- butter - 8 Art. diav
- zib mu - 1/3 khob
- almonds - 2 khob (maj mam toasted thiab finely rau hauv av)
- qab zib - 1/2 khob
- ntawm hmoov qab zib - 1/4 khob
- hmoov nplej - 3/4 iav
- ntsev - 1/2 teaspoonfuls
- qe dawb - 5 pieces
- crimson jam - 1/2 khob
Preheat qhov cub kom 170 degrees. Sprinkle mini-cake molds nrog butter. Ua kom sov lub roj hauv ib lub me me saucepan tshaj tsawg cua sov, feem ntau pib, kom txog thaum Golden xim av, ntawm 6 mus rau 7 feeb. Ntxiv zib mu thiab sib tov nrog whisk. Tshem tawm ntawm tshav kub. Tov khoom noj sib xyaw almonds, qab zib, hmoov thiab ntsev ntawm qis ceev. Tsub kom ceev thiab ntxiv cov qe dawb, ib qho ntawm ib lub sij hawm, sib zog tom qab txhua qhov ntxiv. Txo qhov ceev thiab ntxiv ib qho sov so ntawm butter thiab zib mu. Tsub kom ceev thiab nplawm rau 45 feeb. Muab lub khob noom rau hauv pwm. Diav ib nrab teaspoon ntawm raspberry jam on to top, kos ib lub plawv nrog ib tug toothpick los yog ntxeev ntawm ib rab riam. Ci khoom qab zib kom txog thaum Golden xim av, los ntawm 15 mus rau 20 feeb. Cia kom txias me ntsis hauv pwm. Kev txhim kho yog qhov zoo tshaj plaws pab sov rau hnub ntawm kev ua noj, tab sis koj tuaj yeem muab lawv cov tais diav kaw rau hauv chav sov li 3 hnub. Yog tias xav tau, cov nyiaj txiag tuaj yeem xa tau ntawv hauv cov ntawv zoo nkauj.
Kev Pabcuam: 45