Glazur:
335 gr shakar
190 ml suv
18 gr jelatin+(110 ml suv)
45 gr kakao
250 gr shokolad
65 gr saryo(manda "valio")
Ishlash temperaturasi 45 gr
28-30 dm li tortlarni tuliq qoplash uchun
Tort yigish va kremlash videosi➡️
/watch/wIz0I-6GN-tG0
Bargdan shokoladli dekor videosi➡️
/watch/49wtqtX3JVU3t