Ua noj ua haus ncuav mog qab zib soufflé

Nws yog ib qhov nyuaj rau nrhiav ib tug neeg uas muaj peev xwm mus nrhiav indifferently ntawm ib tug ncuav mog qab zib thiab tsis txhob tom. Thiab yuav ua li cas koj yuav xav txog tej yam ib tug festive rooj tsis muaj xws li ib tug zoo kawg nkaus khoom qab zib? Thiab tsis txhob muab piv rau niaj hnub niam tsev ua noj ua haus noj mov nrog cov pa ua noj ua haus ncuav mog qab zib. Yog tias tsis yog txawm ua noj ua haus, tab sis, theej lub tswv yim tus txheej txheem, vim hais tias ntawm no yog koj yuav muaj koj lub tswv yim kom ntau. Tshwj xeeb tshaj yog yog hais tias nws yog ncuav mog qab zib soufflé. Nws yeej ib txwm hloov ib lub teeb, mos muag thiab heev six.

Soufflé ncuav mog qab zib nrog raspberries

peb yuav tsum tau rau cov biscuit khob noom cookie:

• 80 g ntawm hmoov nplej
• qos hmoov txhuv nplej - 20 g
• Qe - 5 pcs.
• qab zib - ib nrab ib khob
• polpaketika vanillin

Rau cov soufflé:

• Mis cream - 350 ml
• txiv pos yogurt - 120 g
• pos jam los yog marmalade - 100 g
• tshiab raspberries - 1 khob
• gelatin - 1 sachet

Rau lub syrup:

• qab zib - 120 g
• dej - 100 g
• txiv pos cawv - 50 g

Rau lub glaze:

• tsaus qhob noom xim kasfes - 200 g
• Mis cream - 100 g

Rau kho kom zoo nkauj:

• gelatin yeeb yuj khoom qab zib - 10 pcs.
• whipped cream - 50 g

Ua noj ua haus zoo. Tuav cov nqaijrog nrog qab zib (nws yuav tsum tau ib tug peb lub hlis twg khob, lub tshuav nqi ntawm cov kua syrup) tsim tau ib cov khoom ua npuas ncauj.

Tshiav lub qe kom txog thaum dawb nrog rau seem uas qab zib thiab sib tov nrog cov hmoov nplej thiab cov hmoov txhuv nplej. Cov uas ua muag muag loj maj mam ntxiv cov raug ntaus qe dawb, ua kom lub sib tov opal. Xav tau los cuam tshuam rau hauv qab li.

Preheat qhov cub rau 150 ° C. Pwm tso tawm roj, kis lub khob noom cookie thiab muab tso rau hauv qhov cub. Biscuit ci nyob rau ntawm 180-200 ° C. Nyob rau hauv tus txheej txheem, tsis txhob qhib qhov cub, nws yog zoo dua rau ua siab ntev thiab tos kom txog thaum lub kawg ntawm ci.

Kos rau lub ntawv ntawm lub biscuit can, tau raug chob rau hauv nruab nrab ntawm lub pas ntoo. Yog hais tias qhov khoom qab zib yog npaj txhij, lub wand yuav nyob twj ywm qhuav. Npaj biscuit kawm nyob rau hauv ib tug kub qhov cub rau 10 feeb, qhib lub qhov rooj. Ces peb mus txog nws thiab txiav horizontally mus rau hauv ob qhov chaw.

Boil lub syrup ntawm qab zib, txias thiab pos liqueur.

Tam sim no npaj cov soufflé. Tsau gelatin. Cov tshuaj nplaum whisk nyob rau hauv ua npuas ncauj, xa mus rau yogurt, jam, ntxiv raspberries, ncuav lub melted gelatin.

Muab lub ncuav mog qab zib soufflé. Thaum lub qab ntawm daim ntawv peb tso lub ncuav mog qab zib, moisten nrog phoov, ncuav lub peb ib feem ntawm ib tug souffle. Ces lub hau nrog nws ob Korzh, impregnate thiab sau rau hauv lub tshuav phoov souffle. Peb muab ib tug ob peb teev nyob rau hauv lub txias.

Tam sim no, npaj glaze. Sov lee, ab pw tsaug zog tws chocolate thiab do kom txog thaum nws tau melted.

Ncuav mog qab zib tshem tawm los ntawm lub puab, ncuav lub glaze thiab muab tso rau hauv lub tub yees, li ntawd, nws froze.

Nyob rau sab saum toj ntawm lub khoom qab zib nrog ib tug riam kom incisions, yog li faib nws mus rau hauv 10 qhov chaw. Nyob rau hauv txhua sector, peb ua ib tug curl ntawm whipped cream, thiab peb tso ib tug gelatinous khoom qab zib. Txiv pos ncuav mog qab zib soufflé yog npaj txhij!

Txiv tsawb ncuav mog qab zib souffle nrog slices ntawm daim ntaub ncuav mog qab zib

Qhov no qab qab zib thiab ib tug me ntsis txawv txawv, koj muaj peev xwm thov rau koj tus kheej thiab cov phooj ywg.

Rau qhov kev npaj koj yuav tsum tau:

• hmoov - ib khob
• 5 pcs. qe
• Qab Zib - ob tsom iav
• gelatin - ib lub hnab
• vanilla
• qaub cream - 1 tbsp. diav
• Tsawb - 5 pcs.
• txiv qaub kua txiv

Kev npaj. Cov nqaijrog, yeej nrog ib tug iav ntawm qab zib. Nyias, whisk lub qe yolks, ke nrog cov nqaijrog thiab txiv qaub kua txiv, ntxiv lub vanilla. Caij nplooj zeeg pw tsaug zog hmoov thiab zuaj kom huv si. roj greased daim ntawv thiab sprinkle nrog breadcrumbs thiab ci ncuav mog qab zib rau 20-30 feeb.

Sau gelatin dej. Yeej lub cream nrog ib khob suab thaj. Nkaws yog rhuab tshaj medium tshav kub, ntxiv lub qab zib thiab do nyob rau hauv.

Npaj txiav ncuav mog qab zib horizontally thiab faib nws mus rau hauv cubes, txiv tsawb, txiav mus rau hauv nyias slices. Tsawb thiab kis tau tus biscuit nyob rau hauv daim ntawv plaub khaubncaws sab nraud povtseg, thiab sau lub qab zib muab tso rau hauv lub tub yees 2 teev.

Ncuav mog qab zib ncuav qab zib

Nws tshwm sim hais tias koj siv tsis tau ib qhov cub (piv txwv li, lub teb chaws) los yog ib tug kam los tinker nrog qhov kev xeem. Ces koj yuav tau sim cov ncuav mog qab zib soufflé tsis ci, ua noj ua haus uas yog tseem sai thiab yooj yim dua puas tau. Ntawm no yog daim ntawv qhia thiab maj cua ncuav mog qab zib los ntawm pastry "Savoyardy". Nyob rau ua noj ua haus yuav tawm tsis muaj ntau tshaj li 40 feeb.

Yuav kom npaj koj xav tau:

• ncuav qab zib "Savoyardy" - 18 pcs.
• mis nyuj - 300 g
• Qe - 5 pcs.
• granulated qab zib - 200 g
• vanilla qab zib -. 1 tsp
• cream - 300 g
• butter -. 1 me nyuam diav
• sachet ntawm gelatine

Taug. Tsau gelatin hnab.

Tov 150 g ntawm qab zib nrog lub qe thiab tshiav cov sib tov kom txog thaum dawb.

Preheat mis nyuj, ntxiv vanilla, coj rau ib tug boil thiab ncuav rau hauv lub qe loj, stirring tas li. Noj cov sib tov tshaj medium tshav kub, stirring puav, kom txog rau thaum pib nkoog. Ces ntxiv soaked gelatin. Thaum nws tau yaj, tshem tawm los ntawm tshav kub thiab txias. Tuav qab zib thiab ntxiv rau lawv mus rau lub sib tov.

Polstakana qab zib yog yaj nyob rau hauv 10 ml ntawm dej thiab phoov ntub cov ncuav qab zib. Roj lubricates tus duab thiab kis ncuav qab zib mas raws phab ntsa. Ua tib zoo mus rau lub pastry crumbled, poured mus rau hauv ib tug pwm npaj sib tov. Npog thiab muab tso rau hauv ib lub txias qhov chaw rau 4 teev. Txhua yam. Nws tseem raug nyob tsuas yuav dai ib ncuav mog qab zib soufflé: sprinkled nrog cinnamon, qhob noom xim kasfes chips, los yog siv lub jam.

Bon Appetit!