Cov tsos ntawm ib lub ncuav mog qab zib los yog lwm yam khoom qab zib tseem ceeb raws li kev saj, tshwj xeeb tshaj yog tias nws yog npaj rau kev ua koob tsheej. Peb muaj kev xaiv ua glazes, uas koj tuaj yeem decorate tau koj cov khoom thiab ua kom nws tsis yoojyim.
Daim ntawv qhia rau daim iav chocolate txheej rau ib lub ncuav mog qab zib
Cov khoom xyaw:
- chocolate - 55 g;
- cocoa hmoov 85 g;
- Lee - 85 ml;
- dej lim - 150 ml;
- granulated qab zib - 255 g;
- gelatin - 8 g.
Npaj
Ua ntej tshaj plaws, soak hauv dej 8 gram ntawm gelatin raws li cov lus qhia ntawm lub pob. Sib tov xyaw hauv qab daus los yog ib qho me me saucepan nrog cocoa hmoov, ncuav qab zib thiab ib puas thiab tsib caug milliliters ntawm dej thiab, stirring tas li, sov so rau ib lub rhaub thiab tshem tawm sai sai ntawm cua sov. Pov cov xim tsaus qhob noom poob mus rau hauv me me thiab soaked gelatin thiab do zoo kom txog thaum tiav dissolution. Tam sim no lim lub noob los ntawm ib lub dab tawm thiab txias rau chav sov.
Muab cov ncuav mog qab zib kom zoo rau ntawm grate thiab npog nws nrog iav glaze. Tam sim ntawd hloov lub ncuav mog qab zib rau ib lub tais thiab muab xa mus rau lub tub yees kom tsawg kawg yog ob xuab moos.
Dawb qab zib icing - daim ntawv qhia
Cov khoom xyaw:
- hmoov qab zib - 100-120 g;
- butter - 20 g;
- mis nyuj - 20 ml;
- Vanilla - mus saj;
- ntsev - 1/4 ntawm ib tug pinch.
Npaj
Npaj qab zib dej yuav tsis yooj yim. Qhuav lub butter, ntxiv mis nyuj, qab zib hmoov, vanilla thiab ntsev, do kom txog thaum uas ib homogeneous creamy loj tau. Qhov ceev ntawm cov zis yuav muab kho los ntawm kev ntxiv hmoov qab zib los yog mis nyuj.
Qhov no glaze yuav siv tau los decorate ncuav qab zib, brewed khoom qab zib, khoom qab zib thiab txawm khoom qab zib. Kom pleev xim rau xim zoo txaus kom muaj xim ntxiv rau nws los yog los ntawm cov kua txiv hmab txiv ntoo, hloov nws nrog mis.
Royal icing - daim ntawv qhia
Cov khoom xyaw:
- protein ntawm ib lub qe;
- citric acid - 0.5 g;
- hmoov qab zib - 150-200 g.
Npaj
Hauv lub tais uas huv thiab qhuav qhuav, hnav los ntawm nplua nuj hmoov qab zib, ntxiv cov qe dawb, me ntsis txiv qaub kua qaub, do thiab tuav nrog lub tov rau kaum feeb kom txog rau thaum muaj fluffy thiab tus luaj liam tau. Yog tias xav tau, lub zuag dej yuav tuaj yeem ua rau zaub mov noj kom tsim tau cov xim yam.
Noob nom noob tswv glaze yog siv los npog gingerbread, ncuav qab zib, khoom qab zib thiab kos duab. Los ntawm no glaze nws yog ua tau los ua ntau yam nuj nqis los yog cov qauv rau cov tom ntej siv ntawm lawv thaum dai khoom qab zib. Ua li no, luam tawm qhov xav tau stencil rau hauv daim ntawv ntawv, muab tso rau hauv cov ntaub ntawv sau ciab thiab, cia li tawm me ntsis ntawm lub vaj tse glaze los ntawm lub kaum pob kws txiav ntawm lub pob, peb rov ua tus qauv ntawm lub stencil. Peb cia tus qauv qhuav, tshem tawm ntawm cov ntaub ntawv thiab siv nws los decorate lub ncuav mog qab zib.
Xim iav glaze rau ncuav mog qab zib - daim ntawv qhia
Cov khoom xyaw:
- gelatin - 12 g;
- lim dej - 135 ml;
- granulated qab zib - 150 g;
- invert syrup - 150 g;
- chocolate dawb - 150 g;
- Condensed mis nyuj - 100 g.
- lub gel tsuas yog ob peb tee.
Npaj
Kaum ob grams ntawm hmoov gelatin yog soaked rau ib lub sij hawm nyob rau hauv caum grams txias, ntxuav dej. Nyob rau hauv lub ladle peb ncuav lub ntxiv dej, ncuav nyob rau hauv lub qab zib, ntxiv invert syrup thiab muab tso rau hauv qhov hluav taws kub. Sov qhov loj mus rau ib tug boil thiab ua dissolve lub qab zib.
Ib txhij, ntxig dawb chocolate, sib tov nrog condensed mis nyob rau hauv ib tug tob ntim thiab mix. Tom ntej, ncuav lub syrup rau hauv chocolate ntoos sib xyaw thiab sib tov. Gelatin tshav kub ib me ntsis ntawm qhov hluav taws kub kom txog thaum yaj, tab sis mus rau ib tug kub ntawm tsis ntau tshaj xya caum degrees thiab ncuav rau hauv lub ntxiv Cheebtsam. Ntxiv ob peb tee ntawm cov xim gel thiab sib tov zoo. Koj tuaj yeem siv rab riam rau lub hom phiaj no.
Tam sim no lim lub zuaj zuag los ntawm ib rab ntsev kom tshem cov npuas, txias rau qhov kub ntawm 30-35 degrees nyob ntawm seb koj puas tau npog lub ncuav mog qab zib los yog xav kom npog sab saum toj thiab tau txais ib lub plooj. Nws yog ib qhov tsim nyog kom txias lub qhov muag ci mus txog 30 degrees rau streaks, thiab kom npog tag nrho cov ncuav mog qab zib 32-35 degrees. Qhov kub ntawm no yog ib qho tseem ceeb heev, thiab nws yog ib qhov tsim nyog los tswj nws nrog ib tus pas ntsuas kub hauv chav ua noj, tsis li ces qhov ntawd yuav poob siab.
Tiav glaze lub tsho tiv no ib lub ncuav mog qab zib kom zoo, kom zoo (yog ua tau) los tuav nws ua ntej lub sijhawm no hauv ib lub tub yees.