Swiss yob yog ib qho zoo kawg nkaus biscuit yob nrog cream, jam los yog jam. Tsis muaj leej twg paub tiag tiag vim li cas nws hu ua li ntawd, tab sis cia wb tseem nrhiav tau cov zaub mov txawv rau nws txoj kev npaj.
Swiss yob nrog strawberries thiab mascarpone
Cov khoom xyaw:
Rau lub ncuav mog qab zib:
- qe - 3 daim;
- hmoov - 100 g
- qab zib - 100 g;
- dej - 1 tbsp. diav;
- Vanilla - mus saj.
Rau txhaws:
- tshiab strawberries - 250 g;
- piam thaj - 2 tbsp. dais;
- hmoov qab zib - 2 tbsp. dais;
- Marsala - 2 tbsp. dais;
- cheese "Mascarpone" - 250 g;
- vanilla extract - 2 tee.
Npaj
Strawberries yog ntxuav, tshem tawm cov stems thiab txiav hauv ib nrab. Tom qab ntawd, los ntawm tag nrho tus nqi ntawm strawberries, peb cais tshaj li ib nrab ntawm nws thiab muab tso rau hauv ib tug blender. Ntxiv me ntsis qab zib thiab ua kom txog thaum tus. Peb muab me ntsis marsala, ncuav tawm tus so ntawm strawberries, mix thiab muab rau ib nrab ib teev nyob rau hauv lub ntug. Lub sij hawm no peb sib xyaw cov cheese "Mascarpone" nrog qab zib hmoov thiab vanilla extract.
Tam sim no mus rau qhov npaj ntawm mov paj. Ua li no, whisk ib tug zoo qe nrog piam thaj thiab vanilla mus rau ib lub teeb smooth npaus. Tom qab ntawd peb ncuav tawm lub hmoov yog thiab zoo heev thiab maj mam sib tov txhua yam. Yog xav kom paub meej tias lub khoom qab zib tsis keej thaum folding, ntxiv me ntsis dej sov mus rau mov paj. Tom ntej, siv lub pallet, npog nws nrog ci daim ntawv, ncuav lub khob noom cookie mus rau hauv ib qho pwm thiab kis nrog ib tug daus. Tom qab ntawd, peb xa daim ncuav nqaij mus rau 15 feeb hauv qhov cub thiab ci hauv qhov kub ntawm 190 degrees.
Tiav lawm biscuit ncuav mog qab zib kom zoo zoo rau ci daim ntawv, sprinkled nrog piam thaj, tshem tawm cov txheej sab saum toj ntawm daim ntawv thiab tos kom lub ncuav mog qab zib kom txias. Ntub lub nplaim nrog cheese cream, kis tawm lub filling los yog Strawberry jam thiab yob lub yob.
Swiss yob rau 5 feeb
Cov khoom xyaw:
- nqaij qaib qe - 3 daim;
- piam thaj - 3 tbsp. dais;
- hmoov - 3 tbsp. dais;
- Vanillin - mus saj;
- hmoov qab zib;
- jam los yog jam - mus saj.
Npaj
Lub qhov cub tau hloov ua ntej, peb npaj cov kub ntawm 190 degrees thiab tawm mus sov tuaj. Qe qaub nplaum nrog cov suab thaj rau 15 feeb los ua kom cov tuab tuab txaus. Ntxiv vanilla thiab maj mam ncuav cov hmoov nplej. Maj mam muab cov khob noom tov rau homogeneity thiab kis tau rau nws tus kheej rau ntawm daim ntawv ci nrog daim npauj npaim. Ci lub ncuav mog qab zib li 20 feeb tsis qhib qhov cub qhov cub. Sprinkle ib daim ntawv loj ntawm parchment nrog qab zib hmoov thiab ua tib zoo hloov cov nqaij nyoos rau nws. Tom qab ntawd nplua nplua nplaum nrog jam thiab maj mam dov lub khoom qab zib yob. Txias lub biscuit dainty, muab tso rau hauv lub phaj nrog "seam" cia thiab nphoo nrog hmoov qab zib.
Swiss chocolate yob
Cov khoom xyaw:
- hom qoob mog hmoov - 40 g;
- granulated qab zib - 3 tbsp. dais;
- nqaij qaib qe - 3 daim;
- cream - mus saj;
- cocoa hmoov - 2 tbsp. diav.
Npaj
Hmoov nplej thiab cocoa sift. Qe nrog cov suab thaj ua kom tau ib homogeneous teeb-txiv qaub xim, thiab mam li muab cov hmoov nplej. Peb knead ib elastic mos mov paj, yob nws mus rau hauv ib lub ncuav mog qab zib thiab lubricate nrog roj. Peb ci lub khoom qab zib nyob rau hauv qhov cub rau 15 feeb ntawm ib tug kub ntawm 180 degrees. Tom qab ntawd maj mam muab hloov daim ncuav nqaij mus rau hauv daim ntawv, nchuav nrog hmoov qab zib, thiab npog nws nrog phuam ntub. Tom ntej, ua tib zoo tshem tawm cov ntaub thiab dov lub yob nrog rau daim ntawv. Ntxiv dua thiab, npog nws nrog phuam thiab tawm mus li 20 feeb. Tom qab lub sijhawm tas lawm, ua tib zoo nthuav, ntub cov ncuav mog qab zib nrog whipped cream thiab qab zib yob rov qab. Ua ntej pab, qhov kev kho mob yog txias hauv lub tub yees thiab txiav mus rau hauv me me pieces.