Ntub dej ntsuab
Cov ncuav qab zib no tau dhau los cov khoom qab zib: nws yog mos, ntub dej, tsis muaj chocolate saj - nws tsuas yog tsis tuaj yeem tiv taus! Augmented los ntawm ganash los ntawm saum toj no, cov ncuav qab zib no zoo heev li ib feem ntawm pastries, thaum nws tau npaj txhij heev thiab yooj yim heev. Tag nrho cov lus zais yog nyob rau hauv lub qab zib impregnation!
Cov khoom xyaw rau kev xeem (36 PCs):
100 grams ntawm chav butter kub;
100 ml ntawm zaub roj;
100 grams qab zib;
1 lub qe;
3 tbsp. l. cocoa;
1 Pob ntawm vanilla qab zib (10 g);
1 pob pob (10 gr);
400 grams hmoov nplej;
pin pinch.
Impregnation:
200 ml dej;
200 gr piam thaj.
Ganash:
50 grams ntawm iab lossis mis chocolate;
20 grams butter.
Kev ua noj ua haus:
1. Softened butter sib xyaw nrog rab rawg nrog zaub. Peb ntxiv qe, qab zib, vanilla qab zib thiab ib pinch ntawm ntsev, txhua yam yog zoo stirred.
2. Maj mam sift hmoov nrog ib tug breakdler thiab cocoa.
3. Ua ntej, diav rawg, thiab tom qab ntawd knad cov roj pleev cov roj pleev ib ce.
4. Zus taw los ntawm kev xeem me me, tsim cov khoom thiab xa tuaj rau hauv qhov cub, rhuab mus rau 170-180 degrees, rau 20-25 feeb.
5. Hauv lub sijhawm ntawd, koj yuav npaj ib qho impregnation yooj yim heev rau cov ncuav qab zib. Hauv dej, qab zib qab zib, do, muab tso rau hluav taws. Tom qab npau npau thiab yaj qab zib, peb rhaub lwm 2 feeb, tua. Peb tuaj yeem txias syrup thiab lub siab tiav.
6. Soak dessert: Poob txhua cov khoom qab zib hauv cov phwj qab rau 5 vib nas this (yog tias koj xav kom nws qhuav dua) lossis 10 vib nas this yuav tig tawm ntub thiab muag muag zoo li lub ncuav mog qab zib).
7. Thaum kawg, peb yuav ua Ganash rau cov ncuav qab zib: Qoob chocolate thiab butter hauv lub microwave lossis hauv dej da dej, peb sib xyaw kom txog thaum muaj kev sib xws.
8. Uas cov cookies impregnated nrog phoov.
Cov ncuav qab zib ntub tau txais heev me ntsis, ntub dej, tu thiab saturated chocolate. Bon Appetit!
Rau cov ntsiab lus ntawm yuav ua li cas noj ncuav qab zib, saib hauv cov yeeb yaj kiab hauv qab no:
Ib qho chaw