Muaj ntau ntau ntawm cov chav ua noj uas muaj peev xwm txaus siab tuaj yeem sawv cev rau lawv lub tebchaws lossis nroog. Cov ncuav mog qab zib nyob rau Moscow tuaj yeem hu tau ua lub siab zoo.
Cov ncuav mog qab zib nyob rau Moscow los qhov twg los?
Ncuav mog qab zib "Moscow" tau tshwm sim hauv 90s deb. Cov tub ceev xwm ntawm lub peev tau tshaj tawm txog kev sib tw rau kev tsim lub hnab ncuav qab zib uas yuav los ua lub cim ntawm lub nroog. Ntau tshaj 150 qhov chaw nres khoom ntiag tug tau koom nrog kev sib tw. Dekustation tau ua los ntawm ntau dua 300 txhiab tus neeg.
Lub caij no, muaj ntau ntawm cov ntawv qhia ua kom ua lub ncuav mog qab zib nto moo. Nws saj yog tas li txhim kho. Kev lig kev cai, koj tuaj yeem yuav ib qhov khoom zoo nkauj ntawm chav ua noj kos duab hauv chav hauv khw loj ntawm cov peev.
Niaj hnub no peb yuav saib cov khoom qab zib uas nrov tshaj plaws rau ib qho khoom qab zib uas nyuaj tshaj plaws.
Daim ntawv qhia ua qauv rau kos npe ncuav mog qab zib Moscow
Lub ncuav mog qab zib classic yog ib txwm ua los ntawm cov khoom qab zib biscuit-txiv ntseej, uas tau tsau rau hauv qab zib raws li mis nyuj. Sab saum toj ntawm lub ncuav mog qab zib yog sau nrog ci liab icing nrog lub npe "Moscow" sau rau ntawm nws.
Txhawm rau npaj cov khoom qab zib nrov, koj yuav xav tau cov khoom xyaw hauv qab no:
Lub hauv paus:
- 250 g ntawm cov protein (txog 10 nqaij qaib qe);
- granulated qab zib - 300 g;
- crushed hazelnuts - 1 iav.
Cream:
- butter - 370 g;
- hau mis nyuj ua kua - 3 poom;
- crushed hazelnuts - 300 g;
- 100 ml ntawm brandy.
Glaze:
- dawb chocolate - 150 g;
- confectionery gel - 100 g;
- liab zas - 4 g.
Cov ntawv qhia rau cov ncuav mog qab zib classic Moscow yog qhov yooj yim heev, txawm li cas los xij, yog tias koj ua tib zoo ua raws li cov lus qhia thiab saib kev faib ua feem, cov khoom qab zib yuav tig los ua qhov txawv tshaj plaw.
- Cais cov qe los ntawm cov dawb.
- Ntxiv ib khob ntawm granulated qab zib rau cov nplawm thiab yeej nrog nplawm kom txog thaum ua npuas muag ntawm cov ntawv.
- Maj mam ntxiv cov txiv ntoo sib tsoo, yam tsis txwv.
- Qhov sib tov sib xyaw yuav tsum muab faib ua 4 qhov sib luag.
- Zoo dua mus ci hauv lub nplhaib hlau them nrog oiled parchment. Lub qhov cub pom zoo kom sov yog 100 degrees. Sijhawm - 2 teev.
- Noj tawm ntawm tau khoom qab zib, txias.
- Yeej lub txiv ntsej muag muag nrog lub mis ua hau ua kom txog thaum muab cov ntsiab lus ib yam.
- Ntxiv cov crushed hazelnuts thiab cognac rau lub qab zib. Do kom zoo.
- Cov kauj ruam tom ntej yog mus sau cov khoom qab zib. Caw ib qho khoom qab zib nrog cov tuab tuab ntawm cream thiab muab ib lub hau tso rau ib qho. Xa mus rau tub yees rau 2 teev.
- Thaum lub ncuav mog qab zib nyob hauv tub yees, koj yuav tsum npaj lub icing.
- Qhuav dawb chocolate nyob rau hauv ib cov dej da dej thiab maj mam ntxiv confectionery gel thiab zas. Tsis txhob cia lub ci ncuav ci. Yuav kom do.
- Npog cov ncuav mog qab zib nrog cov ncuav thiab dai kom zoo nkauj nrog cov ntawv dawb chocolate.
Txawm hais tias qhov yooj yim ntawm daim ntawv qhia, nws yuav zoo li nyuaj rau kev ua noj ua haus tshiab. Lub tswv yim tshwj xeeb ntawm ncuav mog qab zib "Moscow" yog kev npaj kom raug ntawm cov qhob noom protein ntau thiab kom sib xyaw ua kom sib luag ntawm cov txiv ntseej ua ke. Tus so ntawm cov kauj ruam yuav tsum tsis txhob muaj teeb meem heev.
Ncuav mog qab zib hauv tsev Moscow nrog cov txiv hmab txiv ntoo uas txawv
Txiv hmab txiv ntoo nyiam tuaj yeem sim ua cov ncuav mog qab zib Moskva uas tsis txawv nrog cov txiv ntoo uas tsis txawv. Txhua tus, tsis muaj kev zam, yuav nyiam cov nyiam saj ntawm no txawv txawv cov khoom qab zib.
Txog kev tsim cov kauj ruam-ntawm-kauj ruam ntawm kev kho qab, koj xav tau cov khoom lag luam hauv qab no:
Rau qhov hauv paus:
- 50 g ntawm cov protein (2 nqaij qaib qe);
- granulated qab zib - 4 diav;
- crushed almonds, los yog almond crumbs;
- txiv maj phaub flakes - 2 tablespoons;
- nplej hmoov nplej - 2 diav.
Rau jelly:
- txiv pos nphuab - 250 g;
- granulated qab zib - 2 tablespoons;
- gelatin - 10 g.
Rau kab mousse kab txawv:
- tej cov txiv ntoo uas tsis txawv (kiwi, txiv nkhaus taw, txiv tsawb, thiab lwm yam) - 450 g;
- cov tshuaj nplaum hnyav - 150 ml;
- cov protein - 50 g (2 lub qe qaib);
- gelatin - 1 pob;
- granulated qab zib - 2 tablespoons.
Daim ntawv qhia ua nrawm sai yuav pab koj npaj cov khoom noj qab zib ib ruam zuj zus.
- Yeej lub ntsiab nrog cov kua qab zib kom txog thaum muaj cov nplauv muag.
- Sib tov cov txiv ntseej thiab hmoov nplej, ntxiv rau cov protein ntau.
- Faib cov txiaj ntsig sib tov sib xyaw ua ntau ntu. Ci nyob rau hauv ib tug hlau puag ncig daim ntawv nyob rau hauv qhov cub ntawm 160 degrees. Lub sijhawm ci yog 12-15 feeb. Yaum mus nrog kuaj ib rab txhuam hniav.
- RUB tshiab raspberries nrog qab zib. Hloov mus rau lub saucepan thiab muab tso rau ntawm tshav kub tsawg. Ntxiv gelatin. Tsis txhob cia qhov sib tov npau npau. Ncuav cov sib tov sib xyaw ua ke rau hauv pwm thiab xa mus rau lub tub yees kom sib tsoo.
- Siv cov txiv hmab txiv ntoo uas tau xaiv, tev lawv cov rind thiab noob. Hloov mus rau rab thiab puree. Tshav kub qhov tshwm sim loj, ntxiv granulated qab zib thiab dej. Boil.
- Yeej ib co ntawm cov nplai thiab ntxiv rau hauv dej npau npau. Do tas li thiab ntxiv cov nkaws. Muab tub yees.
- Ntsuas cov khoom qab zib yog ua tiav tib yam li hauv daim ntawv qhia dhau los. Nyem lub ncuav nrog cov txiv mousse. Tso lub ncuav ci raspberry rau saum lub ncuav qab zib.
- Ntawj txias hauv lub tub yees rau 3 teev.
Ncuav mog qab zib "Moscow" nrog raspberries thiab almonds
Kev sib xyaw ua ke ntawm raspberry thiab almond flavors yuav tsis tawm ib tus neeg tsis nco qab! Txhawm rau tsim cov txuj ci zoo li no, koj yuav xav tau cov khoom sib xyaw hauv qab no:
Rau qhov hauv paus:
- cov nqaijrog - 250 g (10 nqaij qaib qe);
- granulated qab zib - 200 g;
- almond hmoov - 3 tablespoons;
- nplej hmoov nplej - 2 diav.
Rau lub qab zib:
- mis nyuj nrog cov ntsiab lus rog ntawm 3, 2% - ib nrab ib khob;
- granulated qab zib - 250 g;
- butter - 50 g;
- 50 g ntawm cov protein (2 nqaij qaib qe).
Rau jelly:
- tshiab raspberries - 250 g;
- granulated qab zib - 2 tablespoons;
- gelatin - 10 g.
Rau glaze:
- raspberry puree - 100 g;
- granulated qab zib - 1 tablespoon;
- gelatin - 6 g;
- almond.
- Yeej nplawm cov hmoov nplej uas muaj suab thaj kom txog thaum pom cov pob zeb loj. Do hauv almond hmoov maj mam muab. Taug qhov sib xyaw kom tsis txhob nres. Qhov loj yuav tsum yog lub teeb heev thiab airy.
- Ci lub hauv paus ntawm 180 degrees rau 20 feeb. Txias thaum npaj.
- Siv cov kua nplaum thiab tawm mus rau o tuaj. Zom raspberries nrog granulated qab zib. Hloov qhov sib tov rau ib saucepan thiab coj mus rau ib lub rhaub. Ntxiv gelatin rau cov berries. Yuav kom do. Ntawj txias nyob hauv tub yees.
- Ncuav mis rau hauv lub saucepan thiab coj mus rau lub rhaub. Ntxiv vanillin. Ntxiv qhov sib tov ntawm nqaij qaib yolk thiab suab thaj rau qhov loj. Ua kom tau ib qho zoo sib xws. Ntxiv cov nplai qe qe thiab cov txiv ntoo butter ua rau lub loj npau. Yeej kom txog thaum txias kiag li.
- Siv lub pastry pwm thiab muab thawj ncuav mog qab zib rau ntawd. Muab jelly thiab cream rau nws nyob rau hauv txheej. Npog nrog txheej txheej ncuav mog qab zib thib ob.
- Hloov txheej kom txog rau thaum koj khiav tawm ntawm cov khoom qab zib.
- Tso hauv tub yees rau 3 teev.
- Dai saum npoo ntawm ncuav mog qab zib nrog raspberry puree ua ke nrog gelatin. Txau nrog almonds.
