Ua noj ncuav mog qab zib rau hnub yug ntawm tus txiv

Ncuav mog qab zib rau hnub yug tus txiv yuav tsum tshwj xeeb. Ntawm cov hoob kawm, tej zaum nws yog yooj yim los kom npaj txhij. Tiam sis yog tias koj muaj sij hawm, thiab koj hlub los tinker nrog ci, nws yog qhov zoo tshaj plaws mus ua noj nrog lawv ob txhais tes ib tug qab zib khoom plig. Lub daim ntawv qhia muab nyob rau hauv no tsab xov xwm yuav pab tau koj mus ua noj ib tug tshwj xeeb heev ncuav mog qab zib rau 30 xyoo mus rau nws tus txiv. Txawm li cas los, nws yuav tsim nyog rau tej hnub tseem ceeb. Ncuav mog qab zib "Opera" - ib tug tiag tiag masterpiece ntawm pastry txawj. Tiam sis yog tias koj ua raws li cov kauj ruam yog kauj ruam cov txheej txheem, koj muaj peev xwm tsim nyob rau hauv koj tus kheej chav ua noj tsis muaj teeb meem.

Chic hnub yug ncuav mog qab zib rau nws tus txiv - pib ua noj ua haus

Peb nyias li ntaub nqus dej ncuav mog qab zib yuav tsum impregnate syrup ntawm kas fes nrog rum (brandy), fluff-kas fes butter khov, los npog cov ob-txheej txheej uas tsaus nti qhob noom xim kasfes. Cov yooj yim tshaj plaws txoj kev uas yuav ua ib tug ncuav mog qab zib rau nws lub hnub yug tus txiv lub zoo. Feeb ntau, lub "Opera" yog dai kom zoo nkauj nrog daim siav kub. Nws contrasts zoo nrog qhov tsaus ntuj nti glaze thiab nruj classical daim ntawv ntawm ncuav mog qab zib. Peb sau cov khoom xyaw uas peb ci lub ncuav mog qab zib:

• Yuav kom 113 g ntawm qab zib almond tsuab ntawm hmoov qab zib finely av;
• 30 g khob cij hmoov los yog samovoskhodyaschey;
• 3 qe chav tsev kub thiab cov nyiaj tib qe proteins;
• 13 g ntawm dawb qab zib;
• 17 g ntawm butter (butter, unsalted. Nws yuav tsum muaj kev zoo zoo).

Baking yuav tsum tau nruj me ntsis txhais tsis :. 33 cm rau 40 cm teev xov tooj ntawm cov khoom xyaw npaj precisely rau qhov no. Ces biscuit tau qhov yuav tsum tau tuab. Baking yuav tsum tau vystelen ci daim ntawv (nrog flanges), thiab lub qhov cub yog rhuab rau 185 degrees Celsius. Qhov no ib xyoos ncuav mog qab zib rau nws tus txiv yuav ci ob txoj kev. Tus thawj muaj nyob rau hauv nws almond hmoov nrog qab zib (ib tug sib tov tam sim ntawd yuav tsum tshau los ntawm ib tug loj sab cib) thiab whipping ua ke nrog lub qe rau kaum feeb. Ces, nyob rau hauv peb cov kauj ruam mus ntxiv rau kub melted butter. Beating lub sij hawm no tsis tau kev tso, tus ceev yog tsis txo. Ces kuj ntxiv feem ntawm hmoov, piam thaj thiab ib tug protein ua npuas ncauj. Qhov thib ob (sai) txoj kev yog mus muab tag nrho cov khoom xyaw thiab whipping lawv, yog mam li ntxiv rau cov roj kub kub thiab whipping proteins. Biscuit cub 12 feeb, ces txias thiab txiav mus rau hauv peb sib npaug zos voos. Ib tug roj melted chocolate thiab muab tso rau hauv lub fridge (rau impregnation zoo khaws cia).

Mus mus ci ib tug ncuav mog qab zib rau nws tus txiv

Hnub yug (yees duab qhia tau hais tias zoo heev layering ci khoom qab zib) tsis yog tsis muaj zoo cuav khoom qab zib. Yuav kom ncuav mog qab zib ntsia presentable li sai tau, nws yuav tsum tau ceev faj heev kom sau. Thawj ua lub impregnation ntawm lub kas fes, rum, vanilla thiab qab zib (dej thiab qab zib yuav tsum tau noj nyob rau hauv sib npaug zos proportions, thiab flavors - mus saj). Rau roj qab zib yuav tsum tov 4 ntawm qe thiab brew kub syrup ntawm qab zib thiab 110 g diav ntawm dej. Mus ntaus, ntxiv rau daim roj (175 g). Thaum lub kawg do nyob rau hauv kas fes extract thiab vanilla. Rau txheej (ganache), yaj ob dub chocolate nrog kua, mis nyuj thiab butter nyob rau hauv sib npaug zos proportions. Ncuav yuav tsum tau impregnated nrog phoov thiab qho sandwiching cream. Sab saum toj cover ganache thiab decorate nrog siav kub.