Qos txiv ntoo ncuav qab zib nrog nqaij npuas kib Qos yaj ywm millefi yog ib qho txaus siab heev thiab muaj tus kheej tais. Kuv me ntsis diversified nws saj los ntawm kev ntxiv thyme. Nws yog ib qho zoo noj ib daim hlais ntawm lub caij ntuj no thaum yav tsaus ntuj. Thaum xub thawj, Gruyere cheese yog siv, tab sis ib qho nyuab nyuab cheese nrog ib tus ntse saj tseem tsim. Raws li ib qhov teeb meem ntawm qhov tseeb nws yog ib tug qos pastry los ntawm ib tug qos ntawm cheese thiab nqaij sawb, tab sis dab tsi muaj kua thiab fragrant nws hloov tawm! Qhov no yog lub ncuav mog qab zib ntawm Martin Berasategui. Mille-feuille txhais los ntawm Fabkis "ib txhiab nplooj", rau no tais, qos yaj ywm raug txiav mus rau hauv nyias slices.
Cov khoom xyaw:- Qos yaj ywm 5 pcs.
- Cheese Parmesan 100 g
- Butter 60 g
- Nqaij npuas kib 200 g
- Thyme (Thyme) tshiab 5 sprigs
- Ntsev 1 pinch
- Kauj Ruam 1 Los npaj cov tais, ua ntej tso lub butter, siv Parmesan cheese (koj tuaj yeem nqa Gruyere cheese), npaj cov thyme, qos yaj ywm, nqaij npuas kib thiab ntsev.
- Kauj Ruam 2 Tso cov nqaij npuas zoo kom koj tuaj yeem sab saum cov qos yaj ywm.
- Kauj ruam 3 Peel lub qos yaj ywm thiab txiav lawv mus rau hauv nyias slices, koj yuav siv tau ib tug tshwj xeeb grater.
- Kauj ruam 4 Ntiab tawm ib txheej ntawm qos yaj ywm, me ntsis frozen butter thiab ib ob peb thyme nplooj. Koj muaj peev xwm ntsev, tab sis yog tias koj muaj salted nqaij sawb, ces muab tsawg ntsev.
- Kauj Ruam 5 Tsuag tshuaj yaug nrog cheese thiab txheej txheej los ntawm txheej kom txog thaum pwm puv lawm.
- Kauj ruam 6 Lub txheej txheej kawg yuav tsum yog los ntawm qos yaj ywm.
- Kauj Ruam 7 Kaw cov qos yaj ywm hauv qos yaj ywm.
- Kauj Ruam 8 Kaw ob txheej pov tseg thiab muab tso rau hauv qhov cub thaum 190 ° C 1 xuab moos thiab 10 nas this, tshem tawm cov ntawv ci thiab xim av rau lwm 10 feeb.
- Kauj ruam 9 Qos khoom qab zib nrog nqaij npuas kib yog npaj txhij.
- Kauj ruam 10 Lub ncuav mog qab zib yog muab tshem tawm zoo thiab tsis lo rau pwm. Cov zaub mov zoo heev, nws yuav hloov tag nrho noj hmo. Bon appetit!