Cov khoom qab zib no yog tsim raws li daim ntawv qhia tseem ceeb ntawm lub ncuav mog qab zib nto moo. Nws tsis muaj dab tsi ua nrog rau Czech chav ua noj, tus sau ntawm cov khoom qab zib "Prague", "noog cov mis nyuj" thiab ntau ntau cov khoom lag luam confectionery los ntawm lub sijhawm ntawm USSR - Lavxias teb sab confectioner Vladimir Guralnik.
Nws yog qhov tsim nyog
- Rau biscuit:
- - nqaij qaib qe - 3 pcs.;
- - granulated qab zib - 150 g;
- - hom hmoov nplej - 50 g;
- - pob kws nplej siab - 50 g;
- - cocoa hmoov - 50 g
- Rau lub qab zib:
- - nqaij qaib qe - 1 pc.;
- - dej txias - 20 ml;
- - cov mis ua kua - 120 g;
- - butter - 200 g;
- - cocoa hmoov - 15 g
- Rau impregnation:
- - Cherry liqueur lossis brandy nrog dej - 100 g;
- - apricot confiture - 2 tbsp.
- - rau chocolate glaze:
- - gelatin - 6 g;
- - dej - 2 diav;
- - cream (35%) - 125 ml;
- - dej - 150 ml;
- - granulated qab zib - 65 g
Cov Lus Qhia
Kauj ruam 1
Thaum lub qhov cub sov rau 180 degrees, npaj cov khob noom cookie biscuit. Cais cov dawb los ntawm yolks. Yeej cov nplawm nrog cov khoom tov, ntxiv piam thaj hauv qhov. Yog tias ua tau, zom cov piam thaj rau hauv cov hmoov ua ntej siv. Nqa koj cov protein tawm mus rau lawv qhov siab. Ntxiv cov nkaub qe ib qho zuj zus, tus tov khoom yog txuas tas li. Sift hmoov, cocoa thiab hmoov txhuv nplej ua ke, maj mam ntxiv rau qhov sib xyaw ntawm cov qe thiab qab zib. Lubricate ci ntawv nrog daim nyias nyias txheej nrog butter thiab kis ntawm daim ntawv ci. Txheej tawm ntawm lub khob noom cookie, flatten. Ci rau 15-20 feeb. Tom qab txias lub biscuit tiav lawm, faib ua peb ntu.
Kauj ruam 2
Npaj lub qab zib. Tso cov nkaub ntawm ib lub qe tso rau hauv lub tais sauce lossis stewpan, ncuav dej, do. Tso cov mis ua kua, do, muab lub thawv rau hluav taws. Boil lub cream kom txog thaum tuab, stirring tas li. Txias rau cov ua tiav cream. Yeej lub butter kom txog thaum ntxuav muag; rau qhov no, sov nws ua ntej. Ntxiv lub hau qab zib rau cov butter hauv feem, thaum lub sijhawm sib ntxhi nrog tus tov ntawm qhov nruab nrab ceev. Ntxiv cocoa hmoov kawg.
Kauj ruam 3
Saturate thawj txheej ntawm biscuit nrog tincture thiab grease nrog cream, muab ib nrab ntawm tag nrho cov loj. Tom ntej no, nteg cov txheej txheej thib ob ntawm biscuit, nws kuj yuav tsum tau zaum nrog cherry tincture. Tom qab ntawd lwm tus ib nrab ntawm cov cream. Soak thib peb txheej ntawm biscuit thiab grease nrog jam. Chill txhua yam rau 30-40 feeb.
Kauj ruam 4
Npaj lub icing. Xauj gelatin hauv 2 tablespoons dej li 15-20 feeb. Do cov cream nrog piam thaj, dej, nqa mus rau ib lub rhaub, ntxiv cocoa thiab nplawm zoo. Tshem tawm los ntawm tshav kub thiab ntxiv gelatin, do. Muab tub yees. Npog cov ncuav mog qab zib nrog chocolate icing, ntawj txias thiab txiav rau hauv cov khoom qab zib.
