- Qe - 3 daim (tag nrho cov khoom xyaw nram qab no yog rau cov khoom siv biscuit :)
- Hmoov - 75 Grams
- Cocoa hmoov - 15 Grams
- Qab Zib - 90 Grams
- Roj - 120 Grams (Tag nrho cov khoom xyaw hauv qab no yog rau cov tshuaj tsw qab)
- Qab Zib - 90 Grams
- Mis - 90 Grams
- Starch - 13 Grams
- Cocoa hmoov - 5 Grams
- Cognac - 1 teaspoon
Los npaj cov cream, koj yuav tsum tau npaj lub mis nyuj syrup. Ua li no, sib tov lub qab zib thiab 3/4 khob mis nyuj, coj mus rau ib tug boil, ces ntxiv starch thiab noj kom txog thaum lub syrup thickens. Tom qab ntawd txias rau chav sov. Thaum lub sij hawm syrup yog cua txias, peb npaj ib lub roulette biscuit. Nqa hmoov nplej nrog cocoa hmoov. Nyias qe nrog cov suab thaj. Ntxiv hmoov thiab cocoa rau lub qe. Sib tov zoo. Rau daim ntawv rau ci (25 los ntawm 35 cm) smear lub resulting biscuit thiab xa nws mus ci nws nyob rau hauv qhov cub rau 15 feeb ntawm 190 degrees. Tom qab ntawd lub biscuit yuav tsum tau txias rau chav tsev kub, yog li nyob rau hauv koj dawb lub sij hawm koj yuav tsum yeej lub butter rau whiteness thiab splendor thiab ntxiv mus yeej, maj ntxiv sau mis nyuj nplej siab phoov. Thaum kawg, koj yuav tsum ntxiv cocoa thiab cognac. Txhua tus nplawm. Qhov cub txias yog muab tso rau hauv daim ntawv txhawm rau ci ntaws thiab tshem daim ntawv uas yog daim nqaij biscuit. Nyob rau txheej ntawm biscuit nteg ib txheej ntawm cream. Tusyees smear. Roll li Czech roll.
Kev Pabcuam: 6-7