Cov khoom qab zib hauv tsev "Cov noog cov mis" Cov ncuav mog qab zib yog ib lub ncuav mog qab zib nrog cov ncuav mog qab zib thiab ib txheej ntawm "noog noog cov kua mis." "Noog mis nyuj" nyob rau hauv daim ntawv qhia no yog npaj los ntawm whipped proteins nrog gelatin. Muaj lwm txoj hau kev rau kev ua noj "nqaij qaib mis". Piv txwv, nws yog qee zaum ua los ntawm manga. Lub khoom qab zib yog npaj heev yooj yim, tab sis rau ib lub sij hawm ntev. Cov mis nyuj biscuit yuav tsum zoo dua rau hnub ci ua ntej, kom nws siv tsawg kawg yog 8 xuab moos. Txwv tsis pub, thaum impregnated, nws yuav soften. Yuav kom harden tus noog lub mis, dhau lawm, nws yuav siv sij hawm. Nws yog ntshaw tias lub khoom qab zib nyob twj ywm hauv lub tub yees kom tsawg kawg 2 teev. Koj muaj peev xwm decorate lub khoom qab zib nyob rau hauv ntau txoj kev. Nyob rau hauv daim ntawv qhia no, kuv xav kom koj decorate nws nrog chocolate glaze thiab protein ntau cream.
Cov khoom xyaw:- Nplej hmoov 1 tbsp.
- Qab zib 1 tbsp.
- Qe ntawm nqaij qaib 4 pcs.
- Qab zib 3 tbsp. l.
- Dej 200 ml
- Cognac 1 tbsp. l.
- Qab Zib 0.5 tbsp.
- Gelatine 15 g
- Qe nqaij qaib 2 pcs.
- Butter 50 g
- Qab zib 1 tbsp.
- Mis 4 tbsp. l.
- Cocoa hmoov 2 tbsp. l.
- Qe nqaij qaib 2 pcs.
- Qab zib 0.75 tbsp.
- Kauj Ruam 1 Npaj tag nrho cov khoom tsim nyog. Koj yuav tsum tau hmoov nplej, qab zib, qe, gelatin.
- Kauj Ruam 2 Qoob 4 qe nrog ib tov kom txog thaum tuab. Nrog ib sab tes, txuas ntxiv mus tuav lub qe, thiab lub thib ob, sprinkle ib khob suab thaj nyob rau hauv ib tug trickle nyias. Qe mass yuav tsum whiten thiab tau ntom txaus.
- Kauj Ruam 3 Ntaus cov hmoov nplej. Ntxiv hmoov nplej me me thiab muab cov khob noom tov nrog rab diav nrog qab taw.
- Kauj Ruam 4 Grease cov ntawv ci nrog zaub roj. Ncuav lub khob noom cookie rau hauv pwm.
- Kauj ruam 5 Ua lub qhov cub kom txog 180 ° C. Ci rau 30-35 feeb. Thaum ci, tsis txhob qhib qhov rooj qhov cub. Lub tiav ncuav mog qab zib yog muab tshem tawm los ntawm pwm.
- Kauj Ruam 6 Npaj cov "tus noog mis." Instant gelatin yaj rau hauv ib khob dej sov (li 60 ° C).
- Kauj ruam 7 Whisk lub qe dawb. Nrog ib tug trickle nyias, whisking yam tsis nres, nkag 0.5 khob suab thaj. Yeej kom txog thaum uas ib tug tuab, tuab cov ntaub ntawv.
- Kauj Ruam 8 Thaum tseem tshee, ncuav tus nplua deg ua paug rau hauv nyias lub plab. Muab "tus noog mis" rau hauv lub tub yees.
- Kauj Ruam 9 Npaj cov impregnation. Ua li no, dissolve 2-3 dia suab thaj nyob rau hauv sov boiled dej thiab ntxiv cognac.
- Kauj Ruam 10 Hlais cov khoom noj hauv ib nrab.
- Kauj Ruam 11 Npaj cov ncuav mog qab zib. Sau daim ntawv nrog ntawv ci. Nyob rau hauv qab ntawm pwm, muab thawj khoom qab zib thiab impregnate nws nrog impregnation.
- Kauj Ruam 12 On top ntawm lub khoom qab zib nteg lub "noog lub mis."
- Kauj Ruam 13 Sab saum toj ntxiv txog ib nrab ntawm cov khoom noj thiab tsau nws. Muab khoom qab zib tso rau hauv lub tub yees kom tsawg li 2 teev kom khov.
- Kauj Ruam 14 Npaj kom muaj protein ntau. Qe qe los ntawm 2 lub qe tawm nrog suab thaj (3/4 khob) kom txog thaum tuab npuas thiab ruaj khov peaks.
- Kauj Ruam 15 Npaj cov yees duab. Nyob rau hauv ib saucepan, boil lub mis nrog 1 khob suab thaj thiab 2 tablespoons ntawm cocoa. Ua kom tas li kom txog thaum lub suab thaj ua kom tiav. Tawm lub lauj kaub tawm ntawm cov hluav taws thiab cia qhov sib tov kom txias me ntsis. Ntxiv butter. Ua kom zoo.
- Kauj Ruam 16 Coj cov khoom qab zib tawm ntawm qhov cub. Hloov tawm hauv daim ntawv mus rau zaub mov.
- Kauj Ruam 17 Ncuav kib kom sov so rau qhov kub thiab txias.
- Kauj Ruam 18 Garnish nrog kua qaub tshuaj.