutenga mthunzi wa chokoleti choyera cha 10-51, chifukwa ndimakonda kuzizira, ndipo amapita kwa ine zochulukirapo.

Mkati - Seti yokhazikika: chubu ndi utoto, wothira botolo woikamo oxidizing, malangizo, mankhwala, magulovu otayidwa. Magolovu otayikira ndi owopsa, sindikadagwiritsa ntchito ndikadakhala kuti ndikadakhala kunyumba pa nthawi yokanda, komwe ndimakhala ndi magolovesi a nitrile. Koma ndinali ku kanyumba, kotero ndimayenera kugwiritsa ntchito kusamvetsetsa uku - ndizazikulu ndipo nthawi zonse zimangotsalira.

Ndimakonda njira B kwa tsitsi lomwe linapakidwa kale - woyamba anajambulapo utoto kumizu ndikusiya kwa mphindi 20, kenako ndikugawa utoto wotsalira (mwa ine, theka la botolo linapita kumizu) pamatsitsi onse ndikugwira mphindi zina 10.

Zomwe ndikufuna kunena ndikuti nthawi yonseyi zimawoneka ngati kuti ndilibe utoto wokwanira, ngakhale sindinakhale ndi kutalika kwa phewa. Kwa tsitsi lalitali, muyenera kutenga mapaketi awiri. Utoto umayikidwa mosavuta, suyenda, umangogundika pamutu kwa mphindi 10 zapitazi, kunalibe fungo losasangalatsa, zimawoneka ngati kuti kwenikweni sizikununkhiza.

Pambuyo za momwe ndimatsuka utoto kuchokera tsitsi langa, koma osampaka mafuta, tsitsi langa linali lonyansa kukhudza - louma kwambiri komanso molimba, monga bast. Mafuta anali kuwoneka kuti akukonza zinthu, koma ndinali wokondwa m'mbuyomu, nthawi yotsatira ndikatsuka tsitsi langa, tsitsi langa linakhalanso loipa kukhudza.

Zomwe zidachitika:

Kuchokera pachithunzichi palibe chomwe chimamveka bwino. Nayi chithunzi choyerekeza:

Titha kunena kuti tsitsili layamba kuyeretsa))) Ndi malekezero mu pulani ya utoto, palibe chomwe chinachitika, ndipo mizu imayatsidwa, koma ndiyofunikira kwambiri. Kuphatikiza apo, Tsitsi lonse lathunthu linapeza tint yoyipa yachikasu. Ndiyenera kugwiritsanso ntchito Tonic.

Umu ndi momwe tsitsi limawonekera padzuwa:

Kuwala? Ayi, sanamve.

Malire pakati pa mizu ndi tsitsi lophatikizika amawonekerabe, ngakhale atha kukhala osawoneka bwino (ngakhale sanali owongoka).

Zolocha zosiyana pakati pamizu nthawi zambiri zimakhala zofiira, chifukwa chake ndikufuna kutcha utoto "lalanje praline":

Mapeto: Kumbali imodzi, ndikumvetsetsa kuti kuti ndikwaniritse zomwe ndikufuna zomwe ndinasankha, ndinasankha chinthu cholakwika, chifukwa chake zikuwoneka kuti palibe chomwe chingapatsidwe utoto. Komabe, ndiye kuti sindimamvetsetsa komwe mthunzi uwu udawapangira. Ngati muli ndi tsitsi lakumaso lachilengedwe, ndiye kuti utotowu ndiwokayikitsa kuti uwongolere, pambali mungapeze utoto wachikasu, ndipo ngati mwakhala ndi tsitsi lowala, ndiye kuti simuwona zotsatira zake. Kuphatikiza apo, tsitsi lidakhala louma chifukwa cha kupota.

Momwe mungapangire keke ndi raspberries ndi pralines a kokonati:

Cook Cookon Cocalut.

Sungunulani chokoleti choyera ndi batala m'madzi osamba kapena microwave.

Pukuta tirigu pang'ono (yokulungira mu thumba).

Muziganiza mu coconut ndi tirigu kuti asungunuke chokoleti ndi kusakaniza.

Gawani praline wa coconut pansi pa poto wokutidwa ndi utoto ndipo muikeni mufiriji kwa mphindi 30 mpaka 40 kapena kufikira kofunikira.

Kuphika rasipiberi odzola.

Lowetsani nkhungu pasadakhale ndi zikopa.

* Ndinalibe rasipiberi puree, kotero ndinatenga rasipuni wowuma, otenthetsedwa ndi shuga mpaka kusungunuka ndikudutsa osakaniza mwa sume.

Bweretsani rasipiberi ndi shuga pamoto wochepa mpaka chithupsa mpaka shuga atasungunuka.

Zilowerere gelatin m'madzi ozizira kwa mphindi 10 ndikusungunuka mumadzi osamba kapena microwave.

Onjezani gelatin yosungunuka ku rasipiberi puree ndi kusakaniza.

Onjezani rasipiberi wonse ndikusakaniza.

Thirani osakaniza mu nkhungu ndikuyika mufiriji.

Preheat uvuni mpaka madigiri 180.

Sintha ufa wa amondi ndi shuga wa ufa, uonjezere coconut.

Menyani azungu mu thovu, onjezani shuga mumtsinje woonda ndikumenya chithovu, chokhazikika.

Lowetsani zinthu zowuma mumapuloteni, modekha, mozungulira, ndikuwunikira kuchokera pamwamba mpaka pansi kuti mapuloteni asagwere.

Ikani mtanda mu mawonekedwe a 18 cm, omwe atakutidwa kale ndi zikopa, osalala.

Kuphika kwa mphindi 10-15 (nthawi imatengera uvuni, ndodo imayenera kutuluka popanda zotsalira za omenya).

Chotsani ndikuzizira pa waya pachipolopolo.

Pezani biscuit yomalizidwa kuchikombole ndi kudula kutumphuka, biscuit ndi kutalika kwa 1.5 cm, ili ndi mawonekedwe okongoletsa bwino, amawoneka ngati biscuit ya keke ya coconut.

Ikani biscuit mufiriji kapena siyani pa tebulo pansi pa hood.

Pangani mousse ndi chokoleti choyera.

Pogaya chokoleti choyera.

Menyani yolks ndi shuga mpaka fluffy.

Bweretsani mkaka kwa chithupsa ndikutsanulira mumtsinje woonda wolumikizana ndi yolks nthawi zonse.

Thirani osakaniza mu saucepan ndikubweretsa kuwonjezereka pang'ono pa moto wochepa, kutentha sikuyenera kupitirira 85 * C, apo ayi misa ikhoza kupindika.

Zilowerere gelatin m'madzi ozizira kwa mphindi 10 ndikusungunuka mumadzi osamba kapena microwave.

Onjezani ku custard, sakanizani bwino.

Onjezani chokoleti ku misa, chokani kwa mphindi 2-3 ndikusakaniza mpaka yosalala.

Tenthetsani kusakaniza kwa kutentha kwa firiji.

Amenya zonona mpaka zofewa.

Pamsonkano "cham'mbali".

Pamwamba pomwe mudzatola kekeyo, wokutani ndi filimu yokakamira.

Ikani makhoma a mphete yokhala ndi masentimita 20 kapena mawonekedwe osokonekera popanda pansi ndi filimu yowala (acetate / keke kapena pepala lophika).

Ikani nkhungu ndi pansi mufiriji kwa mphindi 10-15.

Thirani theka la mousse pansi pa nkhungu, ikani zofunikira rasipiberi, pang'onopang'ono.

Thirani mavuto onsewo, ndikuphimba ndi biscuit, praline wa kokonati pamwamba, "ponyani" biscuit yomwe ili mousse.

Ikani keke mufiriji kwa maola 4, makamaka usiku.

Misonkhano yochitidwa mwanjira yakale.

Khazikitsani mpheteyo m'lifupi mwake 20 cm.

Nthawi yomweyo ndinatola keke pamtunda womwewo.

Ikani makhoma amphete ndi filimu yakuda (acetate / keke kapena pepala lophika).

Ikani praline wa kokonati pansi pakatikati.

Ikani bisiketi pamwamba.

Thirani theka la mousse.

Ikani odzola rasipiberi ndikutsanulira mousse otsala.

Ikani keke mufiriji kwa maola 4, makamaka usiku.

Zilowerere gelatin m'madzi ozizira kwa mphindi 10.

Thirani mkaka wokakamizidwa mumtsuko wapamwamba (kapu imodzi kuchokera ku blender, mwachitsanzo).

Sakanizani shuga ndi madzi osokoneza ndi madzi mu poto ndi dothi lakuda.

Valani moto ndipo, woyambitsa, ubweretseni mpaka shuga atasungunuka.

Chotsani chithovu chake.

Bweretsani madziwo kutentha kwa madigiri a 103 kapena chithupsa champhamvu, chotsani pamoto ndikutsanulira mumbale ndi mkaka wopendekera, sakanizani.

Onjezani chokoleti chophwanyika, sakanizani.

Sungunulani gelatin mumadzi osamba kapena microwave ndikuwonjezera misa.

Lowetsani icing ndi chosakanizira (gwiritsirani ntchito burashiyo pamalo ena a madigiri 45 ndikuyendetsa galasi mukamayimba - pakakhala ma thovu ochepa).

Kokani icing mu chidebe china, chivundikirani ndi kanema womata ndikuyika mufiriji usiku wonse.

Wiritsani glaze pamadzi osamba mpaka madigiri 40, ndiye ozizira mpaka madigiri 30.

Ngati ndikufuna, ndimakongoletsa utoto womwe ndimafuna, ndinapaka utoto wofiira AmeriColor.