- ntawm butter - 150 Grams
- dub chocolate - 250 Grams
- tev - 35 grams
- almonds - 170 Grams
- Lee - 100 milliliters
- ntawm hmoov qab zib - 150 Grams
- starch treacle - 75 Grams
- zib mu - 45 Grams
- hmoov - 25 Grams
- ntawm hmoov qab zib - 150 Grams
- vanilla essence - 1 st. ib spoonful
- zaub roj - 50 Grams
1. Puv npuaj poom nrog daim ntawv khom nqi. Lubricate nrog roj. Preheat qhov cub kom 175 degrees. Txiav lub butter rau hauv cubes. Qhov chaw ntawm butter, cream, qab zib, starch syrup, vanilla essence nyob rau hauv ib saucepan. Muab tso rau ntawm cov pa nruab nrab thiab do nrog ib tug ntoo diav kom txog thaum sib tov thickens thiab ua zoo li ib tug syrup. Kav tsij ntxiv, thiab cia qhov sib tov kom khov rau 5 feeb. Tshem tawm lub lauj kaub los ntawm tshav kub, ntxiv hmoov, almonds thiab zest. Ua kom zoo zoo nrog ib tug ntoo diav. 2. Muab ib rab diav kua txob tso rau hauv txhua lub qhov rau hauv cov khoom qab zib. Florentine yuav tsum tig los ua qhov nyias nyias. Nyob rau sab saud ntawm qhov cub ntawm preheated, tso lub florentines thiab ci rau 12-15 feeb. 3. Tshem tawm cov chocolate hauv dej da. Thaum twg nws yog me ntsis txias nrog ib tus txhuam tshwj xeeb, thov chocolate rau lub Florentines. Koj tuaj yeem npog cov Florentines nrog chocolate los yog kos ib tug qauv. Ua ntej noj, cia cov qhob noom xim kasfes kom khov.
Kev Pabcuam: 12