Peb muab ib daim ntawv qhia rau ib qho khoom qab zib incredibly "Creme Brulee". Tus tsov ntxhuav lub sij hawm siv rau kev ua noj ua haus nws tau them nyiaj yug los ntawm cov lus teb ntawm cov tsev neeg thiab cov qhua, vim nws tsis yooj yim sua kom tsis nco qab txog qhov khoom noj qab zib no.
Cream-brulee cake - lub tsev tshuaj
Cov khoom xyaw:
Rau qhov kev xeem:
- hmoov nplej - 480 g;
- margarine creamy - 360 g;
- muag muag - 220 g;
- txheem sachet ntawm ci hmoov;
- pinch ntawm vanillin;
Rau cream:
- plaub lub qe qe;
- granulated qab zib - 210 g;
- tag nrho cov mis nyuj - 700 ml;
- hmoov nplej - 95 g;
- txheem pob ntawm butter;
- pinch ntawm vanillin;
- ob dia ntawm cognac;
Rau caramel:
- granulated qab zib - 210 g;
- tag nrho cov mis nyuj - 155 ml;
- butter - 55 g;
- ib pinch ntawm ntsev.
Npaj
Rau kev npaj ntawm mov paj grind tsev cheese nrog ib tug heev cream cream margarine, ntxiv ib pinch ntawm vanillin nyob rau hauv tus txheej txheem, thiab ces ntxiv sifted hmoov thiab ci hmoov. Tom qab no, knead kom huv si ua khob cij rau kaum feeb. Tom qab ntawd, muab cov hmoov nplej faib rau qhov sib npaug ntawm qhov sib npaug rau txhua qhov, faib rau ib qho ntawm ib qho chaw ntawm daim pa tsho, muab cov ntug dej sib haum, muab lub phaj los yog lub hau khoob rau ib qho me me. Scraps yog tseem dov tawm thiab ci ncuav mog qab zib, uas nyob rau hauv lub kawg yog cia qhuav nyob rau hauv qhov cub, thiab ces crushed rau hauv ib crumb, uas yuav tsum tau mus rau sprinkle tiav ncuav mog qab zib.
Txuas ntxiv rau yuav ua li cas ua cream-brulee rau ncuav mog qab zib. Peb pib nrog caramel. Peb muab cov kua qab zib tso rau hauv ib lub laujkaub tais diav lossis lauj kaub thiab muab tso rau ntawm ib qho hluav taws kub. Peb tuav ntawm lub qhov cub kom txog rau thaum melting. Thaum pib ntawm lub txheej txheem melting, peb pib tsis tu ncua cov huab hwm coj kom tsis txhob hlawv. Tom qab yuav ntau kub kub hawj hawj, tshem lub lauj kaub los ntawm qhov hluav taws kub thiab pib, tsis tu ncua nrawm nrawm, los qhia cov mis nyuj sov. Yog tias caramel tsoo lub lumps, muab lub khob ntim rau ntawm lub qhov cub thiab sov nws, tsis siv chwv, kom txog thaum lawv yaj. Peb kuj ntxiv vanillin, ntsev thiab butter rau cov dej thiab ua kom txog thaum homogeneous.
Thaum cov tshuaj sib tov sib xyaw ua kom txias, peb npaj cov tub ceev xwm. Ua li no, rub cov yolks nrog piam thaj, pov vanillin, ncuav nyob rau hauv hmoov thiab ncuav ib khob mis nyuj. Ua kom cov dej sib tov kom txog thaum qhov kev ntxhib los mos zoo li homogeneous tau. Qhov ntxiv mis nyuj yog rhuab nyob rau hauv ib tug daus mus rau ib tug boil, thiab ces nyob rau hauv me me feem peb qhia rau hauv lub yolk sib tov, tsis tu ncua stirring intensively. Tom qab ntawd, muab cov nplaum rau ntawm lub tua hluav taws thiab kub nws, nplawm, kom txog thaum nws thickens, thiab ces muab
Lub xeem theem ntawm kev npaj ntawm cream cream-brule yuav yog lub fusion ntawm custard thiab caramel puag. Ua li no, ncuav caramel rau hauv cream, stirring tas li, ntxiv cognac thiab ua uniformity.
Tam sim no nws yog lub sij hawm mus decorate lub khoom qab zib. Ua li no, nyob rau hauv ib daim ntawv faib ua ke los yog lub nplhaib tsis tsim nyog peb nteg cov ncuav thiab soak lawv pub dawb nrog cream. Sprinkle lub tog thiab sab saum toj ntawm lub ncuav mog qab zib nrog crumbs thiab tawm hauv lub tub yees rau soak rau tsawg kawg kaum ob teev, thiab hom phiaj rau ib hnub.