Muaj ntau yam zaub mov txawv rau "ntiv tes" nrog jam. Nyob rau tib lub sijhawm, lub khob noom cookie tuaj yeem ua shortbread lossis poov xab, thiab txhaws tsis pauv. Ib lub qab zib tuab yog qhov zoo tshaj: pear, pos nphuab, plum lossis kua.
Poov xab khoom
Yog tias koj muaj sijhawm, npaj cov cua "ntiv tes nrog jam" ntawm poov xab. Txawm hais tias rau daim ntawv qhia no, nws yuav tsum tsis txhob sawv ntsug, li qub, rau 1, 5-2 teev. Tsib caug feeb txaus los ua noj thiab chill lub khob noom cookie.
Npaj cov zaub mov hauv qab no:
Rau qhov ntsuas:
- 2, 5 tsom iav ntawm hmoov nplej;
- 200 g ntawm butter;
- 100 g qaub cream;
- 50 g ntawm poov xab tshiab;
- 1 lub qe rau ua khob noom cookie, ib qho rau cov roj nplaum;
- 0,5 tsp ntsev;
- 1 lub hnab ntawm vanilla qab zib.
Txog kev sau:
- 250 g ntawm jam;
- ceev - xaiv tau.
Ua ntej pib cov txheej txheem ntawm kev tsim lub khob noom cookie, noj cov butter tawm ntawm lub tub yees li 30 feeb kom nws thiaj li mos. Quav cov poov rau hauv cov qab zib, ntxiv cov roj, sib tov ntawm qhov loj. Yeej lub qe maj mam nrog rab rawg, ncuav rau hauv lub khob noom cookie. Muab vanillin, millet hmoov thiab ntsev rau ntawd.
Tsis zoo li txuj ci cov poov xab ua ke, qhov no tsis tas yuav tsum tau zuaj rau lub sijhawm ntev, 3-5 feeb yog txaus. Tom ntej no, faib nws ua 4 qhov chaw, muab txhua qhov hauv zaub mov qib cellophane, muab cov ntawv tso rau hauv ib lub tais, muab tso rau hauv lub freezer rau ib nrab ib teev.
Tom qab lub sijhawm no, hloov lub tais mus rau lub tub yees, hle thawj daim, yob nws mus rau ib lub ncuav qab zib 0.5 cm tuab. Txiav nws ua 10-12 daim duab peb ceg. Daus lub jam nrog ib rab diav, muab nws tso rau sab nraud ntawm daim duab peb sab, maj mam nias nrog rab diav kom cov nplaim ua tau txawm tias, nphoo nrog cov txiv ntoo, yob lub khob noom cookie rau hauv yob - mus rau qhov ntse. Yog li, tsim txhua lub hnab me me jamels. Tso lawv nyob rau qhov deb ntawm txhua lwm yam ntawm ib daim ntawv ci roj-roj. Teeb meem tso ib qho mini croissant ntawm ib qho. Thaum cov ntiv tes loj dua thaum ci, lawv yuav tsis cuam tshuam ib leeg thiab yuav tsis lo ua ke. Txhuam lawv saum npoo nrog lub qe nplawm me ntsis.
Tso cov ntawv ci rau hauv qhov cub preheated rau 190 ° C, tuav cia li 15-20 feeb. Yog tias koj cov khoom me me, nws yuav siv sijhawm li 15 feeb. Yuav kom ci cov hnab loj, lub sijhawm tuaj yeem nce me ntsis.
Ntiv tes xoo Soviet
Ib qho ncuav pastries uas nrov tshaj plaws nyob rau hauv USSR yog ntiv tes ntawm qaub cream khob noom cookie. Nws tau npaj sai sai, cov khoom yog ci hauv cov teeb meem ntawm ob peb feeb, thiab lawv tig mus ua appetizing thiab qab. Nws yooj yim los ua, uas yog vim li cas cov hom hnab evellade no tau nrov rau hnub no.
Txhawm rau npaj cov khob noom cookie, koj yuav xav tau:
- 300 g qaub cream;
- 300 g ntawm butter lossis margarine (koj tuaj yeem coj ib nrab qhov nruab nrab ntawm ob qho tib si);
- 530 g hmoov nplej;
- 1 tsp dej qab zib tsis muaj xaum;
- 300 g ntawm jam;
- 3 tbsp. qab zib rau sprinkling.
Cov lus mos butter yog tov nrog qaub cream, dej qab zib thiab hmoov ntxiv, cov khob noom cookie yog kneaded, muab faib ua 4 ntu, muab tso rau hauv lub tub yees rau ib nrab ib teev. Tom qab ntawd, txhua feem yuav tsum tau muab dov mus rau hauv lub voj voog 5 hli tuab, muab faib ua cov voos. Ntub saum npoo ntawm txhua nrog jam, yob rau hauv ib yob, khoov rau hauv daim ntawv ntawm ib tug nees.
Muab cov khoom tso rau ntawm daim ntawv ci uas npog nrog glassine thiab oiled, sprinkle nrog qab zib, qhov chaw hauv qhov cub preheated rau 200 ° C, ci rau 25 feeb.
