Iwo matanhatu Akanakisa Anotsiva eCream yeTartar

Zvemukati

• 1. Muto weRimu
• 2. Vhiniga Ichena
• 3. Kubheka Upfu
• 4. Ruomba
• 5. Yogati
• 6. Zvisiye
• Icho Chinokosha

Cream ye tartar chinhu chinonyanya kuzivikanwa mune akawanda mabikirwo.

Iyo inozivikanwa zvakare se potassium bitartrate, kirimu yetartar ndiyo yeupfu fomu yetartaric acid. Iyi organic acid inowanikwa zvakasikwa mumiti yakawanda uye zvakare yakaumbwa panguva yekugadzira winemeki.

Cream yetartar inobatsira kudzikamisa yakachekwa mazai machena, inodzivirira shuga kubva mukukwirisa uye kuita seyakavirisa mumidziyo yakabikwa.

Kana iwe uri pakati nepakati peresipi uye ukaona kuti hauna kirimu yetartar paruoko, kune akawanda akatsiva akakodzera.

Ichi chinyorwa chinokurukura zvitanhatu zvezvakanakisa kutsiva kirimu yetartar.

1. Muto weRimu

Cream yetartar inowanzo shandiswa kudzikamisa mazai machena uye inobatsira kupa iwo hunhu hwepamusoro mamakiripi mumaresipi senge meringue.

Kana iwe uri kunze kwekirimu yetartar mune imwe nyaya yakadai, jisi remonimu rinoshanda sechinotsiva chikuru.

Ndimu muto inopa acidity yakafanana sekirimu yetartar, ichibatsira kuumba makomo akaomarara kana uchirova mazai evachena.

Kana iwe uri kugadzira manyuchi kana chando, muto wemonimu unogona zvakare kutsiva kirimu yetartar kubatsira kudzivirira crystallization.

Kuti uwane mhedzisiro yakanaka, chinja yakaenzana huwandu hwemuto wemonimu kune kirimu yetartar muresipi yako.

Pfupiso Mune mapapiro umo kirimu yetartar inoshandiswa kudzamisa mazai machena kana kudzivirira crystallization, shandisa yakaenzana huwandu hwerimu remoni panzvimbo.

2. Vhiniga Ichena

Kufanana nekirimu yetartar, chena vhiniga ine acidic. Inogona kuchinjirwa kirimu yetartar kana iwe ukazviwana iwe uri mune piniki mukicheni.

Ichi chinotsiva chinoshanda zvakanyanya kana iwe uchidzikamisa mazai machena kune mabikicha soufflés uye meringue.

Ingoshandisa zvakaenzana huwandu hwevhiniga chena panzvimbo yekirimu yetartar paunenge uchirova mazai evachena.

Ramba uchifunga kuti chena vhiniga inogona kunge isingaite imwe yakanaka yezvinhu zvakabikwa semakeke, nekuti zvinogona kuchinja kuravira nekugadzirwa.

Pfupiso White vhiniga ine acidic uye inogona kushandiswa kubatsira kudzikamisa mazai machena. Iwe unogona kutsiva kirimu yetartar ine yakaenzana huwandu hwechena vhiniga.

3. Kubheka Upfu

Kana yako yekubheka iine zvese zvinobikwa soda uye kirimu yetartar, iwe unogona kutsiva zviri nyore nekubheka poda pachinzvimbo.

Izvi zvinodaro nekuti poda yekubheka inoumbwa nesodiyamu bicarbonate uye tartaric acid, inozivikanwawo sesoda yekubheka uye kirimu yetartar, zvichiteerana.

Unogona kushandisa 1.5 mashupuni (6 gramu) yehupfu yekubheka kutsiva 1 yetea (3.5 gramu) yekirimu yetartar.

Uku kutsiviwa kwakanakira nekuti kunogona kushandiswa mune chero bhajeti pasina kugadzirisa kuravira kana kuumbwa kwechigadzirwa chekupedzisira.

Pfupiso Poda yekubheka inogona kushandiswa kutsiva kirimu yetartar mumabikirwo ayo anewo soda yekubheka. Tsiva 1.5 mashupuni (6 gramu) yehupfu yekubheka ye 1 teaspoon (3.5 gramu) yekirimu yetartar.

4. Ruomba

Buttermilk ndiyo mvura inosara kumashure mushure mekukora bota kubva mukirimu.

Nekuda kweayo acidity, buttermilk inogona kushanda sekutsiva kirimu yetartar mune mamwe mabikirwo.

Inoshanda zvakanyanya mushe muzvinhu zvakabikwa, asi imwe mvura inoda kubviswa kubva kubikirwo yekuverengera buttermilk.

Kune yega yega 1/4 teaspoon (1 gramu) yekrimu yetartar muresipi, bvisa 1/2 mukombe (120 ml) yemvura kubva kune kamukira uye woitsiva ne 1/2 mukombe (120 ml) ye buttermilk.

Pfupiso Buttermilk inogona kuita chinokodzera kutsiva kirimu yetartar mumabikirwo, kunyanya zvinhu zvakabikwa. Kune yega yega 1/4 teaspoon (1 gramu) yekirimu yetartar, bvisa 1/2 mukombe (120 ml) yemvura kubva kuresipi uye woitsiva ne 1/2 mukombe (120 ml) yemafuta.

5. Yogati

Kufanana ne buttermilk, yogati ine acidic uye inogona kushandiswa kutsiva kirimu yetartar mune mamwe mabikirwo.

Usati washandisa iyo yogati seinotsiva, itetepa iyo nekamwe mukaka kuti uenzane kuenderana kwe buttermilk, wozoishandisa kutsiva kirimu yetartar nenzira imwecheteyo.

Chengetera ichi chinotsiva kunyanya zvinhu zvakabikwa, sezvo zvinoda kuti iwe ubvise zvinwiwa kubva kubikirwo.

Kune yega yega 1/4 teaspoon (1 gramu) yekrimu yetartar, bvisa 1/2 mukombe (120 ml) yemvura kubva kune kamukira uye woitsiva ne 1/2 mukombe (120 ml) ye yoghurt yakasvinwa nemukaka .

Pfupiso Yogati ine acidic uye inogona kushandiswa sekutsiva kirimu yetartar muzvinhu zvakabikwa. Kutanga, chekesa iyo yogati nemukaka, wozobvisa 1/2 mukombe (120 ml) yemvura muresipi uye woitsiva ne 1/2 mukombe (120 ml) yeiyo yogati yeiyo yega yega 1/4 teaspoon (1 gramu) yekirimu we tartar.

6. Zvisiye

Mune mamwe mabikirwo, zvinogona kuve nyore kusiya kirimu yetartar pane kuwana chinotsiva icho.

Semuenzaniso, kana iwe uri kushandisa kirimu yetartar kudzikamisa yakarohwa mazai machena, zvakanaka kusiya kirimu yetartar kana iwe usina chero paruoko.

Pamusoro pezvo, kana iwe uri kugadzira sirafu, chando kana icing uye uchishandisa kirimu yetartar kudzivirira crystallization, unogona kuisiya kubva kubheka pasina zvinokuvadza.

Kunyangwe ma syrups anogona kupenya pakupedzisira kana akachengetwa kwenguva yakareba, unogona kugadzirisa izvi nekungodzi kudziisa pachitofu kana mu microwave.

Kune rimwe divi, inogona kunge isiri zano rakanaka kusiya kirimu yetartar kana chinotsiva kubva kuzvinhu zvakabikwa zvinoda mumiririri.

Pfupiso Mune mamwe mabikirwo, kirimu yetartar inogona kusiiwa kunze kana pasina chakakodzera kutsiva. Iwe unogona kungosiya kirimu yetartar kubva kubikiro kana iwe uri kugadzira yakarohwa mazai machena, manyuchi, chando kana icings.

Icho Chinokosha

Cream yetartar chinhu chinowanzoitika icho chinowanikwa mune dzakasiyana siyana mabikirwo.

Zvisinei, kana iwe uri mune piniki, pane zvakawanda zvinotsiva zviripo.

Neimwe nzira, iwe unogona kukwanisa kusiya kirimu yetartar zvachose.

Nekuita mashoma mashoma ekugadzirisa kune ako mabikirwo, zviri nyore kudzikamisa mazai machena, kuwedzera vhoriyamu kuzvinhu zvakabikwa uye kudzivirira crystallization mune manyuchi asina kirimu yetartar.