Keeb kwm ntawm cov tsos ntawm jelly Nyob rau hauv 1845, tus kws kho tsiaj Peter Cooper tuaj nrog nplaj jelly. Nyob rau hauv cov xyoo nws tsis suav hais tias yog ib tug nyias muaj nyias zaub, tab sis yog tsuas yog ib tug hmoov, uas tom qab dissolving nyob rau hauv dej yuav siv tau nyob rau hauv ua noj ua haus. Thawj cov yeeb yuj jelly ncuav nyob ntawm 1885, lawv txaus siab rau cov kws ua zaubmov uas muaj ntxhiab ntxhiab thiab ci xim ntawm gelatin daim hlau. Kuv xav kom koj txaus siab rau ib qho ntawm cov variations ntawm lub ncuav mog qab zib nyob rau hauv jelly. Nws txoj kev vam meej tau muaj tseeb ntau zaus. Qhov loj tshaj plaws uas yog tsim nyog them sai sai rau yog lub sij hawm ntawm solidification ntawm jelly nws tus kheej. Tsis txhob maj - yog hais tias tus jelly tsis txaus stiffened - tag nrho koj tej hauj lwm yuav nyob rau hauv vain thiab qhov yuav ua rau koj chim. Ua noj ua haus, thov koj tus kheej thiab koj cov txheeb ze thiab muaj kev qab ntxiag khoom qab zib.
Cov khoom xyaw:- Hmoov nplej, nplej 250 g
- Qab zib 200g
- Qe ntawm nqaij qaib 4 pcs.
- Sunflower refined sunflower roj 5 ml
- Qaub Lee 300 g
- Qab zib 100 g
- Bananas 2 pcs.
- Kiwi 1 Pc.
- Jelly 200g
- Dej hau 800 ml
- Kauj Ruam 1 Ua ib qho khoom qab zib, peb xav tau: hmoov, qab zib, qaub cream 30% rog, qe, jelly nrog txiv hmab txiv ntoo tsw "Kiwi" 2 pob khoom ntawm 100 grams, bananas thiab kiwi.
- Kauj ruam 2 Jelly ncuav 800 ml ntawm dej txias, muab tsau rau 40 feeb.
- Kauj ruam 3 Jelly, nplawm kom txog thaum lub gelatin yog ua tiav, coj mus rau ib lub rhaub, hom. Chilled jelly muab tso rau hauv ib lub tub yees kom thickening rau 50 feeb. Vim li ntawd, peb yuav tsum tau txais jelly consistency jelly.
- Kauj ruam 4 Rau mov paj, nti zoo lub qe thiab ib khob suab thaj.
- Kauj ruam 5 Ntxiv cov hmoov nplej.
- Kauj Ruam 6 Knead ib lub tshuab roj hmab homogeneous.
- Kauj Ruam 7 Muab lub khob noom cookie rau hauv lub hau ntim nrog cov kab uas muaj 22 cm, ua ntej lubricating nws nrog sunflower roj. Muab lub khob noom mus rau hauv qhov cub txhuam qhov cub kom txog 180 ° C thiab ci li 20-25 feeb ua ntej yuav ua kom crusty crust.
- Kauj Ruam 8 Rau cov dej qab zib, muab cov kua qaub thiab qab zib sib xyaw ua ke. Sib tov zoo nyob rau hauv ib homogeneous loj. Muab tso rau hauv lub tub yees.
- Kauj Ruam 9 Tshem tawm lub ncuav mog qab zib thiab maj mam muab cais tawm ntawm cov phab ntsa thiab tawm mus txias txias hauv chav tsev nyob hauv pwm.
- Kauj ruam 10 Txiav qhov khoom qab zib rau hauv 2 txheej. Muab ib daim ntawv tso rau hauv daim ntawv pov tseg.
- Kauj ruam 11 Ncuav 2/3 ntawm cov nplaum, npog ob feem ntawm lub ncuav mog qab zib nrog tshuav qab zib thiab tawm mus soak rau 20 feeb.
- Kauj Ruam 12 Ntuav cov txiv tsawb thiab kiwi ntiv tes. Tshaj tawm cov tsawb hauv qab txheej ntawm lub ncuav mog qab zib.
- Kauj Ruam 13 Npog cov txiv tsawb nrog ob txheej ncuav mog qab zib. Kho nrog kiwi ncuav mog qab zib thiab tsawb.
- Kauj Ruam 14 Ncuav mog qab zib ib nrab ib nrab. Muab tiav lub ncuav mog qab zib nyob rau hauv lub fridge rau 2 teev - kom txog thaum lub jelly thickens.
- Kauj Ruam 15 Ua kom tiav cov ncuav mog qab zib nrog rab riam los ntawm cov qauv hauv ib ncig ntawm thaj tsam ncig thiab tsuas yog qhib qhov xauv ntawm lub tshuab pwm ntawm cov pwm.