Ua ke nrog ntawm jelly thiab biscuit zoo li coj txawv txawv kom txog thaum koj sim nws. Cov airy biscuit base, whipped cream, txiv hmab txiv ntoo tshiab thiab jelly yog zoo ua ke nyob rau hauv ib qho khoom qab zib uas muaj nuj nqis, uas tsuas yog zoo li xav. On yuav ua li cas ua ib tug jelly khoom qab zib nrog txiv hmab txiv ntoo peb yuav qhia nyob rau hauv cov zaub mov ntxiv.
Jelly khoom qab zib nrog Strawberry thiab biscuit
Cov khoom xyaw:
- qe - 6 pcs;
- granulated qab zib - 145 g;
- hmoov nplej - 185 g;
- qaub cream - 225 g;
- whipped cream - 560 g;
- hmoov qab zib - 95 g;
- ib pob ntawv ntawm Strawberry jelly;
- tshiab strawberry.
Npaj
Qe yeej nrog cov nplaum qab zib kom ntev li 10 feeb, ncuav hmoov nplej rau cov cua huab cua, maj mam kneading lub khob noom cookie nrog lub ris tsho ntawm sab hauv qab. Lub khob noom tiav lawm tseem raug faib ntawm ob daim ntawv 20-cm thiab muab tso rau hauv qhov cub rau 20 feeb ntawm 175 degrees.
Peb muab jelly hauv dej sov. Tuaj tiav hlav dej qab zib dua ib zaug ntxiv pouring hmoov qab zib thiab qaub cream. Ntub ib feem ntawm lub cream ib yam ntawm cov biscuits, on to top nteg tawm sliced berries, on lawv - ob biscuit thiab lwm txheej ntawm cream. Peb tag lub ncuav mog qab zib nrog ib tug qauv ntawm tshuav berries thiab sau rau sab saum toj ntawm lub jelly. Peb tawm ntawm cov khoom noj qab zib kom txog rau thaum lub jelly hardens. Biscuit-jelly ncuav mog qab zib kuj tau siav nrog tej txiv hmab txiv ntoo thiab lwm yam txiv ntoo.
Jelly cake "Tawg iav" nrog biscuit
Cov khoom xyaw:
Rau biscuit:
- almond hmoov nplej - 135 g;
- granulated qab zib - 135 g;
- hmoov nplej - 35 g;
- qe qe - 1 daim;
- qe dawb - 3 pcs;
- qe - 3 daim;
- butter - 20 g;
- zaub mov xim.
Rau cream:
- gelatin - 1 tbsp. diav;
- cream rau whipping - 365 ml;
- dej - 55 ml;
- pineapple kua txiv - 240 ml;
- cubes ntawm txiv hmab txiv ntoo jelly - 1 1/2 tbsp.
Npaj
Tos lub qab zib nrog cov qe dawb kom txog thaum cov ntaub ntawv dawb thiab lush loj. Muab cov qe tshuav ntxiv nrog ob hom hmoov nplej, ncuav mus rau hauv cov dej sib tov. Ntxiv cov khoom noj xim rau koj xaiv. Ua tib zoo xyuas cov kua qaub ua kua nrog cov qe los sib xyaw kom muaj huab cua. Muab cov khob noom cookie faib tso rau hauv qhov cub ntawm 230 degrees rau 6-8 feeb. Nrog ib tug biscuit txias, npog hauv qab thiab phab ntsa ntawm 20-cm daim ntawv.
Rau cream, ncuav jelatin nrog dej, cia kom swell thiab dilute nyob rau hauv warmed kua txiv. Maj mam ncuav cov kua roj kua ci rau cov kua qaub, ua kom lawv lub ncuav. Yog hais tias koj xav ua ib lub txiv hmab txiv ntoo-jelly ncuav mog qab zib nrog biscuit nrog ib tug txawv saj, ces tsuas yog hloov cov kua txiv pineapple nrog rau tej txiv hmab txiv ntoo. Ntxiv lub jelly cubes mus rau cream thiab ncuav tshaj lub biscuit puag. Txib cov khoom noj qab zib kom txog rau thaum nws yog solidified kiag li.