- Qab Zib - 150 Grams
- Cinnamon hmoov - 2 teaspoons
- Yolk qe - 8 pieces
- Dub tshuaj yej - 30 Grams
- Lime Celery - 1 Daim
- Lee - 350 grams
- Gelatin - 15 Grams
1. Ua ntej ntawm tag nrho cov, peb ncuav boiling dej on tshuaj yej, txiv qaub los yog txiv qaub zest thiab cinnamon. Npog cov hau lub hau thiab cia nws zaum li kaum rau kaum tsib nas this. 2. Tam sim no peb yuav tsum tau noj lub qe thiab cais cov proteins ntawm cov nkaub nyoos. Tag nrho cov tov. 3. Tom qab, thaum cov tshuaj yej yog brewed, txias nws ib nrab thiab ntxiv gelatin rau nws. Do, gelatin yuav tsum yog tag nrho dissolve nyob rau hauv lub brewed tshuaj yej. Nyob rau hauv lub thib ob ib nrab ntawm cov tshuaj yej peb ntxiv qab zib. 4. Tam sim no peb yuav tsum tau ntxiv me ntsis los ntawm me ntsis, ncuav kub cov tshuaj yej rau hauv lub yolks. Tom qab peb tau nchuav kub cov tshuaj yej rau hauv lub nkev, peb muab txhua yam tso rau hauv chav da dej los yog ntawm ib qho hluav taws kub. Tas li stirring (tshav kub yuav tsum kom txog rau thaum tag nrho thickening). 5. Muab cov khoom qab zib tso rau hauv lub qe tov, lawv yuav tsum ua kom tiav. Tam sim no ntxiv cov gelatin, yaj hauv tshuaj yej. Tom qab ntawd peb kis tau qhov sib tov ntawm molds, thiab peb tshem tawm nws rau ob lub sij hawm nyob rau hauv lub tub yees. Nws yog qhov zoo tshaj plaws pab nrog whipped cream.
Kev Pabcuam: 8