Ncuav qab zib nrog apricots ntawm kefir: zaub mov txawv yooj yim

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

Kefir apricot ncuav qab zib muaj qhov muag heev, airy zoo nkauj thiab qab ntxiag fruity aroma. Nws yog tsim nrog cov khoom xyaw yooj yim thiab zoo meej rau tsev neeg tshuaj yej tog. Hnub no tsab xov xwm muaj ntau yam zaub mov txawv rau ci li no.

Lub ncuav qab zib npaj raws li daim ntawv qhia no tsis tso tseg tsis muaj qhov loj lossis me me qab zib. Mos, zoo ci mov paj, zoo tagnrho ua ke nrog txiv hmab txiv ntoo slices thiab caramel crust. Txij li daim ntawv qhia no rau ib qho yooj yim kefir apricot ncuav qab zib suav nrog kev siv cov khoom noj tshwj xeeb, saib yog tias koj muaj ntawm tes ua ntej:

• 120g ci margarine.
• 10-12 ripe apricots.
• 150 g qab zib.
• 3 qe.
• 120ml ntawm kefir.
• Vanillin, ntsev thiab 50 g suab thaj rau sprinkling.
• 300g hmoov.
• 2 teaspoons ci hmoov.

Mos, tab sis tsis yog kua margarine yog av nrog vanilla thiab qab zib ib txwm. Ncuav rau hauv lub whitened lojkefir thiab sib tov nrog ib tug tov, ntxiv qe nyoos. Cov hmoov nplej thiab ci hmoov kuj nchuav rau hauv. Lub khob noom cookie yog poured rau hauv ib tug me ntsis oiled daim ntawv, ib nrab ntawm cov txiv hmab txiv ntoo yog nteg on to top thiab sprinkled nrog qab zib. Ib qho ntawm cov qab tshaj pies nrog apricots ntawm kefir yog ci ntawm qhov kub ntawm 180 degrees rau 50 feeb.

Pie nrog qab zib filling

Peb pom zoo kom them nyiaj rau lwm qhov kev xaiv zoo rau cov txiv hmab txiv ntoo hauv tsev. Lub teeb, airy mov paj mus zoo nrog ripe kua txiv hmab txiv ntoo. Tsis tas li ntawd, nws yuav luag tag nrog cov khoom qab zib qab zib. Yuav ua rau kefir apricot ncuav qab zib, koj yuav xav tau:

• 300 g ntawm cov hmoov nplej thawj zaug.
• 150 ml ntawm kefir.
• 400g qhuav apricots.
• 120 ml refined zaub roj.
• 200g zoo qab zib.
• 3 qe.
• Ib tug puv teaspoon ntawm ci hmoov.
• Vanillin sachet.

Txij li daim ntawv qhia no rau lub ncuav qab zib nrawm nrog apricots ntawm kefir muab rau kev sau tshwj xeeb, koj yuav xav tau ntxiv:

• 2 tablespoons qab zib.
• 5 apricots slices.
• 20ml haus dej.

Qe raug ntaus nrog cov suab thaj zoo tib yam thiab vanilla, tov nrog kefir, zaub roj, hmoov nplej thiab ci hmoov (baking hmoov). Lub tiav lawm, me ntsis dej mov paj yog poured rau hauv ib tug silicone pwm thiab them nrog apricot halves. Lub ncuav mog qab zib uas muaj ntxhiab yog ci ntawm 180 degrees tsis pub ntev tshaj 45 feeb.

Thaum lub ncuav nrogapricots ntawm kefir yog nyob rau hauv qhov cub, koj muaj peev xwm ua lub ncuav. Txiv hmab txiv ntoo yog peeled, tov nrog qab zib thiab finely tws nyob rau hauv ib tug blender. Lub resulting puree yog diluted nrog dej thiab boiled rau tsib feeb tshaj tsawg tshav kub, stirring tas li. Cov txiv hmab txiv ntoo txias syrup yog smeared rau ntawm qhov chaw ntawm cov khoom qab zib browned. Cov ncuav qab zib tau tso tseg luv luv ntawm chav sov thiab tom qab ntawd muab tshuaj yej.

Pour ncuav qab zib rau kefir nrog apricots

Cov khoom qab zib qab hauv tsev no tuaj yeem npaj tsis tau tsuas yog los ntawm cov tshiab, tab sis kuj los ntawm cov txiv hmab txiv ntoo hauv kaus poom, yog li koj tuaj yeem pamper koj cov neeg koj hlub tsis yog thaum lub caij sau qoob, tab sis kuj rau yav tsaus ntuj lub caij ntuj no. Txhawm rau ci lub ncuav mog qab zib tshaj plaws, koj yuav tsum noj:

• khob yogurt.
• 400g cov kaus poom apricots.
• 2,5 khob sifted hmoov.
• 3 qe loj.
• khob qab zib.
• Ib teaspoon ntawm baking soda.
• 100g butter lossis margarine rau ci.
• Vanillin sachet.

Practical part

Hauv lub tais tob, sib tov tag nrho cov khoom xyaw, tshwj tsis yog cov apricots, thiab sib tov zoo. Ib nrab ntawm lub khob noom cookie npaj yog nteg tawm nyob rau hauv ib tug me ntsis oiled daim ntawv, txiv hmab txiv ntoo slices yog muab tso rau saum thiab ncuav tshaj nrog cov seem kefir loj. Cov khoom yog ci ntawm 180 degrees tsis tshaj 40 feeb.

Mannik nrog apricots

Daim ntawv qhia no yog qhov nthuav hauv qhov uas cov hmoov nplej siv tau hloov los ntawm cov nplej. Ua tsaug rau qhov no, lub khob noom cookie tau txais lub denser thiab ntau yam qauv. Txhawm rau ci apricot manna koj yuav xav tau:

• 280ml ntawm kefir.
• 150g semolina.
• A pound of ripe apricots.
• 200 g qab zib.
• Ib khob hmoov.
• 200g butter lossis margarine rau ci.
• qe nyoos.
• ib teaspoon ci hmoov.

Thaum pib, koj yuav tsum ua semolina. Nws yog poured nrog kefir thiab sab laug rau 20 feeb kom o. Lub resulting loj yog ua ke nrog qe, melted, tab sis tsis kub margarine (butter) thiab qab zib. Qhov loj yog tov nrog hmoov nplej, ci hmoov thiab ncuav rau hauv pwm, nyob rau hauv qab ntawm uas apricot slices twb yav tas los nteg. Cov khoom yog ci ntawm 180 degrees tsis tshaj 40 feeb.

Apricot zib mu

Cov khoom qab zib no muaj qhov tsw qab ntxiag thiab muag heev. Nws muaj pes tsawg leeg ua tiav ua ke nrog ntuj zib mu, txiv hmab txiv ntoo slices thiab tws txiv ntseej, yog li lovers ntawm mos pastries yuav nyiam nws. Txhawm rau kho koj tsev neeg rau lub ncuav qab zib, koj yuav xav tau:

• Kilo of ripe apricots.
• 4 qe.
• Ib khob ntawm shelled walnuts.
• Teaspoon starch.
• 100 g natural kua zib mu.
• 400ml yogurt tshiab.
• khob qab zib.
• 120 ml sunflower roj.
• Kib hmoov.
• A tablespoon ci hmoov.

ua noj ua haus technology

Qab zib yog tov nrog ob lub qe qaib, thiab tom qab ntawd tov nrog kefir, hmoov thiab ci hmoov. ATlub khob noom cookie tiav yog ntxiv nrog zaub roj thiab dov tawm nrog ib tug dov pin. Lub resulting txheej yog nteg tawm nyob rau hauv ib tug refractory daim ntawv thiab them nrog ib tug txheej ntawm tws apricots. Cov khoom yog ci ntawm 200 degrees tsis pub ntau tshaj 15 feeb.

Tom qab ntawd, yuav luag npaj ncuav qab zib nrog apricots ntawm kefir yog nchuav nrog cov qe seem, kua zib ntab, hmoov txhuv nplej siab thiab toasted crushed ceev. Tag nrho cov no yog xa mus rau qhov cub kub rau lwm 30 feeb. Lub degree ntawm kev npaj ntawm cov khoom ci yog kuaj nrog ib tug txhuam hniav tsis tu ncua. Thaum lub ncuav mog qab zib npaj txhij, nws raug tshem tawm ntawm qhov cub, txias, txiav rau hauv feem thiab pab nrog kub tshuaj yej, kas fes los yog mis nyuj sov.