- Butter - 30 Grams
- Taub dag - 450 Grams
- Qab Zib - 2 Art. diav
- Hmoov - 2 Khom Txhoj
- Qe - 1 daim
- Ntsev - Mus saj
- Txiv Neej - 100 Grams
- Ci Hmoov - 2.5 teaspoons
1. Peel lub taub dag thiab txiav mus rau hauv me me pieces. Preheat lub qhov cub. Muab tso rau ntawm pieces taub on ib daim ntawv thiab ci. Thaum lub taub dag yog ci thiab softened, tshem tawm los ntawm qhov cub thiab zom nws nyob rau hauv ib lub riam kom txog thaum nws yog dawb huv. 2. Ua kom txhij rau qhov butter. Tuav nws nrog ib tug tov nrog rau qab zib. Ntxiv cov raug nplua rog butter thiab qab zib sib tov rau lub taub dag puree thiab sib tov zoo. 3. Raisin, yaug, yaug thiab ncuav dej kub rau 15-20 feeb. Thaum lub raisins ua mos, tshem cov dej thiab qhuav nws ib me ntsis. Nyob rau hauv mashed qos yaj ywm, ua txhaum lub qe, ntxiv ntsev, hmoov, ci hmoov thiab ntxuav raisins. Sib tov txhua yam thiab knead lub mov paj. 4. Muab daim ntawv pauv ntawm daim ntawv tais ci ci. Tshawb cov kab xoob thiab muab tso rau ntawm daim ntawv ci. Riam kom sib sib zog nqus. Ua raws li cov naj npawb ntawm cov piam, 8 incisions. 5. Preheat qhov cub kom txog 200 degrees. Muab khob cij rau hauv qhov cub thiab ci kom txog thaum lub khob cij npaj. Tshawb xyuas cov mov ci nrog ib lub pas taub hau.
Kev Pabcuam: 8