Ncuav mog qab zib "Sachert" (German Sachertorte) - ib lub ncuav mog qab zib nrov nrov - yog tsim los ntawm lub npe nrov Austrian confectioner Franz Zaher. Austrian cake "Sacher" - yog ib qhov nrov tshaj plaws nyob rau hauv lub ntiaj teb no ntawm qab zib khoom qab zib, uas yog ib qho piv txwv ntawm cov kis ntawm Viennese cuisine nrog nws cov khoom sib xyaw harmonic inherently. Ncuav mog qab zib "Sacher", qhov tseeb, yog chocolate biscuit nrog ib los yog ob txheej ntawm qoob kab xev (los yog confiture), sab saum toj thiab sab them nrog chocolate glaze. Ua hauj lwm no ncuav mog qab zib nrog whipped cream. Nyob rau hauv lub Austrian cookbooks ntawm pib ntawm XVIII caug xyoo, koj yuav nrhiav tau cov zaub mov txawv, xws li cov ncuav mog qab zib "Sacher" (me ntsis tom qab, muaj zaub mov txawv rau cov khoom qab zib, them nrog chocolate icing).
Yug ntawm ib zaj dab neeg
Rau thawj lub sij hawm, lub ncuav mog qab zib tau npaj los ntawm 16-xyoo-laus Franz Sacher rau cov qhua ntawm Minister ntawm Foreign Affairs, ib tug Metternich, nyob rau hauv 1832. Cov qhua nyiam lub ncuav mog qab zib, tab sis tsis tau nrov tam sim ntawd. Tus tub hlob ntawm Franz Zaher Edward (1843-1892), tau kawm nyob rau hauv Vienna lub khw kav khw, Demel, cas hloov daim ntawv qhia thawj rau nws txiv tus kheej invention. Ua ntej, lub ncuav mog qab zib chocolate "Sacher" tau npaj thiab muag hauv lub koom haum "Demel", thiab tom qab ntawd (txij li xyoo 1876) - twb nyob rau hauv Eduard tus kheej enterprise - lub tsev so nrog tsev neeg lub npe "Sacher". Txij li thaum lub sij hawm, Viennese ncuav mog qab zib "Sacher" tau txais deserved muaj koob meej. Cov xeeb ntxwv ntawm Demel thiab Zahera ntau tshaj ib zaug koom hauv kev sib hais plaub ntawm txoj cai siv lub npe "ncuav mog qab zib" Sacher ". Cov ncuav mog qab zib nrov nyob hauv Demeli variant yog me ntsis txawv ntawm Zaherov variant, tab sis nws tsis tseem ceeb. Nrov hauv tebchaws Russia txij thaum lub sij hawm Soviet, lub ncuav mog qab zib "Prague" yog ib tus qauv ntawm cov ncuav mog qab zib "Sacher", ntxiv rau, muaj ntau lwm cov zaub mov txawv uas rov ua daim ntawv qhia rau lub ncuav mog qab zib "Sacher" raws li daim ntawv qhia thiab lub ntsiab kev ua zaub mov.
Yuav ua li cas koj xav tau rau lub ncuav mog qab zib?
Yog li, lub ncuav mog qab zib "Sacher", thawj daim ntawv qhia.
Cov khoom xyaw:
- 100 g ntawm tsaus qhob noom xim kasfes;
- 150 g suab thaj;
- 150-180 g ntawm ntuj butter;
- 150 g ntawm hom qoob mog hauv / s;
- 6 nqaij qaib qe;
- 1 tablespoon brandy;
- 1 lub hnab hmoov ci;
- 30-40 g ntawm cocoa hmoov;
- 50 g ntawm almond ntsiav;
- 200 g ntawm apricot jam;
- vanillin;
- 140 g ntawm tsaus qhob noom xim kasfes;
- 3-4 dia mis nyuj;
- 10-15 g ntawm ntuj butter.
Kev npaj ntawm khoom qab zib biscuit
Yog hais tias koj tsis tau noj cov khoom qab zib zoo li thiab tsis paub yuav ua li cas ua tau cov ncuav mog qab zib Sacher, ua raws li cov lus qhia.
- Peb mam li nqa butter nrog 50 g suab thaj.
- Chocolate yog tawg thiab melted nyob rau hauv ib cov dej da dej, ib me ntsis txias thiab tov nrog whipped butter.
- Ntxiv rau qhov sib tov vanillin, cognac thiab kom zoo zoo sib tov.
- Mus ntxiv stirring, ib tug los ntawm ib tug, ntxiv lub qe yolks.
- Peb sib tov qhov sib tov nrog ib qho khoom tov.
- Lub almonds yog ntxuav los ntawm daim tawv nqaij thiab hauv av siv ib tug blender.
- Nqaij (tsim nyog) hmoov tov nrog cov hmoov ci thiab cocoa.
- Chilled qe dawb yog blended nrog ib tug tov nrog 100 g suab thaj kom txog thaum ib tug ruaj npaus tau.
- Ib feem ntawm no protein-suab thaj pawg yog muab tso rau hauv chocolate-roj sib tov, peb ncuav nyob rau hauv tib hmoov nrog cocoa thiab ci hmoov, ntxiv crushed almonds thiab sib tov txhua yam zoo.
- Tam sim no ntxiv kom tas cov protein-suab thaj ntau thiab sib tov.
- Muab lub khob noom rau hauv daim ntawv greased, demountable thiab muab tso rau hauv qhov cub, rhaub kom txog 180-200 ° C.
- Peb yuav ci ncuav qab zib rau 40-60 feeb.
Ua noj lub ncuav mog qab zib
- Npaj txhij nqa daim ncuav tawm ntawm daim ntawv thiab cia nws pw tsawg kawg 8 teev.
- Tom qab lub sij hawm no, peb yuav txiav lub ncuav mog qab zib rov qab ua ke rau hauv 2 qhov chaw thiab siv me ntsis warmed apricot jam on to top thiab on tag nrho cov sab. Npaj lub icing.
- Chocolate yog tawg thiab melted nyob rau hauv ib cov dej da dej.
- Ntxiv cov mis nyuj thiab sib tov kom huv si.
- Ntxiv cov nqaij uas ua kom yuag thiab do dua kom txog rau thaum tus.
- Lightly txias lub ci thiab nplua moj muas lub ncuav mog qab zib los ntawm saum toj no thiab los ntawm lub sab.
- Peb kho lub ncuav mog qab zib los saum toj no nrog tus qauv los yog cov ntawv sau siv lub pastry los yog lub hnab ntim khoom.
- Pab nrog whipped cream thiab dub kas fes los yog nrog Viennese kas fes.