Maria Selyanina yog lub ntiaj teb cov khoom qab zib. Ua los ntawm Russia, nws tau ua pov thawj los ntawm nws tus kheej piv txwv tias tsis muaj dab tsi ua tsis tau yog tias koj mob siab rau qhov koj ua.
Tag nrho cov theem ntawm nws txoj kev tsim, kev kawm nyuaj thiab kev ua tiav thawj zaug tuaj yeem pom nyob rau hauv nthuav dav los ntawm nws phau ntawv nyob, tab sis nyob rau hauv tsab xov xwm no peb yuav piav qhia txhua yam luv luv thiab, tau kawg, muab ib daim ntawv qhia los ntawm tus kws ua zaub mov.
How, qhov twg?
Maria ib txwm nyiam ua noj, tab sis tsis xav txog cov txheej txheem ntawm kev tsim zaub mov ua ib yam dab tsi ntau dua li kev nyiam ua. Yog lawm, nws yooj yim paub cov zaub mov txawv tshiab, ua tiav kev hloov pauv ntawm lub siab nyiam, teeb rooj rau cov qhua, tab sis thaum nug tias vim li cas ho tsis qhib nws tus kheej lub lag luam, nws tau hnov lub ntsej muag luag nyav. Tsis tas li ntawd, pedagogical kev kawm tau qhib qhov sib txawv kiag li rau txoj kev loj hlob. Txawm li cas los xij, txoj hmoo tau txiav txim siab lwm yam.
Maria tsiv mus rau Barcelona, tau sib yuav thiab pib ua lag luam qhib nrog nws tus txiv. Nyob rau hauv parallel nrog qhov no, nws rov qab mus rau ib qho kev nyiam ua qub thiab pom tias nws yog khoom qab zib uas nyiam nws tshaj plaws. Nws pib ci kom xaj. Nyob rau tib lub sijhawm, Maria Selyanina coj LiveJournal, uas nws sau tag nrho nwsachievements.
University thiab tam sim no kev ua ub no ntawm Maria Selyanina
Kev qhib lub tsev kawm ntawv Le Cordon Bleu hauv Barcelona tau dhau los ua qhov xwm txheej muaj hmoo hauv lub neej yav tom ntej confectioner. Tom qab ua raws li nws lub siab xav, Maria tau txais txiaj ntsig los ntawm tsev neeg cov peev nyiaj thiab mus kawm. Tom qab ntawd, kev ua haujlwm zoo tau pib loj hlob zuj zus - kev xyaum ua haujlwm ntawm cov khoom qab zib zoo tshaj plaws hauv Barcelona, cov chav kawm, tsev kawm ntawv, cov chav kawm master …
Lub sijhawm luv luv, Selyanina tig los ntawm tus kheej qhia los ua tus tswv uas tau mloog. Tom qab tag nrho cov lus dag no tsis muaj qhov kawg ntawm kev ua haujlwm thiab kev ntseeg tus kheej, vim tias kev vam meej tsis tuaj raws li qhov ntawd.
Maria Selyanina. Tsev kawm ntawv hauv Barcelona
Lub tswv yim ntawm kev qhia tuaj rau nws tus kheej. Hauv nws LiveJournal, nws nug cov neeg nyeem seb lawv xav li cas hauv tsev kawm ntawv kev kawm online. Ua rau nws xav tsis thoob, ntau tus teb zoo siab. Thaum xub thawj, cov chav kawm tau muaj nyob hauv Is Taws Nem, tom qab ntawd pom cov chav tsim nyog, cov khoom siv tau yuav thiab, nrog rau kev koom tes ntawm cov neeg paub tshiab tshiab hauv kev tshaj lij, lub tsev kawm ntawv ntawm cov khoom siv tes ua khoom siv tes ua los ntawm Maria Selyanina tau qhib.
Txoj haujlwm tau dhau los ua tiav zoo kawg - pab pawg tau raug xaiv thiab kawm tiav ib zaug, ntau tus tub ntxhais kawm pom lawv txoj kev hu thiab tau pib muaj zog. Lub tsev kawm ntawv online tseem ua haujlwm. Nyob rau yav tom ntej, lub tsev kawm ntawv yuav qhib rau lub tsev kawm ntawv, qhov twg txhua tus tuaj yeem yuav cov khoom tiav.
Maria Selyanina, uas nws cov ncuav mog qab zib koj yuav pom nyob rau hauv tsab xov xwm no, hloov tsis tau tsuas yogcov kws tshaj lij, tab sis kuj tso tawm cov tswv tshiab rau hauv lub ntiaj teb, uas peb yuav hnov txog.
Tenderness nws tus kheej - ncuav mog qab zib "Unai" los ntawm Maria Selyanina
Tus kheej thiab ntau yam haujlwm ntawm tus tswv. Peb pom zoo kom nrhiav violet syrup - blueberries tau txais ib qho txawv txawv saj nrog nws. Rau lub ncuav mog qab zib nrog lub cheeb ntawm 20 cm, koj yuav xav tau cov khoom nram qab no:
biscuit:
- almond hmoov - 68 grams;
- hmoov nplej - 15 grams;
- hmoov qab zib - 68 grams;
- qe - 2 me;
- qe dawb - 2;
- qab zib - 8 grams;
- butter - 10 grams.
Blueberry jam:
- qab zib - 30 grams;
- blueberry puree - 210 grams;
- violet syrup - 60 grams;
- violet essence (yog tias muaj) - 1 poob;
- pectin - 3 grams.
Syrup:
- dej - 120 grams;
- violet syrup - 30 grams;
- qab zib - 60 grams;
- violet essence (yog tias muaj) - 1 poob.
Musse:
- mis nyuj - 120 grams;
- violet syrup - 30 grams;
- qab zib kuv - 30 grams;
- qe qe - 3 pieces;
- dawb chocolate - 150 grams;
- cream nrog cov ntsiab lus rog tsawg kawg 33% - 150 grams;
- violet essence (yog tias muaj) - 2 tee;
- dej - 60 grams;
- daim ntawv gelatin - 6 grams;
- sugar II - 120 grams;
- qe dawb - 60 grams.
Glaze:
- mis nyuj - 75 grams;
- cream nrog cov ntsiab lus rog tsawg kawg 33% - 75 grams;
- dawb chocolate - 90 grams;
- gelatin - 5 grams.
Recipe
Ua ntej tshaj, ua blueberry confiture. Maria Selyanina pom zoo kom tso nws qaub txaus kom zoo tshem tawm cov creamy qab zib ntawm mousse.
Muab cov txiv hmab txiv ntoo puree nrog violet syrup thiab ib nrab qab zib, kub rau 40 C.
Muab cov suab thaj ntxiv nrog pectin.
Thaum lub blueberry huab hwm coj mus txog qhov ntsuas kub uas xav tau, do hauv qab zib thiab pectin thiab coj qhov loj rau boil.
Simmer rau 2-3 feeb thiab tshem tawm ntawm tshav kub.
do hauv cov ntsiab lus, hloov mus rau hauv lub thawv airtight thiab txias tag. Cov txheej txheem no tuaj yeem khaws cia rau hauv qhov chaw txias txog li 4 hnub.
Rau syrup, sib tov dej nrog qab zib, coj mus rau boil. Tshem tawm ntawm tshav kub, ntxiv violet syrup thiab essence.
Tam sim no mus nrog biscuit.
Ua li no, preheat qhov cub kom 180 degrees thiab kab ib daim ntawv ci nrog daim ntawv ci.
Sib tov hmoov, almond hmoov thiab hmoov qab zib, sift rau hauv ib lub tais. Maria Selyanina pom zoo kom siv coarse sieve.
Yuav qe dawb nyob rau hauv ib lub tais cais kom tawv peaks, tso tseg.
Ntxiv qe rau hmoov sib tov thiab nplawm kom huv si tsawg kawg 7 feeb.
Ntsuab butter.
Ntxiv ib feem ntawm lub khob noom cookie rau hauv cov roj kub, do kom huv si. Muab ob qho tib si sib tov, kneading los ntawm hauv qab mus.
Ntxiv cov hmoov nplej ua ntej rau lub khob noom cookie, sib tov maj mam, ua kom huab cua huab cua.
Muab lub khob noom rau ntawm daim ntawv ci hauv daim ntawvDaim duab plaub nrog sab 3838 cm Ua tib zoo du kom lub thickness ntawm txheej yog tib yam nyob txhua qhov chaw.
Muab daim ntawv ci nrog lub khob noom cookie hauv qhov cub thiab ci rau 10-13 feeb (nyob ntawm qhov cub). Cov biscuit tiav lawm yuav tsum ruddy thiab hloov tau.
Tshem tawm cov ncuav qab zib ntawm daim ntawv thiab txias tag rau ntawm ib lub khib nyiab.
Txiav tawm 2 lub voj voog nrog txoj kab uas hla 18 cm ntawm lub ncuav mog qab zib tiav.
Rau mousse, ua ntej ntawm tag nrho, koj yuav tsum ua Italian meringue.
Sib tov dej thiab qab zib II, coj mus rau 117˚C thaum ntaus qe dawb kom tawv peaks.
Tam sim ntawd ncuav lub syrup rau hauv lub qe dawb thaum txuas ntxiv mus.
Tsis txhob tua lub tshuab tov kom txog thaum huab cua txias tag. Teem ib sab 150 grams ntawm meringue - koj yuav tsis xav tau qhov seem, tab sis Maria tsis pom zoo kom ua tsawg dua vim nws yuav nyuaj dua kom tau txais qhov zoo sib xws.
YSoak gelatine hauv dej txias.
Nplaim qab zib rau cov ncov mos, ntxiv violet essence.
Muab cov mis nyuj nrog ib nrab ntawm cov suab thaj kuv coj mus rau boil. Nyob rau hauv parallel, sib tov cov suab thaj nrog yolks.
Tshem tawm cov mis nyuj kub ntawm lub tshav kub thiab tsuas yog tom qab ntawd ntxiv violet syrup. Maria Selyanina xav kom koj ua raws li qhov kev coj ua no, txwv tsis pub cov mis nyuj yuav curdle.
Ncuav cov mis nyuj nrog syrup rau hauv lub yolks, stirring tas li. Muab cov huab hwm coj rov qab rau ntawm qhov hluav taws thiab coj mus rau 82˚С.
Tshem tawm ntawm tshav kub, ntxiv cov qhob noom xim kasfes dawb txiav rau hauv me me thiab nyem gelatin. Ua tib zoo sib tov qhov loj kom txog thaum tus. Txias rau 37˚C.
Muab ib nrab ntawm cov meringue reserved rau hauv chocolate-violet sib tov, sib tov zoo.
Ntxiv nplawm nplaum, du dua.
Ntxiv cov seem meringue rau mousse mass, knead dua ntawm tes, ua kom huab cua huab cua.
Koj tuaj yeem pib sib sau ua ke cov khoom qab zib blueberry uas muaj los ntawm Maria Selyanina. Lub ncuav mog qab zib tau sib sau ua ke rau hauv lub pwm txoj kab uas hla 20 cm.
Muab thawj biscuit rau hauv qab ntawm pwm, tsau nrog syrup. Tos 5 feeb thiab rov saturate.
Tau cov jam rau ntawm qhov sib tov kom qis kom nws sib xws, ces hloov mus rau lub hnab pastry.
Txhawm ib nrab ntawm cov jam sib npaug rau saum lub ncuav mog qab zib.
Pho cov mousse rau hauv lub hnab piping thib ob.
Sau qhov chaw nruab nrab ntawm ob sab ntawm cov pwm thiab cov biscuit nrog mousse, tom qab ntawd tso cov mousse rau hauv ib txheej 1 cm tuab rau saum cov jam. Muab cov pwm tso rau hauv lub freezer rau 7-8 feeb rau mousse teem.
Muab lub khob noom thib ob tso rau saum lub mousse khov, rov ua txhua yam haujlwm: impregnation, confiture, mousse. Tshem tawm cov mousse kom huv si.
Muab lub ncuav mog qab zib tso rau hauv lub freezer rau 4-5 teev kom txias tag.
Lub ncuav mog qab zib Unai yuav luag npaj, uas Maria Selyanina caw koj los ua noj. Glaze yog qhov kawg kov uas yuav ua rau nws qhov tsim nyog gloss.
So dej gelatine hauv dej txias.
Dawb chocolate soften hauv da dej.
Sib tov mis thiab cream, coj mus rau boil thiab tshem tawm ntawm tshav kub.
Ntxiv cov qhob noom xim dawb, do kom txog thaumhomogeneity. Ntxiv gelatin nyem thiab sib tov dua.
Thaum kneading lub icing, txav lub spatula nyob rau hauv ib qho kev taw qhia - qhov no minimizes huab cua ingress.
Yog tias npuas tshwm rau ntawm qhov chaw ntawm qhov glaze, ces coj mus rhaub lub thawv nrog cov glaze ntawm lub countertop - ua tsaug rau qhov ntsuas no, huab cua yuav tawm tuaj. Nqa glaze rau 40˚C.
Tshuaj lub ncuav mog qab zib txias los ntawm pwm thiab tso rau ntawm cov hlua hlau.
Ib yam nkaus ncuav lub ncuav mog qab zib, tsis txhob theem nws - nws yuav tsum kis ntawm nws tus kheej.
Cia lub icing teeb thiab kho lub ncuav mog qab zib raws li koj nyiam - Maria siv macaroons, violet paj thiab blueberries tshiab rau qhov no.
Cov khoom qab zib tsis tau hais txog qhov no, tab sis peb tus kheej xav kom sim lub ncuav mog qab zib zoo li no, hloov blueberries nrog raspberries thiab violets nrog rose.
Maria Selyanina: Fabkis cov zaub mov txawv. Choux pastry
Maria nws tus kheej lees tias nws nyiam choux pastry rau nws cov khoom siv ntau yam, vim nws tsim lub hauv paus ntawm eclairs, choux, Saint Honore thiab croquembush thiab ntau lwm yam khoom. Txawm li cas los xij, choux pastry tsis haum rau ntau tus - cov khoom tsis sawv los yog poob, qhuav los yog kua muag. Raws li daim ntawv qhia uas tus confectioner muab, choux pastry yuav tig tawm rau txhua tus thiab ib txwm. Siv:
- dej - 200 grams;
- butter - 80 grams;
- qab zib - 4 grams;
- ntsev - 4 grams;
- hmoov nplej - 120 grams;
- qe - 4 pieces.
ua noj?
Lib daim ntawv ci nrog daim ntawv ci.
Preheat qhov cub kom 260 C.
Muab dej, qab zib,ntsev thiab butter, txiav mus rau hauv me me cubes, thiab muab tso rau hauv ib tug me me hluav taws. Koj yuav tsum tau kom cov butter yaj hauv lub khob noom cookie ua ntej cov kua pib boil.
Thaum cov roj thiab dej boil, ntxiv tag nrho cov hmoov nplej ib zaug, sib tov kom huv si kom du.
Kua lub khob noom cookie rau ntawm qhov hluav taws kub rau 1.5 feeb - qhov no yog qhov tsim nyog kom thaum lub sij hawm kawg sib tov nws absorbs qe ntau - qhov zoo thiab ntim ntawm voids hauv eclair nyob ntawm qhov no.
Lub khob noom cookie tuaj yeem tshem tawm ntawm tshav kub thaum nws pib yob rau hauv ib lub pob, thiab ib qho me me tshwm rau hauv qab ntawm lub stewpan.
Muab cov qe tso rau hauv ib lub tais, sib tov kom huv si nrog ib tug whisk thiab lim lub resulting melange - ua tsaug rau qhov no, lub khob noom cookie yuav tig tawm homogeneous thiab yuav tsis tsim kua muag.
Maj mam ntxiv melange rau lub khob noom cookie, kneading kom huv si txhua zaus thiab tswj qhov sib xws. Los ntawm kev ntxiv tag nrho cov melange, koj yuav tsum tau txais ib lub khob noom cookie zoo nkauj uas ntog hnyav los ntawm spatula, thiab tsis nchuav.
Muab lub khob noom cookie tso rau hauv lub hnab pastry thiab nyem rau ntawm daim ntawv ci. Txhawm rau kom huab cua zoo dua, cov khoom raug muab tso rau hauv cov qauv checkerboard.
Muab daim ntawv ci nrog cov eclairs hauv qhov cub thiab tig rau 10 feeb.
Tom qab ntawd, teem qhov kub rau 170˚C thiab, tsis qhib qhov cub, ci rau lwm 35 feeb.
Cov khoom tiav yog cov xim kub kub thiab qhuav.
Txias tag thiab sau nrog qab zib kom saj.
Result
Cov khoom qab zib yog nrov heev niaj hnub no - tus tswv muab ntau yamkev kho mob yuav loj dua. Ntau tus tswj kom tsim lawv tus kheej ua lag luam yam tsis tau tawm hauv lawv lub tsev chav ua noj. Maria Selyanina, uas nws ncuav mog qab zib thiab pastries peb sim ci nrog koj niaj hnub no, muab kev txhawb zog rau tib neeg los txhim kho, instills lub kev xyiv fab ntawm creation.
