Rau cov neeg uas tsis tuaj yeem ua neej tsis muaj cov khoom qab zib "Drunken Cherry in Chocolate" muaj cov dej cawv thiab txiv hmab txiv ntoo sib txawv hauv cov khoom noj thiab cov khoom noj. Kev npaj ntawm lub ncuav mog qab zib "Drunken Cherry" yuav siv sij hawm ntev heev, thiab tsis ntau npaum li cov txheej txheem raws li kev npaj rau nws - koj yuav tsum tau thawj insist on Cherry on brandy, txias lub khoom qab zib zoo ua ntej ua hauj lwm nrog nws. Lub ncuav mog qab zib no yuav tsis ua li ib teev, thiab nws zoo dua rau tsev neeg kev ua koob tsheej tshaj rau niaj hnub haus dej haus tshuaj. Tab sis, ntseeg kuv, lub ncuav mog qab zib yog qhov zoo tshaj plaws thiab yeej tsim nyog nrog koj mus rau hauv cov kev lom zem tshaj plaws lub sij hawm.
Yuav ua li cas ua noj ib lub ncuav mog qab zib "Drunken Cherry"?
Cov khoom xyaw:
Rau lub ncuav mog qab zib:
- qe - 3 daim;
- qab zib - 2 thiab 1/3 khob;
- hmoov nplej - 3 khob;
- mis - 1 thiab 1/3 khob;
- zaub roj (refined) - 3/4 khob;
- boiling dej thiab 1/3 khob;
- cocoa - 13 tbsp. dais;
- ci hmoov - 2 tsp;
- dej qab zib - 2 tsp.
Rau cream:
- butter - 250 g;
- condensed mis - 1 tau (400 g);
- cocoa - 3 tbsp. dais;
- cognac - 1 tbsp. dais;
- cherries (yuav khov) - 3 tsom iav.
Rau cov xim:
- chocolate iab - 100 g;
- butter - 50 g;
- hmoov qab zib - 4 tbsp. dais;
- cocoa - 2 tbsp. dais;
- starch - 1 tbsp. diav;
- cognac - 4 tbsp. diav.
Npaj
Ua ntej no, cia saib seb yuav ua li cas thiaj ua rau ib tug dej qab zib "drunk". Tshem cov pob txha los ntawm cov berries, tawm hauv lub kaum tag nrho tag nrho - rau dai kom zoo nkauj. Peb kis tau cais cherry thiab nrog pob zeb nyob rau hauv 2 lub rhawv zeb, peb ncuav cognac thiaj li hais tias berries yog ua kom them. Tightly kaw lub hau thiab hais ob hnub.
Yuav ua li cas ci biscuit rau ib lub ncuav mog qab zib "Drunken Cherry"?
- Ntawm chav kawm, lub khoom qab zib yuav tsum heev chocolate. Ntshai los yog tsis nyiam - txo tus naj npawb ntawm spoons ntawm cocoa.
- Daim ntawv qhia no yog tsim rau cov duab 23 cm ntawm lub taub. Nws yuav tsum tob txaus, lub ncuav mog qab zib tiav lawm yog li 10 cm.
Sau lub qhov cub kom 220 degrees. Sifting nyob rau hauv ib lub tais ntawm tag nrho cov khoom xyaw qhuav: hmoov, qab zib, ci hmoov, dej qab zib, cocoa. Nyias, maj mam yeej qe, ntxiv zaub roj thiab mis rau lawv, sib tov zoo. Ncuav txhua yam rau hauv kev sib tov qhuav. Lub mov paj yuav tsum tig tawm tuab, zoo li ib qho porridge porridge.
Ntxiv cov dej npau boil, sai sai rau hauv lub khob noom cookie rau hauv daim ntawv khom nqi. Biscuit ci li ib teev thiab ib nrab ntawm 190 degrees. Peb xyuas qhov kev npaj txhij ntawm ib lub koob tshuaj txhuam hniav - tho lub ncuav mog qab zib, yog tias lub pas nyob qis, cov khoom noj yog npaj. Cia nws txias me ntsis thiab coj nws tawm hauv cov pwm.
Cov ncuav ci ua kom sov zoo dua tuaj thaum yav tsaus ntuj, ua rau nws txias txhua hmo. Peb ua los ntawm cov khoom qab zib uas muaj cua txias heev "thawv". Nrog ib tug ntse riam peb txiav tawm lub to top txog ib thiab ib nrab centimeters siab. Yog hais tias lub biscuit tsis tig tawm zoo kawg nkaus, lub "toj" thiab "toj" kuj txiav tawm tau - lawv yuav nkag mus rau hauv lub txhaws, thiab lub khob yuav nkaum tag nrho cov roughness.
Peb noj tawm lub crumb los ntawm lub khoom qab zib, lub thickness ntawm phab ntsa thiab hauv qab yuav tsum txog ib centimeter. Tshaj tawm biscuit mus rau hauv crumbs. Lub dawm cherry tsis muaj qhov cub peb yuav muab pov tseg rau ntawm ib sab cib. Cognac los ntawm nws nyob rau hauv peb sib tov nrog condensed mis nyuj, ntxiv softened butter thiab yeej li lub tov. Peb ntxiv cocoa, biscuit thiab Cherry. Tag nrho cov maj mam muab. Peb sau lub thawv nrog no qhov loj, kaw nws nrog ib tug txiav tawm sab saum toj thiab nias nws qis me ntsis.
Rau glaze peb siv butter rau hauv dej da dej, rov qab ua ke ntxiv cov hmoov qab zib, cognac los ntawm lws suav, cocoa, hmoov txhuv nplej siab, nplawm txhua lub sij hawm rau homogeneity. Muab cov pob chocolate viav vias thiab ua kom txog thaum lawv yaj tag. Peb npog lub ncuav mog qab zib nrog frosting on tag nrho cov sab, cia peb tau me ntsis txhav thiab decorate sab saum toj nrog "drunken" cherries nrog ib lub pob zeb. Npaj ncuav mog qab zib yuav tsum tau txhawj txog li ib teev. Cia li tos me ntsis ntxiv thiab ua hauj lwm pab kuv rau lub rooj!
Khoom qab zib "Drunken Cherry" - daim ntawv qhia
Cov khoom xyaw:
- Cherry (koj yuav siv tau khov) - 1 iav;
- liab qab zib caw - 1 iav;
- Walnuts - 1/2 khob;
- qaub cream (rog cov ntsiab lus tsis pub tsawg tshaj 25%) - 1 iav;
- qab zib - 1 khob;
- Vanilla qab zib - 1 pob ntawv;
- jelly Cherry - 1 pob.
Npaj
Los ntawm Cherry peb tshem tawm cov pob txha. Peb tsis chop lub neeg rau heev finely, ntxiv rau lawv mus rau berries thiab sau nrog cawv kom nws tag nrho npog. Nqa mus rau ib lub boil thiab ua noj tshaj li tsawg cua sov rau 15-20 feeb. Peb ua ke lub caw, thiab kis tau tus neeg rau thiab cherries ntawm kremanki.
Qaub cream whipped nrog qab zib thiab vanilla, npog lub Cherry thiab xa mus rau lub tub yees kom nws khov.
Noj jelly, txias thiab ncuav tshaj qaub cream. Koj muaj peev xwm decorate lub croissants nrog tej berries. Ib zaug ntxiv, xa cov khoom noj qab zib mus rau lub fridge - kom txog rau thaum nws yog tiav solidified. Zoo meej kho nyob rau hauv lub caij ntuj sov tshav kub!