Cov kua thiab dai ncuav

Tej ncuav mog qab zib yuav tsum tau muaj ib tug tiav lawm daim duab. Hais tias yog, nws yuav tsum kho. Qhov no yuav ua tau nyob rau hauv ntau txoj kev, siv ntau cov khoom xyaw thiab cream. Feem ntau siv rau ua noj ua haus kua cream. Nws muaj ib tug qaub saj thiab zoo heev nrog qab zib. Tsis ntev los no, rau qhov kev npaj ntawm ib co ntawm cov ncuav mog qab zib cov khoom xyaw siv crème fraîche. Yuav ua li cas nws yog thiab qhov twg nws yog siv?

Crème fraîche - ib tug fermented mis nyuj uas muaj tsawg kawg yog 30 feem pua ntawm cov rog. Nws yog zoo xws li cov nyob rau hauv lub taub hau rau cream. Nws yog tsim los ntawm nyuj lub mis nyuj. Nyob rau hauv nws cov nyob tus yeees yog tau lub xub ntiag ntawm sucrose (tsis muaj ntau tshaj li 15%).
Crème fraîche tsis saj zoo zoo nkauj, muaj ib tug me ntsis acidity. Tej zaum nws yog ua tau rau nco ntsoov ib tug nutty tsw. Nws tseem zoo nkauj qab zib. Siv los npaj kua zaub, kua ntsw. Tsis tas li ntawd, nws yog ntxiv rau lub cream, confectionary.
Ib tug yam ntxwv feature ntawm cov khoom no yog tias nws tsis tsim ib tug floc raws li qhov ntxiv rau mov noj. Nws yog muag nyob rau hauv tej daim ntawv no, raws li zoo raws li nrog rau ntau cov khoom xyaw. Piv txwv li, nws yog ua tau mus ntxiv lub qej, zaub txhwb qaib thiab ntau yam txuj lom. Tej zaum nws yog tov nrog gelatin.

Txiav txim seb dab tsi crème fraîche, koj yuav tau mus rau lub zaub mov txawv nyob rau hauv uas nws yog siv. Xav txog embodiments ntawm nws siv nyob rau hauv qhov kev npaj ntawm cream.
Npaj txiv hmab txiv ntoo ncuav mog qab zib los yog ncuav qab zib, siv crème fraîche. Rau lub xeem, peb yuav tsum tau 115 grams ntawm butter, 150 grams qab zib, peb qe, 200 grams ntawm zoo hmoov, ib tug me ntsis ntsev thiab ib nrab ib diav ntawm vanilla tshuaj yej.

Butter yuav tsum mos, li ntawd, koj yuav tsum xub tshem tawm nws los ntawm lub tub yees. Tuav nws nrog ntsev thiab suab thaj kom txog thaum lub sib tov ua heev lush thiab zoo ib yam li lub cream. Ces, sim tsav tsheb lub qe ib tug nyob rau ib lub sij hawm, ntxiv cov txheej txheem ntawm ntaus. Ntxiv rau qhov vanilla. Pre-yuav tsum tau tshau cov hmoov nplej (los ntawm no bakery yog ib tug ntau ntawm huab cua). Ces ntxiv nws maj mam mus rau lub khob noom cookie. Tag nrho peb sib tov kom zoo zoo.

Siv cov yam zoo thiab grease nws nrog roj creamy. Kis tau tus siav ua khob noom cookie rau hauv nws thiab tsim ledges los ntawm kev siv confectionery hniav.
Tam sim no peb yuav tsum npaj lub cream. Ua li no, siv sij hawm 200 grams ntawm crème fraîche (tej zaum), 50 grams qab zib, tshiab los yog khov berries txiv ntoo qab zib (lawv muaj yav tas los rhawv), ib tug qe, xim av qab zib (2 dia) thiab hmoov qab zib rau kho kom zoo nkauj. Siv lub qab zib, qe thiab crème fraîche thiab whisk lawv zoo. Ces ncuav no sib tov nyob rau hauv sab saum toj ntawm lub khob noom cookie. Cov tom ntej no txheej kis txiv ntoo qab zib. Sprinkle nrog rau xim av qab zib.

Ncuav mog qab zib ci nyob rau hauv qhov cub chamber rau ib teev, tuav kub ntawm txog 180 degrees. By lub sij hawm no lub ncuav mog qab zib yog yuav kub xim thiab nkoog lub cream. Nyob rau sab saum toj ntawm lub khoom qab zib uas koj xav tau rau sprinkle nrog hmoov qab zib. Pab nws yuav tsum tau txias. Nws puv tawm heev me phaj. Lub teeb acid, uas muab nws txiv ntoo qab zib complements heev maj cream.

Yog hais tias koj nrhiav tsis tau nyob rau hauv khw muag khoom noj crème fraîche, nws yuav tsum tau ua nyob rau hauv tsev. Yuav kom qhov no kawg peb coj 500 ml heev hnyav cream (35%) thiab 4 dia yogurt uas tsis muaj additives. Kua Mis Nyeem Qaub yuav hloov qaub. Tov cov khoom xyaw ob thiab tawm ntawm chav tsev kub rau txog ib hnub twg. Cov tshuaj nplaum yuav tsum nkoog. Tom qab hais tias, tshem tawm cov tiav lawm kua tshiab nyob rau hauv lub tub yees. Peb siv nws rau lwm yam hom phiaj, raws li tsim nyog.

Yog hais tias koj xav tau ib tug me me npaum li cas ntawm cov khoom no, peb txo tag nrho cov khoom xyaw rau hauv txoj cai proportions.

Decorated ncuav mog qab zib nrog cream - yog tsis tsuas zoo nkauj, tab sis kuj qab. Yog hais tias koj ntxiv ib tug ntau yam ntawm txiv hmab txiv ntoo, ib tug tshwj xeeb highlight yuav tshwm sim nyob rau hauv tsab xov xwm. Creme fraiche yuav siv tau raws li interlayer. Nyob rau sab saum toj ntawm lub khoom qab zib muaj peev xwm yuav dai kom zoo nkauj nrog qab zib los yog lwm yam ntawm cov nuj nqis ntawm lub mastic. Qhov loj tshaj plaws yog kom tau ib tug cua treat.