Meringue yog cov khoom qab zib ua nrog ob cov khoom xyaw, qab zib thiab protein ntau. Tab sis kev ua noj ua haus niaj hnub tau nce qib ntev hauv kev coj ntawm nws cov ntawv qhia, ntxiv txiv hmab txiv ntoo, berries, txiv ntoo thiab ntau lwm yam xyaw rau nws. Tab sis qhov no zoo li yooj yooj yim tais muaj ntau ntawm kev dag thiab zais cia.
Qhov tseem ceeb hauv meringues yog yeej cov suab thaj thiab qe dawb kom raug, tab sis nws yog sib npaug tseem ceeb rau ci meringues ntawm qhov kub thiab txias. Ntxiv mus, cov khoom qab zib no tsis pom zoo ua kom maj-ntuag. Yog li, meringue yuav tsum tau muab tso tsuas yog nyob rau hauv qhov cub preheated, thiab thaum kawg ntawm kev ua noj nws yuav tsum tau muab tso rau qhov txias kom txias. Tsuas yog nyob rau hauv cov ntaub ntawv no koj yuav tau txais ib qho zoo kawg nkaus thiab muaj meringue nrog txoj cai degree ntawm dryness.
Yog li, los npaj ib qho ntawm meringues (li 6-8 pieces), koj yuav xav tau - cov protein los ntawm peb lub qe, kwv yees li 150 g suab thaj, ib qho me me ntawm citric acid.
Hauv cov ntawv qhia ua qab zib, cov piam thaj tseem tuaj yeem hloov nrog cov piam thaj hauv qab zib, los ntawm cov khoom qab zib yuav tsis poob hauv qhov tsawg hauv nws cov khoom muaj qab.
Ua ntej tshaj, noj zaub mov tob, thiab tsis txhob ua lub siab me me ntawm cov khoom xyaw, ib yam li yav tom ntej lawv yuav nce ntau hauv ntim. Tso cov qe dawb tso rau hauv lub ntim, thiab hauv cov txheej txheem sib cais rau lawv los ntawm yolks, yuav tsum ceev faj heev kom txawm tias ib qho poob tom kawg tsis poob rau hauv lub lauj kaub tais diav.
Lwm qhov zais cia uas yuav ua rau muaj lub meringues yog ua kom txias tag nrho cov qe lossis ntsiab. Yog li ntawd, nws yog qhov zoo uas koj siv cov khoom xyaw los ntawm lub fridge.
Tsis txhob ntxiv tag nrho cov piam thaj rau cov protein nyob rau hauv ib zaug, nws yuav tsum tau maj mam ntxiv hauv qhov txheej txheem ntawm whipping lub neej tom ntej meringue. Ua ntej tig rau qhov tov ntawm qhov kev teeb tsa qis tshaj plaws thiab yeej nplawm ntawm 2-3 feeb kom txog thaum cov npuas zoo tshwm sim, zoo li hauv iav champagne. Txuas mus ntxiv rau hauv qab zib thiab hloov mus rau qhov nrawm nruab nrab, ntxhi rau li 4 feeb ntxiv. Tom qab ntawd ntxiv cov citric acid thiab cov piam thaj uas tseem tshuav, tom qab ntawd ua haujlwm nrog tus tov rau lwm 3 feeb. Raws li qhov tshwm sim, koj yuav tau txais "ua khob noom cookie" uas zoo li lub ntuj tuab tuab ntawm cov xim.
Qhov npaj txhij ntawm lub neej tom ntej meringue nyob rau theem no yog txiav txim siab raws li hauv qab no. Sim ua kom lub ntsej muag lossis caj dab nrog lub tov khoom. Yog tias nws tsis poob, meringue yog npaj tau.
Preheat qhov cub rau 150 ° C. Txog thaum nws ncav cuag qhov xav tau kub, nqa daim ntawv ci, npog nws nrog ntawv parchment, uas muab tso rau me me bezeshki, 1 me nyuam diav ntawm "khob noom cookie" rau txhua qhov. Tsis txhob hnov qab tias thaum lub sijhawm ua khoom noj cov khoom qab zib yuav nce ntxiv rau qhov loj me, yog li tawm ntawm qhov deb ntawm bezeshki. Txo qhov kub kom txog 140 ° C thiab muab cov ntawv ci rau hauv qhov cub rau txog 5-8 feeb, thaum lub sijhawm meringue yuav qhuav. Tom qab ntawd nco ntsoov tos cov khoom qab zib kom txias tag thiab tsuas yog ua haujlwm pab rau lub rooj.
Muaj ib txoj hauv kev ua noj, txawm tias siv sijhawm ntev dua. Teeb lub qhov cub rau hluav taws xob kom 100 ° C thiab ci meringue txoj hauv kev no rau ib teev. Qhov ntawd yog daim ntawv qhia tag nrho, nws yuav zoo li yooj yim, tab sis nrog cov kev cai tseem ceeb heev thiab tsis paub hloov. Daim ntawv qhia tuaj yeem muaj ntau yam los ntawm kev ntxiv cov cinnamon, cov txiv ntoo taum, cov txiv ntoo, cov txiv tsawb lossis lwm yam txiv hmab txiv ntoo rau "ua khob noom cookie" ntawm cov theem kawg. Cov khoom qab zib no yuav ntxiv qhov kov ntau yam rau koj cov dej tshuaj yej!
