Lub caij ntuj sov los txog, thiab kub nce, thiab chocolate tsis yooj yim khaws cia.Yuav ua li cas peb khaws chocolate nyob rau lub sijhawm no?

Cov ilv thiab du chocolate yog qhov nyiam ntawm ntau tus neeg.Yuav kom khaws cia tau ntev, hauv lub neej niaj hnub, tib neeg yuav muab cov qhob noom xim kasfes tso rau hauv lub tub yees ib yam li khaws cia lwm yam khoom noj.Qhov tseeb, txoj hauv kev no tsis tsim nyog.

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Hais txog cov khoom xyaw, cov qhob noom xim kasfes tuaj yeem muab faib ua ob pawg: ib qho yog cov qhob noom xim dawb, thiab lwm qhov yog cov qhob noom xim kasfes ua nrog cov cocoa butter hloov pauv (xws li cov roj ua kom zoo, cov roj zaub, thiab lwm yam) es tsis txhob cocoa butter.Yog tias cov qhob noom xim kasfes khaws cia rau hauv lub tub yees, nws yuav ua rau frosting ntawm lub chocolate los yog ua rau rov qab frosting vim roj.

Qhov no yog vim hais tias, ua ntej ntawm tag nrho cov, yog hais tias qhov chaw cia yog ntub, cov suab thaj nyob rau hauv lub chocolate yog yooj yim yaj los ntawm noo noo nyob rau saum npoo, thiab qab zib crystals yuav nyob twj ywm tom qab cov noo noo evaporates.Txawm hais tias lub pob yog airtight, noo noo tseem yuav nkag mus los ntawm cov folds lossis cov ces kaum ntawm lub pob txheej sab nrauv, kom lub ntsej muag ntawm cov qhob noom xim kasfes npog nrog ib txheej nyias ntawm cov xim dawb dawb.Tsis tas li ntawd, cocoa butter crystals yuav yaj thiab nkag mus rau hauv qhov chaw ntawm cov qhob noom xim kasfes kom crystallize dua, ua rau cov qhob noom xim kasfes tshwm rov qab Frost.Ntawm lawv, cov qhob noom xim kasfes tsaus yuav nqus dej noo ntawm qhov chaw thaum cov av noo ntawm 82% -85%, thiab cov av noo ntawm cov mis nyuj chocolate ntau dua 78%.

Qhov thib ob, qhov kub hauv lub tub yees feem ntau yog qis dua 10 ° C.Cov qhob noom xim kasfes raug tshem tawm ntawm lub tub yees.Thaum nws raug coj mus rau hauv chav tsev kub, noo noo yuav tam sim ntawd sau rau ntawm qhov chaw, ua rau lub phenomenon ntawm frosting thiab defrosting loj heev.

Tsis tas li ntawd, tom qab tso rau hauv tub yees, cov qhob noom xim kasfes frosted yuav tsis tsuas yog poob nws qhov qub aroma thiab saj, tab sis nws kuj yog qhov tsim nyog rau kev loj hlob thiab kev loj hlob ntawm cov kab mob thiab nws yuav ua rau pwm thiab deterioration.Tom qab noj mov, nws yuav ua rau muaj kev phom sij rau kev noj qab haus huv.

Qhov kub zoo tshaj plaws rau khaws cia chocolate yog 5 ℃ -18 ℃.Nyob rau lub caij ntuj sov, yog tias chav tsev kub siab dhau lawm, nws yog qhov zoo tshaj los muab nws nrog lub hnab yas ua ntej khaws cia rau hauv lub tub yees.Thaum muab nws tawm, tsis txhob qhib tam sim ntawd, cia nws sov so maj mam, thiab mam li qhib nws rau kev noj thaum nws nyob ze rau chav tsev kub.Thaum lub caij ntuj no, yog tias qhov kub hauv tsev qis dua 20 ° C, khaws cia rau hauv qhov chaw txias thiab qhov cua.Tau kawg, txhawm rau kom tswj tau qhov zoo tshaj plaws tsw thiab kev ntxhib los mos ntawm chocolate, nws yog qhov zoo tshaj plaws los noj ntau npaum li cas, yuav ntau npaum li cas, thiab noj freshest txhua zaus.