Ncuav mog qab zib "Esterhazy" - Delicious nutty delicacy nrog ib tug recognizable thawj qauv thiab chocolate tsw. Npaj nws rau txhua hnub so thiab koj cov qhua yuav tuaj yeem ntxim nyiam ntawm koj cov kev txawj ua noj. Niaj hnub no peb yuav qhia rau koj tus thawj daim ntawv qhia ntawm Viennese khoom qab zib "Esterhazy".
Ib daim ntawv qhia yooj yooj yim rau "Esterhazy" hauv tsev
Cov khoom xyaw:
Rau lub ncuav mog qab zib:
- qe dawb - 8 pcs;
- almonds - 200 g;
- hmoov - 3 tbsp. dais;
- cinnamon av - txaws;
- ntsev me me - pinch.
Rau cream:
- butter - 300 g;
- qe qe - 4 daim;
- mis nyuj - 120 ml;
- txiv maj phaub mis nyuj - 120 ml;
- boiled condensed mis nyuj - 80 g;
- Cherry liqueur - 2 tbsp. dais;
- Apricot jam - 2 tbsp. dais;
- vanillin.
Rau cov xim:
- dawb qhob noom xim kasfes - 200 g;
- dub chocolate - 50 g;
- fatty cream - 2 tbsp. dais;
- Cov nplooj ntoos almond - 100 g.
Npaj
Yog li, maj mam xim lub almonds nyob rau hauv ib lub lauj kaub qhuav frying, thiab ces grind rau hauv hmoov siv ib tug blender. Peb tshem cov qe dawb rau ob peb feeb hauv lub tub yees. Tom qab ntawd ncuav lawv nrog ib qho khoom tov kom txog thaum muaj cov kab nce nrog rau ib rab ntsev. Yog tsis muaj kev txwv, ncuav qab zib rau hauv ib qho trickle nyias thiab sib tov. Tom qab ntawd sib tov kom zoo zoo rau hauv av neeg, ntxiv sifted hmoov thiab muab pov rau hauv cinnamon. Lub lauj kaub yog npog nrog parchment, peb kos 2 voj voos rau nws thiab nteg tawm lub protein mov paj. Ci li no 6 khoom qab zib, thiab tom qab ntawd mam li muab tso rau ntawm ib lub tais zaub mov thiab txias.
Daim ntawv qhia txog kev npaj cov cream rau "Esterhazy" yog qhov yooj yim heev: ncuav tus li ib txwm thiab txiv maj phaub mis rau hauv ib lub tais, txhua qhov nrog lub tov thiab ncuav me ntsis rau hauv ib lub thawv cais. Ncuav nyob rau hauv ib qho me me ib feem ntawm qab zib, vanillin thiab mix. Qhov ntxiv mis nyuj yog rhuab nyob rau hauv ib tug daus kom txog thaum boiling. Tom ntej, ua tib zoo sib tov lub qe ntses, tshav kub, tshem tawm cov tais diav los ntawm qhov cub thiab txias. Tom qab ntawd, peb tshem tawm cov tshuaj tsw qab hauv lub tub yees kom khov. Tuav lub hau uas muab zom kom yuag nrog kom muaj dej khov thiab zoo, tsis tas tso tseg, ua kom paub cov mis nyuj. Ncuav nyob rau hauv lub Cherry liqueur thiab sib tov meej.
Apricot jam yog me ntsis rhuab hauv ib lub qhov cub microwave.
Tsib khoom qab zib nplaum nplaum mis thiab ntxiv cov ncuav mog qab zib. To top nrog lub xeem khoom qab zib thiab evenly npog nrog sov jam.
Los npaj cov xim tsis zoo peb tawg dawb thiab xim dub nciab rau hauv daim thiab ib lub zuj zus tuaj yeem, diluting lub qab zib. Tam sim no peb ncuav lub ncuav mog qab zib ua ntej nrog dawb glaze, thiab tom qab ntawd ces siv ib lub qe taub txias syringe peb kos ib kab laug sab web nrog dub chocolate. Boka yog decorated nrog almond petals thiab peb tshem tawm cov ncuav mog qab zib rau impregnation nyob rau hauv lub tub yees. Qhov no daim ntawv qhia muaj peev xwm yuav siv tau rau kev npaj ntawm khoom qab zib "Esterhazy".