Tus creator ntawm cov khoom noj qab zib "Liab velvet" yog James Bird, uas tau tshawb pom qhov nyhav ntawm qhov cij yob hauv lub khob cij liab vim qhov tshuaj tiv thaiv ntawm cocoa nrog cov zaub mov acidic. Tam sim no xws li ib tug biscuit yog ib qho ntawm feem nrov fillers ntawm kab tshoob ncuav mog qab zib. Thiab hnub no peb yuav kawm kom paub tias yuav ua li cas "Velvet Velvet" capkake.
Thawj daim ntawv qhia rau "Velvet Red"
Nyob rau hauv nws cov hauv paus nyob rau hauv no zaub mov, biscuit chocolate mov paj yog npaj, tab sis vim lub ci xim nws tsis yog sai li sai tau. Lub ci xim ntawm lub capkake muab tsis tsuas yog los ntawm dye, tab sis kuj los ntawm cov tshuaj tiv thaiv mus rau hauv uas kefir los nrog vinegar thiab cocoa.
Cov khoom xyaw:
- cocoa - 30 g;
- dej qab zib - 10 g;
- hmoov nplej - 345 g;
- kefir - 240 ml;
- piam thaj - 265 g;
- qe - 2 daim;
- vinegar - 15 ml;
- butter - 135 g;
- ntsev - 10 g;
- vanillin - 10 g;
- burgundy gel xim - 30 ml;
Npaj
Txhua yam khoom xyaw rau kev ua noj yuav tsum nyob rau hauv chav sov. Mos roj yog rubbed nrog piam thaj nyob rau hauv ib tug lush, lub teeb loj. Ib ntawm ib qho uas peb nkag mus hauv lub qe. Nyob rau hauv kefir, ntxiv vanilla, vinegar thiab dye, sib tov meej. Yog tias tsis muaj gel, thiab kua los yog qhuav tsis yog ntshai. Qhov loj tshaj plaws uas dye yog khoom noj khoom haus thiab muab txoj kev kuaj ntshav nplua nuj xim. Yog tias koj pom tias qhov ntxoov ntxoo tsis ci, ntxiv ntau dua. Sib tov tag nrho cov khoom xoob: cocoa, hmoov, dej qab zib, ntsev. Sov lub qhov cub ntawm 185 degrees. Thaum lub qe-butter loj yog twb zoo-nrua ntaus, maj ncuav tawm ntawm qhuav sib tov thiab mus txuas ntxiv mus rau whisk. Peb ntxiv cov dyed kefir thiab sib tov lub khob noom cookie nrog ib tov kom txog thaum tus. Peb kis tau zoo li qub nyob hauv tib lub khob haus khob thiab ua kom ntev li 20 nas this.
Peb kho lub hau ntawm lub taub hau txias nrog cov roj butter lossis cov tshuaj tsw qab, muab cov kua nplaum los yog lub hnab ntim rau hauv lub khob ntawm cov yees.
Lub kaus mom ntawm "Velvet liab" nrog beets thiab stuffing
Raws li ib lub hauv paus nyob rau hauv daim ntawv qhia no yog noj tag nrho tib butter butter, thiab raws li ib tug natural dye yog ib tug beetroot.
Cov khoom xyaw:
- refined zaub roj - 135 ml;
- Cherry seedless - 160 g;
- qaub cream - 115 g;
- piam thaj - 240 g;
- hmoov nplej - 275 g;
- qe - 2 daim;
- vinegar - 20 ml;
- cocoa - 30 g;
- beet - 250 g;
- txiv qaub kua txiv - 60 ml;
- dej qab zib - 10 g;
- vanillin, ntsev.
Npaj
Ua ntej peb yuav npaj cov beets. Nws yuav tsum yog lub hauv paus qoob loo nrog ib tug nplua nuj burgundy xim, vim nws yog beetroot uas yuav muab peb cov khoom noj qab zib rau txoj cai xim. Peb yuav ntxuav hauv paus qoob loo thiab zom nws rau ib tug grater, ces hloov mus rau ib tug blender,
Kub lub qhov cub kom 190 degrees. Nyob rau hauv cov ntaub ntawv rau cupcakes nteg tawm me ntsis ntawm mov paj, nteg tawm 2 cherries thiab sau nws nrog mov paj. Nyob hauv qhov tag nrho, cov thawv yuav tsum tau ntim hauv 2/3. Ci rau 20 feeb, sab saum toj nrog cream.