- ntawm butter - 50 Grams
- confectionery qab zib - 1 iav
- qe - 1 daim
- vanillin - 1/2 teaspoonfuls
- hmoov nplej - 3/4 iav
- ci hmoov rau ci - 1 teaspoon
- ntsev - 1/4 teaspoons
- Walnuts - 1/2 khob
- Rau cream: butter - 2 Art. diav
- qab zib - 1/4 Khob
- mis - 2 yam khoom. diav
- confectionery qab zib - 1 iav
1. Preheat lub qhov cub kom 175-180 degrees Celsius, roj rau lub tais ci. 2. Hauv ib lub tais uas muaj peb sab, muab 50 gram butter thiab 1 khob suab thaj kom txog thaum huab cua tsis zoo. Nyias whisk lub qe nrog vanillin thiab ncuav qhov sib tov rau hauv oily loj. 3. Ntxiv cov hmoov nplej, ci hmoov thiab ntsev rau hom kab tais ntau, do thiab ntxiv finely crushed ceev. Lub tiav mov paj yuav tsum tau poured evenly on ib tug npaj daim ntawv ci thiab ci rau 25-30 feeb kom txog thaum lub ncuav mog qab zib pib txav tawm ntawm cov sawv ntawm ci ci. 4. Ua ntej ntxiv decorating lub khoom qab zib kom txias. Npaj ib lub khob ntawm 2 tablespoons roj, 1/4 khob suab thaj, 2 tablespoons mis nyuj haus. Ua li no, nyob rau hauv ib qho me me saucepan on tsawg cua sov mus rau yaj tag nrho cov khoom xyaw, coj qhov loj mus rau ib tug boil thiab simmer rau 2 feeb. Tshem tawm cov tshuaj nplaum los ntawm tshav kub thiab tuav nrog 1 iav ntawm qab zib. Lub resulting cream yog evenly thov mus rau lub khoom qab zib thiab txiav rau hauv 12 vaj huam sib luag.
Kev Pabcuam: 6