Toffee, nyiam tsis yog los ntawm menyuam yaus, tab sis kuj los ntawm cov laus, tuaj yeem npaj ntawm koj tus kheej. Cov khaub noom nplaum ua qab zib no muaj cov xim qab ntxiag thiab qab qab, thiab lawv kuj yog qhov muag thiab muag tau yaj hauv koj lub qhov ncauj.
Lub tsev txias yuav tau saj xws li zib ntab, thiab koj yuav xav tau cov zaub mov hauv qab no los ua rau lawv:
- 200 ml hnyav cream;
- 30 g butter;
- 200 g suab thaj;
- 2 tbsp. zib ntab;
- zaub roj.
Ua ke tag nrho cov khoom xyaw tshwj tsis yog cov roj zaub hauv ib qho me me txha hniav laus saucepan. Thaum nplawm tas li, ua cov dej no sib tov li 25 feeb, kom txog thaum nws hloov xim caramel.
Ncuav qhov npaj loj rau hauv ib lub phaj thiab tawm mus txias rau chav sov. Cov txias caramel muaj qhov muag muag thiab yas, tam sim no nws muaj peev xwm los ua toffee los ntawm nws siv cov pwm pwm nrog cov roj zaub. Npaj ua khoom qab zib tuaj yeem chilled hauv lub tub yees thiab muab kev pabcuam nrog tshuaj yej.
Toffee tuaj yeem muaj ntau yam ntxiv, xws li cinnamon, vanilla, ci almonds. Txhawm rau ua almond toffee, koj yuav xav tau cov khoom xyaw hauv qab no:
- 1 tbsp. Sahara;
- 100 g ntawm butter;
- 100 g ntawm almonds;
- 2 tsp dej;
- ntsev ntawm qhov taub ntawm rab riam.
Ua ke butter, qab zib, ntsev thiab dej nyob rau hauv ib saucepan. Qhuav lub sib tov tshaj tsawg tshav kub, tom qab ntawd ua noj, nplawm puav, rau 5 feeb. Tom ntej no, ntxiv cov zawj ntawm cov almonds rau lub lauj kaub thiab khaws cov nyiaj qub ntawm cov hluav taws. Tom qab hais tias, ncuav qhov loj mus rau hauv cov pwm, txias thiab muab tso rau hauv tub yees rau ib teev.
