Txiv hmab txiv ntoo ncuav mog qab zib: daim ntawv qhia tias koj txaus siab rau

Tsev cheese thiab txiv hmab txiv ntoo - ib tug zoo ua ke, nws yog tsis zoo li leej twg yuav lees paub mus hais lus cam! Tseeb, cov khoom uas kev noj haus thiab rightfully tsim nyog lub npe ntawm cov feem ntau maj thiab qab ntxiag Cheebtsam ntawm tej dlej khoom qab zib (xws li tsev cheese thiab txiv hmab txiv ntoo ncuav mog qab zib)! Qhov no cov khoom qab zib yuav muaj lub neej los ntawm txhua leej txhua tus. Lwm yam khoom qab zib ntawm no hom nws yog distinguished los ntawm qhov tseeb hais tias nws tsis yog cloyingly qab zib raws li txiv hmab txiv ntoo, uas yog muaj nyob rau hauv nws, muab ib tug qab ntxiag acidity thiab freshness ntawm lub zaub mov.

Yog hais tias koj xav mus ua noj ib tug ncuav mog qab zib fruity daim ntawv qhia uas peb muab rau koj. Koj yuav tsum yuav cov nram qab no suite ntawm cov khoom: 300 grams ntawm cheese (nyiam dua mos mos) thiab 5 lub qe. Ntawm no, 3 daim uas yuav tsum tau rau ua noj ua haus biscuit ua khob noom cookie, thiab 2 - rau souffle. Ntxiv mus, ib nrab khob suab thaj - 1 khob yuav tsum sau nyob rau hauv lub khob noom cookie, thiab lwm tus ib nrab - nyob rau hauv lub soufflé. Ib nrab ntawm ib khob ntawm mis nyuj, 1 khob ntawm hmoov. Nyob rau hauv tas li ntawd, 150 grams ntawm butter xav tau ntawm condensed mis nyuj, thiab 2 dia ntawm hmoov qab zib, 1 txiv qaub, 25 gram almond ceev, 100 grams ntawm qhuav plums, pob ntawv vanilla qab zib jelly pob ntawv 100 grams berries (ntawm koj xaiv), 1 pob ntawv ntawm ci hmoov thiab 15 grams ntawm gelatin.

Ncuav mog qab zib nrog txiv hmab txiv ntoo (daim ntawv qhia) yog raws li nram no: mus pib npaj ib biscuit. Tuav peb lub qe yuav tau ntsuam xyuas. Ces lawv ntxiv lub qab zib thiab yeej nrog ib tug tov kom txog thaum nws yaj. Tus nqi ntawm cov kua yuav tsum tau ob npaug tom qab whipping. Tshau cov hmoov nplej, pw nyob rau hauv nws khob noom cookie, ces ntxiv vanilla qab zib. Yog hais tias koj tsis muaj baking hmoov, koj yuav siv lub qub pog txoj kev - ntxiv dej qab zib slaked vinegar nyob rau hauv tus nqi ntawm ib nrab ib tug teaspoon.

Ci zaub mov ua tib zoo grease nrog butter. Ces maj mam ncuav lub batter. Nws hais ntxiv hais tias qhov kub thiab txias nyob rau hauv lub qhov cub tau mus txog 170 degrees, thiab xwb ces muab tso rau ntawv ib biscuit. Ci yuav siv sij hawm txog 30-35 feeb. Peb xav kom thawj 20-25 feeb, tsis mus nrhiav nyob rau hauv lub qhov cub nyob rau hauv thiaj li yuav tau soj ntsuam xyuas seb tus biscuit burnt. Koj yuav lwj txhua yam, raws li sawv rov los ua khob noom cookie nyob rau hauv lub qhov cub yuav poob thaum uas tsis muaj kub. Sim kom tsis txhob ua li ntawd.

Txiv hmab txiv ntoo ncuav mog qab zib (daim ntawv qhia) assumes gradual kev npaj. Yog li ntawd, thaum lub sij hawm ntawm cia Biscuit nyob ib leeg thiab yog txais raws li ib tug souffle. Rhuab mis nyuj, soaked gelatine nyob rau hauv nws. Nws yuav tsum tau sab laug mus rau swell rau 30-40 feeb.

Ces koj yuav tau cais cov qe los ntawm cov dawb, qe tshiav ib sab nrog 2/4 khob suab thaj.

Tsis tas li ntawd, nkaub qe (ntxiv 2 qe) dissociate los ntawm cov proteins. Tshiav lub yolks nrog ib nrab ntawm cov qab zib soufflé (1/4 khob). Ces koj muaj tsev cheese los ntawm ib tug sab cib kom nws creamy. Ces ntxiv mus rau nws 150 grams ntawm butter thiab meej tov lub resulting kev ntxhib los mos. Muaj kuj ntxiv qe. Ces, yeej mus ua npuas ncauj nqaijrog, thiab sau lawv nrog tib cov kev taw qhia.

Nkaws yaj. Ua li no, peb pom zoo kom hais tias koj kub. Tom qab lub gelatin yaj thiab cools down, sau nws nrog tib sib tov.

Txiv hmab txiv ntoo ncuav mog qab zib (daim ntawv qhia) yuav tsum tau dai kom zoo nkauj. Rau cov kua yuav tsum tau ua cov nram qab: butter muag, ntxiv condensed mis nyuj thiab yeej nrog ib tug tov. Yuav kom qhov no tov yog lawm ua tus sau nyob rau hauv ib dia ntawm txiv qaub kua txiv thiab txiv qaub zest 1.

Tom qab ua noj ua haus li ntaub nqus dej ncuav qab zib, koj yuav tsum tau txiav nws mus rau hauv ob qhov chaw, yog ib tus uas yog sab saum toj, thiab rau lwm yam - lub hauv qab. Koj yuav tsum kom huv si soaked ncuav siv phoov.

Pw rau ib lub tais hauv qab txheej ntawm txiv hmab txiv ntoo ncuav mog qab zib, hauv daim ntawv qhia uas peb xav, ces nws muab tso rau lub souffle, thiab nyob rau sab saum toj - txiv hmab txiv ntoo uas koj tau xaiv.

Cov tom ntej no txheej - cov feem ntau nyuaj - yog ib tug cream. Ces sprinkle lub so ntawm lub almond soufflé.

Ces - dua Biscuit souffle nrog almonds, jelly, thiab nyob rau sab saum toj ntawm txhua yam - lub qab zib dua.

Muab txiv hmab txiv ntoo ncuav mog qab zib nyob rau hauv lub tub yees kom txog thaum tiav solidification ntawm 2 teev. Thaum nws hardens, nws xav tau kev pab los decorate lub berries. Thiab txiv hmab txiv ntoo ncuav mog qab zib daim ntawv qhia yog tsis yooj yim heev, npaj siab zoo siab koj qhua nrog nws cov cim saj.