Fabkis chefs tau hais tag nrho cov thoob lub ntiaj teb no ib tug khoom qab zib zoo li eclairs. Peb yog hu ua yooj yim - custard pastries. Nws yog ib tug saj uas yog paub thiab hlub los ntawm ntau. Maj, airy khob noom cookie ua ke nrog cov tshiab qab zib qab zib hauv yuav impress txawm lub feem ntau xav tau gourmets. Yog hais tias koj xav ua kom haum no qab tais lawv hlub, nco ntsoov npaj eclairs nyob rau hauv tsev - qhov no ceev thiab yooj yim cov khoom qab zib yuav ua tau ib tug zoo heev tsis tas li ntawd mus rau ib tug khob dej tshuaj yej los yog kasfes.
Daim ntawv qhia rau custard éclairs
Koj yuav tsum tau npaj lub khob noom cookie: ib khob ntawm cov dej, 120 grams ntawm butter, 4 qe, ib khob ntawm hmoov, thiab ntsev. Nyob rau hauv thiaj li yuav npaj eclairs nyob rau hauv tsev, pib nrog lub fact tias yaj lub butter nyob rau hauv ib saucepan, ntxiv ntsev, ntxiv lub khob ntawm boiling dej thiab coj mus rau ib tug boil. Maj mam ntxiv cov hmoov nplej, nws tsis tu tsis tseg kom do. Lub khob noom cookie yuav tsum tig mus rau hauv ib tug tus homogeneous pob. Ntxuav saucepan los ntawm lub tshav kub thiab txias. Yeej nyob rau hauv lub qe ib tug nyob rau ib lub sij hawm. Npaj ib daim ntawv ci, zoo lubricated nrog roj thiab sprinkled nrog ib tug me ntsis dej. Muab lub khob noom cookie rau hauv ib tug ceev lub hnab los yog pastry hnab. Pib nyem ib daim hlab. Lawv ntev yuav tsum yog hais txog 10-12 cm, thiab ib tug tuab ntawm 1.5-2 cm. Ntxiv mus, lawv yog zoo kom nyob rau hauv volume. Khaws nyob rau hauv lub siab thaum koj nyob nraum rov qab los rau hauv lub deb nruab nrab ntawm lawv. Kab txaij tsis lo ua ke thaum lub sij hawm ci. Lub qhov cub kub yog 180 degrees las thiab xa nws cov ncuav. Tsis txhob qhib lub qhov rooj, txwv tsis pub cov kev pheej hmoo tias tus eclairs yuav vau thiab tsis sawv. Lub khob noom cookie yuav tsum tau muab xam tau tias yog npaj kom txhij thaum nws tiav niam txiv nplua nuj golden xim. Tam sim no npaj lub cream. Eclairs nyob rau hauv tsev yuav ua tau tej yam tiam sis feem ntau qab yog suav tias yog lub roj filling. Rau nws koj yuav tsum tau butter 1 pob (82%), ib tug qe, ib khob suab thaj, vanilla thiab ib khob ntawm cream (20%). Yog hais tias koj muaj 72% ntawm cov roj, ces ntxiv ib ob peb ntawm teaspoons ntawm hmoov, thiab yog hais tias es tsis txhob cream siv cov mis nyuj, ces txiav nws nyob rau hauv ib nrab ntawm cov nqi (ie. E. Cia li ib nrab ib khob). Roj nyob rau hauv ua ntej, tshem tawm los ntawm lub tub yees thiab qhov chaw nyob rau hauv ib tug sov so qhov chaw. Nws yog li cas kuab. Qe, sib tov nrog piam thaj thiab ncuav lub kub kua maj mam. Do lossi kom txog thaum lub sib tov thickens. Muab kom txias. Yuav kom hmab eclairs nyob rau hauv tsev kom tau raws li tawm hauv lub khw, lawv yuav tsum khoom los ntawm lub hnab los yog pastry syringe. Yog hais tias koj tsis muaj nws nyob rau hauv Tshuag, nws yog qhov zoo tshaj plaws mus txiav lub eclairs nyob rau hauv ib nrab thiab sau nrog ib diav. Thaum cov ncuav tau txias, ib tug qab zib finish. Pib maj whisk roj thiab ntxiv mus rau nws ib feem ntawm cov brew. Thaum txhua yam yog npaj txhij, npaj mus rau lub tseem ceeb heev ib feem ntawm koj txoj hauj lwm - txuj lom. Qhov loj tshaj plaws yog los ua kom zoo zoo. Yog hais tias koj siv ib lub hnab, ces thov ib tug qab zib nyob rau hauv me me feem, txwv tsis pub tus butter yuav yaj sai sai nyob rau hauv lub tshav kub ntawm koj ob txhais tes. Npaj cov khoom qab zib maj mam sprinkle nrog hmoov qab zib thiab muab tso rau hauv lub fridge. Roj-raws li cream yuav tsum txias thiab solidify ib tug me ntsis, thiaj li tsis mus poob sib nrug thaum siv.
kho kom zoo nkauj khoom qab zib
Tsis txhob hnov qab tias koj yuav tsum zoo nkauj kho lub eclairs. Daim ntawv qhia nrog rau cov duab kom meej meej qhia dab tsi xav yuav ua tau, yog tias ib tug me ntsis kev npau suav.