Thawj daim ntawv qhia rau lub ncuav mog qab zib "Liab velvet" pib hauv Tebchaws Amelikas. Qhov kev nyiam no ua rau cov neeg Amelikas thiab Canadians nyiam, thiab lub ncuav mog qab zib txoj kev hlub tsis yog tsuas yog los ntawm nws cov tsos mob, tab sis kuj los ntawm kev xav zoo, ceev thiab noo noo ntawm cov khoom qab zib, uas tsis tas yuav tsum tau impregnation. Pom zoo, nws yog ib qho nyuaj rau tsis them sai sai rau xws li ib tug ci zaub mov.
Ncuav mog qab zib "Liab velvet" - ib daim ntawv qhia classic
Xws li, tsis muaj cov quag nrog rau daim ntawv qhia no, tiam sis nws muaj qee cov khoom siv hauv cov khoom xyaw uas yuav tsum tau muab coj los rau hauv. Yog li, piv txwv li, "ncuav mog qab zib ncuav qab zib" yeej tau siav rau kefir (nws muab qhov tsim nyog tsim nyog), supplemented nrog cov xim daj (nws muab cov xim zoo nkauj) thiab cov qaub cream qaub nplaum cheese.
Cov khoom xyaw:
Rau lub ncuav mog qab zib:
- kefir - 255 ml;
- hmoov nplej - 230 g;
- dej qab zib - 1/2 teaspoon;
- cocoa - 20 g;
- butter - 115 g;
- piam thaj - 165 g;
- qe - 2 daim;
- cov khoom noj xim liab - 20 ml;
- dej qab zib - 1 teaspoon.
Rau cream:
- cream cheese - 210 g;
- hmoov qab zib - 65 g;
- cream rau whipping - 190 ml.
Npaj
Kev npaj ntawm khoom qab zib rau "Red velvet" tsis txawv ntawm kev npaj ntawm mov paj rau lwm yam biscuit. Lub tswv yim yog raws li qhov sib cais ntawm cov khoom xyaw qhuav ntawm tag nrho lwm cov khoom xyaw los ntawm daim ntawv. Sib tov tag nrho cov khoom xyaw qhuav tshwj tsis yog qab zib, ncuav qab zib kom cov roj muag thiab cov khaub thuas kom txog thaum nws hloov xim rau ib ntais. Rau cov roj sib tov, maj mam nkag rau lub qe. Hloov kefir thiab cov xim liab liab, ces maj mam muab cov kefir sib tov rau cov roj. Tom qab muab cov khoom tov, sib tov cov khoom xyaw qhuav nrog kua, siv lub tshuab raj. Faib lub khob noom cookie hauv daim nplaum txhaws. Cia txhua yam kom ci hauv 180 degrees rau li ib nrab ntawm ib teev. Xyuas cov skewers.
Ci khoom qab zib tawm kom txias kom tiav thiab sib faib nyob rau hauv ib nrab, thiab tom qab ntawd ces tshaj lub cream. Nws yog txaus rau nws nplawm lub cream kom ruaj ntseg, nyias tau nyias cov nplua nuj cheese thiab hmoov qab zib, thiab ces muab ob lub mixtures ua ke thiab muab tso rau ib feem peb ntawm lub txias khoom qab zib. Thawj cov ncuav mog qab zib "Velvet Red" decorate lub qab tshuav ntawm koj kev pom zoo.
Ib daim ntawv qhia tiag tiag rau cov ncuav mog qab zib liab liab
Lwm daim ntawv qhia txawv ntawm ib qho dhau los ntawm cov khoom ntawm cov khoom xyaw ntawm lub khob noom cookie thiab cov khoom siv uas yog siv rau hauv qhov kev npaj ntawm cov tshuaj nplaum. Thaum tsis muaj cheese, koj siv tau cov roj qaub cream.
Cov khoom xyaw:
Rau lub ncuav mog qab zib:
- piam thaj - 285 g;
- butter - 230 g;
- cocoa - 55 g;
- dej qab zib - 1 1/4 tsp diav;
- qe - 2 daim;
- hmoov nplej - 290 g;
- kefir - 235 g;
- vanilla extract - 5 ml;
- cov khoom noj xim liab - 5 ml.
Rau cream:
- cream cheese 225 g;
- butter - 230 g;
- hmoov qab zib - 285 g.
Npaj
Ua ntej npaj cov ncuav mog qab zib "Velvet Red", txuas lub ncuav qhuav ntawm lub khob noom cookie. Tom qab, npaj ib lub qab zib ntawm cov kua muag thiab suab thaj, ntxiv rau cov dej qab zib me me xim thiab roj van. Tos lub qe ua ke nrog kefir thiab pib tig los ua kom hnov cov kua nplaum rau cov kua qab zib, ces qhuav, maj mam muab thiab maj mam sib tov txhua yam nrog lub khaub zig. Muab tag nrho cov khob noom cookie faib ntawm peb daim duab 20-cm thiab tawm hauv 180 degree qhwv qhov cub rau 25 feeb. Tiav tiav ncuav qab zib kom txias.
Cov tshuaj nplaum, nplawm ntawm cov kua muag nrog cov suab thaj, thiab thaum cov roj ua creamy, pib ntxiv cov cheese qab zib rau nws. Kwv yees li ntawm 2/3 ntawm tag nrho cov nplaum qab yog kis ntawm cov ncuav, thiab tas ntawm lub ncuav mog qab zib yog them rau sab nraud. Tus ncuav mog qab zib ntawm classic red velvet yuav tsum ua kom txias ua ntej slicing thiab noj.