Daim txhuam cev ncuav mog qab zib daim ntawv qhia

Nyob rau hauv thiaj li yuav ci ib tug qab ncuav mog qab zib thiab gingerbread tsis xav tau ib tug ntau ntawm cov khoom. Lub ntsiab khoom xyaw yog feem ntau qe, piam thaj thiab hmoov nplej. Yog hais tias lub ncuav mog qab zib rau ua noj ua haus raws li nram no cov lus qhia, ces koj tau txais txoj cai ncuav mog qab zib, nws tsis khom thiab yuav heev six. Ntawm no yog ib tug ob peb ntawm nws cov zaub mov txawv:

Biscuit daim ntawv qhia № 1

Cov khoom xyaw: 8 qe, ib khob ntawm hmoov, ib khob suab thaj.

Kev npaj:

Lub qe tawg thiab ncuav nyob rau hauv ib co sib sib zog nqus ntim, thiaj li hais tias thaum koj nyob nraum ntaus lawv, tsim loj yuav sawv xav. Muaj kuj ntxiv ib khob suab thaj. Thiab nrog rau kev pab los ntawm tus tov khoom pib whipping. Qhov no tus txheej txheem yog ntev thiab yuav siv sijhawm txog li ib teev. Yog hais tias koj tsuag tsuag, ces tom qab ntawd biscuit yuav khom. Qhov zoo tshaj plaws ntawm tag nrho cov, thaum koj xav tias koj muaj txaus lawm whipped loj ntawm daim tshev. Peb yuav tsum coj ib diav ntawm cov rov qab thiab sab ntawm nws sab mus rau lub whipped loj. Ces nqa diav thiab pom tias ib tug nco ib tug los ntawm ib rab diav ntog sai sai, nws txhais tau tias koj yog whipped loj yog tsis txaus. Ces koj yuav tsum tau ntxiv rau cov uas ua loj ntawm hmoov thiab dua nrog kev pab los ntawm ib tug tov khoom rau nplawg lub loj kom tau ib tug homogeneous muaj pes tsawg leeg. Tsho tiv no hauv qab qhia tshwj xeeb uas zoo li tus rau ci roj. Kom nws yooj yim dua tau ib tug biscuit tom qab ci, tom qab koj muaj peev xwm muab ib daim ntawm parchment. Txij li thaum lub khob noom cookie rau ib kub ntawm lub nce, tus duab yuav tsum muaj ib ob peb centimeters siab dua li nws nyab loj. Ncuav lub loj nyob rau hauv lub puab thiab muab nws nyob rau hauv ib tug preheated qhov cub. Qhov kub yuav tsum 180-200 ° C. Ci rau txog 40 feeb. Yog li, yam tsawg kawg li 20 feeb cub rhuav tsis yooj yim sua, raws li qhov no yuav ua rau cov uas biscuit khom. Yog hais tias koj tsis dopechet biscuit, nws kuj khom. Thaum cov ncuav mog qab zib yog npaj txhij, nws yog ntshaw kom sawv ntsug rau txog ib hnub twg, raws li nws yuav dhau mos mos, thiab nws yuav tsis tau txiav. Hnub tom qab ntawd, koj yuav tsau lub txhuam cev ib co tshuaj tsw qab impregnation, brandy los yog cia li jam thiab kho nws nrog qab zib rau ua ib tug ncuav mog qab zib.

Biscuit daim ntawv qhia № 2

Cov khoom xyaw: ib khob ntawm hmoov, 4 qe, ib khob suab thaj, butter.

Kev npaj:

Faib cov qe thiab ncuav tus txheem mus rau hauv ib tug sib sib zog nqus ntim. Nrog kev pab los ntawm ib tug tov khoom, yeej lawv mus rau ib tug lush lather. Ces, maj mam ntxiv lub qab zib thiab yeej kom txog thaum txhav peaks. Sieved hmoov, maj mam ncuav nws mus rau hauv lub ntim thiab maj mam muab do nrog ib diav.

Tom qab hais tias, lub lubricating roj thiab sprinkle nrog hmoov ib tug tshwj xeeb ci tais thiab kis tau tus ua khob noom cookie rau hauv nws. Thaum zoo li no ua khob noom cookie yuav tsum tau tsis muaj ntau tshaj li ¾ siab, vim nws yog nyob rau high school kub, nce nyob rau hauv volume. Peb muab puab nyob rau hauv lub qhov cub thiab ci rau 30-40 feeb ntawm ib tug kub ntawm 180-200 ° C.

Tsis txhob qhib lub qhov cub rau 20 feeb raws li lub ncuav mog qab zib tej zaum yuav txiav txim thiab rau tag nrho cov ua hauj lwm yuav tuaj mus rau tsis muaj dab tsi. Daim txhuam cev ncuav mog qab zib tom qab ci txiav phem heev, ces nws yog ib qhov zoo tshaj plaws mus ntxiv nws rau hais txog ib hnub twg. Lub khob noom cookie tej zaum yuav muab ntxiv vanillin, av neeg rau, cocoa hmoov.

Biscuit daim ntawv qhia № 3

Cov khoom xyaw: 3 qe, ib khob suab thaj, ib khob ntawm hmoov, butter.

Txoj kev ntawm kev npaj. Yeej nyob rau hauv lub rab lub qe thiab piam thaj kom txog thaum lub ntim tau ob npaug nyob rau hauv loj. Tom qab hais tias, ntxiv rau whisk, maj mam ntxiv cov hmoov nplej kom txog thaum tus. Nyob rau greased daim ntawv ncuav khob noom cookie thiab tso nws nyob rau hauv lub qhov cub rau 20-30 feeb ntawm ib tug kub ntawm 200 ° C.

Biscuit daim ntawv qhia № 4

Cov khoom xyaw: ib khob ntawm hmoov, khob suab thaj, 4 qe, vanilla

Kev npaj:

Nkauj nraug lub proteins uas los ntawm lub qe qe. Thaum uas tsis muaj kev ceev los ntawm txoj kev tus tov khoom pib whipping cov nqaijrog maj mam ntxiv cov suab thaj thiab vanilla. Tom qab lub nqaijrog tau whipped, ncuav nkaub thiab mus txuas ntxiv ntaus loj. Hmoov sieved los ntawm ib tug sab cib thiab ntxiv mus rau qhov nyhav, stirring nrog ib tug diav kom txog thaum ib tug homogeneous muaj pes tsawg leeg. Cov uas ua khob noom cookie yog poured mus rau hauv ib tug greased ci tais tshwj xeeb. Ci rau txog 25 feeb ntawm ib tug kub ntawm 180 degrees.