Cake prescription Hans Ovando, published Mary peasants. I thank them very much for that! Cake extraordinary: green apple, caramel, dark chocolate and nuts. I reduced the original recipe all in 2 times, whyte and mackay price in india turned the cake 24 cm. Teskt took Mary, my comments - in italics. whyte and mackay price in india Ingredients Biscuit brownie with apple and spices 150 g butter 120 g dark chocolate 70% Guanaja (which was 80%) 135 g eggs 85 g brown sugar 75 g sugar Muskovado (korichevny sugar) 50 g flour 20 g ground hazelnuts 1 g of a mixture of bread with spices (cinnamon, nutmeg, vanilla, ginger) 60 g 50 g pecans zhianduyi breast (chopped milk chocolate) 50 g apples whyte and mackay price in india of Golden Beat the eggs with all sorts of sugar in a mixer in a lush mix. Melt chocolate with butter, add the egg mixture. whyte and mackay price in india Add the sifted flour and ground hazelnuts, the dried in the oven. Pour into a frame or pan to a height of 1 cm from the top vyozhit pecans, pieces zhianduyi and apple slices. Bake at 170c for 15-20 minutes. Afraid that the dough liquid and add 20 grams almond flour. The taste is very rich sponge cake layer should be done no more than 1 cm. Sponge Cake gets a lot. Center of apple, vanilla and lemon. 325 mashed green apple 25 g lemon juice 60 g sugar vanilla pod 0.5 7 g pectin NH 2 g gelatin whyte and mackay price in india 2 g of citric acid Mix all the ingredients except the gelatin in cold, cook over medium heat for 2 minutes after boiling, add citric acid, soaked whyte and mackay price in india and squeezed gelatin, break blender, freeze in the forms for the center layer of 1.5 cm. I had to add an additional 3 grams of gelatin, as mashed does not freeze. Toffe with fleur de sel 95 g sugar 95 g cream 35% 0,5 Tahitian vanilla pod 75 g butter 1.2 g fleur de sel (sea salt), 2.4 g of gelatin whyte and mackay price in india is better to prepare in advance. Make a dry caramel from sugar. Deglazirovat hot cream, a real vanilla. Add butter and stir thoroughly. Add gelatin whyte and mackay price in india and fleur de sel. Cool, let stand in the refrigerator, put in a pastry bag with a nozzle 8. I froze it so I had to re-heated to a liquid state. I would make this layer thicker and slightly reduced the gelatin. Mousse of baked apples 375 gr mashed baked apples whyte and mackay price in india 11 g sheet gelatine 175 g Swiss meringue * (Italian *) 200 g 10 g poluvzbityh cream lemon juice Bake apples with scrubbing center, but with the skin, previously sprinkled whyte and mackay price in india with a small amount of sugar and cinnamon , until soft. Cool, peel, mash. Heat the puree and lemon juice to 25 C, mixed with warm Swiss meringue, add the soaked and melted gelatin. Add poluvzbitye cream. All true, only made the Italian meringue. Moussa enough in the butt. * Swiss meringue. 280 g protein 370 g sugar, 58 grams of glucose 1.5 g cream of tartar 1.5 g protein powder Heat all components to 55C in a water bath, whip in a blender. * Italian meringue 65 g of protein and 25 grams of sugar and 25 grams of water 125 g sugar Boil syrup to 120 degrees. Simultaneously, beat whites with sugar. Pour a thin stream of syrup into proteins. Beat until the peaks of snowy peaks. Glaze by Hans. 150 g water 300 g Sugar 300 g Glucose 170 g of condensed milk 300 g white chocolate 24 g of gelatin to 125 g of water 150 g of gelatin, 0.6 g of neutral glaze green dye kiwi 0.4 g of lemon yellow dye 2 g silver stain Boil syrup sugar, water and glucose to 103C. Add gelatin and condensed milk, to make an emulsion with chocolate, and add neutral glaze colorant. Punch blender, use a day, heating up 35-37S hit the blender again. I made the icing A.Zumbo since additional days were not. Mounting vice versa. Cut the sponge cake and frozen jelly desired diameter (2 cm less than the final diameter of the cake). Put on the spiral toffee cake. Freeze. The silicone mold of the desired size or ring poured the first layer of mousse, put the frozen center of the apples, put another layer of mousse and close the biscuit with toffee. Freeze, remove from the mold, cover the glaze or velor. Lined mousse, slightly frozen, and then - Apple Center. Right - another layer of mousse. Just froze. Toffee poured the liquid into the middle. Top with cake and mousse processed clearances. In the freezer overnight. Then - icing and decoration.
2015 (16) April (4) March (4) February (5) January (3) 2014 (67) December (4) November (2) October (5) September (3) August (9) Paris-Brest with raspberries and butter cream Tarte Tatin (Yann Duytsche) Cake "orange-carrot" whyte and mackay price in india rhubarb tart Tart "Pistachio - Apricot" Cake "Eden" whyte and mackay price in india (Hans Ovando) Cake "Three chocolate" (based on L .Montersino and SQA Tart ... "Blueberry-White Chocolate" Strawberry mojito (based) July (1) June (1) May (1) `
No comments:
Post a Comment