Italian ncuav mog qab zib: daim ntawv qhia nrog duab

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

Italian ncuav mog qab zib yog suav tias yog huab tais ntawm khoom qab zib. Lawv tsis tsuas yog divinely qab, tab sis kuj zoo nkauj heev. Italian cuisine, nyob rau hauv lub hauv paus ntsiab lus, yog nto moo rau rhiab thiab sophistication ntawm nws cov tais diav. Tab sis lub ncuav ntawm lub teb chaws no tsim nyog tshwj xeeb mloog. Lawv rhiab, elegance thiab khoom kim heev tsis tuaj yeem piav qhia hauv cov lus. Thiab yog vim li cas? Tom qab tag nrho, nws yog qhov zoo dua los sim ib zaug dua li hnov ntau zaus, puas yog? Xav zoo li Italian pasticciere tiag tiag (confectioner) los ntawm kev npaj cov khoom qab zib rau koj tus kheej. Yog koj xav tias nws nyuaj heev thiab koj yuav tsis tiv, ces koj yuav yuam kev heev. Txhua tus neeg uas paub txog lub tshuab tov khoom, qhov cub thiab cov khoom xyaw ci ci tuaj yeem tsim cov khoom zoo nkauj ntawm pastry art. Italian ncuav mog qab zib zaub mov txawv (nrog duab) yuav pab tau koj tsim ib tug gourmet kho tsim nyog lub tsev noj mov Michelin!

Nut tenderness

Nyob rau hauv ltalis, lub ncuav mog qab zib no suav hais tias yog ib qho khoom noj uas yuav tsum tau uamuaj peev xwm ua noj txhua tus neeg nyob ze rau lub ntiaj teb ua noj. Lub thinnest protein-txiv ntseej ncuav mog qab zib, soaked nyob rau hauv lub feem ntau muag heev butter cream thiab sprinkled nrog chocolate chips, lus yaj nyob rau hauv koj lub qhov ncauj. Ib lub ncuav qab zib heev yuav ua rau muaj kev zoo siab tiag tiag rau txhua tus hniav qab zib. Nrog rau txoj kev tsim, khoom qab zib tuaj yeem kho txhua yam kev ua koob tsheej thiab zoo siab rau txhua tus qhua. Rau kev kho mob zoo kawg nkaus, mus saib peb daim ntawv qhia Italian Hazelnut ncuav mog qab zib.

Cov khoom xyaw rau cov ncuav mog qab zib

• 6 qe qaib.
• Ib thiab ib nrab khob ntawm walnut kernels.
• Pinch ntawm lub rooj ntsev.
• Ob grams ntawm citric acid.
• Ib khob ntawm granulated qab zib (nrog ib tug swb).
• Ib thiab ib nrab teaspoons ntawm nplej hmoov.
• Ob khob khob hnyav hnyav (natural).
• Ib thiab ib nrab tuav ntawm cov qhob noom xim kasfes zoo.
• Ib nrab ib nrab tablespoons hmoov qab zib.
• Ib khob ntawm chocolate tee.

xav tau ntxiv:

• ntawv parchment;
• butter rau greasing.

Creating Gourmet Italian Dessert

Fry walnut kernels nyob rau hauv lub lauj kaub qhuav, ces tig mus rau hauv crumbs los yog hmoov nplej. Blender los yog mortar yuav pab tau koj nrog qhov no. Cais cov dawb los ntawm yolks. Teem thib ob ib sab, lawv yuav tsis xav tau los ua lub ncuav mog qab zib. Muab cov dawb tso rau hauv lub tais huv thiab qhuav. Ntxiv citric acid thiab ntsev rau lawv. Yeej lub loj nrog ib tug tov kom txog thaum whitening, tom qab uaspib ntxiv qab zib. Ua qhov no maj mam, ntxiv cov khoom xyaw rau hauv me me. Yeej qe dawb nrog piam thaj kom txog thaum lub siab tawv.

Ntxiv cov txiv ntoo crumbs rau qhov tshwm sim loj. Siv ib lub spatula thiab, txav nws los ntawm hauv qab mus rau saum, maj mam sib tov cov protein sib tov. Cov txiv ntseej yuav tsum tau muab faib ua tib yam thoob plaws hauv pawg.

Nqa cov parchment thiab hauv qab ntawm koj lub caij nplooj ntoos hlav. Muab lub voj voog hlau tso rau ntawm daim ntawv thiab taug qab nrog ib tus cwj mem. Txiav tawm lub voj voog. Rov ua txheej txheem cuaj zaug ntxiv. Muaj pes tsawg lub voj voog koj yuav xav tau. Txhuam txhua daim ntawm parchment nrog butter.

Siv ib rab diav, spatula lossis silicone txhuam, siv cov protein ntau rau lub voj voog, faib rau tag nrho saum npoo. Lub thickness ntawm lub ncuav mog qab zib yuav tsum yog li 2-3 millimeters. Tshaj qe dawb ntawm txhua lub voj voog parchment.

Xa cov blanks mus rau qhov cub kub (190 degrees). Ci rau 5-7 feeb. Qhov saum npoo ntawm lub ncuav yuav tsum tau them nrog lub teeb ci ntawm golden xuab zeb xim. Sab hauv lawv nyob twj ywm thiab mos. Txij li thaum muaj ntau lub ncuav qab zib, lawv yuav tsum tau ci hauv ob peb lub sijhawm. Txias lub hauv paus tiav rau lub ncuav mog qab zib me ntsis, ces tshem tawm cov parchment ntawm nws.

Nws yog qhov tig ntawm qhov khoom. Txiav cov qhob noom xim kasfes rau hauv daim, thiab tom qab ntawd yaj hauv dej da dej lossis hauv microwave. Muab cov cream nrog hmoov qab zib. Tuav cov khoom xyaw nrog lub tov kom txog thaum muag muag.

Tam sim no koj tuaj yeem pib ua lub ncuav mog qab zib Italian. Thawj ncuav mog qab zibmuab tso rau hauv ib lub tais. Lubricate nws nrog kua chocolate, uas yuav tsum tam sim ntawd lob. Tshaj tawm ib txheej ntawm whipped cream on to top. Sprinkle lub cream nrog tee. Rov ua cov txheej txheem hauv qhov kev txiav txim no kom txog thaum koj mus txog lub ncuav mog qab zib kawg. Nws yuav tsum tau lubricated tsuas yog nrog whipped cream. Ua tib yam nrog rau ob sab ntawm lub ncuav mog qab zib - npog lawv nrog kev sau los ntawm cov khoom siv mis nyuj. Xa cov khoom qab zib tiav rau lub tub yees rau 30-60 feeb. Kho kom zoo nkauj Italian Walnut ncuav mog qab zib txawm li cas los koj nyiam.

Lemon Paradise

Lwm cov khoom qab zib Italian uas tuaj yeem ua rau txhua tus hniav qab zib nrog nws cov saj me me nrog citrus sau ntawv. Lub crumbly shortbread mov paj tsuas yog blossoms nyob rau hauv cov nplua nuj txiv qaub cream, thiab lub meringue decorating cov khoom qab zib ua rau nws airy thiab lub teeb raws li ib tug huab. Kev ua noj ua haus muaj peb theem, uas tsis yog qhov nyuaj raws li nws yuav zoo li thaum xub thawj siab ib muag. Sim italian meringue ncuav mog qab zib thiab pom koj tus kheej.

Cov ntsiab lus ntawm cov xuab zeb:

• ib yolk;
• ib qe qaib qe (yolk + protein);
• butter pob (200 grams);
• ib nrab khob qab zib;
• roj zaub me;
• ob khob hmoov nplej.

Cov khoom xyaw rau Lemon Cream:

• ib khob ntawm granulated qab zib;
• butter pob (200 grams);
• 3 qe qaib + ib lub qe;
• ib teaspoon instant gelatin;
• ib tablespoon dej;
• ob txiv qaub loj.

Cov khoom xyaw zoo meringue:

• ob squirrels;
• khob qab zib;
• khob dej;
• ib pinch ntawm ntsev.

Npaj citrus kho

Ua ntej koj yuav tsum tau ua lub hauv paus xuab zeb rau yav tom ntej ncuav mog qab zib. Muab cov softened butter nrog qab zib siv lub tais tob. Yeej lub loj nrog ib tug tov kom txog thaum tus. Ntxiv yolk thiab ib lub qe qaib. Teem lub qe dawb, koj yuav xav tau nws rau lub meringue. Sib tov tag nrho cov khoom xyaw nrog rab diav.

Qhia cov hmoov nplej tom qab sifting nws los ntawm ib tug sieve. Knead shortbread mov paj. qhwv lub workpiece nrog cling zaj duab xis thiab qhov chaw nyob rau hauv lub tub yees rau ib nrab ib teev. Yob tawm lub khob noom cookie so, tig mus rau hauv ib txheej txog 7-8 millimeters tuab. Muab lub workpiece tso rau hauv ib lub tais ci, tom qab grease nws nrog zaub roj. Xa lub ncuav mog qab zib rau hauv qhov cub kub (200 degrees) rau 20 feeb. Tom qab ib feem peb ntawm ib teev, tshem lub ncuav mog qab zib los ntawm qhov cub, txawm hais tias nws tsis yog npaj txhij. Lub hauv paus yuav tsum tau teem me ntsis.

Thaum lub ncuav mog qab zib ci, ua cov txiv qaub curd. Ncuav gelatin nrog dej thiab tawm mus o. Yaug ob lub txiv qaub thiab pat qhuav. Grate citrus zest on medium grater. Nyem tawm tag nrho cov kua txiv hmab txiv ntoo ntawm cov kua txiv hmab txiv ntoo.

Peb qe thiab ib lub yolk yeej zoo nrog rab rawg, tig lawv mus rau hauv homogeneous loj. Teem lub qe dawb los tsim lub meringue. Chop lub butter rau hauv daim ntawm txhua yam duab thiab loj. Muab cov khoom xyaw tso rau hauv lub thawv sib sib zog nqus uas haum rau cua sov. Ntxiv txiv qaub kua txiv, zest thiabtag nrho cov suab thaj. Muab lub ntim rau ntawm qhov cub thiab, stirring nquag, nqa cov ntsiab lus mus rau boil.

Qhia cov qe uas raug ntaus rau hauv qhov sib xyaw ua npuas dej hauv cov kwj deg uas muaj qhov sib xyaw ua ke tas li. Nqa cov khoom rov qab mus rau ib lub boil, ces boil rau 2 feeb. Tag nrho cov sij hawm no, txiv qaub cream yuav tsum tau tas li stirred. Tshem cov citrus roj sib tov los ntawm tshav kub thiab do nyob rau hauv lub o gelatin. Sib tov kom huv si. Lub tiav lawm cream nyob rau hauv sib xws zoo li ib tug tuab semolina porridge. Ncuav cov txiv qaub filling hla lub shortcake, kis nws tusyees tshaj tag nrho saum npoo. Muab cov pwm rov qab rau hauv qhov cub rau 40 feeb (kub - 180 degrees).

Tam sim no nws yog lub sijhawm los tsim lub meringue. Ua ntej, npaj cov qab zib syrup. Muab cov dej sib xyaw nrog qab zib thiab xa mus rau qhov cua sov tsawg. Nqa cov syrup mus rau ib lub boil thaum stirring, ces simmer rau 15 feeb. Tag nrho lub sij hawm no, qhov loj yuav tsum tsis txhob kov kom nws tsis txhob lumps.

Muab cov proteins uas tseem tshuav los ntawm lub khob noom cookie thiab qab zib rau hauv lub thawv yooj yim. Ntxiv ib pinch ntsev rau lawv. Armed nrog ib tug tov khoom, tig cov khoom xyaw rau hauv ib tug fluffy dawb pawg. Thaum txuas ntxiv mus, ua tib zoo ncuav nyob rau hauv lub kub syrup. Tsis txhob nres lub cuab yeej kom txog thaum huab hwm coj tau txias mus rau chav sov. Txwv tsis pub, lub meringue yuav tsis tig tawm, vim lub qe dawb yuav poob.

Siv ib lub spatula los yog pastry syringe, kis lub meringue rau saum cov txiv qaub cream (nws zoo li ib tug soufflé uas tseem tsis tau teem caij). Xa lub ncuav mog qab zib rau qhov cub kub (220 degrees) rau 3 feeb. Nov yog lub sijhawm txaus rau meringue rau xim av.

Nyobtxias cov khoom qab zib rau hauv chav tsev kub, thiab tom qab ntawd tso rau hauv tub yees li 40 feeb. Thaum lub sij hawm no, lub ncuav mog qab zib yuav zoo li, raws li cov txiv qaub cream yuav tawv.

Qhov ntawd yog tag nrho kev tshawb fawb ntawm Italian pastry art. Paub yuav ua li cas ua noj ob lub ncuav qab zib classic rau lub teb chaws no, koj tuaj yeem ua rau tag nrho koj cov txheeb ze thiab cov phooj ywg xav tsis thoob. Muab kev zoo siab yog qhov yooj yim, tshwj xeeb tshaj yog nrog kev pab los ntawm cov khoom qab zib Italian qab. Bon appetit!