- Taub dag - 500 Grams
- Nplej hmoov nplej - 250 Grams
- Cognac - 75 milliliters
- Qab Zib-xuab zeb - 300 Grams
- Ginger Ground - 1/2 Teaspoon
- Cov tshuaj nplaum 30-33% - 140 Cov Pwm Tsawg
- Butter - 125 grams
- Ntsev - 1/2 Teaspoon
- Qe yolk - 6 pieces
- Cinnamon hmoov - 1/2 Teaspoon
- Citrus txiv qaub nyom - 1 teaspoon
Taub dag yog ntxuav ntawm noob thiab tev, tawm hauv tsuas yog nqaij. Txiav rau hauv me me thiab ua noj kom txog thaum muag muag. Peb ua ib tug mov paj: mix butter, hmoov thiab ntsev. Zom nws mus rau hauv ib lub crumb nrog ib rab. Peb ntxiv cov qe, cognac (yuav hloov nrog kev ntseeg) thiab 100 ml dej khov rau hauv peb cov pob zeb. Mesim tuab mov paj. Peb qhwv nws nyob rau hauv ib zaj duab xis zaub mov - thiab rau ib nrab ib teev nyob hauv lub tub yees. Hauv lub sijhawm no, koj lub taubhau yuav tsum tau siav. Cia li muab nws qhuav rau hauv ib lub tais los yog ib daim ntawv ntswg - cov dej yuav tsum ntws. Peb rub lub taub dag nrog ntxiv ntawm cognac, qab zib thiab spices. Peb tshiav lub txiv qaub zest. Ntxiv lub yolks, cream thiab zest mus rau lub taub dag puree. Peb sib tov rau homogeneity - qhov no yuav yog peb kev sau. Tam sim no saib cov yees duab rau clarity. Peb tshem tawm lub khob noom cookie ntawm lub tub yees thiab faib nws tusyees hauv ib lub tais ci. Peb lo lub khob noom cookie nrog lub diav rawg thiab muab tso rau hauv qhov cub rau 15 feeb (ntawm 200 degrees). Tom qab ntawd peb coj tawm lub mov paj, ncuav lub stuffing mus rau nws - thiab rau lwm 30 feeb ntawm 190 degrees. Pab chilled. Bon appetit! :)
Cov Haujlwm: 8-9