Tsab ntawv no pab tau rau cov neeg nyiam hauv vaj tse. Nyob rau hauv peb peb yuav qhia yuav ua li cas ua ib daim iav txheej rau cov khoom qab zib, pastries los yog lwm yam khoom qab zib. Nrog no glaze, qhob cij tom tsev yuav tig mus ua ib tus neeg ua noj ua haus tiag tiag. Thiab txhua leej txhua tus yuav tsum paub tseeb tias qhov no yog qhov haujlwm ntawm ib tug kws tshaj lij.
Daim iav glaze - daim ntawv qhia
Cov khoom xyaw:
- chocolate dub lossis mis nyuj - 150 g;
- piam thaj - 150 g;
- dej 75 ml;
- gelatin - 2 tbsp. dais;
- zib mu - 150 g;
- Condensed mis nyuj - 150 g.
Npaj
Gelatin yog poured mus rau hauv lub tais, ncuav ib nrab ntawm cov dej thiab tawm rau 30 feeb Nyob rau hauv sautener ncuav lub ntxiv dej, ntxiv zib mu nrog suab thaj thiab on ib me me hluav taws coj mus rau ib tug boil. Npauj ntawm ob feeb, ces tshem tawm cov lauj kaub los ntawm qhov hluav taws kub, ncuav condensed mis nyuj thiab sib tov. Tam sim no ntxiv cov nplaum nplaum thiab daim ntawm chocolate. Do kom txog thaum homogeneous. Tom qab ntawd, txias lub frosting rau chav tsev kub thiab thov nws mus rau lub ncuav mog qab zib. Thiab hais tias cov glaze tuaj tawm tiag tiag iav, koj yuav tsum tau ua raws li ib co kev cai yooj yim: lub glaze yuav tsum tau poured nrog ib diav, nws yuav tsum tsis txhob leveled nyob rau saum npoo ntawm cov khoom. Nws yuav tsum ntws nws tus kheej. Tom qab siv qhov khoom nrog glaze, tawm hauv cov khoom saib mus rau 2.
Daim iav chocolate txheej
Cov khoom xyaw:
- chocolate nrog 53% cocoa ntsiab lus - 300 g;
- chocolate nrog 70% cocoa ntsiab lus - 100 g;
- piam thaj - 150 g;
- dej - 30 ml;
- yolk - 1 thooj;
- qe - 2 daim;
- Lee 35% roj - 520 ml.
Npaj
Nyob rau hauv sauté pan, ncuav nyob rau hauv dej, ncuav nyob rau hauv lub qab zib thiab coj nws mus rau ib tug boil on tsawg tshav kub, lub suab thaj yuav tsum caramelized. Peb tuav cov qe thiab qe nrog lub tov khoom. Nrog ib tug trickle nyias, ncuav nyob rau hauv lub resulting caramel. Mus txuas ntxiv kom txog rau thaum cov huab cua tau txias rau 35-40 degrees. Peb yaj cov chocolate thiab nchuav nws mus rau hauv seem ntawm cov khoom xyaw nrog ib qho trickle nyias. Ntawm kev ceev qis, nplawm cov tshuaj nplaum kom txog thaum cov lush. Piav ib nrab ntawm cov chocolate ntoos sib xyaw thiab muab sib tov nrog cov khaub thuas kom txog rau thaum tso. Tom qab ntawd ntxiv tshuav qab zib thiab do dua.
Xim iav glaze
Cov khoom xyaw:
- piam thaj - 300 g;
- dej 150 g;
- piam thaj - 300 g;
- condensed mis nyuj - 200 g;
- chocolate dawb 300 g;
- gelatine - 20 g.
- zaub mov xim - ob peb tee.
Npaj
Nkaws tshauv nyob hauv dej txias. Dej nrog piam thaj thiab cov piam thaj yog coj mus rau ib tug boil. Ntxiv cov chocolate, condensed mis, soaked thiab squeezed gelatin. Tom ntej peb ntxiv cov zaub mov xim. Tom qab ntawd koj yuav tau txais daim iav glaze. Sib tov txhua yam nrog lub tov khoom. Peb tshem tawm cov huab cua nyob rau hauv lub tub yees rau yav hmo ntuj. Thiab tom qab ntawd ua kom sov siab rau 35 degrees thiab siv nws lub hom phiaj uas tau npaj tseg.
Dawb iav glaze
Cov khoom xyaw:
- dawb chocolate - 300 g;
- piam thaj - 300 g;
- qab zib phoov - 300 g;
- mis nyuj - 200 ml;
- gelatin - 30 g;
- dej - 150 ml.
Npaj
Nyob rau hauv dej txias, soak gelatin. Nyob rau hauv stewpan ncuav dej,