Signature ncuav mog qab zib "Moscow": daim ntawv qhia. "Moscow" - ncuav mog qab zib nrog txiv ntseej thiab condensed mis nyuj

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

Moscow rov qab los ntiaj teb kev ncaj ncees: ncuav mog qab zib, daim ntawv qhia uas peb yuav muab hauv qab no, tau dhau los ua lub cim ntawm lub peev ntawm Lavxias teb sab Federation.

Txhua lub ntsiab lus tseem ceeb ntawm lub ntiaj teb (lub nroog thiab lub tebchaws) muaj lawv tus kheej "kos npe" khoom qab zib, hom ntsej muag hauv ntiaj teb confectionery. Txiav txim rau koj tus kheej: New York thiab cheesecake, Paris thiab millefeuille, thiab txawm Tula nrog gingerbread! Thiab Moscow tsis muaj dab tsi …

Kev sib txuas nrog qhov no, kev sib tw pej xeem tau tuav, uas ntau pua txhiab tus neeg sim lawv txhais tes ntawm kev ua noj thiab xaiv daim ntawv qhia ua tau zoo tshaj plaws. Cov kev cai tseem ceeb rau cov neeg sib tw yog raws li hauv qab no: thawj saj thiab kev nkag tau yooj yim, kom txhua tus neeg nyob hauv lub tebchaws tuaj yeem siv daim ntawv qhia rau "Moscow" ncuav mog qab zib hauv tsev. Tau kawg, qee cov ncuav qab zib tau txawv ntawm lawv tus kheej nrog cov khoom uas tsis zoo li yuav pom nyob rau ntawm lub txee ntawm cov khw muag khoom Lavxias nruab nrab, tab sis hauv tsab xov xwm no peb yuav qhia tag nrho cov kev xaiv, suav nrog tus yeej - tej zaum koj xav khiav koj qhov kev sib tw los ntawm kev npaj thiab saj. cov qauv.

Kev sib tw 1. Exotic

Yog,tshwj xeeb. Yog, koj yuav tsum nrhiav cov khoom xyaw. Tab sis nws tsim nyog - qhov sib npaug, nthuav qhia saj ntawm lub ncuav mog qab zib tiav yuav zoo siab rau txhua tus neeg nyiam ntawm cov khoom qab zib txawv txawv. Daim ntawv qhia yog rau lub ncuav mog qab zib nrog txoj kab uas hla ntawm 21 cm thiab qhov hnyav ntawm 1.2 kg.

Biscuit:

• qe dawb - 50g;
• qab zib - 165 g;
• Almond Crumble - 10g;
• txiv maj phaub shavings - 35 g;
• hmoov - 10g

Jelly:

• mashed raspberries - 160 g;
• qab zib - 20 g;
• gelatin nplooj - 10g

Exotic Mousse:

• cov txiv hmab txiv ntoo txawv txawv (txiv nkhaus taw, txiv nkhaus taw, txiv kab ntxwv qaub) - 400 g;
• gelatin nplooj - 10 g;
• cream nrog cov ntsiab lus rog tsawg kawg 33% - 150 g;
• qe dawb - 45g;
• qab zib - 45g;
• dej - 20 g.

Ua ntej tshaj plaws, saib xyuas lub khob cij.

• Preheat qhov cub rau 160 o C.
• Kaw ib daim ntawv ci nrog daim ntawv ci.
• Yuav qe dawb nrog qab zib kom txog thaum lub siab tawv.
• Sib tov hmoov, almonds thiab txiv maj phaub flakes, sifted rau hauv qe dawb thiab quav maj mam.
• Tshuaj lub khob cij sib npaug ntawm daim ntawv ci, ua ib lub voj voog nrog txoj kab uas hla ntawm 21 cm.
• Bake kom txog thaum kev sib tw, txog 12 feeb.

Tam sim no, lub khob cij ci, cia peb saib xyuas lwm cov khoom xyaw.

• Rau cov txiv hmab txiv ntoo jelly, tsau cov gelatin hauv dej txias rau 5 feeb.
• Sib tov raspberries nrog qab zib, tshav kub tshaj qhov kub tsis muaj boiling. Thaum cov piam thaj tau yaj tag, ntxiv cov gelatin uas tau ntub. Sib tov dua kom du.
• Ncuav qhov sib tov rau hauv pwm 18 cm thiab tso rau hauv lub tub yees kom txog thaum lub jelly yog tag nrho.

Tam sim no cia ua mousse!

• Sib tov qab zib nrog dej, coj mus rau qhov kub ntawm 120 o C.
• Nyob hauv ib lub tais cais, ntaus qe dawb.
• Txuas ntxiv mus, ncuav rau hauv lub boiling syrup. Lub meringue yuav tsum fluffy thiab khov kho.
• Soak gelatin hauv dej txias rau 5 feeb.
• Preheat txawv txiv hmab txiv ntoo puree rau 70 o C. Txhob cia nws boil!
• Ntxiv gelatin rau puree thiab sib tov kom txog thaum tus. Cia txias.
• Nplaim qab zib kom txog thaum muag muag.
• Qhia cov qab zib rau hauv cov dej txias ua ntej, ua tib zoo kneading nrog spatula los ntawm hauv qab mus rau hauv qab, ces ntxiv whipped proteins. Tau dua.

Cia peb pib ua lub ncuav mog qab zib.

• Ncuav lub khob noom rau hauv 21 cm txoj kab uas hla pwm, tso lub khov raspberry puree rau hauv qhov chaw. Sab saum toj nrog kab txawv mousse, du.
• Nco lub ncuav mog qab zib rau 3 teev, ces muab nws tawm ntawm pwm thiab pab.

Kev sib tw 2 Almond thiab Raspberry

Qhov no muaj peev xwm "Moscow" ncuav mog qab zib (daim ntawv qhia nrog daim duab hauv qab) tsis yeej, tab sis peb xav kom ua nws, vim tias kev sib xyaw ntawm raspberries thiab almonds tau ua tiav zoo heev. Daim ntawv qhia yog rau lub ncuav mog qab zib nrog txoj kab uas hla ntawm 21 cm thiab qhov hnyav ntawm 1.4 kg.

Biscuit:

• qe dawb - 275g;
• qab zib - 195g;
• almond hmoov - 195g;
• hmoov nplej - 40g

Kream:

• mis - 90g;
• qe qe - 75g;
• sugar I - 105 g;
• butter (82.5%) - 40g;
• vanilla qab zib - pinch;
• qe dawb - 50g;
• sugar II - 105 g;
• dej - 135 g.

Jelly:

• raspberries - 175g;
• raspberry puree - 85 g;
• qab zib - 35 g;
• gelatin nplooj - 10g

Nkauj Ntxawm Tsab Cover:

• raspberry puree - 100 g;
• qab zib - 15g;
• gelatin nplooj - 5g

Txawm tias nws saj zoo heev, cov khoom qab zib no tsis raug xaiv los ua tus yeej. Ncuav mog qab zib "Moscow" (daim ntawv qhia yog ib kauj ruam hauv qab no) yuav tsum muaj cov khoom muaj ntau tshaj plaws, thiab almond hmoov tsis tuaj yeem pom hauv txhua lub khw.

Nyob zoo ib tsoom phooj ywg.

• Preheat qhov cub rau 180 o C thiab kab ntawv ci nrog ntawv ci.
• Yuav qe dawb nrog qab zib kom txog thaum lub siab tawv.
• Sib tov almond thiab nplej hmoov, ua tib zoo ntxiv rau qe dawb, sib tov nrog spatula hauv qab mus rau saum kom txog thaum tus. Koj yuav tsum tau cov tuab tuab tuab.
• Muab lub khob noom cookie rau ntawm daim ntawv ci hauv daim ntawv ntawm 4 lub voj voog zoo ib yam nrog txoj kab uas hla ntawm 21 cm. Yog tias lub peev xwm ntawm qhov cub tsis tso cai rau ci ntau biscuits tib lub sijhawm, faib cov khoom rau hauv khob noom cookie hauv ib nrab. thiab ua nojntu tshiab. Ua tsaug rau qhov kev ntsuas no, cov protein yuav tsis poob, thiab cov biscuits yuav tig tawm fluffy.
• Muab cov ntawv ci nrog cov khoob hauv qhov cub thiab ci rau 20 feeb kom txog thaum xim av.
• Ciav cov ncuav qab zib kom tiav thiab tshem tawm ntawm daim ntawv ci.

Thaum cov ncuav almond txias, ua haujlwm nrog jelly

• So cov gelatin hauv dej txias kom ntau thiab tawm rau 5 feeb.
• Sib tov raspberries thiab puree nyob rau hauv ib saucepan, ntxiv qab zib thiab coj mus rau ib tug kub ntawm 85 o C tshaj qis cua sov. Do hauv cov txheej txheem - cov suab thaj yuav tsum yaj tag.
• Ntxiv gelatin rau cov txiv hmab txiv ntoo loj, do kom huv si kom txog thaum yaj tag. Muab cov jelly loj tso rau hauv lub tub yees rau 3 teev.

Tam sim no tau txais cream rau.

• Ncuav mis nyuj rau hauv saucepan, ntxiv vanilla qab zib rau nws thiab coj txhua yam rau boil tshaj qis cua sov.
• Sib tov qe qe nrog qab zib kom txog thaum tus. Tsis txhob nres stirring, ncuav lub yolks nrog boiling mis nyuj, sib tov meej kom txog thaum tus, ncuav lub loj rov qab mus rau hauv lub saucepan thiab muab tso rau hauv hluav taws dua. Kub mus txog 80 o C, tshem tawm ntawm tshav kub thiab cia txias.
• Sib tov dej thiab qab zib II hauv saucepan, muab tso rau hluav taws thiab coj mus rau qhov kub ntawm 120 o C. Whilst lub syrup ua noj, tuav lub qe dawb kom mos peaks.
• Txuas ntxiv rau cov dawb, ntxiv cov kua qab zib rau lawv. Qhov loj yuav nce 3 zaug. Whisk kom txog thaum txias tag.
• Tau butter rau hauv ib lub tais nyias kom txog thaum fluffy. Maj mam ntxiv cov custard, txhua lub sij hawm ua tiav uniformity. Thaum kawgua tib zoo quav hauv cov qe qe dawb, sib tov hauv qab mus rau saum.

Thaum kawg, lub rooj sib txoos zaum kawg.

• Txhim cov nplaum nplaum thiab chilled raspberry jelly rau hauv lub hnab sib txawv.
• Muab thawj lub ncuav mog qab zib rau hauv lub pwm 21 cm inch.
• Txias lub qab zib thiab jelly hauv lub voj voog ntawm nws tig, hloov mus kom txog thaum koj puv tag nrho qhov chaw.
• Nias lub jelly cream nrog lub ncuav mog qab zib thib ob.
• Reload the cream and jelly.
• Nias nrog lub ncuav thib peb.
• Kiab thiab jelly theem dua.
• Nias lub ncuav mog qab zib thib plaub.
• Muab cov pwm nrog lub ncuav mog qab zib hauv lub tub yees li ib nrab teev.

Tam sim no lub ncuav mog qab zib yuav tsum tau dai kom zoo nkauj.

• Rau sau, tsau cov gelatin hauv dej kom ntau.
• Sib tov raspberry puree nrog qab zib, muab tso rau ntawm qhov hluav taws kub thiab coj mus rau qhov kub ntawm 85 o C. Do hauv cov txheej txheem - cov suab thaj yuav tsum yaj tag.
• Ntxiv gelatin rau cov txiv hmab txiv ntoo loj, do kom huv si kom txog thaum yaj tag. Txias lub jelly kom 35 o C, ncuav nws hla lub ncuav mog qab zib thiab muab tso rau hauv lub freezer kom txog thaum nws tawv.
• Tshem tawm lub ncuav mog qab zib tiav los ntawm pwm, yog tias xav tau, ob sab tuaj yeem dai nrog almonds.

Challenger No. 3. Pistachios thiab cherries

Nws yog qhov pheej hmoo txaus ntshai "Moscow" ncuav mog qab zib. Daim ntawv qhia, muaj pes tsawg leeg, muaj cov khoom lag luam thiab kev siv tshuab ua noj - tag nrho cov no yog cov yam ntxwv ntawm Fabkis ntau dua li Lavxias teb sab confectionery tsev kawm ntawv. Txiav txim rau koj tus kheej: koj puas tuaj yeem pom pistachio muab tshuaj txhuam hauv txhua lub khw?Tab sis lub ncuav qab zib qab! Cov khoom raug muab rau lub ncuav mog qab zib nrog lub cheeb ntawm 21 cm thiab qhov hnyav ntawm 1.2 kg.

Biscuit:

• qe dawb - 90g;
• qab zib - 115g;
• almond hmoov - 35g;
• hmoov nplej - 55g;
• pitted cherries - 65 gm.

Berry Sauce:

• pob kws hmoov nplej - 10g;
• gelatin nplooj - 5g;
• sugar I - 20g;
• sugar II - 20g;
• pitted cherries - 220g

YPistachio mousse:

• mis - 80g;
• qab zib - 10 g;
• dawb chocolate - 160g;
• qe qe - 30g;
• gelatin nplooj - 3g;
• pistachio muab tshuaj txhuam - 20 g;
• cream nrog cov ntsiab lus rog tsawg kawg 33%, nplawm rau lub ncov mos - 345 g;
• xim zaub ntsuab - 1 poob.

Biscuit Crumb:

• butter (82.5%) - 30g;
• hmoov nplej - 30g;
• qab zib - 30g;
• pistachio muab tshuaj txhuam - 5g;
• cocoa butter - 15g;
• xim zaub ntsuab - 1 poob.

Rau biscuit, preheat qhov cub rau 165 oC. Kab ib daim ntawv ci nrog daim ntawv ci.

• Yuav qe dawb nrog qab zib kom txog thaum lub siab tawv.
• Muab cov hmoov nplej nrog cov hmoov nplej almond thiab sib tov txhua yam rau hauv cov protein. Maj mam sib tov los ntawm hauv qab mus rau saum kom du.
• Tshuaj lub khob noom cookie rau ntawm daim ntawv ci hauv daim ntawv ntawm lub voj voog nrog txoj kab uas hla ntawm 21 cm, nthuav cov txiv ntoo sib npaug rau saum.
• Ci rau 20 feeb kom txog thaumhomogeneity. Txias kiag.

Peb xav tau ntses.

• Nco cov gelatin hauv dej kom ntau.
• Nyob hauv ib lub lauj kaub, sib tov cov cherries nrog qab zib kuv thiab ua kom sov kom txog thaum cov kua txiv hmab txiv ntoo tawm thiab cov suab thaj yaj tag.
• Strain the cherries from the juice, add starch and sugar II mus rau qhov kawg, sib tov kom huv si.
• Muab lub saucepan nrog hmoov nplej-cherry sib tov rau ntawm hluav taws thiab coj mus rau boil, stirring tas li.
• Tshem tawm ntawm tshav kub, ntxiv cov gelatin soaked, do kom txog thaum tus. Ntxiv cov cherries rau cov ntses thiab cia cov sib tov txias tag.

Cia peb npaj décor ua ntej.

• Rau crumbs, grind tag nrho cov khoom kom txog thaum du - koj yuav tsum tau txais oily crumb.
• Preheat qhov cub rau 170 o C, kab ib daim ntawv ci nrog ntawv ci, kis cov crumbs sib npaug thiab ci rau 10 feeb, nplawm qee zaus.

mus rau mousse.

• so dej gelatine hauv dej txias.
• Melt the white chocolate in a bain-marie.
• Muab cov mis nyuj tso rau hauv lub lauj kaub thiab coj mus rau boil tshaj qhov cua sov.
• Cais cov yolks nrog qab zib kom txog thaum tus. Tsis txhob nres stirring, ncuav lub yolks nrog boiling mis nyuj, sib tov meej kom txog thaum tus, ncuav lub loj rov qab mus rau hauv lub saucepan thiab muab tso rau hauv hluav taws dua. Tshav kub rau 80 o C, tshem tawm ntawm tshav kub, ntxiv gelatin, ncuav pistachio, xim thiab melted dawb chocolate. Maj mam sib tov txhua yam kom txog thaum tus. Txias thiab sab saum toj nrog whipped cream.

Nkauj!

• Ncuav cov ncuav mog qab zib rau hauv 21 cm txoj kab uas hla, kis cov ntses rau saum.
• Pho cov mousse sib tov rau saum cov ntses, du tusyees.
• Txhim kho qhov chaw ntawm mousse nrog crumbs. Muab lub ncuav mog qab zib tso rau hauv tub yees rau 3-4 teev, tom qab ntawd tshem tawm ntawm pwm thiab ua haujlwm.

Challenger 4 Chocolate thiab Strawberry

Kev sib xyaw ntawm cov qhob noom xim kasfes thiab txiv pos nphuab yog qhov tsis txawj tuag, txawm tias Moscow lees nws. Lub ncuav mog qab zib, daim ntawv qhia uas peb yuav muab hauv qab no, tsis tau dhau los ua tus yeej, tab sis nws yog qhov zoo heev. Daim ntawv qhia yog ua raws li cov khoom lag luam nrog lub cheeb ntawm 21 cm thiab qhov hnyav ntawm 1.1 kg.

Biscuit:

• qe tsis muaj plhaub - 145g;
• cocoa hmoov - 15g;
• qab zib - 90 g;
• nplej hmoov - 75g

Kream:

• cream nrog cov ntsiab lus rog tsawg kawg 33% - 315 g;
• mis nyuj chocolate - 205 g;
• cognac - 8 g;
• tshiab strawberries - 75 g;
• Qe qe - 40 g;
• gelatin ntawv - 5 g.

Glaze:

• iab chocolate - 150 g;
• ncuav mog qab zib txheej gel - 100g

Thiab tam sim no daim ntawv qhia tiag tiag! Moscow tsis xaiv lub ncuav mog qab zib no, tab sis nws tsim nyog sim.

txheej txheem ua noj

Preheat qhov cub rau 180 o C thiab kab ntawv ci nrog ntawv ci.

• Yuav qe nrog qab zib kom txog thaum fluffy.
• Sib tov cocoa nrog hmoov, sift tshaj lub qe thiab maj mam muab quav nrog ib tug spatula los ntawm hauv qab mus rau lub loj tsis kam.
• Muab lub khob noom rauci daim ntawv nyob rau hauv daim ntawv ntawm 3 zoo tib yam lub voj voog nrog ib txoj kab uas hla ntawm 21 cm. Yog hais tias lub peev xwm ntawm lub qhov cub tsis tso cai rau ci xws li ib tug xov tooj ntawm ncuav mog qab zib nyob rau tib lub sij hawm, ces faib cov khoom rau hauv khob noom cookie nyob rau hauv ib nrab thiab npaj ib tug tshiab ib feem. txhua theem ntawm ci.
• Ci cov ncuav qab zib rau 10-12 feeb kom txog thaum ua tiav. Txias kiag.

Thaum cov ncuav qab zib zaum hauv qhov cub, cia peb pib npaj cov cream.

• So dej gelatine hauv dej txias kom ntau.
• Dissolve mis nyuj chocolate hauv da dej.
• Ncuav ib feem peb ntawm cov nplaum rau hauv saucepan thiab kub rau 85 o C. Brew lub yolks nrog lawv, whisking lub loj kom huv si rau uniformity. Ntxiv gelatin thiab do dua.
• Sib tov cov qhob noom xim kasfes thiab qe-cream sib tov kom txog thaum tus.
• Sib cais cov nplaum nplaum seem kom txog thaum ruaj khov, ntxiv rau cov qhob noom xim kasfes.

Ciav?

• Txiav strawberries.
• Muab ib lub ncuav mog qab zib, grease nws nrog ib feem peb ntawm cov cream thiab muab ib nrab ntawm cov txiv pos nphuab. Nias nrog lub ncuav mog qab zib thib ob.
• Re-grease ib feem peb ntawm cov qab zib thiab kis tus so ntawm strawberries. Nias nrog lub ncuav mog qab zib thib peb thiab txhuam tag nrho nrog cov nplaum nplaum ntxiv.
• Tub rau 1.5 teev.

Rau icing, yaj cov qhob noom xim kasfes tsaus nti hauv dej da dej, sib tov kom txog thaum tus gel thiab sib npaug ntawm lub ncuav mog qab zib nrog nws (sab saum toj thiab sab). Cia cov txheej tawv tawv hauv lub tub yees - thiab koj tuaj yeem pab koj tus kheej.

Kev sib tw 5 thiab tus yeej! Tshwj xeeb ncuav mog qab zib "Moscow": daim ntawv qhia nrog ceev thiab condensed mis nyuj

Nws nyob ntawm no! Tiag tiag,Cov neeg tsim lub ncuav mog qab zib tau ua qhov zoo tshaj plaws los muab cov neeg tuaj saib nrog lub ncuav qab zib uas tuaj yeem npaj tau yooj yim hauv chav ua noj hauv tsev. Cov khoom raug muab rau cov khoom qab zib nrog lub cheeb ntawm 21 cm thiab qhov hnyav ntawm 1.4 kg.

Korzhi:

• qe dawb - 135g;
• qab zib - 155g;
• hazelnut crumble - 200g

Kream:

• butter (82.5%) - 190 g;
• boiled condensed mis nyuj - 375g;
• grated hazelnuts - 155 g;
• Ycognac - 30 g.

Glaze:

• dawb chocolate - 75g;
• xim zaub mov xim liab - 2 g;
• Cake Coating Gel - 50g

Yog tias koj xav tau, koj tuaj yeem hloov cov icing nrog qhov koj nyiam tshaj plaws, tab sis peb pom zoo kom sim thawj qhov kev xaiv uas Moscow xaiv. Lub ncuav mog qab zib, daim ntawv qhia uas peb yuav sau hauv qab no, yuav tsum ci liab, personifying lub peev ntawm Russia.

ua noj ua haus technology

Rau cov ncuav, preheat qhov cub rau 150 oC thiab kab ntawv ci nrog ntawv ci.

• Tau qe dawb nrog qab zib kom txog thaum lub siab tawv, ua tib zoo ntxiv cov txiv ntseej tws, kneading loj los ntawm hauv qab mus.
• Muab lub khob noom cookie rau ntawm daim ntawv ci hauv daim ntawv ntawm 4 lub voj voog zoo ib yam nrog txoj kab uas hla ntawm 21 cm. Yog tias lub peev xwm ntawm qhov cub tsis tso cai rau ci ntau lub ncuav rau tib lub sijhawm, ces faib cov khoom rau hauv khob noom cookie. ib nrab thiab npaj ib feem tshiab rau txhua theem ntawm ci. Ua tsaug rau qhov kev ntsuas no, cov protein yuav tsis poob, thiab cov ncuav mog qab zib ntawm "Moscow" ncuav mog qab zib (daim ntawv qhia nrog daim duab txuas) yuav tig tawm lush.
• Muab cov blanks tso rau hauv qhov cub thiab ci li 5 feeb, ces txo qhov kub kom 110 o C thiab qhuav cov ncuav rau 2 teev.
• ncuav ncuav qab zib kom txias.

Kream npaj tau yooj yim heev.

• Butter butter kom txog thaum fluffy.
• Nrog lub tshuab tov ua haujlwm, maj mam ntxiv cov mis nyuj khov. Qhov loj yuav tsum yog homogeneous, muaj zog thiab lush, nrog tuab caramel tsw.
• Ntxiv grated hazelnuts thiab cognac rau cream, do kom txog thaum tus.

Thiab tam sim no peb sau!

• Tshuaj thawj lub ncuav mog qab zib sib npaug nrog ib feem peb ntawm cov qab zib. Nias nrog lub ncuav mog qab zib thib ob.
• Re-grease nrog ib quarter ntawm qab zib. Nias lub ncuav mog qab zib thib peb.
• Muab ib lub quarter ntawm cov qab zib rau saum thiab sab saum toj nrog cov ncuav mog qab zib ntxiv.
• Txhawm cov nplaum nplaum rau saum lub ncuav mog qab zib thiab ob sab ntawm pwm.
• Muab tso rau hauv tub yees li 1.5 teev.

Tau kawg

Txhawm rau npaj cov glaze, yaj dawb chocolate hauv dej da dej, ntxiv xim thiab gel, do kom txog thaum tus. Ncuav lub frosting tshaj sab saum toj ntawm lub ncuav mog qab zib, smoothing sab saum toj thiab sab nrog ib tug spatula. Cia cov txheej tawv tawv hauv lub tub yees.

Tseem! Daim ntawv qhia rau txiv ntoo ncuav mog qab zib "Moscow" los ntawm peb rau koj: ua noj nrog txaus siab!