Ncuav mog qab zib "Yin-Yang": ib daim ntawv qhia step-by-step rau kev ua noj thiab ib daim duab ntawm cov khoom qab zib

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

Yog tias koj xav ua kom koj cov qhua xav tsis thoob thiab hnov cov lus qhuas ntau, nco ntsoov daim ntawv qhia ncuav mog qab zib Yin-Yang. Qhov tsaus thiab lub teeb ib nrab ntawm cov khoom qab zib zoo kawg no muaj qhov saj txawv txawv.

Ib ob peb lo lus hais txog delicacy

Qhov tseeb, lub ncuav mog qab zib no muaj ob qhov sib txawv kiag li. Nyob rau tib lub sijhawm, txhua tus ntawm lawv yog qhov tshwj xeeb thiab nthuav hauv nws txoj kev. Txawm hais tias qee tus niam tsev nyiam ci tib lub ncuav qab zib, lawv kho kom zoo nkauj rau hauv ntau txoj kev sib txawv.

Cov khoom qab zib no yuav ua tau zoo rau ob tus neeg. Los ntawm txoj kev, niaj hnub no ntawm cov niam hluas nws yog qhov nrov heev los ua noj ncuav mog qab zib Yin-Yang rau menyuam ntxaib. Txawm hais tias cov me nyuam muaj hnub nyoog sib txawv yuav yeej nyiam nws thiab. Sim cov khoom qab zib qab no tsawg kawg ib zaug thiab koj yuav ntseeg tau tias nws zoo dua li ntau lwm yam delicacies.

Yin-Yang mousse cake

Zoo kawg biscuit exuding ib qho txawv txawv aroma, raws li ntsuab tshuaj yej. Ib qho nco qab tiag tiag, creamy mousse ua ke nrog cov tsw qab cherry confiture. Thiab tag nrho cov delicacy yog themib qho impressive txheej ntawm chocolate. Daim ntawv qhia rau Yin-Yang mousse ncuav mog qab zib yog yooj yim heev, txawm hais tias koj tseem yuav tsum tau tinker nrog nws. Tab sis tsis txhob yuam kev: qhov kawg tshwm sim yog twv yuav raug hu tsim nyog. Koj tsev neeg yeej yuav zoo siab nrog cov khoom qab zib no, tshwj xeeb tshaj yog tias nws tau npaj los ntawm koj.

Cov Khoom Tseem Ceeb

Rau biscuit koj yuav xav tau:

• 50g butter;
• tablespoon of tshuaj yej ntsuab;
• 10 g vanillin;
• 100 g hmoov;
• tau qab zib;
• 50ml dej;
• 4 qe.

Rau mousse koj yuav tsum npaj:

• 2 khob roj qab zib;
• 0.5 khob mis nyuj;
• 20g gelatin;
• 100g qab zib;
• 2 tablespoons ntsuab tshuaj yej;

Rau confiture koj yuav xav tau:

• 200g cherries;
• 20g qab zib;
• 10g gelatin;
• tib cov hmoov txhuv nplej siab, nyiam dua pob kws hmoov nplej.

Rau kev kho kom zoo nkauj, npaj 30 g txhua qhov xim dub thiab dawb chocolate, xim zaub mov thiab kandurin.

Yuav ua li cas ua ncuav mog qab zib nrog koj tus kheej tes

Kauj Ruam 1. Cov txheej txheem ntawm kev ua Yin-Yang mousse ncuav mog qab zib pib nrog confiture. Ua li no, tshem tawm tag nrho cov noob los ntawm cov npaj cherries, thiab ces grind lawv mus rau ib tug puree xeev. Koj tuaj yeem siv lub tshuab ua kom zoo los yog rab phom. Soak gelatin hauv ob peb tablespoons dej sov. Nyob rau hauv lub meantime, nws yuav o, sib tov lub grated berries nrog starch thiab qab zib nyob rau hauv ib saucepan, muab tso rau hauv lub qhov cub thiab coj mus rau boil.

Kauj Ruam 2. Tam sim no tshem tawm cov sib tov tawm ntawm tshav kub, ncuav gelatin rau hauv nws, sib tov kom huv si thiab ncuav rau hauv pwm. Npaj confiture yuav raug txiav txim siab thaum nws tag nrho hardens.

Feem ntau, rau lub ncuav mog qab zib "Yin-Yang" koj xav tau pwm tshwj xeeb hauv daim ntawv commas. Tab sis yog tias tsis muaj ib qho hauv koj lub arsenal, koj tuaj yeem siv lwm lub thawv. Tom qab ntawd koj tuaj yeem yooj yim muab cov khoom xav tau. Confiture yuav tsum harden rau ntawm txee ntawm lub tub yees.

Kauj Ruam 3. Tam sim no nws yog lub sijhawm txav mus rau kev ua biscuit rau yav tom ntej ncuav mog qab zib. Ncuav cov tshuaj yej npaj nrog boiling dej, cia nws brew, ces lim. Ntxiv cov proteins sib cais rau ib nrab ntawm cov suab thaj thiab tuav kom huv si. Hauv lwm lub tais, ua cov yolks nrog cov xuab zeb seem hauv tib txoj kev. Tsuas yog ntxiv melted butter ntawm no thiab.

Kauj Ruam 4. Ncuav cov tshuaj yej txias rau hauv cov kua txiv hmab txiv ntoo sib tov, thiab maj mam ntxiv cov hmoov nplej sifted. Thaum kawg, maj mam ncuav rau hauv cov protein ntau ntawm no. Ncuav lub khob noom cookie rau hauv cov pwm silicone lossis cov thawv tshwj xeeb ci.

Kauj Ruam 5. Nws yog ib qho tsim nyog los ua noj xws li biscuit rau ib nrab teev ntawm 180 degrees. Nco ntsoov tias koj tuaj yeem tshawb xyuas qhov xwm txheej ntawm kev ci nrog ib qho tshuaj txhuam hniav zoo tib yam. Tom qab ua tiav biscuit tau txias, txiav tawm qhov khoob ntawm nws - ib nrab nyob rau hauv daim ntawv ntawm commas.

Kauj Ruam 6. Tam sim no nws yog lub sijhawm ua cov mousse. Rau nws, ua ntej ntawm tag nrho cov, koj yuav tsum tau tsau rau hauvkhaws gelatin hauv dej sov. Sib tov mis nyuj nrog qab zib thiab tshuaj yej, ces coj mus rau boil. Lim cov pawg npaj thiab muab nws nrog o gelatin.

Kauj Ruam 7. Tos kom sib tov kom txias, ces ntxiv cov nplaum nplaum rau nws. Ncuav ib nrab ntawm cov mousse npaj rau hauv pwm thiab xa mus rau lub freezer rau 10-15 feeb.

Kauj Ruam 8. Tshaj tawm cov txheej txheem sib npaug ntawm cov txheej khov. Tom qab nws, lub biscuit yuav tsum rov ua raws thiab lwm txheej ntawm creamy mousse.

Yog li, koj yuav tsum tau tsim ob lub ncuav thiab muab tso rau hauv lub tub yees kom txog thaum khov tag.

khoom qab zib kho kom zoo nkauj

Kauj Ruam 9. Hauv qhov xaus, txhua yam uas tseem tshuav yog los kho lub ncuav mog qab zib Yin-Yang. Ua li no, yaj ob hom chocolate hauv cov thawv cais. Nyob rau hauv rooj plaub no, cov pobzeb dawb yuav tsum tau tov nrog cov xim uas tsim nyog. Ib qho ntawm cov ncuav qab zib npaj yuav tsum tau npog nrog cov icing dub, thiab qhov thib ob nrog qhov ntxoov ntxoo.

Kauj Ruam 10. Tom qab cov tawv tawv sab saum toj, koj tuaj yeem pib kho cov khoom qab zib nrog kandurin. Los ntawm txoj kev, nyob rau hauv kev tsim ntawm xws li ib tug txawv txawv pastry, ib daim duab ntawm lub ncuav mog qab zib Yin-Yang yuav pab tau koj. Nws yog ntawm lawv uas koj tuaj yeem paub txog qhov loj ntawm cov kev xaiv rau cov khoom noj qab zib zoo nkauj thiab txawv txawv, thiab xaiv qhov tsim nyog tshaj plaws rau koj tus kheej.

Muab ncuav mog qab zib tiav rau hauv lub tub yees rau ob peb teev. Tom qab nws infused, nws saj yuav tshwm sim.

Nyob rau ob

Yuav ua li casUa noj rau Valentine hnub, yog tias ib nrab hlub chocolate, thiab lwm tus hlub cov mis nyuj khov? Lub ncuav mog qab zib Yin-Yang yuav yog ib qho kev daws teeb meem zoo. Nws tuaj yeem pab cov niam txiv ntawm cov me nyuam lub hnub yug lossis ob peb tus hlub nyob rau hnub ua tshoob. Feem ntau, xws li cov khoom qab zib yuav dhau los ua qhov txawv txav, tsim nyog rau txhua hnub so rau ob. Thaum xub thawj, daim ntawv qhia ncuav mog qab zib yuav zoo li nyuaj, tab sis qhov tseeb nws tsis yog. Hauv kev muaj tiag, tsis muaj dab tsi nyuaj, tab sis nws ib txwm hloov tawm qab heev.

Yuav ua li cas npaj

Yog li, ua noj koj yuav xav tau:

• 2 qe;
• ib khob qab zib;
• 2 teaspoons vanilla;
• 200g walnuts;
• 2 khob hmoov;
• 300g butter;
• 400g condensed mis nyuj;
• teaspoon zaub roj;
• 4 tablespoons cocoa hmoov;
• 0, 5 teaspoons baking soda.

txheej txheem tsim khoom

Kauj Ruam 1. Yeej qe nrog ib khob suab thaj. Ntxiv ib nrab ib khob ntawm qaub cream, tws txiv ntseej thiab dej qab zib rau lub resulting sib tov. Sib tov tag nrho cov no kom huv si. Sift hmoov thiab xa mus rau lub khob noom cookie.

Kauj Ruam 2. Roj cov pwm nrog roj. Hloov lub khob noom cookie rau hauv nws thiab xa mus rau qhov cub rau 35-40 feeb ntawm 160 degrees. Thaum lub biscuit npaj txhij, txiav nws lengthwise kom lub hauv qab yog thinner tshaj sab saum toj. Nws yog hauv qab uas yuav ua lub hauv paus rau lub ncuav mog qab zib.

Kauj Ruam 3. Muab ib nrab ntawm butter, 200 g condensed mis nyuj thiab ib teaspoon.vanillin. Nyob rau hauv lwm lub thawv, sib tov qhov seem kis, ib nrab ntawm condensed mis nyuj thiab cocoa. Crumble tib tus nqi ntawm tuab crust rau hauv txhua qhov sib tov. Tuav tag nrho cov no kom huv si nrog lub blender.

Kauj Ruam 4. Nyob rau hauv tib daim ntawv raws li ua ntej, hloov lub khob noom cookie dawb kom nws puv ib nrab ntawm daim ntawv ci. Thiab nyob rau hauv qhov thib ob, tso qhov tsaus ntuj sib tov. Tso cov qauv tsim hauv chav rau li ib teev, thiab xa mus rau qhov txias li ib nrab teev.

Kauj Ruam 5. Thaum cov khoom qab zib khov, npaj cov glaze. Rau ib txheej tsaus, sib tov 2 tablespoons cocoa, 4 qab zib thiab 3 qaub cream. Sib tov tag nrho cov khoom xyaw thiab muab tso rau hauv hluav taws. Thaum cov sib tov boils, ntxiv 2 tablespoons butter rau nws thiab boil rau lwm 5 feeb.

Kauj Ruam 6. Rau cov glaze dawb, noj 3 tablespoons qaub cream, 4 - qab zib thiab 1 teaspoon - vanillin. Ib yam li ntawd, tos kom txog thaum nws boils thiab ntxiv roj.

Kauj Ruam 7. Tshem lub ncuav mog qab zib khov los ntawm qhov txias, ua tib zoo tig nws mus rau hauv lub phaj thiab npog nrog icing, muab faib ua ob ntu nrog qee yam kev faib. Thaum kawg, xa cov khoom qab zib rau lub tub yees rau lwm teev, tom qab ntawd muab nws rau lub rooj. Nco tseg: Lub frosting yuav siv li ib teev los teem.