Cake "Bird": cov khoom xyaw, daim ntawv qhia, sijhawm ua noj

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

Cov ncuav mog qab zib "Bird" tshuav nws lub hauv paus rau "Bird's Milk" khoom qab zib. Cov khoom qab zib no nrog chocolate thiab ilv airy soufflé tau ua thawj zaug hauv Warsaw xyoo 1936. Raws li kev siv tshuab ua noj, lawv zoo li marshmallows, tab sis qe yog Tsis siv rau hauv marshmallows, cov khoom qab zib tau saj los ntawm tus thawj coj uas yog tus thawj coj ntawm kev lag luam zaub mov hauv Soviet Union thaum nws nyob hauv Czechoslovakia, thaum nws rov qab los, nws thov kom cov khoom qab zib tsim ib yam dab tsi zoo sib xws, daim ntawv qhia, ntawm chav kawm, tsis paub, Yog li nws tau tsim los ntawm kev sim suav tsis txheeb, yog li, xyoo 1978, lub ncuav mog qab zib tau tshwm sim uas hu ua "Bird's milk" lossis "Bird". Qhov zoo tshaj plaws rau cov classic version yog lub ncuav mog qab zib "Bird" los ntawm Palych, daim ntawv qhia rau cov khoom qab zib zoo meej yog khaws cia rau hauv qhov nruj tshaj plaws tsis pub leejtwg paub, tab sis nyob rau hauv tsev koj tuaj yeem noj cov zaub mov uas tsis muaj qhov qis dua qhov qub ntawm saj thiab zoo.

Cake classic

Cov khoom xyaw:

1. Qe - 6 pieces.
2. Ntsuabqib sab saum toj - 180 gr.
3. Granulated qab zib - 180 g.
4. 500 ml cov qab zib tshiab nrog 33% rog lossis ntau dua.
5. Gelatin - tablespoon.
6. txiv qaub kua txiv los yog cognac - 25 gr.
7. 3 tablespoons hmoov qab zib.
8. 100g. tsaus chocolate.
9. 400g. khoom qab zib "Bird's milk".
10. Ntau Kara-Kum khoom qab zib los kho lub ncuav mog qab zib.

Puas yog txhua yam npaj tau? Ces wb pib ua noj!

Npaj ncuav mog qab zib

Ua tib zoo cais cov dawb thiab tuav lawv ua npuas dej kom txog thaum ntom ntom, ntxiv qab zib. Cais, tuav lub yolks ua ke nrog cognac, ntxiv rau cov proteins thiab sib tov kom txog thaum tus. Koj tuaj yeem ua qhov no nrog lub tov khoom. Sift hmoov thiab ntxiv rau qhov sib tov maj mam, maj mam sib tov los ntawm hauv qab mus rau saum. Preheat qhov cub kom 180 degrees. Roj daim ntawv nrog butter, ncuav lub khob noom cookie rau hauv nws thiab ci rau 15-20 feeb. Sim tsis txhob qhib qhov cub.

Ncuav gelatin nrog dej txias rau kaum feeb, tom qab ntawd kub kom yaj, tab sis tsis muaj qhov ua kom boil, txwv tsis pub nws yuav plam nws cov khoom.

Nplaim qab zib nrog hmoov qab zib, ncuav hauv gelatin thiab txuas ntxiv nplawm. Txiav lub biscuit, muab ib feem rau hauv pwm, roj nrog ib tug me ntsis cream, muab lub "Bird's Mis" khoom qab zib, ncuav lub qab zib (tawm me ntsis rau pouring) thiab muab lub thib ob ncuav mog qab zib rau saum nws. Qhuav cov qhob noom xim kasfes hauv lub microwave, ntxiv cov nplaum nplaum rau nws thiab sib tov. Qhov no filling yuav tsum tau poured rau khoom qab zib, smoothed, decorated nrog gratedkhoom qab zib "Kara-Kum". Ua noj cov ncuav mog qab zib raws li cov lus qhia kom nws tig tawm txoj kev nws yuav tsum. Tau paub tus thawj version, pib sim.

Cov khoom xyaw rau ncuav mog qab zib (biscuit):

1. Granulated qab zib - 100 gr.
2. Nplej hmoov - 140 grams.
3. Qe - 4 pieces.
4. Boiling water - 2 tablespoons.
5. zaub roj - 2 tablespoons.

rau cream:

1. boiled condensed milk - ib tau.
2. Butter - 100 gr.
3. Thick qaub cream - 200 gr.
4. YGelatin - 20 g.
5. Dej - 80 ml.
6. qe dawb - 5 pieces.

rau impregnation:

1. Dej - 100 ml.
2. Sugar - tablespoon.

Yuav ua li cas?

Cov ncuav no yog siav hauv dej npau npau. Nws hloov tawm airy thiab ntxeem tau. Ua ntej koj yuav tsum tuav lub qe nrog qab zib. Qhov no yuav siv li 10 feeb. Qhov loj thaum lub sijhawm no yuav nce peb zaug. Kev nplawm zoo yuav tshem tawm kev siv cov hmoov ci. Ntxiv dej npau npau rau lub qe loj (ib tablespoon). Ces ncuav nyob rau hauv zaub roj. Peb mus ntaus. Cov huab hwm coj ua denser. Ntxiv cov hmoov nplej me me thiab sib tov zoo.

Kab pwm nrog daim ntawv ci thiab grease nws nrog roj. Ncuav lub khob noom cookie thiab ci ntawm 180 degrees rau ib nrab ib teev, nyob ntawm qhov cub. Rau ib lub ncuav, noj 1/2 khob noom.

Lub sijhawm ua cov soufflé. Gelatin yog soaked thiab, sai li sai tau nwsswells, kub kom txog thaum yaj. Nyob rau hauv ib lub tais, tuav lub butter nrog boiled condensed mis nyuj. Ntxiv qaub cream thiab ntaus ntxiv.

Sib cais qe dawb nrog me me ntsev kom txog thaum txhav. Ntxiv yaj gelatin rau caramel-butter loj thiab sib tov zoo heev.

Ntxiv cov qe qe dawb me ntsis thiab do maj mam kom lawv tsis nyob. Koj yuav tau txais huab cua huab cua ntawm caramel xim. Sib dhos ncuav mog qab zib.

Nyob rau hauv ib daim ntawv nrog cov npoo, muab lub ncuav mog qab zib thiab tsau nrog dej thiab qab zib. Tshaj ib feem peb ntawm soufflé rau saum thiab kis tusyees. Muab lub ncuav mog qab zib tso rau saum toj thiab tsau ib yam nkaus. Npog cov soufflé soufflé thiab flatten dua. Kho lub sab saum toj raws li koj xav tau. Koj tuaj yeem rub lub chocolate rau saum. Muab lub ncuav mog qab zib tso rau hauv lub tub yees rau kaum ob teev.

Kom tau lub ncuav mog qab zib tawm ntawm pwm, khiav ib rab riam sab hauv. Ua tib zoo tshem tawm ntawm pwm, txiav thiab pab nrog tshuaj yej lossis kas fes. Qhov no yog ib qho kev xaiv zoo rau lub caij ntuj sov tshuaj yej tog vim lub ncuav mog qab zib yog lub teeb heev thiab tsis muaj calorie ntau ntau.

Chocolate "Bird"

Nov yog daim ntawv qhia ncuav mog qab zib uas sib xyaw ua ke ntawm cov qhob noom xim kasfes zoo ib yam li Qos ncuav mog qab zib, cov khoom qab zib tshaj plaws thiab cov txiv laum huab xeeb zoo nkauj.

Biscuit Cov khoom xyaw:

1. ob qe qaib.
2. Ib nrab khob qab zib.
3. 2 tablespoons zaub roj.
4. Ib khob hmoov nplej.
5. 3 tablespoons (tablespoons) ntawm cocoa hmoov.
6. Ib khob yogurt.
7. 10 grams ntawm ci hmoov.

rauinterlayer:

1. Unsweetened Peanut Butter - 3 tbsp.
2. Condensed mis nrog cocoa - 4 tablespoons.

rau cream:

1. 200 ml mis nyuj.
2. 1/2 khob qab zib.
3. ob qe qe.
4. Ib pinch ntawm vanillin lossis ib lub hnab ntawm vanilla qab zib.

Rau soufflé:

1. ob qe dawb.
2. Ib nrab khob qab zib.
3. Ib nrab teaspoon ntawm citric acid.
4. 10 grams ntawm gelatin.

rau frosting:

1. 30 grams ntawm butter.
2. 3 tablespoons qaub cream.
3. 2 tablespoons qab zib.
4. 3 tablespoons cocoa hmoov.

Npaj ncuav mog qab zib "Bird" nrog soufflé

YSiv ib rab diav los sib tov qe, kefir thiab qab zib kom txog thaum tus. Ntxiv hmoov nplej, sifted nrog ci hmoov thiab cocoa, sib tov. Preheat qhov cub kom 200 degrees thiab ci kom txog thaum ua tiav. Txiav lub ncuav mog qab zib txias rau ntawm ib lub khib nyiab rau hauv ob. Sib tov ib feem thiab cia qhuav. Peb ua ib txheej. Whisk chocolate condensed mis nyuj nrog txiv laum huab xeeb butter. Yog tias koj tsis pom cov mis nyuj condensed, koj tuaj yeem ntxiv cocoa hmoov rau ib txwm muaj. Ua kom lub custard, muab cov suab thaj, qe qe thiab mis nyuj txias. Tshav kub qhov sib tov tshaj tsawg tshav kub thiab coj mus rau ib tug boil, stirring tas li. Tsis txhob cia lub cream boil, txwv tsis pub lub yolks yuav curl. Txias lub cream. Soak thiab tshav kub gelatin. Yeej qe dawb nrog citric acid thiab qab zib kom txog thaum lub siab tawv.

Npog cov pwm nrog cling zaj duab xis. Tshem tawm ib nrab ntawm lub ncuav mog qab zib thiab txhuam nrog hazelnut cream. Hauv custard, tseemsov, ntxiv ib nrab gelatin thiab do. Tos lub crumbled biscuit nrog 1/2 ntawm custard thiab kis mus rau cov txiv laum huab xeeb. Maj mam quav lub qe dawb rau hauv qhov seem ntawm custard thiab ncuav nyob rau hauv tas li ntawm gelatin. Ncuav lub souffle rau saum lub ncuav mog qab zib thiab muab tso rau hauv lub freezer rau ib nrab ib teev. Thaum lub sij hawm no, ua noj lub glaze. Sib tov tag nrho cov khoom xyaw rau nws (tshwj tsis yog roj), kub tshaj li tsawg tshav kub, stirring tas li, kom txog thaum thickened. Tom qab ntawd ntxiv roj thiab cia txias kom txog thaum sov. Tso lub ncuav mog qab zib thiab sau nrog icing.

Zoo noog

Cov khoom xyaw rau khob noom:

1. 160 grams hmoov.
2. 7 qe qe.
3. 100 grams butter.
4. Teaspoon of ci hmoov.
5. Ib teaspoon ntawm vanilla qab zib.

Rau soufflé:

1. 7 qe dawb.
2. 2 teaspoons ntawm agar-agar lossis 20 grams gelatin.
3. 250 grams qab zib.
4. 170 grams butter.
5. 250 grams ntawm condensed mis nyuj.
6. Ib nrab teaspoon ntawm citric acid.

rau frosting:

1. Dark chocolate - 220 grams.
2. 200ml cream.
3. 30 grams ntawm butter.

ib kauj ruam piav qhia ntawm txheej txheem

Lub sijhawm npaj rau "Bird" ncuav mog qab zib - 3 teev + lub sijhawm txias.

Cais cov yolks ntawm cov dawb, muab cov dawb tso rau hauv lub tub yees kom zoo dua nplawm. Sib tov lub yolks nrog piam thaj kom txog thaum sib tov tau doubled nyob rau hauv loj. Ntxiv vanilla. Sift nyob rau hauv hmoov thiab ci hmoov. Do maj mam. Npog daim ntawv nrog parchment thiab nteg tawm lub khob noom cookie, smooth nws. Ci ntawm 200 degrees rau nees nkaum feeb. Soak agar-agar hauv dej sov (110 milliliters) thiab tawm mus o. Txias lub crust mus rau chav tsev kub. Txiav nws mus rau hauv ob lub ncuav zoo tib yam. Yeej qe dawb nrog citric acid. Whisk lub tais yuav tsum txias thiab tsis muaj rog.

Muab lub lauj kaub nrog agar-agar hla nruab nrab kub, ntxiv qab zib rau ntawd, kub rau ib puas thiab kaum rau degrees thiab tua lub qhov cub. Kev npaj yog kuaj rau ib txoj xov. Nqa rab diav tawm ntawm lub syrup. Yog hais tias ib tug xov stretches qab nws uas tuav nws zoo, ces lub syrup yog npaj txhij. Thaum siv gelatin, tsis txhob kub cov kua saum toj no xya caum degrees. Txias lub syrup me ntsis thiab ncuav nws mus rau hauv lub qe dawb nyob rau hauv ib tug nyias kwj, txuas ntxiv mus tuav lawv. Qhov loj yuav dhau los ua lush thiab ntom. Maj mam qhia butter thiab condensed mis nyuj. Npog daim ntawv (nyiam dua detachable) nrog parchment los yog cling zaj duab xis thiab nteg tawm peb quarters ntawm soufflé. Npog nrog txheej thib ob. Tshem tawm cov soufflé soufflé, smooth nws tawm. Xa cov khoom qab zib rau lub tub yees thaum hmo ntuj. Ua noj chocolate icing rau lub ncuav mog qab zib ua los ntawm chocolate thiab cream. Qhuav cov vuas nyob rau hauv ib da dej da dej, ntxiv qaub cream, butter, do, ncuav tshaj lub khoom qab zib thiab muab tso rau hauv lub tub yees dua. Tom qab ib nrab teev, nws tuaj yeem ua haujlwm ntawm lub rooj. Bon appetit!

me noog

Cov khoom xyaw:

1. Ib nrab khob qaub cream.
2. Ib qe.
3. Ib nrab khob qab zib.
4. Ib tablespoon ntawm cocoa hmoov.
5. Ib quarter teaspoondej qab.
6. Peb spoons of almond flakes.

Rau cream koj yuav xav tau:

1. Boiled condensed milk - tau.
2. 200g butter.

Glaze:

1. 100g chocolate.
2. ib tablespoon mis nyuj.

Ib daim ntawv qhia yooj yim rau ncuav mog qab zib "Bird" yuav tsis ua teeb meem hauv kev ua noj.

Yeej qe nrog qab zib, ntxiv cocoa, hmoov nrog dej qab zib, qaub cream thiab knead lub khob noom cookie. Muab faib ua ob ntu thiab ci ob lub ncuav no ntawm 200 ° rau li 15 feeb. Thaum lawv siav, txias dua thiab txiav txhua tus rau hauv ob daim ntxiv. Npaj lub cream: tuav lub butter nrog condensed mis nyuj. Txhawm rau npaj lub glaze, chocolate yuav tsum tau tawg rau hauv daim thiab yaj, ntxiv mis nyuj, sib tov. Ua noj hauv dej da dej. Tso lub ncuav mog qab zib rau ntawm ib sab thiab txheej nrog cream. Npog lub ncuav mog qab zib tiav nrog icing thiab refrigerate. Sprinkle nrog flaked almonds ua ntej noj.

ncuav mog qab zib "Bird" los ntawm Palych, npaj raws li daim ntawv qhia thawj, tuaj yeem pom hauv txhua lub khw. Tab sis koj tuaj yeem, siv ib qho ntawm cov zaub mov txawv, ua rau koj tus kheej.