- Buckwheat zib mu - 250 Grams
- Hmoov - 600 Grams
- Qe - 1 daim
- Yolk ntawm qe - 3 pieces
- Ci hmoov - 1,5 teaspoons
- Qab Zib - 190 Grams
- Dej - 1 iav
- Txiv qaub - 0.5 pieces
- Spices - 2 Teaspoons
- Proteins ntawm lub qe - 2 daim (glaze)
- Pluab qab zib - 100 Grams (glaze)
- Dej cawv dej - 1 Mus saj (glaze)
1. Muab dej npau npau thiab sau koj cov quav. Do cov mis kom txog thaum nws muaj kua homogeneous. 2. Razotrem nrog piam thaj peb lub qe qe thiab ib lub qe tag nrho (yuav tsum tau txais cov kab mob fluffy). Ntxiv ntawm no cov kua txiv qaub, ci hmoov thiab txiv qaub zest. Ib zaug ntxiv dua, ua npau suav. Ncuav nyob rau hauv lub zib mu dej thiab do. Ntxiv lub diav saum dia, maj maj thiab knead lub mos mov paj. Npog lub phuam nrog ib phuam thiab tawm hauv lub moos ntawm 6-8 ntawm chav sov. 3. Ntawm lub rooj tsavxwm, ncuav me ntsis hmoov thiab kis mus rau lub khob noom cookie. Ib zaug dua peb knead. Yob lub khob noom cookie mus rau hauv ib txheej puag ncig ib centimeter tuab. 4. Txiav gingerbread nrog pwm thiab kis mus rau hauv ib lub tais ci, uas twb tau nphoo lawm. Peb xa nyob rau hauv qhov cub rau li 20 feeb, qhov kub yog 180 degrees. 5. Npaj cov glaze. Liqueur tov nrog qab zib, ntxiv whipped rau hauv lub npuas proteins. Sib tov tag nrho ua ke. Peb kis tau glaze rau sov so hauv qab. Peb muab tso rau ob peb feeb hauv qhov cub sov so. 6. Gingerbread ncuav qab zib npaj txhij. Bon appetit!
Kev Pabcuam: 10