- butter los sis margarine - 3 Art. diav
- iab chocolate - 180 grams
- qe - 6 pieces (sib cais)
- qab zib - 1 iav
- Instant kas fes espresso. diav
- ntsev - 1/4 teaspoons
- vanilla extract - 1 st. ib spoonful
- iab chocolate - 90 grams (Rau cov glaze :)
- butter los sis margarine - 1 1/2 Art. diav
- vanilla extract - 2 teaspoons
- tuab cream - 1/3 Khob
- instant kas fes espresso - 1 st. ib spoonful
- ntsev - 1/4 teaspoons
Npaj lub ncuav mog qab zib. Preheat qhov cub kom 175 degrees. Ntub lub ncuav mog qab zib thiab txheej nws nrog parchment. Qhuav butter thiab chocolate nyob rau hauv ib lub tshav kub-resistant lub tais tshaj ib lub lauj kaub ntawm boiling dej. Sib tov qe qe nrog 1/2 khob suab thaj, li 3 feeb. Ntxiv cov espresso thiab ntsev, qis rau 1 feeb. Ntxiv cov vanilla thiab chocolate ntoos sib xyaw, kom khov rau 1 feeb. Nyob rau hauv ib lub tais huv, tuav lub qe dawb ua npuas dej. Maj mam ntxiv ntxiv 1/2 khob qab zib. Ntxiv cov chocolate sib tov nyob rau hauv peb cov poob lawm. Ncuav lub khob noom cookie rau hauv daim ntawv npaj. Ci rau 40 mus rau 45 feeb. Cia kom txias txhua nrho hauv daim ntawv. Tshem lub ncuav mog qab zib ntawm pwm. Ua lub ntsej muag. Muab lub chocolate, butter thiab vanilla nyob rau hauv ib lub tais, do. Nqa cov khoom xyaw rau ib qho dej rhaub, nplawm, thiab ntxiv cov chocolate sib tov. Tuav kom txog thaum tus. Ncuav lub ncuav mog qab zib nrog icing.
Kev Pabcuam: 8