Cakulan cakulan guda 3 shine ainihin ladabi ga cakulan a cikin siffofinsa. Amma ta wace hanya ce aka gauraya wasu abubuwa guda uku daban-daban? Mai yin burodin duniya ya gaya mana
da Chocolate Abu ne da ba dole ba ne gaba daya a cikin kaka da hunturu kuma. Jarumi na shirye-shiryen irin kek da yawa, yana ɗaya daga cikin mahimman abubuwan da ke cikin repertoire na kowane mai dafa irin kek, har ma da nasara a duniya kamar yadda Ciro Chiummo. Kwararren mai shekaru ashirin da takwas na gwaninta, malami a Aromacademy, Kwalejin Keki guda daya tilo a birnin Rome, kuma a cikin tawagar Italiya da ta lashe Kofin Duniya na Pastry da Ice Cream a cikin dubu biyu da ashirin tare da gumakan kankara, Chiummo Ya gabatar. kansa a matsayin mai ba da shawara ga sabunta kayan abinci. A kan shafin da aka saba a cikin gundumar Tuscolano na Roma, wanda yanke shawarar yin fare a kan wani ƙarin transversal high-matakin irin kek tsari.
A cikin jagorancin Via Ponzio Cominio, baya ga tsarin gargajiya na irin kek, wanda aka sani ga mazauna gida, akwai kuma girke-girke na babban mai dafa abinci, wanda ya kirkiro wani nau'i na musamman na mashahurin. Cake 3 Chocolates, wanda ke nufin ya zama alama ta A kan shafin da aka saba.
Chef Ciro Chiummo
Cake tare da cakulan 3: shawarar mai dafa irin kek
Kek, fassarar sirri na abin da a yau ya canza zuwa babban irin kek na gargajiya, wanda aka gwada sanannun sunayen Italiyanci da yawa, ciki har da Ernst Knam, a nan a cikin sigar mousse uku tare da hatsin hatsi. Matsalolin fashewa shine ainihin shawarar da mai dafa irin kek ke so, yana ƙalubalantar daidaiton biredi na kek, yana ba shi ƙarin hali. Rashin icing da cakulan da'ira yana da mahimmanci, abin mamaki a cikin shiri na ƙarshe, "Dole ne cake ya zama tsirara" in ji Chiummo, don mu iya sha'awar shimfidawa da ƙayatarwa, sakamakon tsari mai tsawo da jin dadi don sakamako wanda za'a iya jin dadin duka a cikin nau'i-nau'i daban-daban kuma a matsayin cake. A kowane lokaci na rana kuma a kowane lokaci, ko da a lokacin rani, kamar yadda ya yarda. Tunda wannan kayan zaki ne mai sanyi tare da cokali.
Ɗaya daga cikin abubuwan da suka fi dacewa kuma masu dacewa, waɗanda dole ne a yi la'akari da su a cikin shirye-shiryen mousse da kayan zaki masu dangantaka, daidai ne. daban-daban magani na cakulan 3. Mahimmanci wajen sarrafa wannan sinadari, ko baki ne, kiwo ko fari, shi ne kimanta adadin man koko a cikin kowane cakulan. Kitsen da ke cikin cakulan, a haƙiƙanin man shanun koko, yadda yake da yawa, yana ƙara taurare a cikin sanyi. Don haka idan kuna aiki da cakulan mai ɗaci, kamar kashi saba'in, kashi tamanin% cakulan, wanda ya ƙunshi mafi girman adadin man shanu, ba kwa buƙatar amfani da kowane nau'i mai kauri don samun kirim mai tsami. Kamar yadda lamarin yake tare da farin cakulan. Lokutan sarrafa duk cakulan 3 a wannan lokacin na iya zama daidai iri ɗaya, in ji Chiummo. "Na iya rama kayan abinci don yin shiri guda ɗaya na asali, canza nauyin kowane cakulan kawai."
Mafi girman hangen nesa, hakika, shine na Layer kuma shirya kek lokacin da Layer na baya ya dage sosai. Ko da yake, sabanin abin da mutum zai iya tunani, da abun da ke ciki tsari fara da farin cakulan (wanda yake a cikin babba part a karshen girke-girke), sa'an nan zo da madara cakulan da kuma a karshe duhu cakulan, a saman shi. ana samun kuki. A wannan lokaci, cake yana juyawa. Hanyar da ta dace saboda gaskiyar cewa, idan ba a ƙirƙiri kek ɗin ba, yankan cakulan duhu zai yi haɗarin lalata duk sauran yadudduka, lalata yanki.
