Riga khob cij

Lub custarded Riga qhob cij siv nyob rau hauv nws lub sij hawm tsis tsawg nrov tshaj Borodinsky los yog Darnitsky khob cij. Tab sis tam sim no tsis yog txhua lub Hoobkas siv nws cov khoom, raws li cov cuab yeej ntawm ua noj Riga khob cij yog tiag tiag nyuaj thiab troublesome.

Peb xav kom nco qab txog qhov koj nyiam ua mov ci los ntawm kev noj mov hauv tsev. Daim ntawv qhia ntawm cov khoom raws li GOST yog qhia hauv qab no.

Rye Riga unleavened cij - ib daim ntawv qhia raws li GOST nyob rau hauv qhov cub

Cov khoom xyaw:

Rau pib:

• rye pib - 20 g;
• rye hmoov - 65 g;
• lim dej - 45 ml;

Rau welding:

• rye hmoov - 200 g;
• unfermented rye dawb malt - 50 g;
• lim dej - 400 ml;
• caraway noob - 5 g;

Rau txoj haujlwm:

• tag nrho ntawm tus pib;
• Tag nrho ib feem ntawm cov tshuaj yej tawm;
• rye hmoov - 50 g;

Rau qhov kev xeem:

• tag nrho ntawm cov diav;
• rye hmoov - 520 g;
• first-rate wheat hmoov - 100 g;
• ntsev ntawm loj pob zeb - 15 g;
• caramel treacle - 40 g;
• lim dej - 80-120 ml.

Npaj

1. Pib, peb sib zog ua ke nrog lub cev thaum pib ntawm cov hmoov nplej thiab dej, dov lub pob rau hauv lub tais, muab tso rau hauv lub nkoj tsis tsim thiab muab tso rau hauv qhov chaw sov ntawm 30 degrees rau plaub teev.
2. Muab phom nplej ua ke nrog cumin, hliv dej npau npau thiab tov.
3. Tom qab cov cua txias rau 65 degrees, peb sib tov nyob hauv nws cov dawb unfermented malt thiab tawm rau nws ob thiab ib nrab teev nyob rau hauv ib lub tais nrog dej rhuab mus rau 65 degrees. Peb tuav lub ntsuas kub ntawm ib theem ntawm tag nrho lub sij hawm ntawm lub brewing ntawm tshuaj yej nplooj.
4. Tom qab ib ntus, peb tuaj yeem txias tshuaj yej kom peb caug degrees. Nws yuav tsum sweeter ntau thiab muaj dej ntau hauv kev ntxhib los mos.
5. Tam sim no peb muab cov kab ua ke thiab cov tshuaj yej tawm, ncuav tus sifted rye hmoov thiab sib tov cov khoom xyaw zoo.
6. Peb tawm hauv lub khob nrog ib qho opaque ntawm qhov kub ntawm 30 degrees rau plaub mus rau tsib teev.
7. Peb muab cov rye thiab cov hmoov nplej rau lub khob noom cookie, ua ke nrog ntsev, thiab sib tov cov pos hniav nrog dej thiab zib suab thaj.
8. Peb muab cov hmoov nplej sib tov nrog cov khoom sib xyaws thiab tsim ib lub khob noom cookie, uas yog them nrog ib qho kev txiav cov zaub mov thiab cia ob peb teev sawv ntsug ntawm qhov kub ntawm 30 degrees.
9. Tsis tas li ntawd los ntawm matured mov paj peb daim ntawv ob oblong nrog blunt xaus ntawm ib loaf thiab peb kis tau lawv rau ib daim ntawv ntawm parchment ntawv, muaj pw nws ua ntej rau ib daim ntawv ci.
10. Peb tawm ntawm cov ntawv ua haujlwm ntawm ib daim ntawv ci rau ntawm 30 degrees rau ib teev thiab ib nrab, thiab tom qab ntawd thawb lawv nyob rau ntau qhov chaw, nphoo dej thiab qhov chaw rau tsib feeb hauv qhov cub kom sov 250 degrees.
11. Tam sim no tus kub yog qis rau 210 degrees thiab peb khaws Riga khob cij raws li tej yam kev mob rau lwm peb caug feeb.
12. On npaj kub qhob cij dua yog ib zaug dua sprinkled nrog dej thiab cia rau siav rau kaum ob teev nyob rau hauv ib lub phuam.