Rigaudon yog lub npe ntawm ib khub nkauj seev cev thaum ub, tab sis tsis yog xwb. Rau qee lub sijhawm tam sim no, qhov no yog lub npe ntawm cov khoom qab zib, uas tau tsim hauv Burgundy.
Nws yog qhov tsim nyog
- - mis - 700 ml;
- - stale bun - 150 g;
- - suab thaj xim av - 140 g;
- - nqaij qaib qe - 6 pcs.;
- - crushed walnuts - 50 g;
- - hauv av cinnamon - 0.5 tsp;
- - butter - 10-15 g;
- - ntsev kom saj.
Cov Lus Qhia
Kauj ruam 1
Koj yuav xav tau zaub ntses los ua khaub noom. Ncuav mis rau hauv nws, ntxiv qab zib, cinnamon thiab ntsev, do. Rhaub qhov sib tov kom txog thaum nws npau, tom qab ntawd kaw lub tshav kub thiab kaw lub lauj kaub. Sau ntawv cia qhov sib tov npog rau 5-6 feeb, lub sijhawm uas nws yuav infuse.
Kauj ruam 2
Caw daim ntawv ci los sis ci tais nrog butter. Faib cov bun ua tej daim sib npaug thiab teem caij rau hauv cov ntawv. Sprinkle nrog tws neeg rau saum, ncuav me ntsis mis rau saum.
Kauj ruam 3
Ntxuav lub qe, tawg rau hauv lub tais tob, yeej nrog whisk nrog rau ntsev. Ncuav mis rau hauv cov qe, do. Ncuav cov txiaj ntsig sib xyaw kom zoo zoo rau hauv cov pwm, uas yog muab tso rau hauv lub phaj nrog dej. Koj tsis tas yuav hliv dej ntau.
Kauj ruam 4
Sov lub qhov cub kom 160 degrees, ci cov khoom qab zib rau ib teev. Txias lub npaj-ua rigodon, pab, sprinkle nrog hmoov qab zib.
