I-SINOFUDE inokuhlangenwe nakho kwemishini yokukhiqiza i-gummy iminyaka engaphezu kwengu-30
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I-SINOFUDE inokuhlangenwe nakho kwemishini yokukhiqiza i-gummy iminyaka engaphezu kwengu-30
I-Mastering Enrobing: Amasu Woshokoledi Ophelele Ngezisetshenziswa Ezincane
Isingeniso:
I-Enrobing kuyikhono elibalulekile emhlabeni wokwenza ushokoledi. Kuhilela ukumboza isikhungo, njengesiqephu sesithelo, i-nati, noma i-caramel, ngongqimba lukashokoledi. Le nqubo ayigcini nje ngokuthuthukisa ukunambitheka kodwa futhi inikeza ushokoledi ukubukeka okukhangayo. Nakuba oshokoledi abakhulu benemishini ekhethekile yokubethela, abenzi bakashokoledi abancane bangathola imiphumela emangalisa ngokulinganayo ngamasu afanele kanye nemishini encane. Kulesi sihloko, sizohlola amasu ayisihluthulelo amahlanu okwenza kahle ukubethela usebenzisa izinto ezincane zokwakha ushokoledi ophelele.
1. Ukukhetha Ushokoledi Ofanele:
Ngaphambi kokungena enqubweni yokubethela, kubalulekile ukukhetha ushokoledi olungile. Njengengcweti kashokoledi, ikhwalithi kufanele ibe yinto eza kuqala kuwe. Khetha ushokoledi we-couverture, oqukethe iphesenti eliphezulu lebhotela likakhokho. Ushokoledi we-Couverture awunikezi nje kuphela ukuthungwa okubushelelezi futhi okusasilika kodwa futhi uqinisekisa ukucwebezela okuhle nokuhle uma ushokoledi usumisiwe. Khetha ushokoledi ogcwalisa ukugcwalisa kwakho ngenkathi ugcina ibhalansi kuma-flavour.
2. Ukushisa: Ukhiye Wokungaguquguquki Okuphelele:
I-Tempering iyisinyathelo esibalulekile sokubethela esiqinisekisa ukuthi ushokoledi wakho unomphetho ocwebezelayo, ukuthungwa okubushelelezi, kanye nesakhiwo esizinzile. Inqubo yokushisa ihilela ukuncibilikisa ushokoledi, ukupholisa ekushiseni okukhethekile, bese uwuphakamisa kancane. Lokhu kukhuthaza ukwakheka okuzinzile kwamakristalu ebhotela le-cocoa, okunikeza ushokoledi izinto zawo ezifiselekayo. Nakuba ukushisa kungase kube inqubo eyinkimbinkimbi, kungafezwa ngemishini emincane efana ne-boiler kabili noma i-microwave.
3. Ukulungiselela ukubethela:
Ukulungiselela kahle kubalulekile ukuze uzuze oshokoledi abangenasici. Qala ngokunquma kahle ushokoledi wakho oshisayo ukuze uqinisekise ukuthi uyancibilika. Okulandelayo, hlanza kahle futhi womise amathuluzi ozowasebenzisa, njengemfoloko, ithuluzi lokucwilisa, noma i-toothpick elula. Hlela izikhungo zakho ethreyini enomugqa, uqinisekise ukuthi zisezingeni lokushisa elilingana negumbi ukuze uvimbele ukusetha ushokoledi ngaphambi kwesikhathi. Ngokuhleleka nokuzilungiselela, ungakwazi ukuhlela kahle inqubo yokubhala bese udala oshokoledi nge-finesse.
4. Amasu Wokubethela:
Kunezindlela ezahlukahlukene zokubethela ushokoledi ngemishini emincane. Linga ngakunye ukuze uthole indlela evumelana nesitayela sakho nezisetshenziswa. Nazi izindlela ezimbalwa ezidumile:
a. I-Hand-Dipping: Le nqubo ihilela ukusebenzisa imfoloko noma ithuluzi lokucwilisa ukuze ucwilise isikhungo kushokoledi oncibilikisiwe. Phakamisa isikhungo ngaphandle, uvumele ushokoledi owedlulele ukuthi uconse, futhi uwubeke ethreyini enesikhumba.
b. I-Spooning: Ezikhungweni ezincane, njengama-truffles, i-spooning ingaba yindlela ehlanzekile nephumelelayo. Beka ngobumnene isikhungo kushokoledi ocibilikile, uqinisekisa ukuthi uboshwe ngokuphelele, bese uwuphakamisa usebenzisa isipuni, uvumela ushokoledi owedlulele ukuba uphume.
c. I-Bottom Drizzle: Uma unoshokoledi abaphansi abaphansi, njengamaqoqo amantongomane, le nqubo izongeza ukuthinta kobuciko. Gcoba phansi kweqoqo ngalinye kushokoledi bese ulibeka ethreyini. Uma usumisiwe, cwilisa noma ngepayipi ushokoledi oncibilikisiwe phezu kweziqongo ukuze uqedele.
5. Ukuphelelisa Isiphetho:
Ukuze ubambe kahle ngempela, kufanele kuqashelwe ukuthintwa kokugcina. Nawa amanye amathiphu okuthuthukisa ukubukeka nokuthungwa koshokoledi bakho ababethelwe:
a. Thepha bese ulungisa: Uma usuwamboze izikhungo, thepha ngobumnene ithreyi kukhawunta ukuze ukhiphe amabhamuza omoya futhi uqinisekise indawo ebushelelezi. Lokhu kunyakaza kokuthinta kusiza futhi ushokoledi ukuthi uhlale ngokulinganayo ukuze uthole ukushuba okungaguquki.
b. Ukupholisa nokusetha: Vumela ushokoledi wakho ukuthi uphole futhi usethe izinga lokushisa elifanele ukuze ufinyelele ngokushesha okuphelele. Ukuze wenze lokhu, dlulisela ithreyi likashokoledi obethelwe endaweni epholile, okungcono phakathi kuka-15-20°C (59-68°F). Gwema ukufaka esiqandisini, ngoba kungase kubangele ukujiya okungafunwa noma ubuthuntu bokubukeka kukashokoledi.
c. Ama-Drizzles Okuhlobisa: Ukwengeza ukuthinta okuphrofeshinali, cwilisa ushokoledi ohlukanisiwe oncibilikile phezu koshokoledi ababethelwe. Sebenzisa isikhwama samapayipi noma isikhwama esincane se-ziplock esinqanyulwe ikhona ukuze udale imigqa ethambile noma amaphethini obuciko azophakamisa ukukhanga kobuhle okupheleleyo.
Isiphetho:
Ukufaka ushokoledi ngemishini emincane kuwubuciko obungenziwa kahle ngokuzijwayeza kanye namasu alungile. Ukusuka ekukhetheni ushokoledi omuhle kakhulu kuya ekufezekiseni inqubo yokubethela, isinyathelo ngasinye sidinga ukunakwa emininingwaneni. Ngolwazi oluzuzwe kulesi sihloko, usungakwazi manje ukuqalisa uhambo lwakho lokudala oshokoledi abahlotshiswe kahle abazohlaba umxhwele womabili amehlo kanye namahlamvu okunambitha. Ngakho-ke lungisa okokusebenza kwakho okuncane, vumela ubuhlakani bakho bugeleze, futhi uzitike emhlabeni wezinto ezithokozisayo zikashokoledi obethelwe.
.XHUMANA NATHI
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