ngoe
Prisard profitrol
Lisebelisoa: hlama: metsi - 125 ml, lebese - 121 g, phofo - 135 g, phofo - 12,5 g, phofo - 12,5 g, Floru - 125 g, Floru - 125 g, Floru Custard: starch - 5 g, lebese - 500 ml, li-yolks., Tsoekere - vanilla - li-vods. Glaze: Cream 33% - 300 ml, chokolete - 300 g, botoro - 50 g. Walnuts - bakeng sa mokhabiso.
Nako ea ho pheha: 1 hora e le metsotso e 30
Mokhoa oa ho pheha: Ho lokisa hlama ka pane, tšela lebese le metsi, eketsa tsoekere, mofuthu. Ntle le ho tlosa mollong, beha botoro, letsoai. Ha oli e ntse e belisoa, e kenya phofo ka bonolo holim'a bongata bo chesang, hang-hang fokotsa mocheso ebe o futhumatsa metsotso e seng mekae, e hlohlelletsang kamehla. Tlosa ho mollo, o pholile hanyane ebe o kena-kenama hlama ka mahe a mane a mane. Betheng ea ho baka e ntse e robala. Ka thuso ea mokotla oa confectioner, pepesa hlama ka lehong la libolo ebe o baka ka ontong ka mocheso oa li-degrees tsa 190 ho isa ho ea likhahla tsa khauta. Custard: Dided Starch ka 100 ml ea lebese. Tsamaisa li-yolks ka tsoekere, ho hokahana le starch e hlapolotsoeng. Lebese le setseng le pheha mme le tšela ka har'a boima ba yolk. Kenya vanilla, se hlohle, u roese mollo ebe o pheha ho holisa, ho hlohlelletsa kamehla. Glaze: Balahala kapa sekhohla thajana ka grater ea chokola. Pheha tranelate, eketsa chokolete le botoro, kopanya le boima bo bongata. Ka thuso ea syringe ea confectioner, tlatsa litsebi tse entsoeng ka litlatsetso tse ikemetseng. Tšela chokolete ea chokolete le ho fafatsa ka linate tse khotsoeng.