- hmoov nplej - 6 tsom iav
- ntawm pob zeb hardar - 2 Art. diav
- ci dej qab zib - 1,5 teaspoons
- ntsev - 1/4 Art. diav
- Butter - 16 Art. diav
- qab zib - 3 khob
- av cinnamon - 2 st. diav
- qe - 2 pieces
1. Tshem tawm thiab sib tov lub hmoov, tartar, dej qab zib thiab 1 teaspoon ntsev. 2. Hauv lub tais loj sib tov sib xyaw butter thiab qab zib (1.5 khob) kom txog thaum sib tov yog lub teeb thiab airy (tsawg kawg 2 feeb). Muaj, tsav lub qe thiab nplawm lub loj dua. 3. Muab cov khoom xyaw qhuav, txhuam ib hom khob coconut thiab xa kom ntev li ib teev (dua li thaum hmo ntuj) hauv lub tub yees kom paub meej ua lub npas. 4. Xam qhov cub kom txog 200 degrees Celsius. Cov kab txaij muaj nyob rau sab nruab nrab thiab qis zaum peb ntawm qhov cub qhov chaw. Npog cov ntawv ci nrog ntawv ci. 5. Sib tov ntxiv cov suab thaj thiab cov kua txiv hmab txiv ntoo thiab cov kua ntsev hauv lub tais me me. Sib faib tag nrho cov khob noom rau hauv 40-50 npav, yob ntawm cov xib teg kom muab duab, thiab txhua tus yob tawm hauv cov dej cinnamon thiab qab zib. 6. Muab cov khoom pov tseg rau ntawm cov tais ci ntawm qhov tsawg ntawm 5 cm ntawm ib leeg. Hauv cov txheej txheem cua sov, cov khoom yuav tig mus rau hauv cov crusts, tawg tag nrho saum lub nto, ua crispy sab nraud thiab muag muag sab hauv. Ci rau tsawg kawg 10 feeb. Muab tub yees thiab pab rau tshuaj yej los yog mis nyuj haus.
Kev Pabcuam: 15