Daim ntawv qhia los ntawm Alexander Seleznev. "Zaj Dab Neeg"

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

Alexander Seleznev daim ntawv qhia yuav pab cov neeg uas xav ua kom haum lawv cov neeg hlub nrog cov ncuav qab zib hauv tsev, tab sis tsis paub yuav ua li cas. Nyob rau hauv qhov kev pab cuam "Sweet Stories", tus kws ua zaub mov pastry qhia koj ib kauj ruam los ntawm kauj ruam yuav ua li cas npaj ib qho kev kho zoo heev, piav qhia txog cov subtleties ntawm txoj kev. Hauv kab lus no, peb yuav muab qee cov lus qhia ntxaws ntxaws los ntawm tus kws ua zaub mov.

About the author

Alexander Seleznev yog tus kws ua zaub mov nto moo hauv tebchaws Russia thiab txawv tebchaws. Nws yog tus yeej yeej ntawm confectioners nyob rau hauv peb lub teb chaws, tus tswv ntawm lub ntiaj teb khob nyob rau hauv lub teb ntawm ua noj ua haus (Luxembourg). Tus sau phau ntawv, xov tooj cua thiab TV presenter. Hnub no nws tab tom tshaj tawm "Cov Dab Neeg Qab Zib" ntawm Domashny TV channel.

Paub txog qhov yooj yim sib npaug thiab yooj yim los qhia rau pej xeem txhua qhov kev txiav txim siab ntawm kev npaj cov khoom qab zib nyuaj. Tshwj xeeb tshaj yog nrov yog nws txhais lus ntawm cult ncuav mog qab zib zaub mov txawv raws li GOST, xws li "Prague", "Napoleon" thiab hais txog.

About the transfer

Raws li tau hais lawmua ntej, kev hloov mus rau "Tsev" channel, thiab yog cov ncauj lus kom ntxaws master class. Seleznev Alexander Anatolyevich qhia cov neeg saib yuav ua li cas ua haujlwm nrog biscuit, puff, xuab zeb thiab poov xab mov paj, yuav ua li cas nplawm qab zib, txiav txim siab ua tsis tiav thiab piav qhia yuav ua li cas zam lawv yav tom ntej.

Ua tsaug rau nws txoj haujlwm, ntau tus neeg saib tau txais lub sijhawm mus dhau ntawm khw muag khoom noj thiab pib ua noj rau cov neeg hlub lawv tus kheej. Qhov no yog qhov tseem ceeb tshaj plaws vim tias cov txuj ci khoom qab zib tsis zam lo lus "kwv yees" thiab yuav tsum tau ua kom zoo, tshwj xeeb tshaj yog thaum xub thawj.

Cabbage pies Alexandra Selezneva

Ntau tus niam tsev xav txog cov poov xab ua khob noom cookie lawv lub pob taws Achilles, yws tias nws dhau los ua hnyav, tsis muaj airiness. Poov pies raws li daim ntawv qhia no yuav tig tawm txawm rau ib tug novice ua noj. Cov khoom koj xav tau yog cov hauv qab no.

Dough:

• dry poov xab - 10 grams;
• qib siab hmoov - 500 grams;
• qab zib - 75 grams;
• milk (1)- 200 ml;
• milk (2) - 50 ml;
• ntsev - 10 grams;
• qe - 2 pieces;
• qe qe - 1 pc;
• soft butter - 65 grams.

Filling:

• cabbage - 0.5 taub hau;
• butter - 25 grams;
• zaub roj - 25 grams;
• mis nyuj - 250 ml;
• boiled qe - 1 pc;
• ntsuab dos - 10 grams;
• parsley - 10gram;
• dill - 10 grams;
• ntsev, kua txob - mus saj.

ua noj?

Ua ntej, npaj lub khob noom cookie.

kub mis nyuj (1), ntxiv 1 tbsp. ib diav ntawm qab zib los ntawm tag nrho cov nyiaj thiab cov poov xab. Do, npog thiab tawm hauv qhov chaw sov kom txog thaum lub hau npog tshwm.

Ntxiv qe, ntsev, ntxiv qab zib rau cov poov xab nce, sib tov. Sift hmoov, do.

Ntxiv butter rau lub khob noom cookie, sib tov kom txog thaum tus. Qhov loj yuav mos thiab elastic.

Ncuav lub khob noom cookie rau hauv lub tais roj, npog nrog ib daim phuam chav ua noj thiab cia sawv hauv qhov chaw sov li 1.5-2 teev. Qhov loj yuav nce tsawg kawg 2 zaug. Daim ntawv qhia no los ntawm Alexander Seleznev muaj lub khob noom cookie thoob ntiaj teb, yog tias koj xav tau, koj tuaj yeem siv txhua yam koj xav tau ua ib qho puv.

Tam sim no nws yog lub sijhawm ua tiav.

Rau nws, finely chop lub cabbage.

Cua ob cov roj hauv lub lauj kaub tob tob.

Sauté cabbage rau 2-3 feeb.

Ncuav mis nyuj rau hauv cov zaub qhwv thiab simmer tshaj qhov cua sov kom txog thaum tag nrho cov kua evaporated. Zoo heev.

Chop lub qe, dos thiab tshuaj ntsuab finely, do rau hauv lub cabbage. Ntsev thiab kua txob mus saj.

Kaw ib daim ntawv ci nrog daim ntawv ci.

Preheat qhov cub kom 180 C.

Punch down lub khob noom cookie thiab dov mus rau hauv ib txheej txheej 5 hli tuab.

Muab lub ntim rau hauv nruab nrab ntawm lub khob noom cookie. Hauv qhov kev pab cuam "Sweet Stories" cov txheej txheem tau qhia meej dua.

Txiav ob sab ntawm lub khob noom cookie rau hauv ib daim hlab thiab sib txuas ua ke ua kepigtail.

Muab lub ncuav mog qab zib rau ntawm daim ntawv ci, npog nrog phuam thiab cia sawv ntsug li 20 feeb.

Tom qab ua pov thawj, txhuam lub ncuav mog qab zib nrog cov qe thiab mis nyuj sib tov (2), tso rau hauv qhov cub thiab ci rau ib nrab teev.

Yog tias koj xav tau, koj tuaj yeem ua cov patties tsis yog ib lub ncuav loj.

Npog lub ncuav mog qab zib tiav nrog phuam thiab cia txias kom txog thaum sov, ces pab.

Cake "Prague". Alexander Seleznev daim ntawv qhia

ncuav mog qab zib "Prague" hauv kev nco ntawm ntau yam yog qhov tseem ceeb ntawm txhua qhov qab tshaj plaws. Cov kev xav zoo li no los ntawm menyuam yaus, thiab tsis muaj cov khoom qab zib niaj hnub nyuaj tuaj yeem cuam tshuam rau lawv. Tus kws ua zaub mov noj caw koj ua "ib yam" ncuav mog qab zib koj tus kheej.

Biscuit:

• qe - 4 pieces;
• qab zib - 100 grams;
• vanilla qab zib - 1 tsp;
• hmoov - 80 grams;
• cocoa - 1 tbsp. diav;
• butter - 25 grams.

Kream:

• yolks - 2 pieces;
• dej - 67 ml;
• condensed mis nyuj - 135 grams;
• vanilla qab zib - 1 tsp;
• cocoa - 20 grams;
• butter - 225 grams.

Syrup:

• qab zib - 80 grams;
• dej - 100 ml;
• Ycognac - 30 ml.

Glaze:

• Apricots jam - 50 grams;
• cream nrog cov ntsiab lus rog tsawg kawg 33% - 135 grams;
• iab chocolate - 200 grams.

Kho kom zoo nkauj:

strawberries - 200 grams

Lub ncuav mog qab zib yog tsim los rau cov duab nrog txoj kab uas hla ntawm 22 cm.

Preheat qhov cub kom 1800 C.

Muaj lub butter thiab txias.

Lim pwm nrog daim ntawv ci.

Yuav qe kom txog thaum fluffy, maj mam ntxiv qab zib.

Sift lub cocoa hmoov rau hauv lub qe sib tov, maj mam quav nrog ib tug spatula los ntawm hauv qab mus.

Ncuav butter rau hauv lub khob noom cookie, sib tov dua.

Pob batter rau hauv lub lauj kaub npaj thiab tso rau hauv qhov cub.

Bake kom txog thaum qhuav tshuaj txhuam hniav.

Cia cov biscuit txias tag, ces muab nws tawm ntawm pwm, qhwv nws nrog cling zaj duab xis thiab muab tso rau hauv qhov chaw txias rau ob peb teev.

Rau cream mix qe qe, dej, condensed mis nyuj thiab vanilla qab zib. Muab tso rau ntawm hluav taws thiab ua noj kom txog thaum thickened, stirring tas li. Zoo heev.

Tau lub butter kom txog thaum dawb. Ntxiv cocoa, ntaus dua. Nrog lub tov khoom khiav, ntxiv cov mis nyuj syrup me ntsis. Koj yuav tsum tau txais lub zog ci ntsa iab. Nws yog tsim nyog sau cia tias nws yog cov roj nplaum uas Alexander Seleznev feem ntau siv. Cov ncuav mog qab zib cov zaub mov uas nws muab rau cov neeg tuaj saib, ua ntej ntawm tag nrho cov, muaj cov ntaub ntawv hais txog GOST, thiab muaj roj tau tuav hauv kev hwm.

Rau syrup, sib tov dej nrog qab zib, coj mus rau boil, tshem tawm ntawm tshav kub thiab ntxiv cognac.

Txiav lub biscuit lengthwise rau hauv 3 qhov chaw.

Soak lub ncuav qab zib me ntsis nrog syrup thiab kis 1/3 ntawm cov cream. Flatten, nias nrog lub ncuav mog qab zib thib ob.

Soak lub biscuit me ntsis ntxiv, muab 1/3 ntawm cov cream, niasncuav qab zib.

Txhob sib npaug rau ob sab ntawm lub ncuav mog qab zib nrog cov nplaum nplaum uas seem.

Cua lub apricot jam thiab kis nws sib npaug rau saum lub ncuav mog qab zib. Yog lawm, Alexander Seleznev cov zaub mov txawv tsis txawv ntawm cov qauv thoob ntiaj teb - thiab Austrian "Sacher" siv cov qauv no los cais cov biscuit los ntawm glaze.

Muab qhov khoob rau qhov txias thiab ua icing.

Rau glaze, nqa lub qab zib mus rau ib lub boil, ncuav tshaj chopped chocolate thiab do kom txog thaum tom kawg yog yaj tag.

Pob rau lub ncuav mog qab zib, sim npog ob sab saum toj thiab sab.

Rov nthuav tawm rau qhov txias - lub icing yuav tsum tawv.

garnish nrog berries thiab pab.

Curd rings

Curd rings - yeej tseem zoo tib yam eclairs, qhov txawv tsuas yog nyob rau hauv lub filling thiab cov duab ntawm lub ncuav. Lawv tau hlub los ntawm ntau tus, tab sis thaum sim ua kom rov tsim dua "zoo tib yam", ntau tus tau ntsib teeb meem - nws zoo li muaj qee yam ploj lawm. Thiab ces Alexander Seleznev tuaj cawm. Daim ntawv qhia ncuav qab zib thiab pastries hauv nws qhov kev ua tau zoo tuaj yeem coj rov qab saj ntawm thaum yau.

choux pastry:

• Ymilk - 100 ml;
• dej - 100 ml;
• butter - 80 grams;
• qe me - 4 pieces;
• ntsev - 1/4 tsp;
• sugar - 1 tsp;
• hmoov - 120 grams.

Kream:

• vanilla qab zib - 1 tsp;
• tsev cheese nrog cov roj tsawg kawg 9% - 260 grams;
• butter - 140 grams;
• cognac - 1 tbsp. diav;
• condensedmis nyuj - 50 grams;
• hmoov qab zib - 75 grams.

ib kauj ruam

Reproducing this recipe by Alexander Seleznev is step by step - tsis txhob sim muab ob peb yam.

Preheat cub to 2200 C.

Kaw ib daim ntawv ci nrog daim ntawv ci.

Sib tov roj, dej, mis nyuj, ntsev thiab qab zib rau hauv saucepan. Nqa mus rau ib lub boil, ntxiv hmoov thiab sai do lub khob noom cookie. Boil qhov loj rau 1-2 feeb kom txog thaum nws pib los ua ke.

Cia lub khob noom cookie txias me ntsis thiab pib ntaus qe ib zaug, txhua zaus kneading zoo kom txog thaum tus.

Muab cov khob noom ua tiav rau hauv lub hnab pastry, tso cov blanks nyob rau hauv daim ntawv ntawm ib daim ntawv ci thiab ci rau 15 feeb.

Txo qhov cub kom 1800 C thiab ci rau lwm 15 feeb.

Tshem cov nplhaib ua tiav ntawm daim ntawv ci thiab txias tag.

Rau lub qab zib, tuav lub butter kom txog thaum dawb, ntxiv hmoov qab zib, vanilla qab zib, cognac thiab condensed mis nyuj rau nws. Ua tib zoo do hauv curd. Lub cream npaj tau.

-txiav lub custard rings ntev.

Nyem kua nplaum rau hauv qab ntawm lub nplhaib, nias nws nrog rau sab saum toj ntawm lub workpiece. Sprinkle hmoov qab zib rau saum thiab pab.