Prague ncuav mog qab zib: daim ntawv qhia nrog duab

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

Hnub no peb tab tom npaj cov lus dab neeg ntawm Soviet cuisine - "Prague ncuav mog qab zib". Chocolate kho rau txhua lub rooj noj mov. Muaj ntau ntau yam txawv ntawm Prague ncuav mog qab zib daim ntawv qhia.

Cia peb saib ob peb tug thiab, ntawm qhov tseeb, cia peb tsis txhob hnov qab txog qhov qab tshaj plaws thiab tiag tiag, uas yog npaj raws li Soviet-era GOST.

Cake "Prague". Daim ntawv qhia raws li GOST

Yuav kom lub ncuav mog qab zib zoo ib yam li qhov qub, koj yuav tsum ua raws li daim ntawv qhia rau nws npaj.

Biscuit Cov khoom xyaw:

• 115 grams hmoov nplej.
• 6 qe qaib.
• 150 grams ntawm granulated qab zib.
• 25 grams ntawm cocoa hmoov.
• 40 grams ntawm butter.

Cream Cov khoom xyaw:

• 20 grams dej huv.
• Ib qe qe.
• 120 grams ntawm cov mis nyuj nyoos.
• ib pob butter.
• 10 grams ntawm vanilla qab zib.
• 10 grams ntawm cocoa hmoov.

Cov khoom xyaw ua ke:

• Ib bar ntawm tsaus chocolate (nws yog ib qho tseem ceeb uas nws yogtsis muaj additives).
• 50 grams ntawm butter.
• Cov khoom xyaw rau impregnation:
• 100 grams ntawm apricots jam.
• 100 milliliters tshuaj yej dub.
• 70 grams granulated qab zib.

Biscuit khob noom rau "Prague ncuav mog qab zib". Daim ntawv qhia nrog daim duab

Yog tias koj ua raws li kev siv tshuab ua noj, lub ncuav biscuit yuav tig tawm kev sib tw thiab airy. Khoom noj yuav tsum nyob rau hauv chav tsev kub.

Peb noj qe. Ib qho yuav tsum tau ua ntej yog tias lawv yuav tsum tau tshiab, thiab lub plhaub yuav tsum du, tsis muaj kab nrib pleb.

Ua ntej tshaj, peb pib nplawm cov proteins. Nws yog qhov zoo tshaj los ua qhov no nrog lub tov khoom, txij li thaum peb yuav tsum tau ua kom tiav cov npuas tuab, thiab ua qhov no nrog lub nplawm yog ib qho ua rau nkees heev. Pib ntaus hauv nruab nrab ceev. Thaum cov nqaij dawb tig mus ua npuas dej dawb, peb pib qhia cov suab thaj hauv cov dej nyias nyias, thaum txuas ntxiv mus. Tom qab ntawd, nws yog ib qho tsim nyog yuav tsum tau ua kom lub sib tov ceev kom siab tshaj plaws thiab tuav kom txog thaum lub npuas npuas tuab tsim. Txhawm rau kom nkag siab tias cov npuas dej yog qhov sib xws, tig lub thawv. Ua npuas ncauj zoo yuav tsis khiav tawm.

Kom zoo dua nplawm, ntxiv ob peb tee txiv qaub. Tom qab ntawd, peb mus rau txheej txheem ntawm whipping lub yolks.

Nyob rau hauv ib lub thawv cais, muab cov suab thaj thiab yolks. Tuav nrog lub tov khoom ntawm qhov nruab nrab ceev kom txog thaum lub fluffy pawg yog tsim.

Nyob rau theem tom ntej, peb muab whipped yolks thiab dawb.

Nyob rau hauv ib lub thawv caissib tov twb sifted nplej hmoov thiab cocoa hmoov.

Tom qab ntxiv rau whipped dawb nrog yolks. Qhov no yuav tsum tau ua kom maj mam, thaum maj mam sib tov nrog ib tug spatula thiaj li hais tias lumps tsis tsim. Do saum toj mus rau hauv qab.

Tam sim no ntxiv butter. Nws yuav tsum nyob ntawm chav tsev kub.

Mov zoo ib yam li cov khoom xyaw yav dhau los.

Baking a biscuit

Yuav kom ci biscuit rau "Prague ncuav mog qab zib", koj yuav tsum npaj:

• Parchment paper.
• ci tais (hauv peb rooj plaub, txoj kab uas hla ntawm daim ntawv yog 21 centimeters).

Preheat qhov cub kom 200 degrees. Peb muab daim ntawv parchment rau ntawm daim ntawv ci, tso daim ntawv rau nws. Ncuav peb lub khob noom cookie thiab xa mus rau qhov cub rau 30 feeb.

Yog tias koj tsis paub meej tias lub ncuav mog qab zib ua tiav, kos nrog lub skewer lossis tus pas txhuam hniav. Yog tias lub skewer ntub tom qab tho, tawm mus rau ci rau lwm ob peb feeb. Nco ntsoov: lub biscuit yuav tsum tsis txhob ci rau lub sijhawm ntev kom tsis txhob muaj npuas.

Tom qab peb tshem lub ncuav mog qab zib, tso nws ob peb feeb hauv daim ntawv. Tom qab ntawd, nws yuav tsum tau muab tshem tawm. Npog lub ncuav mog qab zib nrog ib phuam thiab tawm hauv chav sov li yim teev lossis ib hmos.

Saib cov ncuav qab zib npaj ua li cas rau "Prague Cake" saib hauv daim duab hauv qab no.

Npaj cov cream

Ua ntej, npaj lub syrup. Ua li no, ncuav 20 grams dej rau hauv ib lub thawv me me. Ntxiv qe qe thiab sib tov zoo. Tom qab ntawd, ntxiv condensed mis nyuj, me ntsis vanilla qab zib. Sib tov tag nrho cov khoom xyaw kom zoo.

Peb xa lub thawv rau lub qhov cub rau ntawm qhov cub me me kom cov kua qab zib tsis boil. Nws yuav tsum tau boil kom txog thaum nws thickens. Do tsis tu ncua. Thaum syrup npaj txhij, tshem tawm ntawm tshav kub thiab muab tso rau qhov txias rau ib nrab ib teev.

Nyob rau theem tom ntej, soften lub butter nyob rau hauv ib lub thawv cais thiab tuav nws nrog ib tug tov khoom. Qhov no yuav tsum tau ua rau tsib mus rau xya feeb ntawm nruab nrab ceev. Qhov tshwm sim yuav tsum yog lush creamy mass.

Tom qab cov kua dej txias, peb qhia nws rau hauv cov roj loj hauv cov kwj me me, nplawm tas li.

Nyob rau theem tom ntej, peb pleev xim rau hauv cov xim tsaus nrog cocoa. Txhawm rau ua qhov no, peb qhia txog qhov twb tau sifted cocoa hmoov rau hauv qab zib, tsis txhob hnov qab mus tas li sib tov. Kho tus nqi raws li koj nyiam. Qhov ntau koj nkag mus, qhov tsaus nti ntawm cream yuav.

Impregnation rau ncuav mog qab zib

Npaj lub impregnation raws li daim ntawv qhia classic yuav tsis nyuaj. Nyob rau hauv cov ntaub ntawv no, nws yog ib qhov tsim nyog los yaj 70 grams qab zib nyob rau hauv ib puas grams ntawm muaj zog dub tshuaj yej tsis muaj flavorings.

Glaze

Nws yuav tsum tau siav tom qab lub ncuav mog qab zib sib sau ua ke kom nws tsis khov. Ua li no, koj xav tau ib lub bar ntawm tsaus chocolate thiab butter. Qhuav ob cov khoom xyaw hauv ib da dej. Peb xyuas kom meej tias cov roj tsis exfoliate, txwv tsis pub koj yuav tau rov ua dua thiab pov tseg cov khoom qub qub. Txhawm rau tiv thaiv cov glaze kom tsis txhob kis mus rau tag nrho saum npooncuav mog qab zib, txheej saum toj kawg nkaus yuav sprinkled nrog starch.

Sib sau ncuav mog qab zib

Tom qab tag nrho cov khoom xyaw npaj txhij, peb sib sau ua ke "Prague ncuav mog qab zib" kauj ruam yog kauj ruam.

Kauj Ruam Ib. Peb txiav lub ncuav mog qab zib rau hauv peb qhov sib npaug. Qhov no tuaj yeem ua tiav nrog rab riam loj, lossis koj tuaj yeem siv cov xov uas peb ncab raws tag nrho ntev ntawm lub ncuav mog qab zib. Es tsis txhob xov, ib txoj kab nuv ntses tuaj yeem cawm tau. Tab sis peb yuav tsum ceeb toom rau koj tias cov txheej txheem no tsis yooj yim thiab tsis yog txhua tus yuav ua tiav thawj zaug. Txawm li cas los xij, ntau zaus koj ua ncuav mog qab zib, qhov zoo dua nws yuav muab faib cov ncuav mog qab zib rau hauv qhov sib npaug.

Kauj Ruam 2. Muab thawj txheej rau ntawm lub tais thiab sib npaug nws nrog cream nrog spatula. Peb ua tib yam nrog rau cov ncuav qab zib. Lawv tus lej nyob ntawm qhov siab npaum li cas koj txiav txim siab ua noj.

Kauj Ruam 3. Lub ncuav mog qab zib kawg yuav tsum tau soaked nrog apricot jam. Tsis txhob hnov qab txhua lub ncuav, ua ntej smearing nrog cream, dej nrog tshuaj yej-raws li impregnation. Tom qab ntawd, peb xa lub ncuav mog qab zib rau ib nrab ib teev nyob rau hauv lub tub yees.

Kauj Ruam 4. Npog lub ncuav mog qab zib nrog chocolate icing. Qhov no yuav tsum tau ua nrog spatula, smearing zoo rau txhua sab. Koj tuaj yeem dai nrog cov txiv ntoo crushed lossis chocolate cobwebs.

Cov ncuav mog qab zib tiav yog xa mus rau lub tub yees kom nws ntub tag.

Prague ncuav mog qab zib raws li vodka

Npaj ncuav mog qab zib raws li daim ntawv qhia uas txawv me ntsis ntawm classic ib.

Rau nws qhov kev npaj koj yuav xav tau:

• Ib khob qab zib.
• Ob khob hmoov.
• Ib khob 200g qaub cream.
• Obqaib qe.
• tsib tablespoons cocoa.
• Ib nrab khob ntawm vodka.
• Ib tug teaspoon ci hmoov.
• Ib bar ntawm chocolate (zoo dua xaiv dub).
• ib pob butter.
• Ib khob mis condensed.

Prague ncuav mog qab zib kauj ruam yog kauj ruam daim ntawv qhia nrog yees duab

Kauj Ruam Ib. Yeej qe nrog qab zib, ntxiv ib puas grams ntawm condensed mis nyuj thiab qaub cream. Ntxias rau ob peb feeb ntxiv. Ua nws zoo dua nrog lub tov khoom. Sift hmoov thiab cocoa rau hauv ib lub tais nyias. Ntxiv rau qhov sib tov sib xyaw thiab maj mam sib tov nrog rab diav lossis spatula los ntawm hauv qab mus.

Kauj Ruam 2. Peb sov lub qhov cub kom 200 degrees. Grease ib daim ntawv ci nrog butter. Peb nthuav tawm ib lub tais ci nrog txoj kab uas hla ntawm 25 centimeters. Ncuav lub khob noom cookie tiav rau hauv nws thiab ci rau ib nrab ib teev.

Kauj Ruam 3. Ua noj qab zib. Ua li no, tuav lub butter, nrog cocoa thiab cov mis condensed ntxiv kom txog rau thaum cov huab cua tuab yog tsim.

Kauj Ruam 4. Peb tshem tawm ib lub ncuav biscuit npaj rau ntawm daim ntaub ntub dej. Sab saum toj qhuav. Cia nws txias rau ob peb teev. Tom qab ntawd, txiav lub biscuit rau hauv peb qhov sib npaug.

Kauj ruam tsib. Impregnation ntawm ncuav mog qab zib. Peb ua nws nrog vodka. Koj tuaj yeem siv lwm yam cawv. Nws tuaj yeem yog amaretto, cognac.

Kauj Ruam 6. Peb tsim ib lub ncuav mog qab zib. Peb kis tus thawj ncuav mog qab zib rau ntawm lub ncuav mog qab zib tais thiab grease nws nrog ib tug npaj txhij-ua cream. Peb muab lub ncuav mog qab zib thib ob rau nws thiab ua tib yam nrog nws. Sab saum toj txheej tsis tas yuav smeared. Peb yuav dej nwsfrosting.

Kauj Ruam xya. Kev npaj ntawm glaze.

Hauv dej da dej, yaj cov qhob noom xim kasfes tsaus nti rau hauv daim thiab grease lub ncuav mog qab zib tam sim ntawd. Tom qab ntawd peb xa mus rau lub tub yees li peb teev.

Cake decoration

Tswb cov ncuav mog qab zib tau muab tso rau hauv lub tub yees kom kho kom zoo nkauj. Txhawm rau ua qhov no, finely crushed lub khov seem ntawm chocolate. Fry lub peeled walnut nyob rau hauv ib lub lauj kaub thiab tseem chop. Hloov ntawm walnuts, koj tuaj yeem siv hazelnuts lossis hazelnuts.

Pib, nphoo lub ncuav mog qab zib nrog txiv ntseej crumbs, sab saum toj nrog chocolate. Yog tias xav tau, koj tuaj yeem ua cov duab chocolate thiab muab tso rau hauv cov khoom qab zib.

Peb tau saib ob kauj ruam ntawm cov zaub mov txawv rau "Prague ncuav mog qab zib". Bon appetit!