Qhob noom xim kasfes fondant: daim ntawv qhia Fabkis goodies

Khoom noj qab zib, nyob rau hauv uas koj yuav poob rau hauv kev hlub thaum xub thawj tom. Fondant - nws yog haute Couture, delicacy "haute Couture", li ntawd, yuav hais lus, nyob rau hauv lub ntiaj teb no ntawm ua noj ua haus. Nws txawv feature - ib tug khoom ua kiav txhab thiab ib cov kua chocolate filling. Chocoholic, thiab tag nrho cov uas tau hnov ntau yam txog nws, tab sis tsis tau sim nws, nws yog tsim nyog los ci nyob rau hauv tsev chocolate fondant. Lub daim ntawv qhia txog nws cov kev npaj, qhov zoo ces, yooj yim npaum li nws tej zaum yuav zoo li.

Qhob noom xim kasfes fondant "Espresso"

Cov yuav tsum tau teem ntawm cov khoom xyaw:

• 90 g ntawm ntsim chocolate;
• Ib nyoos qe;
• 20 g ntawm hmoov / s;
• 40 g ntawm ua kom zoo qab zib;
• 20 g butter;
• 2-3 dia txias espresso;
• vanilla, ib tug pinch ntawm ntsev.

Rau cov lus qhia txog daim ntawv qhia: ua hauj lwm pab 2 rau cov neeg laus, tag nrho cov ua noj ua haus lub sij hawm - 15 feeb.

Yuav ua li cas mus ua noj ib tug chocolate fondant: txheej txheem hauj lwm

1. Roj chav tsev kub nplawm tov khoom nrog piam thaj thiab qe.

2. Ntxiv cov hmoov nplej, vanilla thiab espresso. Do.

3. yaj chocolate nyob rau hauv ib tug dej da dej.

4. Txuas nrog chocolate khov, whisking lub sij hawm tas los.

5. Pwm rau ci roj nrog zaub roj, qhov cub thaum tshav kub kub txog 200 degrees. Ci rau 7 feeb.

Yog hais tias koj xa lub tiav lawm fondant nrog tshiab los yog khov txiv hmab txiv ntoo, berries, koj yuav tau txais ib exquisite cov khoom qab zib rau pluas tshais nyob rau hauv thaum sawv ntxov, thiab rau ib tug romantic noj hmo. Los ntawm txoj kev, nyob rau hauv uas cov ntaub ntawv lub batter es tsis txhob ntawm espresso, koj muaj peev xwm ncuav ib me ntsis txiv hmab txiv ntoo liqueur.

Qhob noom xim kasfes fondant: classic daim ntawv qhia

Mus ua hauj lwm yuav tsum tau:

• chocolate dub (muaj mis nyuj) - 80 g;
• Qab Zib - 40 g;
• Hmoov - 30 g;
• Qe - 2 pcs.;
• butter (butter) - 50 g

Yuav ua li cas yog no chocolate fondant: daim ntawv qhia

1. Yaj nyob rau hauv ib lub lauj kaub nyob rau hauv ib tug dej da dej butter thiab qhob noom xim kasfes. Do.

2. So qe nrog qab zib (txog 2 feeb), zuaj kom txog thaum lub sib tov puv dawb.

3. Ntxiv chocolate butter khov, stirring zoo.

4. Hliv cov hmoov, nrog ntxhov siab.

5. Npaj cov baking tin, txhuam hniav phab ntsa zaub roj. Sov cub rau 210 degrees.

6. Nyob rau hauv thiaj li yuav tau ib tug kua filling, kom lub muffins nyob rau hauv lub qhov cub rau 10 feeb. Yog hais tias koj xav tau ib tug nruab nrab taub hau, mam li hloov tawm qhov hluav taws kub tom qab 11-12 feeb.

Qhov no fondant txig harmonizes nrog ice cream, xws li vanilla. Thiab koj muaj peev xwm coj thiab sorbet, yog tseem heev qab!

Qhob noom xim kasfes fondant: yees duab, daim ntawv qhia nrog vanilla ka lee

Tsim nyog cov khoom xyaw yuav tau muab faib mus rau hauv 2 teev: ib - rau ice cream, cov lwm yam - rau lub fondant.

Cov khoom xyaw rau ice cream:

• tshiab cream (35%) - 500 ml;
• tag nrho cov mis nyuj - 500 ml;
• qab zib - ib tug iav (200 g);
• nkaub qe - 10 pcs.;
• ib tug pinch ntawm vanilla qab zib.

Cheebtsam rau fondant:

• tsaus qhob noom xim kasfes (iab) - 180 g;
• Qab Zib - 120 g;
• hmoov / s - 60 g;
• qe - 6 pcs.;
• butter (butter) - 150 g;
• hmoov qab zib - 2 dia (rooj).

Mis nyuj khov thiab qhob noom xim kasfes fondant: daim ntawv qhia

Mis nyuj khov:

1. 10 feeb, whisking qe yolks nrog qab zib.

2. Ces ntxiv cov mis nyuj, cream thiab vanilla extract.

3. Tag nrho cov Cheebtsam yog kom huv si tov, muab tso rau hauv ib cov dej da dej, stirring tas li. Deactivated tsis muaj boiling.

4. Nyob rau hauv ib tug sib sib zog nqus tais ncuav dej txias, muab tso rau lub dej khov. Txo lub tais nrog lub qab zib rau tus mob khaub thuas.

5. Cov txias sib tov twb decomposed los ntawm kremanki thiab muab tso rau hauv lub freezer. Yuav kom tau mus rau lub ntxhov siab.

Ua noj ua haus qhia rau ci:

1. Qe yog muab faib ua dawb thiab cov qe. Xeem Yeej muaj suab thaj kom txog thaum foaming, ntxiv hmoov thiab whisk tseem lub sij hawm.

2. Protein co li nyias (ua ntej lub advent ntawm "huab").

3. Butter chocolate yaj nyob rau hauv ib tug dej da dej. Muab tag nrho cov khoom xyaw (raug ntaus qe dawb, nkaub qe thiab qhob noom xim kasfes qab zib). Yuav kom muab ib tug sib tov zoo xws li cov ua npuas ncauj.

4. Pwm rau ci txhuam nrog roj, sprinkle nrog hmoov thiab sau lub khob noom cookie. Nyob rau hauv ib tug rhuab qhov cub nyob rau hauv 180 ° C cub rau 9 feeb.

Npaj fondant sprinkled hmoov thiab ua hauj lwm nrog qhob ice cream.