Cov nqaij ntoo Sicilian nqaij qaib uas zoo nkauj tshaj plaws, hnav nrog cov txiv hmab txiv ntoo candied zoo li pob zeb diamond, icing thiab marzipan, yog ib qho khoom noj qab zib tshaj plaws nyob hauv Europe. Cov ncuav mog qab zib Italian yog cov yooj yim heev los npaj, tab sis tib lub sij hawm lawv qab heev thiab qab hauv saj.
Nws yog qhov tsim nyog
- Rau qhov ntsuas:
- - 6 lub qe;
- - 140 g hmoov nplej;
- - 140 g suab thaj;
- - zest ntawm ib nrab lub txiv qaub;
- - 25 g ntawm melted butter (rau greasing tuaj pwm);
- Rau lub qab zib:
- - 50 g ntawm chocolate;
- - 140 g suab thaj;
- - 140 g ntawm txiv hmab txiv ntoo candied;
- - 2 pob khoom ntawm ricotta cheese (250 g txhua);
- Rau glaze:
- - 15 g ntawm mis;
- - 280 g ntawm icing qab zib;
- - 1 tablespoon txiv qaub kua txiv;
- - khoom noj ntsuab xim;
- - 4 diav ntawm apricot jam;
- - 1 tablespoon ntawm Grand Marnier, Cointreau (ib qho txiv kab ntxwv liqueur);
- Rau kho kom zoo nkauj:
- - cov txiv hmab txiv ntoo candied, candied txiv hmab txiv ntoo thiab angelica (ntsim khoom noj khoom noj khoom haus);
Cov Lus Qhia
Kauj ruam 1
Ua khoom qab zib ncuav. Yeej qe thiab qab zib nrog cov khoom tov rau 8-10 feeb kom txog thaum muaj huab cua huab cua dawb tsim. Koj yuav tsum tau txais cov tuab sib xyaw, nyob rau saum npoo ntawm uas ib txoj lw los ntawm cov npoo nyob. Maj mam ntxiv hmoov, txiv qaub zest thiab do maj mam nrog ib rab diav, ua zoo kom tsis txhob khob ntau cua ntawm cov dej sib tov.
Kauj ruam 2
Npaj ib qho ci ci tais nrog cov kab uas hla ntawm 25 cm, txhuam nws nrog melted butter thiab nphoo nrog hmoov.
Tso cov khoom npaj uas tau npaj lawm rau hauv pwm thiab ci hauv qhov cub preheated rau 160 ° C rau 30 feeb, kom txog thaum cov khoom qab zib hloov zuj zus, thaum koj nias rau ntawm lawv, lub ncuav mog qab zib yuav tsum tsis txhob sawv. Tom qab muab lub ncuav ncuav ncuav tso rau ntawm cov hlau kab, cia nws txias, tom qab ntawd tso cov ntawv ncuav ncuav los ntawm cov pwm.
Kauj ruam 3
Npaj lub qab zib. Tsuav cov hmoov txiv hmab txiv ntoo uas qab zib thiab khoom qab zib uas tau npaj ua ntej ua kom txias hauv lub tub yees rau ib teev. Ua ke nrog ricotta cheese nrog piam thaj, chocolate thiab txiv hmab txiv ntoo. Muab cov cream tso rau hauv lub tub yees.
Kauj ruam 4
Npaj lub icing. Do hauv lub icing qab zib, kua txiv txiv qaub thiab 1 lub rooj mis nyuj, tom qab ntawd ntxiv ib tee ntawm cov xim ntsuab rau xim rau lub ntsej muag mos ntsuab. Whisk sai sai rau hauv kev sib xyaw tuab.
Kauj ruam 5
Sau cov khoom qab zib. Sov lub jam nrog ib tablespoon ntawm dej cawv thiab ib tablespoon ntawm dej. Txiav cov ncuav mog qab zib hauv ib nrab kab rov tav. Muab cov feem tsawg txawm tias tso rau ntawm ib qhov chaw tiaj tiaj thiab txhawm nrog ib nrab ntawm cov jam. Muab tag nrho cov ricotta nyob rau saum toj. Tshaj tawm qhov seem uas yog jam dhau qhov thib ob ua kaub puab, tom qab ntawd muab cov pob txhaws dhau qhov txhaws.
Kauj Ruam 6
Kis cov icing rau saum thiab du nrog cov spatula, tom qab ntawd muab cov khoom qab zib tso rau hauv lub tub yees kom ntev li 1 teev lossis siab dua mus txog 2 hnub. Ua ntej pab, garnish nrog txiv hmab txiv ntoo, angelica sprigs, yog tias xav tau.
