Peb muab ob yam zaub mov rau deliciously qab ncuav los ntawm biscuit ncuav nrog cherry txhaws. Xws li ib qho khoom noj qab zib yuav yog qhov zoo tshaj plaws kho kom zoo nkauj ntawm txhua lub qab zib thiab yuav yeej yeej qhov kev nyiam ntawm tag nrho nws cov tasters.
Chocolate biscuit ncuav mog qab zib nrog qaub cream
Cov khoom xyaw:
- cocoa hmoov - 65 g;
- refined zaub roj - 55 ml;
- hmoov nplej - 240 g;
- ib qho qe qaib;
- ci hmoov - 20 g;
- mis nyuj - 160 ml;
- granulated qab zib - 200 g;
- dej kub - 100 ml;
- chocolate;
- nplooj ntawm cov tshiab mint;
Rau cream:
- qaub cream roj cov ntsiab lus ntawm 15% - 760 g;
- granulated qab zib - 350 g;
- gelatinous hmoov - 3 tbsp. dais;
- berries yam uas tsis muaj cherries - 200 g.
Npaj
Kev npaj ntawm mov paj pib nrog beating lub qe nrog piam thaj ua ntej dissolving qab zib muaju thiab brightening. Tom ntej no, ncuav roj refined roj thiab mus ntxiv rau qhov qoob. Tom qab ntawd peb muab tso rau hauv ib lub thawv cais sifted hmoov, cocoa hmoov thiab ci hmoov, sib tov thiab ntxiv maj mus rau qe-thiab-roj sib tov. Cov kauj ruam tom ntej yuav yog qhov ntxiv ntawm cov mis nyuj nyob rau hauv lub khob noom cookie, tom qab uas nws kuj qis me ntsis, thiab, tsis tas tso tseg txoj kev, ncuav cov dej rhaub.
Tom qab ib feeb, ncuav lub khob noom cookie ua ntej nplooj lauj ua ke thiab ces oily daim ntawv nrog ib txoj kab uas hla ntawm nees nkaum centimeters. Peb muab cov workpiece rau nruab nrab qib rhuab mus rau 200 degree qhov cub thiab qhov cub ntawm no kub hom rau 45 feeb. Tom qab ntawd, peb txias lub ncuav mog qab zib, txiav nws nyob rau hauv ib nrab thiab muab qis dua rau hauv ib daim ntawv.
Rau txhaws sau lub Cherry tsis muaj qhov tov nrog boiling dej, ntxiv 150 grams qab zib thiab muab tso rau hauv qhov hluav taws kub. Peb coj qhov loj mus rau ib tug boil, stirring, thiaj li hais tias qab zib muaju yaj thiab muab tshem tawm los ntawm qhov hluav taws kub. Yog hais tias Cherry yog khov, ces nws yuav tsum tau siav me ntsis ntxiv rau sim kub kom txog thaum muag muag. Tom qab ntawd peb muab pov lub berries nyob rau hauv ib tug colander thiab muab lawv ib tug zoo khiav. Txoj hnyuv npau ntawm lub khob rau lub khob rau lub vov, thiab tom qab ntawd tso rau ntawm qhov hluav taws kub thiab cua sov, nplawm, kom txog thaum yaj, tab sis tsis pub kom boil, thiab tom qab ntawd txias rau lub xeev sov. Sib tov lub qaub cream nrog rau seem uas yog qab zib, ces ntxiv gelatin thiab do kom txog thaum homogeneous.
Ib nrab ntawm cov qaub-gelatin sib tov yog chav nrog lub cherry thiab poured mus rau qis khoom qab zib nyob rau hauv lub puab. Peb npog nrog ob lub ncuav mog qab zib, ncuav tawm cov seem tshuav thiab cia nws khov hauv lub tub yees. Ua ntej pab, decorate lub saum npoo ntawm cov khoom qab zib nrog grated chocolate thiab tshiab mint nplooj.
Delicious khoom qab zib los ntawm daim txhuam cev ncuav nrog txiv hmab txiv ntoo thiab lub taub hau
Cov khoom xyaw:
Rau biscuit:
- cocoa hmoov 35 g;
- granulated qab zib - 95 g;
- hmoov nplej - 75 g;
- peb nqaij qaib qe;
Rau cream:
- mascarpone - 220 g;
- tsev cheese muag - 220 g;
- Cov roj qab rog cov ntsiab lus ntawm 33-35% - 220 ml;
- granulated qab zib - 120 g;
- Cherry khov - 320 g;
- ob lub txiv tsawb me me;
- gelatine - 20 g;
Rau impregnation:
- granulated qab zib - 75 g;
- kua txiv lws suav.
Npaj
Mus rau ib tug whipped qe nrog piam thaj, peb ntxiv hmoov thiab cocoa hmoov thiab ci biscuit khoom qab zib los ntawm kev xeem. Ua li no, ncuav lub khob noom cookie rau hauv ib qho chaw txuam ua ke nrog ib qhov loj ntawm 20 centimeters thiab sawv ntsug nyob rau hauv qhov cub rau plaub caug feeb ntawm 175 degrees. Nws yog qhov zoo dua rau ci ncuav mog qab zib ib hnub ua ntej tsim cov ncuav mog qab zib, ua ntej nws tau tswj tsis tau tsuas yog kom txias zoo ua ntej txiav, tab sis kuj me ntsis
Raws li lub impregnation peb sib tov lub kua txiv tau los ntawm defrosting ntawm cherries nrog qab zib, coj nws mus rau lub ntim ntawm lub iav, cua sov nws mus rau ib tug boil thiab txias zoo.
Nkaw tshauv nyob hauv dej raws li cov lus qhia, ces sov so me me kom txog thaum nws dissolves. Tuav thawj tsev cheese nrog lub taub hau thiab cov kua qab zib, thiab tom qab ntawd ces nyob rau hauv lwm lub thawv - qab zib thiab sib tov txhua yam kom homogeneity, ntxiv tau gelatin.
Tam sim no peb sau cov ncuav mog qab zib. Nyob rau hauv daim ntawv no peb muab cov khoom qab zib uas muab tso rau hauv qab, tso tawm txheej hauv qab ci, cov txiv hmab txiv ntoo, thiab txiav nrog lub ntsuas kub nruab nrab, cov txiv tsawb thiab npog nrog ob txheej dav dav, tawm hauv me ntsis rau qhov kho kom zoo nkauj ntawm sab saum toj. Tom qab ntawd npog nrog lub ncuav mog qab zib thib ob so, npog nws nrog cov xim qab zib thiab muab tso rau hauv lub tub yees rau ib ntus. Ua ntej pab, decorate lub ncuav mog qab zib rau koj liking. Koj tuaj yeem nchuav nws nrog cocoa hmoov los yog grated chocolate.