Lub teeb thiab ua khob cij qab Lub khob cij hauv tsev yog ib qho kev pov hwm ntawm qhov tshwj xeeb thaum nyob hauv lub tsev. Qhov no yog ib daim ntawv qhia rau txhua txhua hnub noj ncuav mog qab zib, nrog ib tug tuab qhuav texture typical rau ib lub ncuav mog qab zib. Cherries thiab raisins nyob rau hauv lub khoom qab zib yuav hloov los yog supplemented nrog qhuav apricots, walnuts. Lub khoom qab zib yog zoo khaws cia rau ob peb hnub, tsis qhuav thiab tsis tawv. Butter yog tsis txaus los hloov nrog margarine, vim yog ib daim ntawv ceebtoom qab ntxiag ntawm roj tau zoo thiab koj tsis xav kom poob nws. Qe Kuv muaj heev loj, me me qe yuav tsum tau noj 5 yam. Cov txiv hmab txiv ntoo qhuav yuav tsum rinsed thiab qhuav ua ntej. Lub Cherry nws tus kheej qhuav nws tus kheej, yog li ntawd nws tsis tau ntxuav nws.
Cov khoom xyaw:- Butter 120 g
- Qab zib 200g
- Qe ntawm nqaij qaib 4 pcs.
- Ntsev 1 g
- Hmoov nplej, nplej 300 g
- Ci hmoov 1 tsp.
- Raisin lub teeb 20 g
- Cherry hnub qhuav 20 g
- Qab zib vanilla 2 g
- Kauj Ruam 1 Npaj cov khoom tseem ceeb. Cov roj yuav tsum nyob rau qhov chaw sov li. Qe kuj yuav tsum tau sov dua.
- Kauj ruam 2 Phaus qhov muag butter nrog qab zib, vanilla qab zib.
- Kauj Ruam 3 Ntxiv cov qe thiab ntsev. Ua ke.
- Kauj Ruam 4 Tshem cov hmoov tov nrog cov hmoov ci. Muab cov txiv hmab txiv ntoo qhuav los rau hauv hmoov, maj mam yob lawv nyob rau hauv hmoov.
- Kauj ruam 5 Tshaj Tawm. Lub mov paj yuav tsum zoo li ib tug tuab qaub cream.
- Kauj Ruam 6 Muab tso rau hauv ib lub tais ci.
- Kauj ruam 7 Ci ntawm 200-210 ° C mus li 40-50 feeb.