Rau confectionery khoom nws yog ntshaw kom siv natural food colorings. Ntawm no yog ob peb yam zaub mov txawv.
Zib ntab zib "Carrakum".
Hmoov, 3 qe, 3 tablespoons ntawm zib mu, 1.5 teaspoons ntawm dej qab zib, 3 tablespoons butter.
Peb muab saucepan rau ntawm qeeb hluav taws, qhuav roj thiab zib ntab rau hauv nws, ncuav tawm dej qab zib thiab rhaub nws kom daj xim, tag nrho cov no loj yuav nce hauv ntim. Tshem tawm lub lauj kaub los ntawm qhov hluav taws kub, cia nws txias, tsav hauv 3 lub qe thiab ntxiv hmoov rau lub taub hau ntawm dumpling. Tom qab ntawd peb ncuav rau hauv 8 qhov chaw, yob tawm lub ca khoom qab zib tas nyias thiab ci kom txog thaum Golden, lawv sai sai ci heev. Ib qho khoom qab zib kub ib ncig ntawm cov npoo ntawm qhov txiav thiab ntau lub sij hawm, prick, nrog ib tug nkhaus. Txhua txheej yog impregnated nrog cream, qaub cream los yog cream, sprinkle crumbs los ntawm scraps los yog neeg rau hauv av thiab cia nws soak. Bon appetit.
Khoom qab zib nrog cream ntawm yogurt.
Rau cov khoom qab zib peb xav tau: 0.5 khob suab thaj, 100 grams butter, 0.5 khob hmoov, 1 qe, 0.5 teaspoon ci hmoov, 100 grams crushed neeg rau.
Rau qhov cream peb xav tau: 0.5 liv ntawm cream, 600 grams yogurt, 50-90 grams qab zib, 1 pob ntawv ntawm gelatin, 0.5 teaspoons ntawm citric acid. Berries rau lubrication ntawm lub sab crust.
Korzh: txhuam cov roj qab zib nrog cov suab thaj, kom cov qe los ua kom muaj zog ntxiv, ntxiv hmoov, dej qab zib thiab ceev. Thiab ci hauv preheated mus rau 200-220 qhov cub.
Cream: thawj gelatin yaj nyob rau hauv dej (tab sis tsis yog mus rau ib tug boil), sib tov cov khoom xyaw.
Muab lub ncuav mog qab zib nyob rau hauv cov duab thiab smudge, thiab decorate sab saum toj nrog berries.
Ncuav mog qab zib "Tshwm sim"
Rau kev kuaj, peb xav tau: pob ntawv ntawm margarine (250 grams), 2 qe, ib khob suab thaj, peb khob ntawm hmoov, 0.5 teaspoons ntawm soda, glaze, qaub cream.
Sib tov lub khob noom cookie: maj mam cov roj qab zib nrog cov suab thaj, ntxiv cov qe ib zaug, maj mam ntxiv hmoov nplej thiab dej qab zib. Lub tiav mov paj tiav lawm muab faib ua peb qho, los ntawm ib qho peb ci lub ncuav mog qab zib, thiab los ntawm lwm ob peb dov lub npas nrog ib lub cheeb ntawm 3 cm. Txhua yam txias cia. On lub khoom qab zib peb kis tau cov txheej ntawm cov npas, impregnating lub cream. Thiab peb npog nws nrog icing. Lub ncuav mog qab zib yog npaj txhij.
Ncuav mog qab zib "Zib ntab"
Rau qhov kev kuaj ntawd, peb xav tau: 0/5 khob suab thaj, ib lub qe, 30 grams butter, ib tablespoon ntawm zib mu, thiab ib teaspoon ntawm dej qab zib. Qaub cream los yog cream-butter cream.
Sib tov tag nrho cov khoom xyaw, muab tso rau hauv ib da dej kom nce lub ntim ob zaug, ncuav ib lub khob ntawm hmoov ib zaug. Los ntawm qhov hluav taws kub, tshem tawm lwm lub khob ntawm hmoov, knead lub mov paj thiab faib nws mus rau hauv 6-7 qhov chaw. Txhua zaus nchuav hmoov nplej nrog nyias flakes. Trim lub ntug, prick nrog ib tug nkhaus thiab ci. Ces smear lub ncuav nrog cream, hloov lawv. Thiab koj cov khoom qab zib yog npaj txhij.
Pog lub ncuav mog qab zib.
Rau cov khoom qab zib: plaub pieces ntawm qe, ib khob suab thaj, plaub khob ntawm hmoov.
Cream: 250 grams qaub cream, 2/3 khob suab thaj.
Tsis tas li ntawd: ob proteins, rau 6 tablespoons qab zib.
Coriander: Whisk lub proteins nyias, ntxiv 2/3 khob suab thaj, mus txuas ntxiv kom txog thaum lub npaus yog tuab heev. Tuav lub nkev qe nrog lwm yam qab zib thiab sib tov nrog cov khaub thuas thiab squirrels. Ntxiv cov hmoov nplej thiab sib tov zoo. Peb cuam tshuam maj mam kom cov huab cua tsis khom. Ncuav lub khob noom cookie rau hauv daim ntawv greased. Peb ci nyob rau ntawm 190-200 degrees. Nws puas npaj txhij nrog xyuas ib qho kev sib tw. Ua tiav!
Cream: Sib tov qaub cream thiab qab zib thiab tos kom txog thaum cov kua qab zib xaus. Peb tshem tawm lub tiav ncuav mog qab zib los ntawm pwm, thiab txiav nws mus rau hauv ob qhov sib npaug. Txhua promazyvaem qab zib. Cov proteins uas ntxiv yog ntaus nrog suab thaj nyob rau hauv ib tug heev ntxhab npuas thiab no loj yog coated nyob rau hauv lub ncuav mog qab zib.