Tus neeg hu nkauj twb tau sau ntau tshaj 30 cov zaub mov reportright. "Kuv tau los ua ib tug kiv cua ntawm cov khoom qab zib ncuav! Ib tug neeg yuav hais tias kuv yog vwm, tab sis kuv tsuas yog nyiam ua khoom plig hauv daim foos no. Thiab ntau dua yog qhov kev qhia txog tus kheej rau kuv. Ntxiv rau tsis tsuas yog ua kom zoo nkauj xwb, tab sis kuj yog li ntawd, heev li! Thiab, ntawm chav kawm, tshwj xeeb! Ua cov khoom qab zib zoo li ntawd, tab sis ntseeg kuv, nws yog tus nqi! "(Novinafter, sau ntawv sau thiab cov cim ntawm tus neeg sau ntawv tau tshwj tseg, - kwv yees.)
Julia lees tias lub siab loj nws tsis tau muaj los ntawm kev noj khoom qab zib, tab sis los ntawm cov txheej txheem kev kho kom zoo nkauj thiab tig cov khoom qab zib rau hauv kev ua haujlwm ntawm kev kos duab. Hauv qhov no, nws paub tseeb, nws tseem nyob deb rau kev zoo tag nrho, tab sis tsis muaj qhov txwv zoo tag nrho
Mousse cream Berry ncuav mog qab zib
Lub ncuav mog qab zib muab tawm mus ua ib tug maj mam thiab kawg qab heev! Sab hauv Raspberry mousse nrog blueberry berries thiab raspberries ntawm txheej nyias ntawm biscuit. Nws tau nchuav tag nrho mousse raws li cov qhob noom xim kasf dawb, dai kom zoo nkauj nrog blueberries, raspberries thiab Phizalis. Los ntawm cov hmoov qab zib saum toj no hmoov.
Khob cij : 130 g. Qab Zib; 130 g. Hmoov; 4 qe; vanillin; H. L. Ci hmoov; de ntsev; 40. Cov roj creamy
Raspberry mousse : 150. Malinic puree; 150 ml. qab zib; 50 g. Sahara; 8 gelatin; Blueberry, raspberry mus saj
Creamy mousse : 200 g. Chocolate dawb; 300 ml. mis nyuj; 16 gelatin; 600 ml. kua
Pib ua noj ua haus Khoom noj khoom haus : Cais protein los ntawm yolks. Peb tueins nrog ib nrab qab zib thiab ib pinch ntawm ntsev rau steep peaks. Cov piam thaj uas seem yog whipped nrog yolks thiab vaniline extract) kom ua npuas ncauj, ces nrog silicone spatula maj mam txuas ob pawg. Peb ntxiv sifted nrog ib pob ntawm hmoov. Peb ua tib zoo ntxuav tsis txhob sawv lub khob noom cookie. Tom qab ntawd ntxiv melted butter thiab sib tov dua. Peb faib cov huab hwm coj mus rau txheej du ntawm daim ntawv ci, ci ntsa daim ntawv parchment (lossis silicone mat). Nyob rau hauv ib tug rhuab rau 180 degrees, qhov cub ci 7-9 feeb.
Raspberry mousse: Raspberry puree nrog piam thaj tau coj mus rau ib tug boil, tom qab ntawd ntxiv gelatin (daim ntawv teev npe lossis tsis muaj teeb meem, qhov tseem ceeb yog nyob ntawm cov ntawv ntim cov ntawv thov). Peb nplawm cov qab zib rau cov av siab. Peb tab tom tos rau raspberry mashed qos yaj ywm txias, thiab sib tov nrog cream nrog whisk nrog whisk rau homogeneity.
Cream mousse: Mis nyuj yog coj mus rau ib tug boil, ntxiv cov qhob noom xim kasf dawb. Sib tov kom huv si, tom qab ntawd sau gelatin. Peb nplawm cov qab zib rau cov av siab. Thaum lub chocolate chocolate cools, sib tov nrog cream rau homogeneity nrog lub whisk.
Ncuav mog qab zib sib dhos: Txiav ob qho khoom noj ua ke nrog lub cheeb ntawm 18 cm. Hauv qab ntawm biticone duab (18 cm) nteg cov txheej, ces lwm txheej ntawm biscuit, ces lwm txheej ntawm biscuit, ces lwm txheej ntawm lub ntsej muag, medsas mousse, berries. Peb tshem tawm cov khoom hauv lub freezer rau 2-3 teev.
Hauv qab ntawm cov nplhaib nrog txoj kab uas hla ntawm 22 cm. Peb tau nruj los ntawm cov yeeb yaj kiab cov zaub mov, peb ua cov kab xev siab rau hauv daim ntawv. Peb muab lub nplhaib rau ntawm lub rooj tsavxwm. Tshem tawm cov raspberry stuffing los ntawm daim ntawv, muab tso rau hauv nruab nrab ntawm cov nplhaib los ntawm biscuit cia. Sau cov creamy mousse los ntawm sab saud thiab xa ib lub ncuav mog qab zib hauv lub freezer rau hmo ntuj lossis rau 8 teev yog tias koj ua thaum nruab hnub.
Thaum cov khoom qab zib yog khov, muab tso rau ntawm lub substrate, tshem tawm ntawm daim foos. Kho kom zoo nkauj nrog berries thiab hmoov qab zib ua ntej pabcuam.
Ncuav mog qab zib nrog saj ntawm tula gingerbread nrog konsensed mis nyuj
Tsis ntev los no ua kev zoo siab rau Yawg. Dab tsi ntawm hnub yug tsis muaj lub ncuav mog qab zib? Tus menyuam tub hluas adores Tula gingerbread. Kuv txiav txim siab ua noj rau nws ib lub ncuav mog qab zib nrog koj nyiam saj. Nws muab tawm nthuav dav heev. Neeg yawg.
Khob cij : 200 ml ntawm zaub roj; 3 qe; 130 g ntawm hmoov; 150 g suab thaj; 8 g dej qab zib; 15 ml ntawm txiv qaub kua txiv; 1 g ntawm salts; Cinnamon, carnation, nutmeg rau saj (feem ntau, ntau tshaj plaws ntawm 10 g); 150 g prunes
Cream: 400 g ntawm cream cheese; 200 ml ntawm cream; 30 g ntawm cov hmoov nplej dawb; 300 g ntawm boiled condensed mis nyuj;
Rau Ua noj Peb xav tau lub thawv loj loj uas peb yuav zuaj lub khob noom cookie. Ncuav zaub roj rau hauv lub thawv, ntxiv qab zib thiab yeej 2-3 feeb (lossis sab hauv, yog tias koj yooj yim dua). Ntxiv mus, hloov pauv (txhua 1.5 feeb), ntxiv ib qe, txuas ntxiv mus yeej. Tom ntej no, rau lub txiaj ntsig loj, ntxiv hmoov, uas koj yuav tsum tau sib xyaw nrog txhua cov txuj lom los ntawm tus ncej dhau los. Peb yaug prunes, peb qhuav thiab txiav kom saj (nruab nrab lossis finely) thiab ntxiv rau lub thawv. Peb ntxiv dej qab zib, cov plaub hau los ntawm kua txiv qaub, thiab sib tov, faib tawm los ntawm lub nplhaib nrog lub taub lossis 18 cm, lossis 22 cm (zoo li kuv). Thawj embodiment ntawm peb cortex (yog tias koj tau xaiv txoj kab uas hla ntawm 18 cm). Peb ci ib qho hauv qhov cub preheated rau 180 degrees 15-20 feeb. Txheeb xyuas cov ntoo wand npaj ntawm cortex. Qhov thib ob embodiment ntawm cortex (yog tias koj tau xaiv txoj kab uas hla ntawm 22 cm li kuv), ces koj yuav muaj 2 lub cwj pwm me me. Lub neej ntawm kuv: Tom qab ci, Kuv faib cov khoom qab zib hauv ib nrab, pw ntawm txhua lwm yam thiab tau txais ib nrab ncuav qab zib (saib duab).
Tom ntej, Sib tov kua Cov. Txias chiz sib xyaw nrog cream txias, whipped, ntxiv qab zib hmoov. Tseem ceeb, cov mis condensed yog whipped sib cais tsis ntau tshaj 10 vib nas this (!!!). Ob qho cream yog cream thiab whipped condensed mis nyuj ncuav cais txhua rau lub hnab makectioner. Tom qab cov khoom qab zib txias pib Sau ncuav mog qab zib: Yog tias koj tau xaiv ib qho kev xaiv nrog Ci Round City City City nrog txoj kab uas hla thiab pib mus sau cov txheej txheem sib xws: tom qab ntawd peb ua cov khoom sib dhos hauv qab no, Qhov thib ob txheej los ntawm tib lub hnab ua rau kho hauv lub voj voog (txhawm rau txhawm rau txhaws hauv cov tshuaj nplaum thib ob, tom qab ntawd nws mus rau qhov qub txheej txheem nrog cov qab zib li kuv piav ua ntej lawm. Ncuav mog qab zib kawg yog them nrog qab zib. Cov khoom qab zib tau muab tshem tawm rau hauv lub tub yees rau hmo ntuj; Yog tias koj tau xaiv ib qho kev xaiv nrog ci ib nrab ncuav mog qab zib (zoo li kuv), tom qab ntawd, peb ua tib yam, tab sis tsis muaj daim ntawv hloov.
Mousse Carrot-txiv kab ntxwv khoom qab zib them nrog daim iav icing
Cov ncuav mog qab zib yog tsw qab heev thiab maj mam.
Khob cij : 1 lub qe; 70 gr. hmoov; 85 gr. Sahara; 85 gr. roj zaub; 0.5 h. ci hmoov; 1 tsp. cinnamon; 0.5 h. Nutmeg; Lub zest ntawm ib txiv kab ntxwv; de ntsev; vanilla; ib lub zaub ntug hauv paus me; 40 gr. Lub txiv ntoo
Sau : ib nrab carrot; kua txiv ntawm ib tug txiv kab ntxwv loj; 0.5 h. txiv qaub kua txiv; 4 gr. kua liab
Mousse : 300 gr. mascarpone; 300 grams dawb chocolate; 300 gr. cream 33-35 feem pua; vanilla; 8 gr. kua liab
Ci : 300 gr. invert syrup lossis kua ntab; 300 gr. Sahara; 150 gr. dej; 200 gr. condensed mis nyuj; 300 gr. Cov qhob noom xim kasfes dawb; 20 gr. gelatin; Zaub mov xim
Khob cij : Nplawm lub qe nrog qab zib, ntsev. Sft hmoov nrog cinnamon, nutmeg, vaniline thiab ci hmoov. Peb sib tov nrog silicone spatula. Peb ntxiv lub Peb Hlis Ntuj ntawm cov roj grater loj, txiv kab ntxwv zest, tws walnut thiab roj. Peb ci hauv daim ntawv 18-20 cm. Hauv preheated rau 180 gr. 30 min.
Compote: Finely txiav cov carrots, qaug cawv, purriving. Peb ntxiv kua txiv kab ntxwv, txiv qaub. Sib tov nrog gelatin (daim hlau los yog hmoov soaked). Peb ncuav rau hauv daim ntawv ntawm 18-20 cm. Thiab peb tshem tawm hauv lub freezer rau ib teev - ob.
Mousse : Tuav lub mascarpone nrog vanilla. Ntxuav cov chocolate, ntxiv rau hauv mascarpone thiab txuas ntxiv mus yeej. Tom qab ntawd peb nkag mus hauv gelatin. Peb tu ncua qab zib nrog ib de ntsev rau cov peaks mos. Peb sib tov ob qho tib si pawg.
Ci : Invert syrup lossis kua zib ntab nrog piam thaj, condensed mis nyuj thiab dej kom npau npau hauv lub thoob. Ntxiv cov gelatin, dawb qhob noom chocolate, zaub mov zas. Peb tho ib rab riam hauv qab till rau homogeneity. Kev ua haujlwm kub 35 degrees.
Tsim ncuav mog qab zib : Nyob rau hauv qab ntawm daim foos 22-24 cm. Ncuav ib feem ntawm lub mousse. Tshem tawm compote los ntawm daim ntawv thiab muab tso rau ntawm mousse. Sau cov txheej ntawm mousse thiab muab ib daim ntawv biscuit thaum kawg. Yog li koj sau lub ncuav mog qab zib upside. Peb tshem tawm hauv lub freezer rau hmo ntuj.
Hnub tom qab peb sau nrog icing thiab dai kom zoo ntawm yuav.
Ncuav mog qab zib raspberry-apricot mousse mousse
Ntawm lub plawv Mousse - apricots nrog ib txheej ntawm raspberry mousse thiab crimson kaw nrog cov raspberries tshiab. Substrate - joconda (almond biscuit). Txij saud, daim iav ci ci, curd whipped qab zib nrog cream, raspberry, kho kom zoo nkauj, tshiab thyme. Ntawm no yog cov khoom qab zib qab zib Kuv npaj rau ani rau nws lub hnub yug. 6 teev ntawm kev ua haujlwm thiab - Voila!
Raspberry confi: 200 gr. Puree raspberries nrog 50 gr. Qab Zib coj mus rau ib lub rhaub. 5 gr. Gelatin soak thiab nyem, ntxiv rau mashed qos yaj ywm. Lub nplhaib nrog ib lub cheeb ntawm 18-20 cm hauv qab no yog coated nrog cov yeeb yaj kiab cov zaub mov thiab ntawm-boardbon. Ncuav kua siav thiab sprinkled nyob rau sab saum toj ntawm cov raspberries tshiab. Tshem tawm rau lub taub yees txias.
Raspberry mousse: 150 gr. Raspberry puree nrog 50 gr. Qab Zib coj mus rau ib lub rhaub. 8 gr. o thiab nias gelatin ntxiv rau lub txiaj ntsig loj.
Yeej 150 gr. Cream 33-35 feem pua. Ua ntej cov peaks mos. Sib tov ob qho tib si pawg thaum lub puree thiab qab zib yuav dhau los ua chav sov.
Cia peb tsis meej pem los ntawm te thiab ncuav raspberry mousse los ntawm sab saud. Peb tshem tawm cov khoom ntawm ib qho twg rau 40-50 feeb hauv lub tub yees txias.
Apricot mousse: 250 gr. Apricot puree, 55 gr. Qab Zib, 100 gr. Dawb chocolate, 16 grams. Gelatin, 400 ml ntawm cream 33-35 feem pua. Los ntawm analogy nrog raspberry mousse.
Biscim Joconda: Peb yeej ib lub qe nrog 45 gr. Qab zib hmoov rau kom yaj whitewashed loj loj. Peb ntxiv 10 gr. Hmoov nplej. Peb tuisin nrog ib de ntsev rau ntxhab peaks. Peb txuas rau cov pawg ntawm silicone spatula. Ntxiv 45 gr. Txiv hmab txiv ntoo almond. Thiab qhov kawg ntawm 7 gr. melted txias butter.
Peb faib cov txiaj ntsig ua khob noom cookie feath nrog ib tuab ntawm 1 cm ntawm ib daim ntaub pua rooj silicone lossis cov ntawv parchment. Peb ci ntawm 170 degrees rau golden xim. Thaum biscuit txias tawm, txiav tawm lub voj voog ntawm uas hla nws, uas yog siv nyob rau hauv lub chaw sau ntawm lub ncuav mog qab zib.
Ncuav mog qab zib sib dhos: Hauv qab ntawm cov nplhaib nrog txoj kab uas hla ntawm 22-25 cm yog nruj nrog cov duab ua khoom noj, peb ua cov kab xev onboard. Hauv qab ntawm qhov chaw tso cov biscuit, ncuav ib feem ntawm apricot mousse. Peb muab tso rau hauv te rau 20-30 feeb. Tom ntej no, tau tawm ntawm lub tub yees txhaws thiab dej nyab. Peb muab ib qho txhaws hauv nruab nrab ntawm cov nplhaib nrog biscuit. Sau tag nrho cov seem apricot mousse. Peb muab tso rau hauv lub freezer rau hmo ntuj.
Daim iav ci: 125 ml dej los ntawm 225 gr. Qab Zib, 225 Gr. Cov kua dej qab zib los yog zib ntab thiab 10 gram ntawm cov tshuaj nplaum 33-35 feem pua. Txuas rau hauv lub thoob thiab nqa mus rau ib lub rhaub. Ntxiv 100 gr. Dawb chocolate chocolate, sib xyaw kom huv si. Ntxiv 18 grams. o thiab nias gelatin hauv qhov sib xyaw. Ntxiv cov xim ua kua. Punch nrog rab hauv qab till. Kev khiav hauj lwm kub pom kub 27-30 degrees.
Ncuav mog qab zib rau tus txiv
Ncuav mog qab zib, uas kuv tau npaj kuv tus txiv hauv kev hwm nws lub hnub yug! Kuv xav ua ib yam dab tsi tshaj thiab txiv neej. Nws muab tawm chocolate biscuit ncuav mog qab zib nrog lub prune, pleev xim rau hauv Amaretto, Walnut thiab creamy caramel cream.
Biscuit: 10 qe; 300 g suab thaj; 250 g ntawm hmoov; 50 g cocoa; 100 g ntawm butter; H. L. Lub dab
Cream: 600 ml cream 33-35 feem pua; 300 g ntawm boiled condensed mis nyuj;
Walnut, prunes, amaretto mus saj.
Puab ua kom ntxuav, qhuav thiab txiav rau hauv cubes, soak rau hauv amaretto, npog nrog cov yeeb yaj kiab khoom noj. Walnuts rau Fry ntawm ib lub lauj kaub qhuav. Yeej qe nrog piam thaj kom tuab ua npuas ncauj. Sft hmoov nrog ib tug bustle rau lub txiaj ntsig loj. Maj mam muab tov nrog silicone spatula. Ntxiv cocoa creamy roj, sib tov, qhia rau hauv lub khob noom cookie. Siab rau homogeneity los ntawm hauv qab.
Peb ci biscuit nyob rau hauv daim ntawv ntawm 24 cm hauv cub preheated rau 180 degrees tsawg kawg 30 feeb. Npaj los kuaj nrog ib ntoo wand. Peb tu cov mis thiab cov mis nyuj kom ua, tom qab ntawd sib tov cov hniav sib tov silicone. Yuav tsum tau txais tuab cream.
Peb faib cov biscuit rau 4 subttle embers. Cia lawv txias, peb nqa riam rau qhob cij, ua kom zoo tshaj plaws tsis yog neeg. Ntxiv mus, tig lub hauv paus nyob rau hauv lub voj voog, ua kev txiav kom txog thaum lawv tau txais txoj cai, puag ncig. Sab saum toj ntawm biscuit tseem tau txiav tawm ntawm rab riam kom nws ua tau zoo kawg nkaus du.
Deb dua Sau ncuav mog qab zib, Them txhua lub ncuav mog qab zib cream, tsis muaj seem. Kom saj sprinkled nrog txiv ntoo thiab pleev xim rau prunes. Peb sau ib txheej tom qab txheej txheej. Ncuav mog qab zib npog nrog qab zib thiab muab tso rau hauv lub tub yees rau hmo ntuj. Hnub tom qab, yog tias koj muaj cov tshuaj nplaum, koj tuaj yeem ua kom haum cov khoom qab zib, thiab dai kom zoo nkauj nws kom saj. Kuv dai kom zoo nkauj nrog melted tsaus chocolate, neeg rau, prunes, raisins thiab pieces ntawm seem uas seem. Kuv xav kom cov uas txiav txim siab npaj cov ncuav qab zib qab no - hmoov zoo.