Czech yob: daim ntawv qhia nrog duab

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Lub koob meej ntawm kev kos duab ntawm Czech confectioners tau nthuav dav dhau ntawm ciam teb ntawm lawv lub tebchaws. Ntau yam ntawm cov khoom noj qab zib uas muaj kua thiab qab zib uas lawv tsim yog cov qhabnias tiag tiag thiab tuaj yeem saj hauv Czech koom pheej xwb. Qhov no tsis yog txhua yam siv rau Czech yob (daim ntawv qhia raws li GOST rau qhov kev noj qab haus huv no tau nthuav tawm hauv tsab xov xwm) - qhov kev pom tiag tiag rau cov neeg nyiam ntawm chocolate delicacies. Cov saj ntawm kev kho mob yog nco ntsoov tiag thiab ntev. Ib qho khoom qab zib biscuit nrog lub ntsej muag muag thiab lub teeb qhob noom xim kasfes, npog nrog cov xim dub chocolate icing - puas yog qhov zoo rau ib khob kas fes kub tshiab? Koj xav tau dab tsi ntxiv los txhawb koj tus ntsuj plig thiab tau txais kev txhawb zog zoo rau txhua hnub?

Nws paub tias nyob rau hauv lub tebchaws Soviet xyoo, "Czech Roll" (nrog rau lwm qhov kev tsim khoom nrov ntawm cov tswv hauv zos - "Prague" ncuav mog qab zib) yog ib hom kev hu daim npav ntawm lub tsev noj mov nto moo uas dais tib lub npe. lub peev ntawm Czech. Nws yog qhov nyuaj heev los yuav cov pastry no nyob rau hnub ntawd. Cov niam tsev niaj hnub tau kawm ua noj Czech yob hauv tsev. Nws hloov tawm tias qhov notsis nyuaj kiag li. Hauv peb tsab xov xwm, cov hniav qab zib tuaj yeem paub txog kev siv tshuab ua Czech yob.

cov ntaub ntawv khoom

Czech yob yog thawj zaug muag hauv chav ua noj ntawm lub tsev noj mov Prague, tom qab ntawd nws daim ntawv qhia tau muag thoob plaws ntiaj teb. Cov khoom qab zib yog oblong-shaped chocolate khoom - lub ncuav mog qab zib biscuit dov rau hauv ib hom raj, txheej nrog qab zib (chocolate) thiab icing ua los ntawm chocolate thiab butter.

Cov biscuit hauv cov yob no tsis tas yuav impregnation, nws dov zoo kawg nkaus txawm tias nws txias. Lub cream yog tsim los ntawm starch syrup, whipped zoo. Nyob rau hauv ib daim ntawv yob, yob yog khaws cia rau ib hnub nyob rau hauv lub tub yees thiab tsuas yog tom qab ntawd nws yog glazed. Cov qauv ntawm nws qhov chaw tuaj yeem siv nrog pastry zuag lossis txhuam silicone.

GOST daim ntawv qhia

Qhia cov kev cai ib txwm ua los tsim ib qho classic Czech yob - raws li GOST. Cov txheej txheem yog yooj yim thiab yuav siv li ib teev. Txhawm rau npaj biscuit, koj yuav xav tau cov khoom lag luam:

• 75 grams hmoov;
• 20 grams ntawm cocoa;
• 170-180 grams qab zib;
• 3 qe.

Cream yog npaj los ntawm:

• 120 grams butter;
• 90 grams mis nyuj;
• 13 grams hmoov txhuv nplej siab (tuaj yeem yog pob kws);
• 1 tsp cognac.

Tshooj tom ntej nthuav tawm cov kauj ruam los tsim kev kho mob (daim ntawv qhia nrog daim duab). Nws yog kev cai los kho Czech yob:

• dub chocolate (50grams);
• butter (30 grams).

Czech yob raws li daim ntawv qhia

Daim ntawv qhia ntws rau tus qauv npaj ntawm cov khoom qab zib nrov muab rau cov haujlwm hauv qab no:

• Qe yog ntaus nrog qab zib. Ntxiv hmoov nplej (sifted) thiab cocoa, sib tov maj mam nrog spatula.
• Lub khob noom cookie yog nchuav rau hauv pwm tshwj xeeb ntsuas 25 x 35 cm, yav tas los npog nrog parchment. Lub qhov cub yog rhuab mus rau 180 degrees, lub biscuit ci rau 10 feeb.
• Tom qab ntawd nws muab tawm thiab muab tso rau ntawm daim phuam uas muaj hmoov qab zib. Daim ntawv raug tshem tawm, lub khob noom cookie yog dov nrog ib phuam thiab txias.
• Tom ntej no, pib ua cream. Txog 30 grams mis nyuj yog tov nrog hmoov txhuv nplej siab, cov mis nyuj ntxiv yog boiled, cov hmoov txhuv nplej siab yog poured rau hauv ib tug nyias kwj. stirring tas li, noj cov cream kom txog thaum thickened rau li ib feeb, ces txias. Yeej lub butter, ntxiv cov hmoov nplej qab zib-mis mis loj thiab cognac rau nws hauv ob peb theem, tuav txhua yam zoo.

Tom qab ntawd npaj cov glaze (melt chocolate thiab butter), txias

Cov biscuit tau nthuav tawm, cov nplaum nplaum tau muab faib rau nws qhov chaw (thaum xub thawj nws txheej yuav tsum thicker, thaum kawg - thinner),

Twist the roll

Npog nws hauv chocolate. Npaj Czech yob raug xa mus rau khov rau ob peb teev hauv lub tub yees

Netizens Tswv yim

Cov neeg koom nrog cov rooj sib tham tshwj xeeb ua noj ua haus txaus siab qhia rau txhua tus paub txog kev thov hauv kev xyaum ib lossis lwm txoj hauv kev npaj ntau yam khoom noj uas nyiam. Lawv tsis tau hla lawv txoj kev mob siab rau thiab daim ntawv qhia rau Czech yob. Qhov tseeb yog tias, raws li tus qauv yuav tsum tau ua, biscuit hauv cov khoom qab zib no tsis tas yuav muaj impregnation. Ntau tus niam tsev hais tias yog tias koj ntxiv ob peb tee ntawm txiv qaub kua txiv rau hauv qab zib los yog, deviating los ntawm cov qauv, soak lub biscuit nws tus kheej nrog txiv qaub kua txiv diluted nrog dej qab zib, cov kev kho mob yuav tig tawm los ua Vajtswv yooj yim.

Yog tias koj txiav txim siab ua biscuit

Txhua tus paub tias cov khoom no nws tus kheej yog qab heev thiab kev sib tw, yog li ntawd, thaum sim "txhim kho" nws, ib tug yuav tsum ceev faj txog qhov muaj peev xwm, ntawm qhov tsis sib xws, ua rau lub khob noom cookie ua rau nws ntub thiab ntub heev. hnyav. Dab tsi secrets koj yuav tsum paub rau cov neeg uas, contrary to standard requirements, tseem txiav txim siab rau impregnate biscuit? Raws li cov niam tsev muaj kev paub:

• Lub ncuav mog qab zib yuav mos thiab cov dej noo hauv nws yuav khaws cia zoo dua yog tias lub khob noom cookie txias thaum kawg ntawm qhov ci. Nws yog qhov zoo tshaj los qhwv nws hauv hnab yas thiab tso rau hauv tub yees yam tsawg yim teev.
• Lub sijhawm ncua sij hawm nruab nrab ntawm qhov kawg ntawm impregnation ntawm biscuit thiab nws lubrication nrog cream yuav tsum yog li ib nrab teev.
• Cov yob tiav yuav tsum sawv ntsug tsawg kawg yog rau teev ua ntej nws tau txais.
• Yuav ua li cas txiav txim siab qhov xav tau ntawm impregnation? Ua li no, siv cov mis: rau 1 feembiscuit ncuav mog qab zib noj impregnation - 0, 7 qhov chaw, cream - thiab 1, 2 qhov chaw.

YYuav ua li cas rau ncuav biscuit?

Muaj ntau yam zaub mov txawv. Nov yog qee qhov ntawm lawv:

• Cov poj niam tseem ceeb thiab thoob ntiaj teb xav txog impregnation los ntawm dej thiab qab zib. Nws tsis muaj cawv thiab yog qhov yooj yim thiab feem ntau. Ntawm nws lub hauv paus, ntau yam kev sib xyaw ua ke ntawm kev saj yog tsim. Cov txuj lom, kua txiv hmab txiv ntoo, zest, vanilla extract, thiab lwm yam yog ntxiv rau ntawm no, dej thiab qab zib yog tov nyob rau hauv ib tug ratio ntawm 6: 4, uas yog, plaub tablespoons qab zib yuav tsum tau yaj nyob rau hauv 6 tablespoons dej. Lub syrup yog coj mus rau ib tug boil thiab lub thawv yog tam sim ntawd tshem tawm ntawm tshav kub (tsis li ntawd nws yuav thicken los yog caramelize). Ces nws txias.
• Impregnation nrog cognac kuj suav hais tias yog ib qho tseem ceeb. Cov saj thiab aroma ntawm cognac yuav ntxiv dag zog thiab kho lub biscuit, muab nws ib tug sophistication piquant. Nws yog ib advisable mus siv tsis confectionery cognac, tab sis ib tug tiag tiag haus dej haus, los ntawm kim thiab proven sawv daws yuav. Tom qab ntawd lub biscuit yuav tau txais ib qho zoo heev aftertaste - mos thiab voluminous. Siv: 0.5 khob dej, 60 grams cognac thiab ib nrab khob suab thaj. Rau tsib feeb, boil lub syrup, txias rau chav tsev kub, do thiab grease lub ncuav. Koj tuaj yeem ntxiv kas fes, kua txiv hmab txiv ntoo, thiab lwm yam ntawm no
• Impregnation nrog cawv (dawb los yog liab) yuav muab cov ncuav qab zib juiciness thiab tsw. Koj yuav xav tau: ib khob cawv, ib khob suab thaj, txhua yam txuj lom kom saj (piv txwv li, cinnamon los yog coriander). Cov cawv yog cua sov. Ntxiv qab zib. Cov sib tov yog boiled kom txog thaum lub tom kawg yog yaj. Ntxiv cov txuj lom thiab tshem tawm los ntawm tshav kub, txias. Ntev npaum li cas cov kua txiv hmab txiv ntoo nyob twj ywmQhov cub, qhov thicker nws yuav tig tawm, tab sis, raws li, cov cawv hauv nws yuav txo qis.

daim ntawv qhia ua tsev

Czech yob siv thev naus laus zis hauv qab no yooj yim ua noj hauv tsev, ntxiv cov khoom xyaw uas ploj lawm rau qhov muaj pes tsawg leeg ntawm koj qhov kev txiav txim siab. Cov hostesses kuj coj lawv tus kheej "zest" rau hauv kev tsim cov khoom (lawv ntxiv ntau yam khoom dai ntawm lawv tus kheej). Ua tsaug rau cov kev hloov pauv, tus qauv "Gostovsky" version tau txais txhua txoj cai los hu ua "tus tswv" daim ntawv qhia. Nyob rau hauv cov ntaub ntawv no, lub delicacy yog siav rau txog 90 feeb, nws calorie ntsiab lus yog 224 kcal.

Cov khoom xyaw

Txhawm rau npaj 20 qhov khoom noj koj yuav xav tau:

• 141g hmoov;
• 34g cocoa;
• 173 g qab zib - xuab zeb;
• 289g melange;
• 1.7g vanilla essence;
• syrup (txiv hmab txiv ntoo thiab txiv ntoo lossis lwm yam) - yog xav tau.

Rau ua chocolate cream siv:

• 294g butter;
• 129 g qab zib - xuab zeb;
• 129g mis nyuj;
• 18g starch (qos los yog pob kws);
• 7g cocoa hmoov;
• 7 g cognac lossis cawv.

Tshwj tsis yog glaze, nws raug nquahu kom siv 200 grams melted dark chocolate.

Ua noj (ib kauj ruam)

Lawv ua haujlwm zoo li no:

1. Melange yog ua ke nrog cov suab thaj thiab, nrog rau qhov nplawm tas li, rhuab mus rau qhov kub ntawm 45 degrees hauv dej da dej.
2. Tom qab ntawd tuav lub qe-qab zib loj (qhov ntim yuav tsumob npaug los yog triple). Nyob rau hauv tus txheej txheem ntawm nplawm, qhov loj yog txias rau 20 degrees.
3. Ntxiv hmoov nplej yog ua ke nrog sifted cocoa thiab qe-qab zib sib tov (whipped). Qhov no yuav tsum tau ua kom sai txaus, txwv tsis pub lub khob noom cookie yuav luag thiab khom. Thaum kawg ntawm nplawm, vanilla essence ntxiv (koj tuaj yeem siv rum).
4. Ua khob noom cookie yog ci tam sim ntawd siv cov tshuaj ntsiav tshwj xeeb, pwm lossis nplooj ntawv. Thaum lub sij hawm cia, nws yooj yim settles. Ci yuav tsum tau ua nyob rau hauv ib daim ntawv uas nws qhov siab tshaj theem ntawm lub ncuav mog qab zib los ntawm ib lub quarter, txij li thaum nyob rau hauv tus txheej txheem nws ntim nce thiab lub biscuit yuav tawm. Lub khob noom cookie yog poured rau hauv ib daim ntawv lined nrog parchment ntawv, lub thickness ntawm txheej yuav tsum tsis txhob ntau tshaj 10 mm. Qhov saum npoo yog leveled nrog ib rab riam. Biscuit ncuav mog qab zib yog ci ntawm qhov kub ntawm 200 degrees. Lub sijhawm ntawm cov txheej txheem yog nyob ntawm qhov ntim thiab thickness ntawm lub khob noom cookie. Lub sijhawm ci rau biscuit hauv tshuaj ntsiav yog ib teev, hauv cov ntawv - ib nrab teev rau plaub caug feeb, ntawm nplooj ntawv - txog kaum feeb. Lub sijhawm thawj kaum feeb, nws tsis pom zoo kom kov cov biscuit, vim tias txawm tias me ntsis co ntawm cov khoom ua tiav tuaj yeem ua rau nws qhov kev daws teeb meem (cov phab ntsa tsis muaj zog ntawm cov pa npuas tawg).
5. Koj tuaj yeem txiav txim siab qhov kev npaj ntawm lub khob noom cookie los ntawm nws qhov elasticity. Nyob rau hauv lub tiav biscuit, lub qhov los ntawm cov ntiv tes siab yog rov qab yuav luag tam sim.
6. Tom qab ntawd lub khob noom cookie txias li ib nrab teev. Cov khoom lag luam ib nrab yog pub dawb los ntawm cov pwm thiab cov tshuaj ntsiav (rau qhov no, nws yuav tsum tau txiav tawm nrog ib rab riam nyias nyob ib ncig ntawm tag nrho ib puag ncig ntawm ob sab thiab muab tso rau ntawm lub rooj). Qhov sib xws ntawm lub ncuav mog qab zib yuav tig tawmdense, low-porous, nrog insignificant ntim. Qhov no tshwm sim yog tias cov qe raug ntaus tsis zoo los yog ntxiv hmoov nplej ntxiv rau lub khob noom cookie. Tsis tas li ntawd, lub khob noom cookie ntev ntev tuaj yeem ua rau muaj teeb meem.
7. Tom ntej no, pib ua cream. Ib feem ntawm cov mis nyuj yog ua ke nrog cov hmoov txhuv nplej siab thiab nplawm. Qab zib yog ntxiv rau tus so, boiled thiab ua tib zoo (nyob rau hauv ib tug nyias kwj) ncuav rau hauv hmoov nplej diluted nrog mis nyuj. Cov sib tov yuav tsum tau coj mus rau ib tug boil thiab txias. Tom qab ntawd tuav lub butter kom txog thaum fluffy, muab nws nrog fluffy mass, cocoa hmoov, cognac los yog cawu cub.
8. Yog xav tau, lub biscuit yog soaked nyob rau hauv syrup (mus saj), ces nws nto yog smeared nrog npaj cream thiab qhwv.
9. Yuav ua li cas yob xa mus rau lub tub yees kom cov qab zib kom txias tag.
10. Qhov saum npoo ntawm cov khoom yog npog nrog chocolate (melted) lossis icing. Nrog kev pab los ntawm ib tug zuag tshaj lub glaze, koj muaj peev xwm siv ib tug qauv nyob rau hauv daim ntawv ntawm zoo nkauj nthwv dej. Qee tus niam tsev siv cov icing hauv nyias, cov kab txaij tsis zoo.

Tom qab cov txheej txheej chocolate tau ua tiav, cov yob tuaj yeem txiav rau hauv feem thiab muab tso rau ntawm lub tais.