Daim ntawv qhia txog cov ncuav mog qab zib hauv Prague, paub txhua tus me nyuam, hauv qhov tseeb tsis muaj keeb kwm nyob rau hauv Czech peev - nws yog Soviet khoom qab zib, uas yog tsim los ntawm lub confectioner ntawm lub tsev noj mov "Prague", noj raws li lub hauv paus daim ntawv qhia rau lub ncuav mog qab zib "Sacher".
Prague ncuav qab zib raws li daim ntawv qhia classic muaj chocolate ncuav, impregnated nrog apricot jam thiab smeared nrog roj cream. Cov khoom qab zib tiav lawm yog them nrog chocolate glaze los yog fondant.
Classic daim ntawv qhia ntawm Prague khoom qab zib nrog condensed mis nyuj haus
Txij li thaum nyob rau hauv Soviet lub sij hawm, ntau yam confectionery khoom tau nyob rau hauv cov ntxhuav tsuas yog tom qab ntev nyob rau hauv lub queues, lub niam tsev kawm ci ci ntau yam delicacies nyob rau hauv tsev, lub ncuav mog qab zib Prague tsis muaj kev zam. Yog hais tias koj tsis tau siav koj tus kheej chocolate ncuav qab zib koj tus kheej, ces Prague yuav yog ib lub sijhawm zoo rau koj xyaum.
Cov khoom xyaw:
Rau biscuit:
- qe - 6 pcs;
- piam thaj - 155 g;
- hmoov nplej - 115 g;
- cocoa hmoov 25 g;
- butter - 40 g.
Rau cream:
- qe qe - 1 daim;
- dej - 15 ml;
- evaporated mis - 125 ml;
- butter - 225 g;
- cocoa hmoov - 10 g.
Rau cov xim:
- apricot jam - 55 g;
- dub chocolate - 95 g;
- butter - 45 g;
- rog cream - 115 ml.
Npaj
Raws li koj tau pom, cov khoom qab zib rau lub ncuav mog qab zib yog npaj kom tsis muaj qhov sib ntxiv ntawm cov hmoov ci, lawv cov splendor thiab porosity yog muab los ntawm whipped qe dawb, thiab yog li ntawd ua ntej peb yuav tsum cais cov proteins thiab yolks. Lub tom kawg yuav ua ke nrog ib nrab ntawm cov suab thaj ntawm ib zaug, tab sis cov proteins uas yog thawj zaug ntaus rau cov muag muag peaks, tsuas yog tom qab ncuav qab zib thiab mus txuas ntxiv kom txog thaum muaj cov kab nce ruaj khov. Ua tib zoo kom muab cov qe ua ke nrog cov nqaijrog kom tsis txhob poob cua.
Sib tov cov khoom xyaw qhuav ua ke thiab rov qab nrog txoj kev pabcuam me me, nkag mus rau lub qe. Tom qab sib tov tag nrho ua ke, ncuav nyob rau hauv lub melted butter thiab rov ua lub kneading. Cake khoom qab zib ntawm 180 degrees rau li ntawm ib nrab ib teev, yeej nyob rau hauv daim ntawv roj thiab daim npog-lined daim ntawv. Txias lub biscuit thiab faib nws hauv peb.
Daim ntawv qhia rau cream rau Prague ncuav mog qab zib kuj tsis nyuaj. Yeej tus qe nrog dej thiab ncuav rau hauv cov kua mis. Muab txhua yam saum cov hluav taws thiab tos kom sib tov rau boil (tsis boil!) Nrog tas mus li stirring. Rau 3-4 feeb, tuav lub mos butter nrog cocoa, thiab ncuav lub thickened condensed mis rau hauv lub resulting cream.
Qhuav lub chocolate nrog ib tug sib tov ntawm sov cream thiab butter. Cov txheej txheem yog npaj.
Tshaj tawm ob lub cream nrog cream thiab npog peb. Los ntawm sab nraud, npog lub khoom qab zib nrog apricot jam. Muab lub ncuav mog qab zib tso rau hauv ib lub tais thiab ncuav chocolate txheej rau nws kom npog lub sab thiab saum kom zoo li ntev tau. Tshem tawm qhov glaze khov, thiab txiav thiab sim.
Ib daim ntawv qhia yooj yim rau cov ncuav mog qab zib Prague hauv tsev
Cov khoom xyaw:
Rau biscuit:
- qe - 2 daim;
- kefir - 190 ml;
- granulated qab zib - 115 g;
- dej qab zib - 1 teaspoon;
- butter - 55 g;
- hmoov nplej - 195 g;
- cocoa - 35 g.
Rau cream:
- butter - 125 g;
- qe qe - 3 daim;
- evaporated mis - 65 ml;
- dej - 45 ml;
- chocolate - 35 g.
Rau cov xim:
- apricot jam - 55 g;
- chocolate - 125 g;
- cream - 110 ml.
Npaj
Tig lub qe thiab cov piam thaj tso rau hauv lub khob huab cua nrog cov khaub zig. Ncuav nyob rau hauv lub melted butter, ntxiv kefir. Txuas ntxiv, txuas tag nrho cov neeg lim dej thiab muab ntxiv rau cov kua. Lub khob noom cookie yog av hauv ib qho pwm thiab xa mus rau 180 degree qhwv qhov cub rau 40 feeb. Faib cov khoom qab zib ua ke.
Rau cream, nplawm lub butter rau hauv lub qab zib cais tawm ntawm cov khoom xyaw tag nrho. Sib tov cov khoom xyaw seem thiab muab tso rau ntawm lub qhov cub, tos kom kub npau npau. Tom qab txias sib tov ntawm condensed mis nyuj thiab qe, ncuav nws mus rau hauv cov roj cream thiab whisk dua. Hlwv txhua lub ncuav mog qab zib, tshwj rau sab saum toj, nrog ib tug npaj txhij, molded khoom qab zib npog nrog jam thiab ncuav chocolate glaze los ntawm melted chocolate nrog kub cream. Qhov ntawd yog tag nrho daim ntawv qhia ntawm Prague khoom qab zib rau yogurt, nws tseem tsuas yog mus tos lub glaze rau harden thiab koj muaj peev xwm pib tasting.