Viennese: npaj kom zoo, peb noj nrog Library

Kom txog rau thaum ntev los no nws tau xav hais tias lub Viennese pastries ua los ntawm puff pastry. Tab sis lately, tag nrho cov me sized muffin, uas yog feem ntau yog tau txais kev pab nrog tshuaj yej, hu ua lub Viennese. Daim ntawv qhia ntawm tej khoom tsis yog yooj yim, tab sis cov nyob rau hauv lub nuances.

Ib me ntsis keeb kwm

Kom txog rau thaum 1815 teb chaws Europe tsis paub dab tsi lub Viennese pastries. Tsuas yog ib tug me ntsis rau yav tom ntej, thaum lub Vienna Congress mus sau ntxiv tom qab lub yeej tshaj Napoleon, sib tham txog nws. Ib tug lossis loj tus naj npawb ntawm cov vaj ntxwv, royalty, diplomats ntawm ntau yam ibyam - tag nrho cov tau ras los ntawm qhov txawv pastries muab los ntawm lub Viennese ua noj ua haus. Nws yog strikingly txawv los ntawm lub trendy (thiab hom) nyob rau hauv lub sij hawm - lub Fabkis.

Vienna Masters hais qab, elegant, thiab txawm tsawg-calorie confectionery. Viennese pastries thiaj li ntes tau nyob rau hauv tag nrho cov European lub teb chaws uas top ua noj kev txawj mas suav hais tias lub "Vienna tsev kawm ntawv".

Viennese khob noom cookie rau buns

Yuav ua li cas yog qhov txawv ntawm lub niaj zaus Viennese khob noom cookie los yog flaky biscuit? Cov tseem txawv Viennese pastries los ntawm lwm yam? Nws yog ntseeg hais tias cov kev xeem ntawm Viennese daim ntawv qhia yuav tsum tau ib tug heev me ntsis ntawm butter, qe thiab ntau mis nyuj los yog cream, uas ua nyob rau hauv Viennese yog kev sib tw, plump, fragrant. Lub khob noom cookie yuav tsum npaj raws li cov ntaub nqus dej qauv (thaum thawj ib nrab Hmoov wandering) thiab bezoparnym (tam sim ntawd thaum uas tag nrho fermented ua khob noom cookie). Yog hais tias bezoparnym txoj kev uas yuav cawm tau ib tug me ntsis lub sij hawm.

Cov khoom xyaw rau lub khob noom cookie

• Mis - ib nrab ib liter.
• Neeg ua mov ci 's poov - 25 grams.
• Ntsev - tsp.
• Margarine (butter) - 100 grams.
• Nplej hmoov - plaub khob (txog 700 grams).
• Qab Zib - 1 khob.
• Qe - 5 tej daim.
• Qaub - 100 ml (ib nrab ib khob).
• Sunflower roj - 2 tbsp. diav.

txheej txheem ntawm kev npaj

Tag nrho cov khoom xyaw (tshwj tsis yog rau cov mis nyuj) yuav tsum tau muab tso rau hauv lub rooj thiaj li hais tias lawv yog cov nyob rau chav tsev kub.

Ua noj ua haus keeb:

• Dissolve lub poov xab nyob rau hauv sov mis nyuj (1 diav). Cov mis nyuj yuav tsum sov (tib neeg lub cev kub - txog 37 degrees).
• Ntxiv lub qab zib thiab ib nrab (100 mL), mis nyuj sov.
• Muab keeb nyob rau hauv ib tug sov so qhov chaw rau ferment rau 15-20 feeb. Lub keeb yuav tsum nce nyob rau hauv volume, yuav muaj ib tug ntau ntawm cov npuas.

Opara

• Muab nyob rau hauv ib lub lauj kaub sib sib zog nqus peb khob hmoov (hmoov sifted los ntawm ib tug zoo sab cib rau oxygen kawm). Ua ib tug zoo nyob rau hauv qhov chaw nrog ib diav.
• Ntxiv qaub cream, ntxiv mis nyuj ua (mis nyuj kub dolzhka yuav 37 degrees, tsis muaj ntau). Tov zoo.
• Ntxiv ntsev, tshuav qab zib, qe (koj muaj peev xwm cais cov qe thiab whisk dawb). Tov zoo.
• Ua tib zoo ncuav lub npaj oob khab mix.
• Ntxiv melted (tab sis tsis boiling) margarine (butter)
• Zoo zuag lub khob noom cookie: nws yuav tsum tau tsis muaj nais, lub ob txhais tes yuav tsum tom qab.
• Npog nrog ib daim ntaub los yog zaj duab xis, muab tso rau hauv ib tug sov so qhov chaw rau fermentation (yuav tsum muab tso rau hauv ib tug loj ntim nrog dej sov).
• Ib teev tom qab, ua tus thawj obminku: roj ob txhais tes nrog sunflower roj, sib tov zoo.
• Ob txhais obminku ua nyob rau hauv lub tom ntej no teev thiab ib nrab.
• Kam ua khob noom cookie yog txhais li: lub khob noom cookie yog slowing nyob rau hauv txoj kev loj hlob, pib lub caij nplooj zeeg me ntsis.
• Lub tiav lawm mov paj mus rau ib tug txiav board, tsim ib tug ntev hnyuv ntxwm rau tom ntej tej.

Kev npaj rau ci

Khaws hnyav ntawm ib tug hnyuv ntxwm khob noom cookie detachable tiaj daim. Tsim ib puag ncig khoom, leeg sab down muab tso rau hauv spiked hmoov ib tug txiav daim ntawv, sprinkle nrog ib tug me ntsis hmoov. Peb tawm rau proofing rau 5-7 feeb. Baking yuav tsum npaj raws li nram no: ntxuav los ntawm lub yav dhau los ci, ntxuav, muab tso rau mus rau qhuav, lubricated nrog sunflower roj.

Nyob rau ib tug greased ci daim ntawv (silicone lev) npaj rau muab tso rau khoom. Yuav kom Viennese muab puag ncig, mus kis rau cov khoom yuav staggered. Li ntawd, nrog ib qho kev nce nyob rau hauv tus nqi lawv yuav tsis kov txhua lwm yam thiab propekutsya tusyees.

Baking tawm rau ib nrab ib teev nyob rau hauv ib tug sov so qhov chaw rau proofing rau Viennese nce nyob rau hauv volume. Yog hais tias koj ua tsis tau, lawv yuav tsum tau nyoos. Kaum feeb ua ntej thaum xaus ntawm proofing Viennese yuav tsum ntub lub qe (los yog nkaub) nyias txhuam tau zoo kob (raws li glazed) nto. Koj yuav tsum muab tso rau ib daim ntawv ci nyob rau hauv ib tug preheated 260-280 degree qhov cub. Ci rau nees nkaum feeb - peb caug.

Yuav ua li cas dai ib Viennese?

• Ntxiv raisins mus rau lub khob noom cookie me ntsis (ib nrab ib khob ntawm tus nqi no).
• Ua ib tug zoo nyob rau hauv txhua bun, mus hliv roj, muab tso rau hauv av walnuts.
• Ntub Viennese butter thiab sprinkle nrog qab zib.
• Tom qab ci, tam sim ntawd sprinkle nrog hmoov qab zib.

Irrepressible lub tswv yim ntawm tse ua rau nws ua tau rau muab tso rau ib tug yees duab ntawm Viennese pastries txawv qhov chaw.