Ci rau Bright Sunday: qhov zoo tshaj plaws Easter khoom qab zib zaub mov txawv

Raws li cov qub kev coj zoo, qhov festive Easter lub rooj yuav tsum tau lus nplai nrog zaub mov. Muaj ntau hom nqaij lauj kaub tais diav, khoom noj txom ncauj thiab zaub nyoos, pleev xim rau cov qe thiab, tab sis, nplua nuj, cua txias thiab kua txiv hmab txiv ntoo ua ncuav - ncuav mog qab zib. Daim ntawv qhia Easter ncuav qab zib yog qhov nyuaj thiab yuav siv sij hawm, kev txawj thiab zeal. Txawm li ntawd los, lub npaj txhij zaub tawm tawm thiaj li six, tias tag nrho cov teeb meem yog nco qab hauv ib qho instant.

Easter ncuav mog qab zib: daim ntawv qhia ua nrog cov duab kos-los-theem

Txoj kev ntawm kev ua Easter ncuav mog qab zib yog suav tias yog classic. Poov xab ua kaus poom, tov nrog rog rog, hloov cov lush thiab nplua nuj, thiab cognac, vanilla thiab ib tug poob ntawm saffron tincture muab lub ci zoo nkauj, nplua nuj thiab ci aroma.

Tsim nyog cov khoom xyaw

• Cov Nplej Txheej Txhuv Nplej - 900 g
• poov nqaij - 50 g
• granulated qab zib - 250 g
• mis nyuj 3.2% - 300 ml
• Butter - 100 g
• yolks - 10 pieces
• cognac - 25 ml
• raisins - 100 g
• candied txiv hmab txiv ntoo - 50 g
• saffron tincture - 1 tsp
• vanilla qab zib - ½ tsp
• ntsev - 1/3 tsp

Cov kauj ruam qhia ib kauj ruam rau Easter ncuav mog qab zib

1. 100 grams hmoov nplej brew 125 milliliters ntawm cov mis nyuj tov thiab ceev nrawm nrog nrog ib rab diav ntoo kom txog thaum lub lumps thiab clots tag dissolve.

2. Poov yog dissolved rau hauv 125 milliliters cov mis nyuj sov hauv chav tsev thiab nchuav ua hmoov nplej. Npog lub hau nrog lub phuam khoom noj thiab xa mus rau qhov chaw sov so rau 1 teev, yog li ntawd qhov chaw pib muaj cawv lawm.

3. Whisk lub yolks nrog piam thaj thiab ntsev rau hauv ib lub teeb, airy ua npuas ncauj.

4. Ntxiv ib nrab ntawm cov qe ntsev thiab 250 grams sifted hmoov rau cov hmoov sib tov. Ua tib zoo txhuam thiab cia mus. Tom qab ntawd nkag mus rau qhov thib ib nrab ntawm yolks, ½ kg ntawm hmoov thiab knead lub mov paj kom txog thaum nws pib mus lag los yooj yim los ntawm ob txhais tes. Tom qab ntawd, nyob rau hauv me me feem, ncuav nyob rau hauv sov butter, yav tas los yaj nyob rau hauv ib cov dej da dej, thiab grind nws zoo. Thaum kawg, muab tso rau hauv spices, ncuav cognac thiab cia lub mov paj sawv.

5. Thaum twg qhov loj yog ob npaug rau hauv qhov ntim, rub kom nws mus rau nws qhov ntev, ncuav nyob rau hauv raisins thiab candied txiv hmab txiv ntoo thiab cia nws tuaj dua.

6. Nrog kev npaj txhij rau 2/3 fias cov ntawv npaj muaj hlua nrog cov roj pleev.

7. Muab tso rau hauv qhov cub, preheated rau 175 ° C thiab ci rau 45 feeb. Npog khaub ncaws nrog creamy glaze, marzipan los yog xim liab qab thiab pab rau lub rooj.

Aboriginal zaub mov txawv rau Easter tais li pom ntawm no

Daim ntawv qhia thawj Easter ncuav mog qab zib: Tsarskaya Paskha los ntawm tsev cheese

Sweet easter los ntawm tsev cheese tsw tsw qab qab thiab zoo ib yam ua rau lub suab paj nruag nco nrog cov txiv hmab txiv ntoo thiab txiv hmab txiv ntoo. Hais kom meej qhov me me ntawm qab zib ntawm dessert acidic hav zoov, siv rau sab nrauv kho kom zoo nkauj.

Tsim nyog cov khoom xyaw

• tsev cheese 6% - 1 kg
• piam thaj - 400 g
• yolks - 3 pieces
• Butter - 200 g
• qaub cream 20% - 400 ml
• Walnuts - 100 g
• raisins - 100 g
• vanillin - ½ tsp
• chocolate dawb thiab mis nyuj - 50 grams txhua
• berries

Cov kev qhia ua kauj ruam ntawm kauj ruam rau kev npaj Easter muaj koob muaj npe

1. Daim ntawv rau lub festive easter vestelit huv huv gauze, folded mus rau hauv ob ntom txheej.
2. Raisins yaug hauv dej ntws, soak rau 1 teev hauv cov dej kub, ces muab pov tseg rau hauv ib lub colander, rau cov kua ntau dhau. Ceev finely tws thiab qhuav nyob rau hauv qhov cub.
3. Tsev cheese tuaj nyem tawm hauv ib qho nias thiab ob zaug txhuam los ntawm ib nplua cias.
4. Nyob rau hauv ib lub thawv enameled, ua ke sono thiab yolks, ntxiv mos butter thiab sib tov meej. Muab tso rau hauv ib lub da dej thiab, stirring tas li, sov nws tshaj li tsawg cua sov kom txog thaum lub suab thaj dissolves kiag li.
5. Tshem tawm lub qe-thiab-roj paus ntawm lub phaj thiab ncuav rau hauv lub wiped tsev cheese. Qha cov kua qaub ntawm qhov chaw sov sov, vanillin, raisins, ceev thiab sib xyaw kom txog thaum tiav homogeneity.
6. Hloov tsev cheese mus rau ib qho pwm, qhov chaw nyob rau hauv lub tob saucepan, npog nrog opacity thiab xa mus rau lub tub yees rau ib lub sij hawm ntawm 15 mus rau 24 xuab moos. Ib zaug nyob rau hauv 5-6 teev, ua hauj lwm ua ke cov ntshav qab zib.
7. Nyob rau ntawm lub kawg ntawm lub sij hawm teem tsev cheese Easter khoom qab zib nyob rau hauv lub phaj, tshem tawm cov daim ntawv, ua tib zoo tshem tawm cov ntaub poom, decorate raws li lawv tus kheej saj thiab ua hauj lwm rau lub rooj.

Easter ncuav mog qab zib, qub daim ntawv qhia nrog duab

Nws yog nyob rau hauv no txoj kev uas Easter khoom qab zib tau ua nyob rau hauv lub zos ntawm medieval Russia nyob ze Moscow. Tseeb, es tsis txhob txawv raisins thiab qhuav apricots nyob rau hauv lub mov paj, feem ntau ntxiv pieces ntawm qhuav los yog qhuav apples, prudently npaj nyob rau hauv lub caij ntuj sov.

Tsim nyog cov khoom xyaw

• mis nyuj 2.5% - 375 ml
• Cov Nplej Cov Ncuav Ntoo Ntxiv - 1 kg
• Butter - 300 g
• granulated qab zib - ½ kg
• poov nqaij - 40 g
• qe - 6 pcs.
• ntsev - ¾ tsp
• almonds - 50 g
• candied txiv hmab txiv ntoo - 50 g
• raisins - 150 g
• vanilla qab zib 5 g
• qhuav apricots - 30 g
• saffron hauv av - ½ tsp
• zaub roj - 2 tbsp

Cov kev qhia ua raws kauj ruam

1. Hmoov peb lub sij hawm dhau los ntawm chav ua mov sieve.
2. Poov xab thim rau hauv ib khob ntawm cov mis nyuj sov, nrog rau ib rab diav suab thaj thiab ib lub ntsev ntawm ntsev. Xa mus rau ib qhov chaw qhuav thiab tsaus nti kom tau txais qhov haujlwm ntawm opara.
3. Hauv ib lub tawb tshwj xeeb, muab cov kua txiv hmab txiv ntoo thiab cov vanillin nrog rau cov mis ntxiv rau hauv chav tsev sov. Sau ntawv cia kom sawv ntsug rau 30 feeb.
4. Nyob rau hauv ib qho kev enamel saucepan, grind qab zib thiab roj nyob rau hauv ib tug mos, homogeneous loj. Ncuav cov hmoov zeb kua txiv hmab txiv ntoo sib tov thiab sib tov nws kom zoo zoo.
5. Proteins thiab ib lub ntsev ntawm ntsev tuav cov rab rau hauv rab yaj ua muaj zog thiab ntxiv rau cov roj qab qab zib. Tom qab ntawd, nrog ib tug trickle nyias, coj nyob rau hauv lub matched opaque thiab sib tov zoo. Sau ntawv cia nyob rau hauv ib qho chaw sov, thiaj li hais tias lub mov paj nce, ces ntxiv ib qho me me ntawm hmoov thiab maj mam do, tsiv lub hnab rub clockwise.
6. Cia kom sawv rov los. Tom qab ntawd, muab tis almonds, pre-soaked nyob rau hauv boiling dej raisins, candied txiv hmab txiv ntoo thiab zaub roj. Maj mam sib to taub thiab ua kom poob siab lub rooj noj mov ntawm 40 mus rau 60 zaus. Nres thaum lub khob noom ua mos, ywj yaus thiab pib txav tawm ntawm txhais tes. Cia nws so rau li 40 feeb, tom qab ntawd mam li muab tso rau hauv cov ntaub ntawv.
7. Ci ntawm 180 ° C kom txog thaum kub xim av.
8. Cov ncuav qab zib yuav tsum tau txias, noj cov ntawv ci, ua kom zoo nkauj raws li lawv lub siab nyiam thiab xav tau thiab ua hauj lwm rau ntawm lub rooj festive.

Saib ntau cov zaub mov txawv rau cov khoom qab zib qab .

Niam tais tus Easter ncuav mog qab zib daim ntawv qhia: ib txoj hauv kev ua cua thiab Easter Easter, kev qhia video

Qhov zoo tshaj plaws daim ntawv qhia rau Easter khoom qab zib yog tsim los ntawm peb cov pog. Nws peculiarity muaj nyob rau hauv qhov tseeb hais tias 72,5% roj cov ntsiab lus yog muab tso rau hauv lub khob noom cookie, tsis zoo tib yam butter, tab sis tsuas yog 82% ntawm tsev rog, thiab nyob rau hauv ib tug loj loj volume. Vim qhov no, lub ncuav mog qab zib yog unusually nplua nuj thiab fragrant.