Meringue ko meringue: hanyoyin girki, tarihi da hujjoji masu ban sha'awa

Ana iya kiran Meringue a matsayin amintaccen abinci mai rikitarwa - kasancewa mai sauƙin kayan ƙanshi daga abubuwa biyu kawai (furotin da sukari), yana sarrafawa ya zama kamar abincin gaske. Kuma wani lokacin yana buƙatar ƙwarewar girke-girke, da kuma sanin yawancin nuances. Sakon bako na yau daga aikin TV na Manif ya gabatar muku da hankali wani abu wanda zai kasance mai ban sha'awa da amfani ga dukkan masoya masu dadi su koya.

Meringue ko meringue?

Ana iya kiran Meringue a matsayin amintaccen abinci mai rikitarwa - kasancewa mai sauƙin kayan ƙanshi daga abubuwa biyu kawai (furotin da sukari), yana sarrafawa ya zama kamar abincin gaske. Kuma wani lokacin yana buƙatar ƙwarewar girke-girke, da kuma sanin yawancin nuances. Sakon bako na yau daga aikin TV na Manif ya gabatar muku da hankali wani abu wanda zai kasance mai ban sha'awa da amfani ga dukkan masoya masu dadi su koya.

Akwai ra'ayi cewa meringue da meringue ba abu ɗaya bane. Dangane da wannan ra'ayi, meringue shine kirim ɗin kwai wanda aka yi daga fararen fata tare da sukari, kuma meringue samfuri ne mai ƙyalli da aka yi daga meringue a cikin wani siffa. Ko wannan ra'ayi halal ne ko a'a batu ne na tattaunawa ta daban. Bugu da ƙari a cikin labarin, kalmar "meringue" tana nufin madaidaicin madarar furotin, da kalmar meringue - gasa mai ƙarfi.

Kalmar guda ɗaya “meringue” (fr. Baiser) ta zo mana ne daga yaren Faransanci, kuma ana fassara ta da “sumba”. Asalin kalmar "meringue" ba ta da wata ma'ana. A cewar wani fasali, shi ma ya fito ne daga yaren Faransanci, wanda ya fito daga Jamusanci, wato daga sunan garin Switzerland na Meiringen (Bajamushe Meiringen), inda aka fara kirkirar maganin kuma aka toya shi ta hannun mai dafa kek Gasparini. Ranar bayyanar - karni na XVII.

Kamar sauran kayan kirkirar kirkire-kirkire, meringue an haife shi ne kawai ta hanyar hadari - Gasparini sau daya ya samu nutsuwa ta hanyar bulalar sunadarai har suka juya zuwa kumfa mai sanyi. Tun da wannan mutumin ya ƙaunaci gwaje-gwajen kayan abinci, ba tare da jinkiri ba, ya aika da kumfa zuwa tanda. Sakamakon ya zama kek wanda ya sami karbuwa cikin sauri a tsakanin masu martaba na cikin gida, sannan kuma a tsakanin talakawa.

A ƙarshen karni na XNUMX, girke-girke na meringue a cikin sifar da ake amfani da shi a yau ya bayyana a littafin girke-girke na mashahurin shugaba François Massialo.

Akwai sigar da Massialo ya kirkiro wannan girkin da kansa, don kada a zubar da farin ƙwai, waɗanda galibi ba su da buƙata. Kuma ya kuma gabatar da kalmar "meringue" don amfani. Ko ya kirkiro wannan girkin ne da kansa ko kuma ya dogara da kwarewar abokin aikinsa na Switzerland ba sananne bane. Koyaya, gaskiyar cewa meringue cikin sauri ya sami shahara saboda ɗanɗano da sauƙin ƙera ta gaskiya ce.

Girke-girke na Meringue

Akwai girke -girke meringue guda uku:

• Faransanci (wanda muka saba dashi)
• Swiss
• italian

Janar dokoki don yin meringues

• Dole ne akwatin da ake buga ƙwai a ciki ya zama cikakke, ba tare da ɗigon ruwa da mai ba. Ruwa guda kawai mahaukaci ya rage a gefen kwanon rufi don doke ƙwai - kuma zaka iya mantawa game da lokacin farin ciki, kumfa a tsaye. Koda kumfa ta kusa kumbura, ruwan syrup mai ruwa zai taru a kasa, yana hana sunadaran bulala zuwa kaifi kololuwa (wannan galibi ana kiransa mai tsayi, kusan kumfa mai tsayayye).
• Yakamata a sanya suga kawai bayan an yiwa farar fata bulala a cikin wani kumfa mai haske - in ba haka ba, ana iya lura da sakamako iri ɗaya kamar dai akwai ɗigaɗɗen danshi ko mai a jikin bangon akwatin. Banda shine meringue na Switzerland.

Raba farin kwai daga yolks, sannan ka doke fararen har sai sun dan yi tauri. Sa'an nan kuma ci gaba da raɗawa har sai lokacin farin ciki, kumfa a tsaye, a hankali ƙara sukari. Matsi meringue na kowane irin kwalliya daga meringue da aka gama, saka shi akan takarda ka aika shi zuwa murhun, preheated to 100-110 digiri. Bar ƙofar murhun a bushe yayin yin burodi. Bayan awa biyu zuwa uku, cire ganyen daga murhun da voila - kuna da meringues mai ɗanɗano a gabanku.

Kuna iya ƙara kofi a cikin meringue don ba shi kyakkyawan inuwa da ɗanɗano mafi wayewa: ba kamar koko ba, ba ta saurin sunadarai. Ba lallai ba ne a kankare meringues gaba ɗaya - bayan sanyaya, sai su kaɗa fatar da kansu. Shirya akwati tare da ruwan zafi, kuma sanya kwano a ciki don doke ƙwai.

Zuba fararen kwai da sukari a cikin kofi, sannan a daka. Bambancin wannan hanyar shine cewa ana iya ƙara duk sukari a cikin sunadarai lokaci guda. Bayan samun kauri mai kauri, daidaitaccen kumfa, matse meringues daga ciki, kuma aika shi zuwa tanda da aka rigaya zuwa digiri 100-110. Bezet ya yi kauri da yawa fiye da na gargajiya na Switzerland, kuma yana da saurin bushewa da sauri. Za a iya yin burodi daga gare ta a cikin awa guda, ko ma ƙasa da haka, kuma da wuya a waje, za su kasance masu taushi a ciki.

Meringue na Switzerland yana da kwarjini kuma yana kiyaye fasalinsa daidai. Daga gareta zaku iya yin meringues tare da kayan kwalliyar da baza su yadu ba kuma ba zasu fadi ba. Wasu masu dafa abinci suna sanya ruwan wanka akan murhu suna shuri a can, amma ba mu ba da shawarar yin hakan ba, tunda ruwan na iya saurin zafin wuta a kan murhun. Zafin jiki na ruwa don dumama bazai wuce digiri 42-43 ba. Salon Italiyanci meringue da gaske haske ne da iska. Don shirya shi, da farko a zuba suga a cikin tukunyar, sannan a rufe da ruwa, a kawo hadin a tafasa a dafa har sai suga ya narke sannan hadin ya yi kauri kadan.

Sannan cire syrup din daga burner. Fice farin cikin wata kumfar da ke tsaye kaɗan, sa'annan ku zuba ruwan zafi mai zafi a ciki a hankali a cikin bakin ruwa (bai kamata ya sami lokacin yin sanyi da yawa ba, amma a lokaci guda, bai kamata ya tafasa ba). Lokacin zubda ruwan syrup din, sai a bugi garin da karfi sosai har sai an gama shi sosai. A farkon lokacin, yana iya zama alama cewa cakuda sun sha ruwa sosai kuma ba zasu bulala ba kwata-kwata - kada ku yarda da wannan ra'ayi, saboda tare da haƙurin da aka yi, an yiwa meringue bulala sosai. Daga irin wannan kirim, zaka iya yin meringues na iska mai haske wanda ke narkewa a bakinka (gasa shi ta irin yadda iri biyu na baya).

Koyaya, yafi kyau ayi amfani dashi don wainar da ake shafawa, saboda baya bushewa na dogon lokaci kuma baya fiddawa, sabanin takwarorinsa na Faransa da Switzerland.

• Koda digo daya na gwaiduwa zai sanya giciye mai kitse akan kumfa mai kauri. Don hana wannan, zaku iya amfani da wannan dabara: fasa ƙwai a ƙarshen duka - farin zai fito da kansa, kuma gwaiduwa zata kasance a ƙwai. Ragowar furotin za a iya goge shi ta hanyar fasa ƙwan da ya fashe tsawon lokaci. Kuma idan digo gwaiduwa ya shigo cikin sinadarin gina jiki, za'a iya cire shi ta hanyar kwasfa shi da kwan kwai.
• Merengi sun bushe maimakon gasa. Abin da ya sa, a duk lokacin aikin dafa abinci, dole ne a buɗe tanda kaɗan (1-1,5 cm). A cikin tanda da aka rufe, meringues za su kasance masu taushi (saboda rashin bushewa) kuma yana iya ƙonewa.
• Kada ku yi amfani da daɗaɗɗen sukari don ɗanɗanar sunadarai - ya kamata a shirya shi kawai. In ba haka ba, tasirin zai zama daidai da na farkon sakin layi, saboda sukarin da aka shayar bayan ɗan gajeren lokaci yana cike da danshi, yana sha daga iska.

• Sanya meringues ɗin a cikin akwati da aka rufe ko a cikin jakar da aka ɗaura sosai, in ba haka ba za su sha ɗanshi daga iska su yi laushi. Koyaya, akwai ma'ana mai ban sha'awa - idan kun sarrafa sanya meringues mai ɗan taushi kaɗan a cikin akwati da aka rufe na ɗan lokaci, za su dawo da taurinsu da bushewarsu. Gaskiya ne, tare da meringues, waɗanda aka tausasa su sosai, irin wannan adadin ba zai yi aiki ba.

Gaskiya mai ban sha'awa game da merengue

Wani nau'in rawar Latin Amurka ana kiransa Merengoy. Kuma ya kamata a lura cewa rawanin wannan rawar suna da kama da irin rawar da mahaɗan farin fata ke yi. A cikin tsarist Russia, maimakon kalmar "meringue", an yi amfani da kalmar "iska ta Spain". An yi imani da cewa haskensu da rustling suna kama da iska mai dumi mai dumi.

A cikin busasshen yanayi tare da ƙarancin zafi, yana da sauƙi a doke ƙwai a cikin kauri, kumfa mai tsayi fiye da cikin tsananin zafi. Daidaita kirim ɗin kwai zai yi kauri sosai ba tare da ƙari da sanannen tsunkule gishiri ko citric acid ba. An gasa meringue mafi girma a cikin 1985 a cikin garin Frutal (Switzerland).

Ya ɗauki kilogram 120 na sukari da ƙwai 2500 don yin shi. Tsawon meringue mai riƙe da rikodi ya fi mita 100, kuma nauyin ya wuce 200 kg. Don gasa shi, an gina tanda daban, kuma ana amfani da irin wannan meringue tare da lita 80 na cream cream (wanda ba a ba da rahoto ba). Kwararrun masu dafa abinci suna amfani da wutsiyar hannu don cimma matsakaicin nauyin iska, kuma su doke kumfa tare da motsa jiki (kuma ba shafawa) ba, suna ƙoƙarin rake iska mai yawa kamar yadda ya yiwu. Sabili da haka, kumfa yana cike da kumfa, yana ba shi haske da iska.