- cocoa - 1/4 iav
- soluble espresso kas fes - 1 teaspoon
- boiling dej - 3 yam. diav
- unsalted butter, softened - 1/2 khob
- granulated qab zib - 1/4 Khob
- Extract ntawm vanilla - 1 teaspoon
- coarse ntsev - 1/2 teaspoonfuls
- loj qe - 1 daim
- hmoov nplej - 2 khob
- loj qe yolk - 1 piece
- qab zib rau dai kom zoo nkauj - 1 feem
Mix cocoa thiab kas fes hauv cov dej hauv cov dej hauv lub tais me me kom txog thaum muab sib xyaw, tso tseg. Yeej butter thiab qab zib nyob rau hauv ib lub tais nrog ib qho hluav taws xob tov ntawm nruab nrab ceev kom txog thaum creamy sib xws. Ntxiv ntsev thiab vanilla. Txo cov ceev thiab ntxiv lub qe, ces cocoa sib tov. Maj mam ntxiv hmoov thiab sib tov zoo. Qhwv lub khob noom hauv lub hnab yas thiab muab tso rau hauv lub tub yees kom ntev li 30 feeb. Faib tus mov paj ua 24 qhov sib npaug. Los ntawm txhua tus yob ib tug cable txog 30 cm ntev yog qhwv nyob rau hauv txhua pretzel nyob rau hauv lub pretzel duab. Muab lub pretzels rau ntawm daim ntawv ci li 2.5 cm sib nrug. Preheat qhov cub kom 180 degrees. Yeej lub qe qe nrog 1 teaspoon ntawm cov dej nyob rau hauv ib lub tais me me. Ntub lub pretzels nrog sib tov thiab sprinkle nrog qab zib. Ci lub ncuav ci rau 35 feeb. Cia kom txias. Koob noom muab tau rau hauv cov thawv kaw ntom ntsa ntawm chav tsev kub txog li 1 lub lim tiam.
Kev Pabcuam: 24