Yuav ua li cas decorate lub ncuav mog qab zib Prague hauv tsev: yees duab tswv yim, tswv yim tsim

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

Ntau tus ntseeg tias lub ncuav mog qab zib "Prague" nto moo thoob ntiaj teb tuaj rau Soviet cuisine los ntawm Czech koom pheej. Txawm hais tias qhov zoo li qhov kev txiav txim siab no, nws tsis muaj lub hauv paus: cov khoom qab zib nto moo tau tsim los ntawm lub taub hau ntawm lub tsev noj mov Moscow ntawm tib lub npe, Vladimir Guralnik. Chocolate ncuav mog qab zib nrog ilv butter cream thiab fondant tam sim ntawd poob rau hauv kev hlub nrog Soviet pej xeem thiab sai sai kis thoob plaws lub confectionery ntawm lub Union. Nyob rau lub sijhawm ntawd, cov khoom noj khoom haus tau xav me ntsis txog yuav ua li cas kho lub ncuav mog qab zib Prague: lawv txwv lawv tus kheej rau butter roses thiab chocolate icing. Niaj hnub no, hauv kev muag khoom dawb, koj tuaj yeem nrhiav tau mastic, tshiab berries, txhua yam ntawm toppers thiab lwm yam tsim, uas yuav tsis yooj yim rau rov qab txawm rau ib tug inexperienced housewives.

Vladimir Mikhailovich Guralnik pib kawm cov khoom qab zib hauv ib qho ntawm Moscowtsev kawm ntawv qib siab. Qhov tseeb, nws kawm li cas? Kuv sim coj mus rau hauv tus account tias muaj GOST thiab tag nrho cov ua noj ntawm lub Soviet Union yuav tsum nruj me ntsis raws li nws. Vladimir feem ntau tsis pom zoo nrog cov proportions thiab ib theem zuj zus ntawm kev ntxiv cov khoom xyaw, tab sis ilv nyob ntsiag to, pom tau hais tias nws lub sij hawm tseem tsis tau los.

Tom qab ntawd ua raws li kev xyaum ua haujlwm hauv ntau lub khw pastry, ua haujlwm ntawm Prague lub tsev noj mov thiab mob siab rau tus kws ua zaub mov. Tsuas yog tom qab tau txais txoj haujlwm xav tau, tus txiv neej txiav txim siab thawj qhov kev sim.

Txawm hais tias qhov nyuaj ntawm kev qhia cov zaub mov txawv tshiab, cov tsev noj mov hauv Soviet muaj txoj cai los sim, thiab Guralnik tau siv qhov zoo ntawm qhov no: nws ntseeg tau tias thaum nws lub neej nws tsim ntau dua 30 cov zaub mov txawv, txhua tus tau coj nws qhov chaw raug. hauv GOST.

ncuav mog qab zib Viennese nrog Czech lub npe

Tab sis rov qab mus rau "Prague". Guralnik, uas tau kawm nrog nws cov npoj yaig Czechoslovak tau ntev heev thiab paub zoo nrog cov underside ntawm txawv teb chaws cuisine, txiav txim siab coj Viennese chocolate ncuav mog qab zib "Sacher" ua lub hauv paus rau nws cov khoom qab zib tshiab chocolate. Lub siab tsis tso cai rau tus kws ua zaub mov noj kom yooj yim luam daim ntawv qhia thawj, hloov lub npe, yog li nws txiav txim siab hloov lub ncuav qab zib Viennese, ntxiv tus cwj pwm rau nws: qhov no yog li cas butter cream thiab chocolate fudge tau yug los, uas tau los ua lub ntsiab lus ntawm lub ncuav qab zib. Soviet khoom qab zib.

Thawj cov qauv qhia tau hais tias cov neeg tuaj saib tau txais cov khoom qab zib zoo heev, yog li nws tau sai sai tau suav nrog GOST thiab tuaj yeem npaj rau hauv ib qho khoom qab zib.

Vim qhov tseeb tias thawj "Prague" tau xeeb los ntawm Guralnik ua khoom qab zib gourmet, nws nyuaj heev rau kev npaj. Tsis tas li ntawd, lub confectioner xav tau tsis tsuas yog tag nrho nws cov txuj ci thiab kev txawj ntse, tab sis kuj tsis tshua muaj, outlandish khoom, uas yuav luag tsis yooj yim sua rau ib tug mere mortal kom tau. Qhov no feem ntau xa mus rau lub ncuav mog qab zib cov khoom xyaw cawv, xws li Chartreuse thiab Benedictine liqueurs, nrog rau Cuban rum.

Tab sis "Prague" tseem taug kev ncig lub tebchaws, thiab ob peb xyoos tom qab, cov niam tsev hauv Soviet hu yuav luag txhua lub ncuav mog qab zib nrog butter cream li ntawd. Qhov no piav qhia txog qhov tsis txaus ntseeg ntawm ntau yam khoom qab zib hauv qab lub npe "Prague".

Thiab, yog koj xav sim ib yam saj ntawm me nyuam yaus uas txhua tus pej xeem ntawm lub Union hlub heev, sim tsis txhob deviate ib kauj ruam ntawm daim ntawv qhia Gost.

Ua biscuit noj:

• 5 qe;
• 170g qab zib;
• 30g softened butter;
• 30g alkalized cocoa;
• 120 g hmoov;
• 1 tbsp l. liqueur "Benedictine."

Cais cov dawb los ntawm cov yolks, txias thiab tuav kom txog thaum tawv tawv, ntxiv 100 g suab thaj thaum kawg ntawm kev ntaus. RUB lub yolks kom huv si nrog cov qab zib ntxiv. Sib tov nrog ib nrab ntawm cov protein ntau. Ntxiv cocoa rau cov hmoov nplej thiab sift ob zaug los ntawm ib lub sieve zoo: qhov no yog ua kom saturate cov khoom xyaw nrog oxygen.

Ntsuab thiabMaj mam sib tov cov yolk sib tov, muab cov proteins uas tseem tshuav rau hauv lub tais nrog lub khob noom cookie thiab siv lub spatula coj lub khob noom cookie mus rau lub xeev homogeneous. Nyob rau theem no, nws tsis pom zoo kom siv lub tov khoom, vim tias muaj kev phom sij loj ntawm kev puas tsuaj rau huab cua npuas thiab ua rau lub khob cij puas. Ntxiv softened butter thiab liqueur rau lub khob noom cookie. Sib.

Split daim ntawv nrog lub cheeb ntawm txog 20 cm, grease nrog butter thiab sprinkle nrog hmoov. Lub tsho hu ua Fab Kis yuav tsis tso cai rau cov biscuit lo rau ntawm phab ntsa ntawm daim ntawv. Muab lub khob noom cookie tiav rau hauv pwm thiab ci hauv qhov cub preheated rau 200 degrees rau 30 feeb.

Kev sim nrog ntoo skewer yuav pab txiav txim siab qhov kev npaj ntawm lub ncuav. Muab cov biscuit ua tiav rau ntawm cov hlua hlau, txias thiab khaws cia rau hauv qhov chaw txias li 15 teev.

Txawm li cas los xij, kev tsim lub ncuav mog qab zib Prague tseem nyob deb. Thaum lub biscuit tau txias tag thiab ruaj khov, nws yuav tsum tau txiav rau hauv peb qhov sib npaug nrog cov xov thiab tsau rau hauv qab zib syrup.

Y Txhawm rau npaj cov impregnation, siv 139 g ntawm granulated qab zib thiab 120 ml dej. Muab cov khoom xyaw rau hauv saucepan, ntxiv 1 tbsp. l. liqueur "Chartreuse" thiab ua noj tshaj medium tshav kub. Yuav kom paub seb cov kua qab zib puas tau npaj txhij, ntxiv ib tee ntawm cov dej qab zib uas tshwm sim rau hauv ib khob dej khov, thiab tom qab ntawd sim dov rau hauv ib lub pob. Yog tias cov kua dej smears rau ntawm koj cov ntiv tes, txuas ntxiv ua noj, yog tias tsis yog, mus rau kauj ruam tom ntej.

Muab cov sib tov ua tiav rau hauv lub tais thiab tuav kom txog thaum dawb nrog lub tov khoom: tam sim no lub impregnation yog npaj txhij rau siv. Muab cov kua qab zib tso rau hauv qab ob txheej thiab cia lawv zaum hauv chav sov li 6-7 teev.

Prague filling - butter-custard. Ua noj nws tsis yog qhov nyuaj, tab sis koj yuav tsum nruj me ntsis raws li daim ntawv qhia, txwv tsis pub nws yuav exfoliate thiab koj yuav tau pib dua. Yog li, sib tov nyob rau hauv ib lub tais 3 yolks, 1 tsp. boiled dej thiab 7 tbsp. l. mis nyuj condensed. Muab cov sib tov tso rau hauv ib da dej da dej thiab ua noj rau tsawg kawg 20 feeb. Thaum lub qab zib pib thicken, tshem tawm ntawm tshav kub thiab ntxiv 70 g ntawm tsaus chocolate rau lub tais. Cia nws yaj thiab cia lub qab zib txias me ntsis.

Tom qab 2-3 teev, ntxiv rau yav tom ntej sau 200 g ntawm softened butter, 1 tbsp. l. rum thiab yeej zoo nrog ib tug blender. Txheej lub ncuav mog qab zib, tawm hauv ob sab thiab sab saum toj kom qhuav.

Txiv hmab txiv ntoo tsw yog qhov cim ntawm "Prague"

Tseem, Guralnik tsis yog tus kiv cua muaj zog ntawm qhob noom xim kasfes: pom tseeb cov ntawv sau tuaj yeem taug qab hauv nws lub ncuav mog qab zib. Siv li 100 g ntawm apricot jam kom huv si saum toj thiab sab ntawm cov khoom qab zib. Cia li ob peb teev nyob rau hauv lub tub yees. Sau lub ncuav mog qab zib tiav nrog chocolate fudge lossis icing.

Koj "Prague" npaj txhij!

Classic Decor

Cov ncuav mog qab zib tiav feem ntau yog npog nrog fondant. Qhov no yog lwm txoj hauv kev zoo rau melted chocolate. Txhawm rau npaj nws, noj 4 tbsp. l. mis nyuj, 1 tbsp. l. alkalized cocoa, 150 g suab thaj, 50 g ntawm butter thiab 1 sachet ntawm vanilla qab zib. Muab tag nrho cov khoom xyaw tshwj tsis yog roj rau hauv ib lub lauj kaub me me, coj mus rau ib lub boil thiab ua noj rau 8 feeb, stirring tas li.

Tshem lub lauj kaub los ntawm tshav kub thiab ntxiv butter rau qhov sib tov. Punch nrog ib tug blender. Thaum ua li no, tuav lub cuab yeej me ntsis ntawm lub kaum sab xis kom cov npuas tsis tuaj yeem tsim hauv glaze. Txias lub fudge tiav rau 40 degrees thiab ncuav tshaj lub ncuav mog qab zib chilled. Yog tias koj tsis muaj khoom qab zib ntsuas kub, tsis txhob txhawj. Muab qee qhov sib tov rau hauv koj lub dab teg. Lub fondant yuav tsum sov, tab sis tsis piping kub.

Tso lub ncuav mog qab zib rau 2-3 teev nyob rau hauv lub tub yees thiab koj tuaj yeem dai nrog melted chocolate lossis ganache. Rau qhov sib piv zoo dua, koj tuaj yeem siv cov xim dawb lossis, hloov pauv, iab ntau yam.

Tus qauv zoo nkauj classic ntawm lub ncuav mog qab zib Prague los rau ob peb kab tsaus nti thiab mis nyuj chocolate. Ntau tus neeg ntxiv cov txiv ntoo rau lub décor lossis siv buttercream los tsim ib qho kev kho kom zoo nkauj qub.

Qhov kev xaiv yooj yim tshaj plaws uas txawm tias tus menyuam kawm ntawv preschool tuaj yeem ua tau yog dai nrog chocolate yaj. Siv ob peb lub hlais thiab yaj lawv hauv dej da dej. Hloov cov txiaj ntsig tau mus rau lub hnab pastry thiab siv nws los ntxiv ntau yam qauv thiab cov ntawv sau.

Yog lub ncuav mog qab zib Prague yog rau menyuam yaus hnub yug, tshem cov cawv ntawm daim ntawv qhia. Koj tuaj yeem kho nws nrog qab zib mastic, uas cov menyuam nyiam heev.

Qhov teeb meem yog qhov saumjam thiab fondant txheej yuav tsis tso cai rau fondant nteg zoo, yog li yog tias koj ua noj rau cov menyuam yaus, koj yuav tsum txav deb ntawm cov qauv classic.

Ua ntej tshaj, tso jam. Txhawm rau decorate lub hnub yug ncuav mog qab zib Prague nyob rau hauv txoj kev zoo tshaj plaws, npaj butter cream: tuav 200 g ntawm butter nyob rau hauv ib tug tov kom txog thaum fluffy, ntxiv 150 g ntawm hmoov qab zib thiab sib tov dua. Tam sim no npog lub ncuav mog qab zib tiav nrog cov txiaj ntsig sib xyaw, ua kom nws zoo thiab tso rau hauv tub yees rau 6-8 teev.

Siv cov mastic loj los tsim ib qho qauv tsim.

Rau qhov muaj txiaj ntsig

Rau cov niam tsev uas xav paub yuav ua li cas kho lub ncuav mog qab zib Prague hauv tsev, thiab leej twg paub zoo hauv lub hnab pastry nrog nozzles, muaj ib qho kev daws teeb meem zoo nkauj heev.

Ua ganache, cream cheese los yog buttercream nrog condensed mis nyuj thiab siv pastry syringe los tsim ib lub vaj tiag tiag ntawm lub ncuav mog qab zib.

Modern style

Cov khoom qab zib niaj hnub nyiam txav deb ntawm cov qauv li niaj zaus. Tej zaum yog vim li cas Nude-style ncuav mog qab zib dai kom zoo nkauj nrog txiv hmab txiv ntoo thiab berries yog nyob rau hauv zam niaj hnub no.

Txhawm rau tsim qhov kev xaiv no, tso cov nplaum nplaum ntawm cov ncuav qab zib uas siv lub taub hau. Hla tag nrho cov kev pab cuam ntawm frosting, tawm tsuas yog me ntsis drips. Kho kom zoo nkauj sab saum toj ntawm cov khoom qab zib nrog tws txiv hmab txiv ntoo thiab berries: strawberries, raspberries, blueberries, kumquats, blackberries thiab lwm yam. Koj tuaj yeem pom qhov kev xaiv nosau npe ntawm ncuav mog qab zib "Prague" nyob rau hauv daim duab. Nws ib txwm saib txawv txawv thiab yeej ib txwm yeej.

rau tus hlub tiag tiag

"Prague", dai kom zoo nkauj nrog chocolate, khoom qab zib, straws thiab ncuav qab zib, yog npau suav ntawm ib qho me me (thiab loj!) cov hniav qab zib. Tam sim no nyob rau hauv lub ntiaj teb ntawm ncuav mog qab zib, kev tsis sib haum xeeb tau lees paub tias yog ib qho kev txiav txim siab zoo nkauj thiab tau txais txiaj ntsig zoo hauv lub voj voog khoom qab zib.

Thiab peb tsuas yog zoo siab txog qhov sib txawv no: dai lub ncuav mog qab zib Prague (thiab lwm yam) nrog chocolates yog qhov loj heev rau kev xav. Los ntawm cov khoom qab zib muaj kuab heev, cov neeg nyiam ntxim nyiam ntxim nyiam yuav tsum nyiag tag nrho cov décor ua ntej koj muaj sijhawm los tshuab cov tswm ciab!

Elegant

Niaj hnub nimno tiam sis nyob rau hauv lub ntiaj teb no ntawm lub ncuav mog qab zib tsev thiab dai kom zoo nkauj dictate lawv tus kheej txoj cai rau confectioners. Niaj hnub no, ntau ntau frills thiab nthuav dav tsis zoo siab txais tos nyob rau hauv lub décor, yog li feem ntau ci cov ntawv xov xwm qhia txog kev siv toppers - hlau, ntoo los yog cardboard decorations uas raug tshem tawm ua ntej txiav cov khoom qab zib.

Toppers yog tsim los ntawm tus kheej rau kev txiav txim, thiab muag npaj ua. Qhov no yog ib qho ntawm cov kev xaiv ntawm yuav ua li cas decorate lub ncuav mog qab zib Prague hauv tsev yam tsis muaj kev siv zog ntau thiab nyiaj txiag.

Fast

Ib txoj hauv kev los kho lub ncuav mog qab zib Prague yam tsis siv sijhawm thiab nyiaj txiag yog nplawm nplaum. Nyob rau hauv rooj plaub no, koj tuaj yeem siv cov khoom sib xyaw ua ke los ntawm lub kaus poom los yog nqa lub thawv ntawm 30% qab zib thiab tuav nws nrog hmoov qab zib. Xws liunpretentious tsim zoo li organic nrog berries thiab chocolate chips.

Peb yuav tsum tsis txhob hnov qab tias cov khoom qab zib zoo li no yuav tsum muab khaws cia hauv lub tub yees, txwv tsis pub cov khoom dai yuav ntws thiab lwj tsis yog qhov tsos, tab sis kuj saj.

Cream ncuav mog qab zib feem ntau zoo nkauj zoo nkauj, txawm hais tias nws yuav siv sij hawm xyaum ua kom zoo nkauj me ntsis roses.

Fabkis

Hnub no cov khoom qab zib nto moo Soviet tau paub deb dhau ntawm ciam teb ntawm yav dhau los Soviet Union. Yog li, piv txwv li, hauv qee lub khw pastry hauv Fabkis koj tuaj yeem nrhiav Gâteau de Prague. Thaum cov poj niam Lavxias teb sab xav paub yuav ua li cas kho lub ncuav mog qab zib Prague kom zoo nkauj, Fabkis tau pom cov tshuaj zoo nkauj heev rau qhov no.

Lawv siv Swiss meringue rau qhov no, uas yog me ntsis scorched nrog lub burner rau xim. Qhov kev kho kom zoo nkauj no zoo li tshiab thiab qub. Tsis tas li ntawd, qhov muag meringue zoo kawg nkaus tawm ntawm cov nplua nuj chocolate tsw ntawm lub ncuav mog qab zib.

New accents

Hauv kev tshawb nrhiav cov kev xaiv ntawm yuav ua li cas kho lub ncuav mog qab zib Prague (cov duab ntawm cov khoom qab zib npaj tau muab rau hauv tsab xov xwm), koj tuaj yeem pom cov duab nrog txiv ntseej crumbs. Ntau tus niam tsev ntshai tsam sib tov ob lossis ntau dua qhov ci ntsa iab, tab sis cov kev ntshai no tsis muaj tseeb.

Ntaus thiab qhob noom xim kasfes sib xyaw ua ke zoo kawg nkaus thiab saib hauv tandem. Yog li ntawd, ib qho ntawm lawv cov hom tau zoo kawg nkaus ua ke. Yog li, npaj raws li daim ntawv qhia classic "Prague", koj tuaj yeem dai nrog txiv laum huab xeeb crumbs, tag nrho cov hazelnuts, pistachios lossis almond petals. Walnut halves feem ntau sivlos yog cashews.

Ua ntej yuav siv, nco ntsoov xyuas cov txiv ntoo kom tsis txhob rancidity: txoj kev no koj yuav tiv thaiv koj tus kheej thiab koj cov neeg koj hlub, thiab tsis txhob lwj tag nrho cov ncuav mog qab zib.