Prague ncuav mog qab zib: daim ntawv qhia ib kauj ruam

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

"Prague" yog mega chocolate ncuav mog qab zib nto moo txij li thaum Soviet lub sij hawm, muaj xws li biscuit tsaus nti, chocolate butter cream thiab glossy chocolate icing. Aristocrat tiag tiag tawm tsam keeb kwm ntawm cov khoom qab zib yooj yim ntawm lub sijhawm ntawd.

Hnub no, lub ncuav mog qab zib Prague, uas yog ib daim ntawm lub ncuav mog qab zib ntawm tib lub npe, yog nyob rau hauv ntau hom kas fes, tsev noj mov thiab cafes. Koj tuaj yeem ci cov khoom noj qab zib zoo li no hauv chav ua noj hauv tsev, thiab nws yuav tsis zoo dua li qhov yuav khoom.

YClassic Prague ncuav mog qab zib

Daim ntawv qhia yog tib yam li lub ncuav mog qab zib nto moo. Ua ntej tshaj plaws, koj yuav tsum npaj tag nrho cov khoom xyaw.

Rau biscuit khob noom:

• 115g hmoov;
• 150g granulated qab zib;
• rau qe tshiab;
• 40g butter;
• 25g cocoa hmoov.

rau buttercream:

• ib qe (koj tsuas xav tau lub qe xwb);
• 20g dej;
• 200 g butter;
• 120g condensed mis nyuj;
• 10gvanilla qab zib;
• 10 g cocoa hmoov.

100 g ntawm apricot jam yuav tsum tau npog lub biscuit.

rau impregnation:

• 100ml dej;
• 80g qab zib;
• 80 ml cognac.

Raws li thawj daim ntawv qhia, lub ncuav mog qab zib Prague tsis ntub, yog li cov kauj ruam no tuaj yeem hla.

Rau chocolate icing:

• 50g butter;
• dub chocolate bar.

Npaj biscuit khob noom

Yuav kom lub ncuav mog qab zib Prague tig tawm airy, koj yuav tsum tau ua raws li cov txheej txheem ua noj kom nruj. Qe yuav tsum yog tshiab, nyob rau hauv chav tsev kub. Cov yolks raug ntaus sib cais los ntawm cov dawb.

txheej txheem:

1. cais cov yolks ntawm cov dawb.
2. Ua ntej, ntawm qhov nruab nrab ceev, tuav cov dawb nrog lub tov kom txog thaum lawv nce ntim 4 zaug thiab tig dawb. Tom qab ntawd, txuas ntxiv mus ua hauj lwm nrog ib tug tov khoom, maj mam ncuav ib nrab ntawm cov suab thaj nyob rau hauv ib tug nyias kwj. Hloov mus rau qhov siab tshaj plaws thiab tuav kom txog thaum lub siab tawv.
3. Nyob rau hauv ib lub tais nyias, tuav cov yolks nrog cov qab zib ntxiv nrog ib tug tov kom txog thaum fluffy npuas.
4. Muab cov dawb thiab yolks sib tov nrog silicone lossis ntoo spatula.
5. Sift hmoov, ntxiv cocoa rau nws thiab sib tov.
6. Muaj butter thiab txias.
7. Ua tib zoo quav cocoa hmoov rau hauv lub qe sib tov thiab sib tov nrog ib lub spatula ntawm hauv qab mus rau saum.
8. Muab cov butter txias rau hauv lub khob noom cookie thiab sib tov. Tam sim ntawd pib ci lub biscuit kom txog thaum nws tawm loscua npuas.
9. Kab hauv qab ntawm daim ntawv uas tshem tau nrog daim ntawv ci. Lay tawm lub khob noom cookie.
10. Preheat qhov cub kom qhov kub ntawm 200o. Muab daim ntawv nrog lub khob noom cookie thiab ci rau ib nrab ib teev, ces kos nrog ib tug txhuam hniav kom tiav.
11. Txias ncaj qha rau hauv pwm, tom qab ntawd tshem tawm, npog cov ncuav pastries nrog phuam thiab tawm rau 8 teev.

Yuav kom lub khob noom cookie tsis nyob thiab lub ncuav mog qab zib "Prague" tig tawm airy, lub qhov cub yuav tsum tsis txhob qhib thaum ci.

Npaj cov cream

Thaum lub biscuit so, koj yuav tsum ua cream:

1. Ua ntej boil lub syrup. Ua li no, ncuav 20 ml dej rau hauv lub lauj kaub, muab lub qe, sib tov. Ntxiv cov mis condensed, vanilla qab zib thiab sib tov dua.
2. Muab lub lauj kaub rau ntawm qhov hluav taws kub, ua noj kom txog thaum thickened nrog tas li stirring. Ces cia kom txias li ib nrab teev.
3. Nyob rau hauv ib lub tais nyias, muab softened butter thiab tuav nrog ib tug tov ntawm qhov nruab nrab ceev li 5 feeb kom txog thaum fluffy.
4. Maj mam ntxiv cov kua dej txias rau cov roj, nco ntsoov do txhua lub sijhawm. Ntxiv cocoa hmoov rau cream thiab sib tov zoo dua.

Sib Tham

Ua ntej ntawm tag nrho cov, lub biscuit yuav tsum tau txiav mus rau hauv peb txheej ntawm tib thickness siv ib tug riam nrog ib tug nyias ntev hniav. Tej zaum koj yuav tsis tuaj yeem txiav ncaj rau thawj zaug. Koj tuaj yeem ua qhov no siv kab nuv ntses.

Npaj ib qho impregnation ntawm dej, cognac thiab qab zib, sib tov kom txog thaum cov nplej yaj. Ua ntej sib sau ua ke, nphoo cov ncuav nrog impregnation los ntawm lub raj mis tsuag.

Muab thawj lub ncuav mog qab zib rau ntawm lub tais tiaj tus. Spread nws nrog cream, muab ib tug thib ob rau nws, kis nws thiab muab lub thib peb. Lubricate lub ncuav mog qab zib sab saum toj nrog apricot jam (thov ib txheej nyias) thiab muab tso rau hauv lub tub yees kom tsau rau ib nrab teev.

Lub sijhawm no, koj yuav tsum npaj cov glaze. Qhuav lub chocolate bar thiab butter nyob rau hauv ib da dej da dej. Txias lub frosting mus rau chav tsev kub thiab npog saum thiab sab ntawm lub ncuav mog qab zib. Thaum cov txheej txheej tau teeb tsa, koj tuaj yeem siv cov qauv glaze rau ntawm qhov chaw thiab tso rau hauv tub yees thaum hmo ntuj.

Hnub tom qab, txiav cov khoom qab zib rau hauv daim thiab ua cov ncuav mog qab zib Prague nrog tshuaj yej.