Thaum twg koj tau hais tias lub ncuav mog qab zib nto moo "Prague" yog ib qho yooj yim rau kev ua noj txoj cai tom tsev, koj yog ib qho dag me ntsis. Nws yeej zoo li yooj yim heev thiab yooj yim. Tsuas yog tam sim no, vim li ntawd, nws yuav ua tau ntau yam zoo li Prague ncuav mog qab zib, Chiffon Prague, Laus Prague, tab sis tsis yog cov classic ncuav mog qab zib Prague, vim nws nyuaj heev los npaj nws tom tsev. Tab sis peb tseem yuav sim ua kom yooj yim rau koj ua noj thiab qhia koj yuav ua li cas ci ncuav mog qab zib hauv Prague raws li GOST.
Daim ntawv qhia rau lub ncuav mog qab zib Prague raws li GOST
Cov khoom xyaw:
- apricot jam - 200 g;
- chocolate chips - kev kho kom zoo nkauj.
Rau biscuit:
- hmoov nplej - 116 g;
- butter - 38 g;
- granulated qab zib - 151 g;
- cocoa hmoov 23 g;
- qe - 335 grams (7 pcs).
Rau cream:
- butter - 199 g;
- evaporated mis nyuj - 120 g;
- cocoa hmoov 9.3 g;
- vanillin - 0.1 g.
- qe qe - 21 g;
- dej - 21 g.
Rau cov xim:
- granulated qab zib - 91 g;
- vanilla hmoov - 0.3 g;
- cocoa hmoov - 6 g;
- starch syrup - 14 g;
- dej 30 g;
- txiv hmab txiv ntoo essence - 0.3 g.
Npaj
Yuav ua li cas ci ib lub ncuav mog qab zib "Prague"? Ua ntej peb yuav npaj lub hauv paus - chocolate biscuit. Peb noj cov qe thiab cais cov yolks los ntawm proteins. Qab zib yog muab faib ua ob seem sib luag. Sib tov hmoov nrog cocoa hmoov thiab sift ob peb zaug los ntawm ib tug sieve. Tom qab ntawd hla cov qaub ncaug nrog ib qho ntawm cov suab thaj kom txog thaum cov lus qhia dawb. Tom ntej, tuav qe dawb kom tuab, tuab npaus. Tam sim no maj ua kom paub cov kua qab ntsev ntxiv rau cov pob txha thiab ntxiv mus txog thaum nws tawg tas.
Tom qab ntawd ob lub qe masses yog tov heev maj mam, peb muab melted butter thiab cocoa hmoov. Tom ntej no, peb nqa ib lub thoob ci ci, npog nws nrog daim ntawv kom cov npoo ntawm ntawv khwb cia. Ncuav lub khob noom cookie nyob hauv ib txheej txheej, kom npog nrog npab thiab ci hauv qhov cub kom txog 200 ° C rau 45 feeb. Npaj biscuit txias ncaj qha rau hauv daim ntawv, thiab tshem tawm thiab tawm mus rau kev muag zaub rau 8 teev. Tsuas yog tom qab lub caij tas los no, ua tib zoo nthuav cov ncuav mog qab zib ntawm daim ntawv khij nyawb.
Tam sim no peb yuav npaj cov cream rau lub ncuav mog qab zib "Prague". Sib tov lub qe hauv qhov sib npaug nrog dej, ntxiv cov kua mis thiab muab txhua yam tso rau hauv dej da dej. Boil lub cream mus rau lub sib xws ntawm tuab qaub cream, thiab tom qab ntawd ces kom txias nws. Tom qab ntawd nplawm me ntsis butter thiab maj qhia rau nws ib tug txias loj thiab cocoa. Ua tib zoo sib tov sib xyaw kom yooj yim.
Tam sim no mus rau feem ntau nyuaj theem - qhov kev npaj ntawm glaze rau lub ncuav mog qab zib "Prague". Yog li ntawd, qab zib yog tov nrog dej thiab kub lub syrup mus rau ib tug kub ntawm 180 ° C. Nyob rau hauv ib tug nyias muaj nyias lub tais, sov lub suab thaj, ncuav nws mus rau hauv lub syrup. Tom qab ntawd simmer qhov sib tov sib xyaw kom tsis tshua muaj kub li 150 ° C thiab ntxiv cov txiv hmab txiv ntoo essence rau nws. Tom qab txias lub syrup mus rau 40 ° C thiab whisk ua ke lub tov rau 20 feeb. Tom qab ntawd ntxiv hmoov nplej hmoov nplej thiab cocoa hmoov.
GOST's daim ntawv qhia ua "Prague" ncuav mog qab zib yog qhov nyuaj rau tsev hauv tsev. Tab sis yog hais tias koj tau ua tiav, nws tsuas yog nyob rau zoo assemble thiab kho cov chocolate ncuav mog qab zib "Prague".
Yog li, txiav lub sponge khoom qab zib rau hauv 3 vaj huam sib luag ncuav. Lower thiab thib ob (nruab nrab) yog nplua lubricated nrog chocolate cream. Nyob rau txheej yuav tsum tawm tag nrho siav qab zib, tawm tsuas yog ob peb dia rau dai kom zoo. Sab saum lub ncuav mog qab zib thiab sab zoo coated nrog ib tug tuab apricot jam thiab ncuav ib pre-rhuab mus rau 50 degrees chocolate glaze. Los ntawm saum toj no decorate lub tiav lawm khoom qab zib nrog tshuav cream thiab sprinkle nrog chocolate chips.