Ncuav mog qab zib "Prague" - ib qho ntawm cov neeg sau ncuav lub ncuav ntawm lub npe nrov Soviet pastry kws ua zaub mov Vladimir Guralnik. Nws lub hlwb yog lub koob npe sib luag thiab muaj koob npe nrov tias yog Txiv Plig cov Mis. Baking Prague yog qhov yooj yim. Nws tsis tas yuav muaj cov khoom tshwj xeeb - zoo li agar-agar hauv "Noog lub mis", thiab tsis muaj cov txheej txheem nyuaj - zoo li fermentation ntawm cov nqaijrog hauv "Kiev" ncuav mog qab zib. Txhua yam uas xav tau ntawm koj yog kom nruj rau daim ntawv qhia thiab ua tib zoo ua cov txheej txheem thev naus laus zis.
Nws yog qhov tsim nyog
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- Rau biscuit:
- 6 lub qe qaib loj;
- 150 g ua kom zoo qab zib;
- 120 g nplej hmoov nplej;
- 25 g cocoa hmoov;
- 40 g unsalted butter.
- Rau lub qab zib:
- 200 g butter;
- 1 lub nkaub loj;
- 120 g ntawm mis;
- 10 g cocoa;
- 20 g dej;
- 10 g vanilla qab zib lossis 5 ml vanillin.
- Rau kho kom zoo nkauj:
- 60 g apricot jelly;
- 100 g ntawm tsaus qhob noom xim kasfes;
- 50 g butter.
Cov Lus Qhia
Kauj ruam 1
Cov ncuav ncuav rau ncuav mog qab zib Prague yuav tsum npaj ua ntej. Koj yuav tsum xam txhua yam kom koj muaj tsawg kawg yog 8 teev rau cov khoom noj kom "sawv" ntawm cov hlua hlau.
Kauj ruam 2
Sov cov qe rau chav sov. Cais cov neeg dawb los ntawm yolks kom zoo.
Kauj ruam 3
Ntxiv 75 grams qab zib rau lub qe, uas yog, ib nrab ntim ntsuas rau lub ncuav, thiab ntaus lawv mus rau hauv lub qab zib. Cov lush thiab cov xim hloov ntawm daj mus rau lub teeb, yuav luag dawb, yuav qhia koj txog nws qhov kev npaj txhij.
Kauj ruam 4
Yeej cov nplawm rau cov npaus ntom thiab tsuas yog tom qab ntawd ntxiv cov piam thaj 75 grams ntxiv rau lawv. Whisk dua kom txog thaum nruab nrab siab.
Kauj ruam 5
Ntxiv yolk rau cov protein cream thiab sib tov maj mam. Daim txhuam cev ncuav qab zib hauv cov theem sib tov tsis nyiam kev txav ceev.
Kauj Ruam 6
Sift hmoov nrog cocoa thiab, maj mam nplawm nrog kev txav, zoo li yog hais tias scooping lub khob noom cookie los ntawm ntug thiab kis nws rau hauv nruab nrab, ncuav rau hauv qe loj.
Kauj Ruam 7
Qhuav lub butter nyob rau hauv dej da dej, nqus rau lub cev kub thiab, kneading nrog tib taw, ncuav rau hauv lub khob noom cookie raws ntug.
Kauj ruam 8
Hnyav ci ib lub tais ci (22 centimeters), nphoo nrog hmoov thiab ncuav ncuav biscuit rau hauv.
Kauj Ruam 9
Ci lub txiv kab ntxwv ncuav ci rau ntawm 200 degrees Celsius ntev li 30-40 feeb.
Kauj ruam 10
Thaum lub ncuav ci npaj txhij - tus pas tawm hauv nws nruab nrab kom qhuav tag - txias nws thiab muab tso rau ntawm txoj hlua hlau. Lub ncuav yuav tsum "so" tsawg kawg yog 8 teev.
Kauj ruam 11
Peb noj cov qab zib. Ua ntej tshaj, tov lub yolk nrog dej. Nov yog ib qho tseem ceeb heev. Qhov tseeb yog tias cov piam thaj hauv cov mis ua kom nws nqus tau dej noo hauv lub qe qe thiab koj yuav tsum tau them nyiaj rau qhov ua poob li no ua ntej. Txawm hais tias daim ntawv qhia muaj qee qhov dej, koj yuav xav tau ntau dua los sis tsawg dua. Nws yuav tsum tau ntau npaum li lub yolk hnyav.
Kauj ruam 12
Ntxiv cov taub mis rau cov yolk, ntaus nrog lub nplawm thiab muab tso rau hauv dej da dej. Do maj mam muab thiab ua kom cov qab zib. Nws yuav tsum rhaub kom tsawg me ntsis. Txias lub rhaub qab zib.
Kauj ruam 13
Ntxiv vanilla qab zib lossis vanillin rau cov butter muag. Xuav.
Kauj ruam 14
Txuas ntxiv rau kev ntaus, ntxiv cov qab zib los ntawm me ntsis. Ob peb feeb kom txog thaum kev sib tw, ntxiv hmoov cocoa.
Kauj ruam 15
Txiav cov khoom qab zib rau hauv peb ntu nrog rab riam lossis xov thiab roj nrog qab zib ntawm lawv. Lub ncuav mog qab zib "Prague" tsis txaus nrog cawv.caw roj ncuav qab zib los ntawm sab saum toj thiab sab. Thaum lub khob tawv tawv ua noj, ua lub chocolate icing. Hauv cov qauv qub, Prague ncuav mog qab zib yog smeared nrog chocolate fondant rau saum, tab sis ua rau nws nyob hauv tsev siv sijhawm ntev, thiab qhov tshwm sim yuav tsis txawv ntau ntawm chocolate chocolate icing zoo tib yam. Yog li ntawd, tam sim ntawd ua cov icing los ntawm chocolate thiab butter melted hauv dej da dej. Muab faib rau sab saum toj thiab sab hauv ntawm ncuav mog qab zib.
