Chocolate ncuav mog qab zib "Prague": daim ntawv qhia nrog duab

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

Cov ncuav mog qab zib uas nrov tshaj plaws hauv USSR tuaj yeem ua hauv tsev. Qhov tseem ceeb yog ua raws li daim ntawv qhia nruj me ntsis thiab tsis txhob sim hloov ib qho khoom xyaw nrog lwm tus. Nyob rau hauv peb tsab xov xwm, peb yuav nthuav qhia ib daim duab thiab ib daim ntawv qhia rau lub Prague ncuav mog qab zib ib kauj ruam yog kauj ruam: raws li GOST thiab ib tug yooj yim version ntawm tib cov khoom qab zib nrog qab zib tsis condensed mis nyuj.

Dab neeg ntawm khoom qab zib nto moo

Lub ncuav mog qab zib nrog lub cim lub npe "Prague" tau tsim nyob rau hauv lub peev ntawm Czech koom pheej. Tab sis dab tsi yog xav paub yog tias nyob rau hauv Prague nws tus kheej yog xyaum tsis nrov. Tej zaum yog vim li cas lub ncuav mog qab zib yog underestimated nyob rau hauv lub complexity ntawm cov txheej txheem kev npaj thiab kev siv ntawm ib tug loj tus naj npawb ntawm cov khoom xyaw. Hauv thawj daim ntawv qhia thawj zaug, tsuas muaj plaub hom cream.

Y Ua li ntawd, tab sis daim ntawv qhia heev rau chocolate ncuav mog qab zib "Prague", yog li peb cov neeg nyiam, tau npaj thawj zaug hauv USSR los ntawm Moscow confectioner Vladimir Guralnik, uas tau qhia tshwj xeeb rau qhov no los ntawm cov tswv ntawm Czechoslovakia. Txij thaum ntawd los, txawm nyob ntawm cov chaw ua khoom noj khoom haus sib txawv, lawv pib ua noj raws li tib daim ntawv qhia.daim ntawv qhia, thiab saj yog ib txwm impeccable. Niaj hnub no, tib lub ncuav qab zib chocolate tsis tuaj yeem yuav ib txwm. Tab sis nws tuaj yeem npaj tau yooj yim hauv tsev.

txheej txheem ntawm kev ua lub ncuav mog qab zib Prague ib kauj ruam

Nyob rau hauv thawj, qhov txuj ci ntawm cov khoom qab zib no muaj peb lub ncuav qab zib chocolate biscuit, qab butter qab zib nrog cocoa thiab chocolate fudge, uas nyob hauv tsev feem ntau hloov nrog icing li niaj zaus. Koj tuaj yeem ntxiv cov biscuit nrog qab zib syrup kom nws txawm softer thiab ntau kev sib tw. Yog tias tsuas yog cov khoom lag luam zoo siv hauv cov txheej txheem ua noj, ces lub ncuav mog qab zib yuav tig tawm tsis muaj qhov phem dua li raws li GOST, thiab tej zaum kuj zoo dua.

Daim ntawv qhia ib kauj ruam rau cov ncuav mog qab zib "Prague" (daim duab) muaj cov kauj ruam hauv qab no:

1. Npaj ib lub ncuav mog qab zib thiab txiav rau hauv peb lub ncuav mog qab zib.
2. Impregnation ntawm biscuit. Nyob rau hauv thawj daim ntawv qhia, txhua lub ncuav mog qab zib thiab sab saum toj ntawm lub ncuav mog qab zib yog smeared nrog apricot jam ua ntej fudge yog thov. Tab sis nyob rau hauv qhov nthuav tawm version, lub biscuit ntxiv rau hauv qab zib syrup.
3. Kev npaj ntawm cream. Nws yog ib txwm ua los ntawm condensed mis nyuj thiab butter nrog cov khoom xyaw ntxiv.
4. Sib dhos ntawm lub ncuav mog qab zib. Nyob rau theem no, cov ncuav mog qab zib yog alternated nrog cream.
5. khoom qab zib kho kom zoo nkauj. Nyob rau theem kawg ntawm kev npaj, lub ncuav mog qab zib yog them nrog chocolate fudge. Koj tuaj yeem ua cov icing li niaj zaus - nws kuj yuav ua kom qab, tab sis tsis yog raws li muab los ntawm GOST.

Daim ntawv teev cov khoom xyaw

BUa ntej ntawm tag nrho cov, koj yuav tsum tau ci ib qho chocolate biscuit rau lub ncuav mog qab zib. Rau cov kauj ruam ua noj no, koj yuav xav tau cov khoom nram qab no:

• hmoov - 115 g;
• qab zib - 150 g;
• qe - 6 pcs;
• butter - 40 g;
• cocoa hmoov - 25g;

Ua kom cov ncuav mog qab zib moist, lawv tuaj yeem tsau rau hauv syrup thiab nco ntsoov roj nrog apricot jam. Rau qhov no koj yuav xav tau:

• qab zib - 200 g;
• dej - 100 ml;
• Apricots jam - 50g

Cream rau lub ncuav mog qab zib yog npaj los ntawm cov khoom xyaw hauv qab no:

• butter - 200 g;
• condensed mis nyuj - 120 ml;
• qe - 1 pc.;
• cocoa - 10 g;
• Vanilla qab zib - 10 g;
• dej - 20 ml.

Thaum kawg ntawm kev npaj, cov khoom yog them nrog qab zib chocolate fudge. Ua noj koj yuav xav tau:

• cocoa - 6 tbsp. l.;
• granulated qab zib - 10 tbsp. l.;
• butter - 100 g;
• mis - 150 ml.

Tam sim no nws yog lub sijhawm los rhuav tshem cov txheej txheem ntawm kev ua cov ncuav mog qab zib "Prague" ib kauj ruam thiab nrog daim duab.

Chocolate ncuav mog qab zib "Prague" yog qhov tshwj xeeb tsis yog vim yog qab zib. Cov saj thiab kev ntxhib los mos ntawm cov ncuav mog qab zib kuj ua lub luag haujlwm tseem ceeb. Nws yog ua tsaug rau lawv tias lub ncuav mog qab zib hloov los ua cov qhob noom xim kasfes tiag tiag, mos thiab muag.

txheej txheem ntawm kev ua biscuit muaj cov kauj ruam hauv qab no:

1. Sift hmoov thiab cocoa rau hauv lub tais tob. Muab cov khoom xyaw qhuav ua ke.
2. Muaj butter thiab txias.
3. cais qe dawb los ntawm yolks. Faib cov piam thaj hauv daim ntawv qhia kom sib npaug.
4. Tau cov yolks nrog 75 g suab thaj rau 3 feeb kom txog thaum lawv loj tuaj thiab tig dawb.
5. Yuav cov dawb nyias nyias hauv lub tais huv, qhuav thiab tsis muaj rog. Koj yuav tsum pib ua hauj lwm nrog ib tug tov khoom ntawm nruab nrab ceev, maj mam, cia ntxiv qab zib (75 g) los ntawm ib tug tablespoon. Tom qab 5-7 feeb, qhov loj yuav tsum tuab thiab muaj zog.
6. Nyob rau hauv lub yolks alternately (los ntawm diav) ntxiv lub qe qe dawb thiab qhuav sib tov, sib tov lub khob noom cookie nrog ib tug silicone spatula los ntawm lub hauv qab.
7. Thaum kawg, ntxiv melted butter. Sib tov lub khob noom cookie dua thiab ncuav rau hauv daim ntawv npaj.

Preheat qhov cub kom 200 degrees. Txawm tias ua ntej pib knead lub khob noom cookie, npaj ib lub tais ci nrog ib txoj kab uas hla ntawm 20 cm. Kab nws hauv qab nrog parchment ntawv, thiab tsis txhob grease lub phab ntsa nrog txhua yam kom tsis muaj dab tsi tiv thaiv lub khob noom cookie sawv. Yog tias tsis muaj parchment, koj tuaj yeem siv cov ntawv ci.

Muab cov khob noom sib xyaw rau hauv pwm. Nws yuav tsum tig tawm kom tuab tuab, ntws los ntawm phab ntsa ntawm lub thawv nrog ib daim kab xev dav. Xa daim ntawv nrog lub khob noom cookie rau hauv qhov cub rau 30 feeb.

Tso cov biscuit tiav hauv qhov cub rau 5 feeb. Tom qab ntawd tshem tawm daim ntawv, cia nws txias me ntsis ntawm lub rooj. Tshem lub biscuit, txias nws upside down on ib tug hlau khib. Tom qab ntawd qhwv nws hauv cling zaj duab xis thiab muab tso rau hauv lub tub yees rau 8-10 teev. Qhov no yuav uasponge ncuav mog qab zib txawm mos thiab moist.

Tom qab ob peb teev, ib lub ncuav loj thiab fluffy yuav tsum tau txiav rau hauv 3-4 ncuav mog qab zib, siv ib txoj hlua tshwj xeeb lossis cov xov tsis tu ncua rau qhov no.

Impregnation rau chocolate ncuav mog qab zib

Hauv daim ntawv qhia thawj raws li GOST, sab hauv ntawm lub ncuav mog qab zib tsis yog impregnated nrog txhua yam, tab sis tsuas yog smeared nrog cream. Tab sis sab saum toj ntawm cov khoom ua ntej thov cov fudge yog smeared nrog apricot jam. Tab sis yog tias koj tseem deviate los ntawm txoj cai thiab ntxiv rau cov ncuav ncuav biscuit nrog qab zib syrup, lawv yuav tig tawm los ua ntau dua moist, sib tw thiab cua.

Koj tuaj yeem npaj cov impregnation raws li hauv qab no:

1. Ncuav 200 ml dej txias rau hauv lub lauj kaub hnyav hauv qab.
2. Ntxiv 100 g suab thaj rau nws.
3. Muab lub saucepan hla nruab nrab kub.
4. Simmer lub syrup rau 2-3 feeb kom txog thaum cov suab thaj yaj tag thiab cov ntses thickens.
5. Cov cov qab zib syrup rau chav tsev kub.

Impregnate ncuav mog qab zib yuav tsum nyob rau hauv tus txheej txheem ntawm assembling lub ncuav mog qab zib. Silicone txhuam yog zoo tagnrho rau qhov no.

Prague Chocolate Cake Cream

kauj ruam ua noj no muaj cov kauj ruam hauv qab no:

1. Muab butter tawm ntawm lub tub yees thiab tso rau ntawm lub rooj ua ntej kom nws sov li chav sov.
2. Crack lub qe rau hauv ib lub tais me me. Ntxiv dej thiab co nrog rab rawg.
3. Ncuav mis nyuj rau hauv saucepan, ntxiv qe thiab vanilla qab zib.
4. Tau da dej ntawm qhov cub. Muab ib lub saucepan nrog cov khoom xyaw rau cream rau saum. Xyuas kom tseeb tias cov dej kub hauv qab no tsis kov hauv qab ntawm lub lauj kaub sab saud. Yog li, cov nplaum yuav steamed.
5. stirring tas li, nqa cov cream mus rau nruab nrab tuab tuab. Nws yuav tsum dipped tawm ntawm rab diav maj mam, zoo li cov mis nyuj condensed.
6. Tua lub butter ntawm kev kub ceev nrog lub tov kom txog thaum fluffy. Ncuav lub txias cream npaj nyob rau hauv ib da dej da dej rau nws nyob rau hauv ib tug nyias kwj. Yeej dua, ces ntxiv cocoa.
7. Muab cov nplaum nplaum rau lub ncuav mog qab zib "Prague" nrog lub spatula lossis ntawm qhov sib tov qis. Xa mus rau lub tub yees li ib nrab teev kom nws yooj yim mus ua hauj lwm nrog ntxiv.

Chocolate fondant rau Prague ncuav mog qab zib

Fudge feem ntau tsis meej pem nrog icing. Tab sis nws tsis zoo ib yam. Classic dawb fudge yog tsim los ntawm dej thiab qab zib, yuav luag zoo li syrup rau soaking ncuav mog qab zib. Nws raug nquahu kom ua cov qhob noom xim kasfes nrog mis nyuj nrog ntxiv ntawm butter kom nws ci tsis zoo dua li ntuj chocolate icing. Lub fondant muaj ntau yam yas sib xws. Nws yog yooj yim siv rau saum npoo ntawm cov khoom thiab tsis crumble thaum txiav, zoo li glaze.

Rau lub ncuav mog qab zib Prague, chocolate fudge yog npaj raws li hauv qab no:

1. Nyob rau hauv ob lub hauv qab saucepan ua ke qab zib thiab cocoa hmoov. Sib tov cov khoom xyaw zoo nrog ib rab diav thiab sib tov ua ke kom tsis txhob muaj lumps.
2. Ncuav mis nyuj thiab melted butter rau hauv saucepan nrog cov khoom xyaw qhuav.
3. Muab tais rauhluav taws thiab coj nws cov ntsiab lus mus rau ib tug boil. Tsis txhob hnov qab khaws cov fondant kom tsis txhob hlawv.
4. Coj cov fondant thickened thiab siv rau ntawm lub ncuav mog qab zib.

Sib dhos thiab dai lub ncuav mog qab zib

cov lus qhia ib ntus rau cov kauj ruam ua noj no yog raws li hauv qab no:

1. Muab thawj lub ncuav mog qab zib rau ntawm lub tais tiaj tus.
2. Siv cov txhuam silicone kom saturate nws nrog qab zib syrup (½ ntawm tag nrho ntim).
3. Muab ib nrab ntawm buttercream nrog condensed mis nyuj rau lub ncuav mog qab zib. Ua kom lub ncuav mog qab zib tib qhov siab, qhaub cij biscuit nrog cream siv lub hnab pastry.
4. Muab lub ncuav mog qab zib thib ob rau saum. Soak nws tib txoj kev thiab smear nrog cream.
5. Sab saum toj ntawm lub ncuav mog qab zib thib peb nrog apricot jam. Cia lub ncuav mog qab zib zoo li no rau ob peb feeb (qhov no yog lub sijhawm zoo tshaj plaws los npaj cov chocolate icing).
6. Raws li daim ntawv qhia, lub ncuav mog qab zib Prague tsis yog dai kom zoo nkauj nrog lwm yam tshaj li fudge. Hauv qhov xwm txheej hnyav, koj tuaj yeem ua daim ntawv sau siv lub hnab ntawv me me.

Ntse thiab zais zais ntawm kev ua noj

Cov neeg muaj kev paub dhau los siv cov cai hauv qab no thaum ua Prague ncuav mog qab zib:

1. Koj tuaj yeem ntxiv ib teaspoon ntawm cognac los yog rum rau qab zib syrup rau soaking lub ncuav. Thaum lub sij hawm brewing, cawv yuav evaporate, tab sis ib tug nthuav saj thiab aroma yuav nyob twj ywm.
2. Chocolate fondant yuav tsum tau txias rau qhov kub ntawm 38-40 ° C ua ntej siv rau lub ncuav mog qab zib. Ua li no, koj tuaj yeem siv silicone spatula lossis spatula tshwj xeeb.
3. Yuav ua kom chocolate fondant ci zoo li icing,thiab tsis muaj txheej dawb, tsuas yog cov butter zoo nrog cov ntsiab lus roj tsawg kawg yog 82.5% yuav tsum tau siv rau nws qhov kev npaj.

Prague ncuav mog qab zib yooj yim nrog qab zib yam tsis muaj mis condensed

Qee tus niam tsev pom daim ntawv qhia ncuav mog qab zib thawj zaug dhau sijhawm. Nyob rau hauv lawv lub tswv yim, nyob rau hauv tsev, lub Prague ncuav mog qab zib nrog chocolate icing tau npaj nyob rau hauv ib tug me ntsis txawv txoj kev:

1. Mix condensed mis (1 tau) thiab 2 qe nrog ib txhais tes whisk. Ntxiv sifted hmoov (1 tbsp.), cocoa (2 tbsp.) thiab dej qab zib (1 tsp.), Tom qab tua nws nrog vinegar (1 tbsp.).
2. Knead lub khob noom cookie. Ncuav nws mus rau hauv pwm, uas tam sim ntawd xa lub qhov cub preheated (180 degrees) rau 40 feeb.
3. Npaj cov cream. Ua li no, ua ke ua ke hmoov nplej thiab cocoa (2 tablespoons txhua). Ntxiv qe thiab do.
4. Ntxiv 1 khob mis nyuj los ntawm ib tablespoon. Koj yuav tsum muaj cov kua chocolate sib tov.
5. Qhuav 150 g ntawm butter nyob rau hauv ib saucepan. Ntxiv 1 khob suab thaj thiab chocolate sib tov.
6. stirring tas li, noj cov nplaum kom txog thaum tuab.
7. Txiav biscuit rau hauv 2-3 ncuav. Lubricate txhua nrog cream. Impregnation tuaj yeem siv raws li qhov xav tau.
8. Sau saum lub ncuav mog qab zib nrog cov hmoov cocoa, decorate nrog fondant lossis chocolate chips.