Ncuav mog qab zib "Smuglyanka": muaj pes tsawg leeg thiab daim ntawv qhia nrog duab

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

Lub ncuav mog qab zib "Smuglyanka" tsis paub txawv teb chaws. Tu siab kawg. Qhov no yog ib qho khoom qab zib zoo heev. Tab sis peb muaj hmoo dua, thiab peb muaj lub sijhawm los txaus siab rau lub ncuav mog qab zib Smuglyanka. Feem ntau, cov pastries tau hais los saum no yog nyob rau hauv daim ntawv ntawm yob. Lub qab zib qab zib soufflé yog zais hauv. Sab nraud, lees paub lub npe, cov khoom qab zib yog dai kom zoo nkauj nrog chocolate chips. Daim ntawv qhia rau lub ncuav mog qab zib Smuglyanka, daim duab uas tau nthuav tawm hauv tsab xov xwm, yuav los ua ke yog tias koj xav tau los yeej lub siab ntawm koj tsev neeg lossis ci kom ntsib cov phooj ywg qub.

Nyob zoo ib tsoom niam txiv kwv tij neej tsa sawv daws.

Yuav kom ci ib yam khoom raws li tag nrho cov canons, koj yuav tsum nruj me ntsis ua raws li cov theem ntawm kev ua.

Smuglyanka ncuav mog qab zib yuav tsum muaj cov khoom xyaw hauv qab no:

1. qaib qe - 3 pieces. Zoo siab tias lawv tsis loj.
2. Qab Zib - 100 grams.
3. Starch - 25 grams. Daim ntawv qhia siv qos yaj ywm tsis tu ncua.
4. Baking hmoov rau khob noom cookie - 1 teaspoondiav tsis top.
5. dej khov (tsis muaj exaggeration) - 3 tablespoons.
6. Cream (10% lossis 20%) - 200 milliliters.
7. Condensed milk - 2/3 khob.
8. Kuj rau lub ncuav mog qab zib Smuglyanka, koj yuav tsum tau npaj 1/2 khob mis nyuj txias.
9. YGelatin - 10 grams.
10. Creamy (qab zib) cheese - 120 grams. Siv mascarpone los yog xijpeem.
11. Mis Chocolate - los kho cov khoom qab zib.

YHow to make Smuglyanka cake

Thiab tam sim no qhov tseem ceeb yog rov ua cov lus piav qhia kom raug. Tom qab ntawd koj yuav twv yuav raug hu tau ci qhov khoom qab zib zoo kawg nkaus. Peb nyeem thiab ua raws li tau piav qhia hauv txoj kev ua noj.

Lub hauv paus vam meej tshaj plaws rau cov ncuav qab zib no yog lub khob noom cookie uas zoo li cov kua qaub qaub. Tag nrho cov tais diav yuav tsum zoo kawg nkaus qhuav thiab huv si. Kauj ruam kneading:

1. Cuag qe. Cais cov yolks los ntawm cov dawb. Nws yog qhov yooj yim los ua qhov no siv cov cuab yeej tshwj xeeb, tab sis nrog kev txawj txaus, cov txheej txheem zoo heev rau txhua tus niam tsev. Lub ntsiab lus dag yog kom ntseeg tau tias tsis yog ib qho microparticle nkag mus rau hauv cov protein los ntawm cov qe. Faib cov khoom xyaw ntawm cov qe rau hauv lub tais sib txawv.
2. Peb xav tau squirrels tam sim no. Yeej lawv me ntsis thiab ncuav qab zib. Yeej me ntsis ntxiv thiab ncuav rau hauv dej khov. Tab sis tam sim no peb ceev lub tov khoom thiab ua hauj lwm kom txog thaum peb pom tias cov khoom tau hloov mus ua ib tug ci ntsa iab ua npuas ncauj.
3. Nqa ib lub tais ntawm cov yolks, tuav maj mam ua kom tawg thiab sib tov. Ntxiv cov yolk sib tov rau cov dawb. Sib tov maj mamspatula los yog diav.
4. Muab cov hmoov nplej, ci hmoov thiab hmoov nplej. Sift lub resulting muaj pes tsawg leeg ncaj qha mus rau lub qe qab zib loj nyob rau hauv ib lub tais tob. Peb tig cov khoom mus rau hauv homogeneous loj. Tsuas yog tus uas peb xav tau.

Kab tias qhov no tsis yog qhov yooj yim tshaj plaws rau kev siv Smuglyanka ncuav mog qab zib daim ntawv qhia rau hauv kev muaj tiag. Txawm li cas los xij, tsis muaj dab tsi txaus ntshai hauv kab lus no. Nws tsim nyog ua nws ib zaug, thiab lwm zaus koj yuav tsum tau ci ncuav qab zib hauv tsev, koj yuav tsim tau nws ntau zaus sai dua thiab ua tau zoo dua.

Thiab tam sim no peb yuav tsum siv daim ntawv ci qis rau ci ncuav mog qab zib. Peb npog nws nrog ntawv tshwj xeeb npaj rau ci. Qhov tseeb, qhov no yog daim ntawv parchment-tracing zoo tib yam. Cov npoo ntawm daim ntawv yuav tsum loj dua cov npoo ntawm daim ntawv ci. Rau lawv peb yuav muab peb lub ncuav mog qab zib rau yav tom ntej. Rau kev nyab xeeb net, nws yog qhov zoo dua rau grease lub parchment nrog me me ntawm cov roj zaub tsis muaj ntxhiab.

Muab lub batter rau saum daim ntawv thiab theem nws (tos kom nws kis tau rau ntawm daim ntawv).

Kub qhov cub kom 200 degrees. Tom qab tso ib daim ntawv ci nrog mov paj hauv, peb tos 8-10 feeb. Txhawm rau kom tsis txhob yuam kev nrog lub sijhawm thaum nws yog qhov tsim nyog los tshem tawm lub hauv paus rau lub ncuav mog qab zib, peb saib ntawm nws qhov chaw. Cov xim kub ntawm lub ncuav mog qab zib yog lub cim qhia tias nws tuaj yeem raug tshem tawm. Kos nrog tus pas txhuam hniav kom npaj tau. Overcooking lub hauv paus yog heev undesirable, nws yuav tsum yoog raws.

Cia li ncuav qab zib thiab ua pastries

Thiab tam sim no peb xav tau ib daim phuam huv huv chav ua noj los ntawmntaub. Nrog nws, peb yuav ua ib yob los ntawm lub ncuav mog qab zib.

ib kauj ruam qhia:

1. Kauj Ruam Ib. Moisten daim phuam me ntsis nrog dej txias.
2. Kauj Ruam 2. Tom qab tshem tawm lub hauv paus rau lub ncuav mog qab zib (ntawm ib daim ntawv ci), tig nws upside down. Yog li, parchment yuav nyob ntawm qhov chaw ntawm lub ncuav mog qab zib. Peb kuj moisten daim ntawv nrog dej me ntsis, los ntawm cov kev ua no nws yuav yooj yim txav deb ntawm hauv qab ntawm workpiece.
3. Kauj Ruam 3. Tshem nws los ntawm rub tawm ntawm cov npoo dawb.
4. Kauj Ruam 4. Peb yob cov phuam hauv qab qhov khoob thiab cov khob noom cookie tso tawm ua ke, tau txais ib qho yob tuab.
5. Kauj ruam tsib. Teem lub resulting qauv ib sab. Thaum nws txias tag, nws yog lub sijhawm ua haujlwm ntawm cream.

Cream rau "Darkie"

Qhov tseem ceeb ntawm cov khoom qab zib no yog nws cov filling.

Ncuav cov gelatin rau hauv lub khob tob. Sau nws nrog mis nyuj nyob rau hauv chav tsev kub. Peb cia siab tias 15-25 feeb. Tom qab lub sijhawm no, gelatin yuav o. Thaum qhov no tau tshwm sim lawm, mus rau cov kauj ruam ntxiv los tsim cov cream.

Ncuav cov mis nyuj condensed thiab tag nrho cov cai ntawm cov nplaum rau hauv lub lauj kaub. Sib tov cov khoom kom txog thaum homogeneous muaj pes tsawg leeg. Peb muab cov tais diav nrog cov khoom xyaw mis nyuj rau ntawm qhov cub. Ntawm qhov kub nruab nrab, peb cia siab tias qhov pib ntawm boiling. Ua noj qab zib qab zib tsawg kawg ib feeb. Tsis tu ncua sib xyaw ua ke. Koj tuaj yeem ntxiv koj nyiam jam lossis ib diav ntawm cocoa - yog tias xav tau.

Tom qab lub sijhawm teev tseg, tshem cov tais diav los ntawm qhov cub. Ntxiv mis nyuj nrog o gelatin. Sib tov sai, thiab ua qhov no kom txog thaum tag nrho cov khoom gelling yogyuav disperse nyob rau hauv cov mis nyuj muaj pes tsawg leeg. Ua tiav cov gelatin yog ib qho cim qhia tias koj tuaj yeem tso cov sib tov kom txog thaum nws ncav cuag chav sov.

Muab cov cheese tso rau hauv qhov chaw txias. Tuav lub qab zib tsawg kawg peb mus rau plaub feeb siv lub tov khoom. Yog hais tias koj selflessly xav ntxiv lightness rau lub qab zib nrog ib tug whisk, ces koj yuav tau tuav ntev me ntsis. Muab cov qab zib ua tiav rau hauv qhov txias rau ib nrab teev.

Nyob zoo ib tsoom niam txiv kwv tij neej tsas sawv daws

Nws yog lub sijhawm pib ua lub ncuav mog qab zib. Biscuit qhwv hauv cov phuam da dej, ua tib zoo nthuav tawm thiab tso tawm.

Txoj sab sab hauv generously nrog ib txheej tuab ntawm cream. Ua ntej siv cov tshuaj no rau biscuit, koj yuav tsum sib tov kom huv si dua.

Tam sim no peb rov ua dua. Txias rau peb caug feeb. Kom cov nplaum tso rau hauv cov khoom yog khov zoo.

Txheej saum npoo ntawm lub ncuav mog qab zib nrog cov custard ntxiv. Grind lub chocolate on ib tug nplua grater. Sprinkle lub resulting crumb generously rau saum thiab ob sab ntawm lub ncuav mog qab zib.

Vim li ntawd, nws yuav tig tawm, ib yam li hauv daim duab, lub ncuav mog qab zib Smuglyanka. Optionally, koj muaj peev xwm decorate nws nrog txiv ntseej, cream qauv, txiv hmab txiv ntoo. Qee tus niam tsev tau nchuav cov khoom tiav nrog chocolate icing. Feem ntau, cov khoom qab zib hauv tsev yog dai kom zoo nkauj li koj nyiam.