Ua noj ua haus hauj lwm:
Kuv tau siv daim ntawv qhia ci lus ci uas tsis crumble ntev heev, rau kuv nws yog qhov zoo tshaj plaws. Koj yuav pom cov ntawv qhia rau nws npaj nyob rau hauv cov lus qhia hauv daim ntawv qhia.
Lub Hom Phiaj: Ntawm rooj noj mov / Easter
Lub Hauv Paus Tseem Ceeb: Qab Zib / Hmoov Qab Zib
Cov Tais: Ci / Icing
Cov khoom xyaw:
- Cov Mis - 135 Milliliters
- Granulated qab zib - 115 grams (65 grams ib khob noom cookie, 50 grams rau impregnation)
- Qe - 1 Daim
- Vanilla Qab Zib - 1 Te diav
- Ntsev - 1 Pinch
- Butter - 60 gram
- Cov hmoov nplej - 250 grams (hwm qib)
- Txiv hmab txiv ntoo Candied - 70 grams
- Nkaws - 3 gram
- Dej - 30 Milliliters (rau ci)
- Hmoov qab zib - 75 Grams
- Txiv qaub kua txiv - 5 Ncos
- Qab zib hmoov - 20 Grams
- Dej - 50 Milliliters (rau impregnation)
- Cognac - 35-40 Milliliters (rau impregnation)
Kev Pab: 2
Yuav ua li cas kom "Tsis-crumbling icing rau khoom qab zib"
Npaj koj cov khoom xyaw.
Hauv cov mis sov, nrog rau qhov kub tsis siab tshaj li 36 qib, muab cov poov xab, ib diav piam thaj thiab hmoov qab zib los ntawm lawv cov nyiaj tag nrho. Do kom txog thaum cov khoom xyaw yaj yaj, npog nrog daim phuam, qhov chaw sov kom sawv rau 15 feeb.
Thaum lub khob noom cookie tau npaj, cais cov dawb thiab qe ntawm ib lub qe. Ntxiv rau lub pinch ntsev rau cov protein.
Whisk cov protein nrog ntsev thiab qab zib tshuav kom txog thaum uas muaj qib siab.
Ntxiv cov nkaub qe thiab yaj npias, butter yuav tsum tsis txhob kub, whisk txhua yam ua ke.
Ua ke cov hmoov paj, qe sib tov, sifted hmoov, vanilla qab zib, zuaj lub khob noom cookie, uas yuav tsum zoo li tuab qaub qab zib hauv cov khoom. Npog cov khob noom cookie nrog cov ntawv ntswg, cia nws ferment hauv qhov chaw sov li 1 teev.
Ntxiv cov txiv hmab txiv ntoo candied rau lub khob noom cookie.
Do kom zoo kom faib cov txiv hmab txiv ntoo candied tusyees.
Sau ib feem peb ntawm cov khob noom cookie rau hauv cov ntawv pwm, 9 cm txoj kab uas hla, siab 8,5 cm. Lub khob noom cookie yuav siv li 315 grams rau ib cov pwm, npog nrog ntawv npog thiab cia sawv ntsug li 30 feeb.
Ci lub ncuav nyob rau hauv qhov cub ntawm 180-200 degrees rau 35-40 feeb.
Txhawm rau npog cov khoom qab zib nrog ci, tshem lawv ntawm cov pwm thiab txias ntawm cov hlau kab, tom qab ntawd lawv tuaj yeem raug impregnated nrog cognac los ntawm cov dej sib xyaw (50 ml), qab zib (50 g) thiab cognac (35-40) ml).
Thaum cov khoom qab zib txias tag, npaj cov icing, rau qhov no noj gelatin, dej, icing qab zib thiab kua txiv txiv qaub.
Ua ke 3 grams ntawm gelatin thiab 15 ml. dej txias. Cia nws brew rau 10 feeb.
Ncuav icing qab zib mus rau hauv tus ntaiv thiab ncuav 15 ml rau hauv nws. dej. Tshav kub kom ze rau ib lub rhaub, tab sis tsis rhaub.
Muab cov kua dej gelatin tso rau hauv qab zib daws, ncuav hauv 5 tee txiv qaub kua txiv.
Yeej nrog tus tov kom txog rau thaum cov whitened.
Diav tus icing rau cov khoom qab zib, nphoo cov icing nrog piam thaj rau saum cov icing uas tseem tsis tau tawv.
Lub ntsej muag ua kom tawv tawv zoo heev, ua lus ci thiab ci iab.
Thaum txiav, xws li cov ci ci tsis txhuam thiab tsis lo rau koj ob txhais tes. Zoo siab Easter!