Ua cov ncuav qab tshaj plaws hauv tsev

2024 Tus sau: James Gerald | [email protected]. Kawg hloov kho: 2023-12-17 14:08

• Qeb:

  khoom qab zib

• Lub sijhawm ua noj:

  1 teev

Cov khoom xyaw

• hmoov
• qab zib
• cocoa
• ci hmoov
• qe
• ntsev
• dej qab zib
• butter
• qab zib
• kefir
• zas xim

Koj tuaj yeem ci txhua lub ncuav qab zib hauv tsev. Qhov zoo ntawm cov khoom ci yog nyob hauv qhov qab ntxiag thiab siv cov khoom xyaw ntuj. Muaj ntau qhov kev xaiv rau cov khoom qab zib hauv tsev, tab sis xav txog cov npe zaub mov uas nrov tshaj plaws ib qib zuj zus rau cov ncuav nrog cov duab, qhov saj uas yeej lub siab ntawm ntau tus neeg noj qab haus huv.

Ncuav mog qab zib "Red Velvet"

Lub ncuav mog qab zib Red Velvet yog qhov ntxim nyiam ntxim nyiam ntxim nyiam uas ntxim nyiam nrog nws cov velvety saj thiab ci zoo ib yam ntawm cov ncuav. Cov khoom qab zib no tsis tuaj yeem hu ua yooj yim, tom tsev nws yuav siv sijhawm thiab siv zog, tab sis yog tias koj ua raws txhua cov lus qhia hauv daim ntawv qhia nrog daim duab ib qib zuj zus, tom qab ntawd txhua yam yuav ua tiav.

Cov khoom xyaw:

• 340 g yog ';
• 300 g suab thaj;
• 1 tsj. l. cocoa;
• ¼ hli. ntsev;
• 2tsp ua ci hmoov;
• 1 tsb dej qab zib;
• 3 vaj;
• 300 g yog ';
• 200 ml cream (33%);
• 200 ml kefir (3.2%);
• 2tsp ua zas xim

Rau cream:

• 100 g yog ';
• 100 g icing qab zib;
• 350 g ntawm tsev cheese.

Ua noj ib kauj ruam zuj zus:

• Ua ntej, sift hmoov ob zaug nrog rau cocoa, ntsev, dej qab zib thiab ci ci.
• Tam sim no ncuav qab zib rau hauv cov khoom xyaw qhuav sifted, ncuav qab zib, kefir thiab butter. Peb kuj tsav hauv qe thiab ntxiv zas xim. Thiab ntawm no yog lub ntsiab lus tseem ceeb uas tsis muaj beets thiab tsis muaj xim ziab qhuav yuav ua rau lub khob noom xim ci thiab nplua nuj. Cov kws paub dhau los paub qhia siv tsuas yog cov khoom pov thawj ntawm cov xim dyes.

• Yeej cov khoom xyaw ntawm qhov nruab nrab ceev rau 5 feeb. Thiab los ntawm qhov ua khob noom cookie peb ci ob lub ncuav zoo tib yam rau 20 feeb ntawm qhov kub ntawm 180 ° C.
• Txias cov khoom qab zib kom txias, txiav tawm cov saum los ntawm lawv, zom lawv ua tej daim thiab cuam tshuam hauv lub tshuab ziab khaub ncaws rau hauv me me crumbs.

• Rau cov kua nplaum, noj cov roj zoo, ntaus rau 2 feeb. Tom qab ntawd nchuav cov icing qab zib thiab tom qab 2 feeb ntawm kev ntaus ntxiv cov mis txias txias, knead rau lwm 2-3 feeb.
• Muab cov kua nplaum tso rau hauv lub khob noom cookie thiab muab tso rau ntawm thawj lub ncuav mog qab zib, npog nrog lub ncuav thib ob, muab lub rooj rau saum thiab nias maj mam.

Tom qab ob sab thiab nto ntawm lub ncuav mog qab zib, peb kuj npog nrog ib txheej txheej qab zib thiab nphoo nws nrog cov qhob cij rau ntawm txhua sab

Ua ntej ua haujlwm, muab cov khoom qab zib tso rau hauv tub yees rau ob peb teev.

Nws tsis nyuaj li ci cov ncuav qab zib zoo nkauj tom tsev raws li peb cov zaub mov ib qib zuj zus nrog daim duab, qhov tseem ceeb yog siv cov khoom xyaw uas zoo xwb.

Tsis tas li, cov kws ua zaub mov uas paub dhau los tau qhia kom khaws cov ncuav ci hauv lub tub yees thiab tsuas yog tom qab ntawd siv cov nplaum rau lawv. Qhov tseeb yog tias qab zib yuav kis rau ntawm cov ncuav sov, cov ncuav qab zib yuav ntub thiab cov khoom qab zib yuav poob nws qhov airiness.

Ncuav mog qab zib pigeon mis"

Bird's Milk cake yog lub teeb, airy thiab khoom qab zib, uas cov kab loj loj tau teeb tsa hauv xyoo Soviet. Tab sis niaj hnub no cov khoom qab zib tuaj yeem ci hauv tsev los ntawm txhua tus niam tsev, yog tias koj paub daim ntawv qhia ib qib zuj zus nrog daim duab ntawm nws kev npaj.

Cov khoom xyaw rau biscuit:

• 3 vaj;
• 125 g hmoov nplej;
• 1 tsb ci hmoov;
• 125 g suab thaj;
• 50 g ntawm cocoa;
• 30g vaj.

Rau soufflé:

• 5 cov protein;
• 300 g icing qab zib;
• 10 g ntawm gelatin;
• 100 ml ntawm dej.

Rau glaze:

• 100 g tsaus chocolate (50%);
• 70 g yog ';
• 30 ml caramel phoov.

Ua noj ib kauj ruam zuj zus nrog daim duab:

Sift hmoov nrog cocoa thiab ci hmoov rau hauv lub tais, sib tov

• Yeej qe nrog cov suab thaj granulated hauv ib lub khob cais kom txog thaum fluffy.
• Tam sim no ncuav cov khoom xyaw qhuav rau hauv lub qe sib tov thiab knead lub khob noom cookie tuab, uas peb me ntsis dilute nrog melted butter.

Peb hloov cov qhob noom xim kasfes mus rau hauv pwm thiab ci lub ncuav ci rau 20 feeb, kub 180 ° C. Tom qab txias tag, muab lub ncuav qab zib tso rau hauv daim ntawv cais thiab tsau hauv caramel phoov

• Rau soufflé, tuav lub qe dawb txias, maj mam ntxiv hmoov qab zib thiab ntxiv gelatin, uas peb tau pre-soak hauv dej thiab tom qab ntawd yaj hauv microwave lossis ntawm lub qhov cub.
• Ncuav cov protein uas tau muab tso rau saum lub ncuav, muab nws tso rau hauv lub tub yees rau 3-4 teev.

• Rau cov glaze, tsuas yog yaj cov qhob noom xim kasfes hauv lub microwave nrog rau butter.
• Tam sim no peb tshem tawm cov khoom qab zib los ntawm lub tub yees, tso nws los ntawm pwm, ncuav nws nrog icing thiab tom qab nws tau teeb tsa, muab cov ncuav qab zib tso rau saum rooj.

Cov mis nyuj yog cov ncuav tshwj xeeb thiab qhov tseem ceeb ntawm no yog saib xyuas txhua feem kom txhua yam ua haujlwm. Yog tias koj mloog cov lus qhia ntawm cov kws ua mov ci uas paub dhau los, lawv pom zoo cais cov protein rau soufflé ib hnub ua ntej ua ncuav, tom qab ntawd lawv yuav nrawm dua thiab zoo dua. Thiab lub soufflé yuav dhau los ua lub teeb nrog cov ntaub zoo nkauj qhib.

Tiag Snickers Cake

Ncuav mog qab zib Snickers yog cov khoom qab zib qab uas tshwm sim los ntawm lub npe chocolate bar. Leej twg tsim cov khoom qab zib no tsis paub, tab sis hnub no, ua tsaug rau daim ntawv qhia ib qib zuj zus nrog daim duab, cov txuj ci no tuaj yeem ci hauv tsev.

Cov khoom xyaw:

• 250 g ntawm txiv laum huab xeeb;
• qab zib syrup;
• 350 g suab thaj;
• 150 ml ntawm dej;
• 2 g ntawm citric acid;
• 1.5 g ntawm dej qab zib.

Rau txiv laum huab xeeb:

• 100 g ntawm txiv laum huab xeeb;
• 1 tsb ntsev;
• 2tsp ua icing qab zib.

Rau caramel:

• 225 g suab thaj;
• 80 ml yog ';
• 150 ml cream (20%);
• 250 ml qab zib syrup.

Nougat:

• 30 ml piam thaj syrup;
• 330 g icing qab zib;
• 60 ml ntawm dej;
• 2 qe dawb;
• 60 g txiv laum huab xeeb;
• 2tsp ua ntsev

Ganache:

• 200 ml cream (20%);
• 400 g ntawm chocolate.

Ua noj hauv tsev ib qib zuj zus:

Peb muab cov txiv laum huab xeeb peeled, yaug hauv qab dej txias, qhuav, ncuav rau ntawm daim ntawv ci nrog parchment thiab xa mus rau qhov cub rau 5 feeb, kub 180 ° C

• Tam sim no peb ua cov kua qab zib thiab rau qhov no peb coj lub lauj kaub tob nrog hauv qab tuab. Ncuav qab zib, citric acid rau hauv nws thiab ncuav dej.
• Peb muab lub lauj kaub tais diav nrog cov ntsiab lus ntawm qhov hluav taws kub thiab rhaub cov phoov rau 115 ° C. Koj tseem tuaj yeem txiav txim siab npaj ua kua los ntawm cov xov ntws los ntawm spatula.

• Ncuav dej qab zib rau hauv cov dej qab zib kub tam sim, do kom txog thaum ua npuas dej poob, tom qab ntawd tso cov kua phoov ib sab kom tag nrho cov npuas tawm ntawm nws qhov chaw.
• Rau cov txiv laum huab xeeb, peb kuj siv cov txiv laum huab xeeb tshiab, ncuav rau hauv lub lauj kaub thiab kib nrog qhov sib tov tas li rau 10 feeb. Thiab tom qab ntawd peb cuam tshuam cov txiv ntoo nrog rau ntsev thiab hmoov qab zib hauv rab rab kom tsawg li 10 feeb los ua cov tshuaj txhuam.

Tam sim no ncuav qab zib rau hauv saucepan nrog tuab tuab, ncuav mis, qab zib thiab qab zib syrup. Thiab peb ua noj caramel, zoo li phoov, txog li 115 ° C. Tam sim ntawd ncuav cov txiv laum huab xeeb, uas tau qhuav hauv qhov cub, mus rau hauv cov caramel tiav, sib tov thiab ncuav rau hauv daim ntawv uas npog nrog parchment. Sau ib lub taub ntim tob los yog dab dej nrog dej txias, txo cov pwm nrog caramel thiab txiv ntseej, tso nws kom txias tag

• Nqa lub lauj kaub dua, ncuav cov hmoov rau hauv nws, ncuav dej, qab zib syrup thiab ua noj rau 120 ° C.
• Hauv lub tais sib tov, tuav cov dawb nrog ntsev thiab tom qab ntawd ntxiv cov phoov hauv ib feem, tom qab ntawd ntxiv txiv laum huab xeeb thiab knead kom txog thaum tus.

• Tam sim no ncuav nougat rau saum cov txiv laum huab xeeb txias hauv caramel thiab rov qab mus rau dej txias.
• Lub sijhawm no, peb ua kom sov zoo, tab sis tsis rhaub, qab zib, yaj cov qhob noom xim kasfes hauv lawv, tom qab ntawd tuav lub ganache nrog tov.
• Tom qab ntawd peb nqa lub ncuav mog qab zib tawm ntawm pwm, tshem cov parchment thiab npog nws nrog chocolate.

Daim ntawv qhia zaub mov npaj rau siv tsuas yog txiv laum huab xeeb, tab sis muaj lwm txoj hauv kev rau cov khoom qab zib uas ci ci ci ci. Tab sis, cov zaub mov txawv yuav txawv, tab sis txiv ntseej tau siv txhua qhov chaw, npaj caramel thiab ganache.

Chocolate ncuav mog qab zib "hav zoov dub" hauv tsev

Black Forest ncuav mog qab zib yog cov khoom qab zib qab thiab qab ntxiag nrog cov txhauv txhaws, qab zib heev thiab ntau, ntau qhob noom xim kasfes. Ib daim ntawv qhia ib qib zuj zus nrog daim duab ntawm cov ci ci yog yooj yim, yog li txhua tus niam tsev nyob hauv tsev yuav tuaj yeem npaj hnub so me me rau nws cov neeg hlub.

Cov khoom xyaw rau biscuit:

• 160 g hmoov nplej;
• 200 g suab thaj;
• 100 ml yog ';
• 5 qe qe;
• 30 g ntawm cocoa;
• 70 ml ntawm zaub roj;
• 10 g ci hmoov;
• ib me ntsis ntsev

Rau cream:

• 300 ml cream (los ntawm 33%);
• 50 g icing qab zib;
• 1 tsb gelatin;
• 5tsp ua dej.

Rau txhaws:

• 300 g ntawm cherries;
• 100 g suab thaj granulated;
• Cherry liqueur.

Ua noj ib kauj ruam zuj zus:

• Tsav cov qe rau hauv ib lub tais, ntxiv ntsev thiab suab thaj, tuav kom txog thaum ua npuas ncauj.
• Tam sim no ncuav nyob rau hauv cov mis nyuj, yeej dua nrog ib tug blender. Ncuav butter rau hauv qe-mis sib tov, do.

• Nyias sib tov hmoov nrog cocoa, ci dej qab zib thiab ci hmoov. Sift cov khoom xyaw qhuav thiab ntxiv ntu rau cov khoom xyaw ua kua, knead lub khob noom cookie.
• Peb npog hauv qab ntawm daim ntawv nrog parchment, yog tias daim ntawv tsis zoo heev, tom qab ntawd roj nws nrog roj. Peb hloov lub khob noom cookie thiab muab tso rau hauv qhov cub rau 35-40 feeb, kub 180 ° C.

Txias cov ncuav qab zib tiav, tom qab ntawd txiav tawm cov tawv nqaij los ntawm nws saum npoo thiab txiav rau hauv 3-4 lub ncuav

• Rau kev ntim, ncuav cov txiv ntoo rau hauv lub lauj kaub, koj tuaj yeem nqa cov txiv hmab txiv ntoo khov, defrost lawv thiab siv lawv nrog kua txiv.
• Ncuav ib nrab ntawm cov suab thaj mus rau cherry, muab tso rau ntawm qhov hluav taws kub thiab tom qab boiling, muab berries on ib tug sieve. Yog tias xav tau, koj tuaj yeem ntxiv cognac lossis cherry liqueur rau phoov.

• Rov qab cov kua txiv cherry mus rau qhov hluav taws kub nrog rau cov suab thaj uas seem, rhaub thiab txias.
• Rau cov nplaum, tuav cov khaub noom hnyav hnyav thiab sai li sai tau thaum nws pib tuab, ntxiv cov icing qab zib hauv ob kauj ruam. Whisk kom txog thaum muag muag.
• Tsau cov gelatin hauv dej, tom qab ntawd yaj nws, txias nws, xa mus rau cov nplaum thiab tuav nws dua kom ntom ntom.

Tam sim no peb coj thawj lub ncuav mog qab zib, tsau nws nrog cov kua txiv hmab txiv ntoo, siv cov nplaum rau saum thiab kis cov txiv ntoo qab zib, thiab ua qhov no nrog cov seem ntawm cov ncuav qab zib

Thaum lub ncuav mog qab zib tau ua tiav tiav, npog nws nrog qab zib, nphoo nrog chocolate chips thiab kho nrog cocktail cherry.

Yog tias koj xav tau, koj tuaj yeem ua cov txheej nplaum thiab khov-qhuav txiv hmab txiv ntoo hauv lub ncuav. Thiab rau qhov txheej txheej ntawm cov khoom qab zib, npaj cov nplaum ntau dua los ntawm butter nrog ntxiv cov qab zib, condensed mis nyuj thiab hmoov qab zib.

Delicious berry cheesecake yam tsis tau ci

Cheesecake yog khoom qab zib Asmeskas uas nws saj tau kov yeej tag nrho lub ntiaj teb. Los ntawm kev lig kev cai, lub hauv paus rau lub ncuav yog ci hauv qhov cub, tab sis hnub no muaj cov zaub mov ib qib zuj zus nrog daim duab ntawm cov khoom qab zib uas tsis ci. Nov yog qhov kev xaiv yooj yim dua uas koj tuaj yeem siv ua khoom qab zib hauv tsev.

Cov khoom xyaw:

• 200 g shortbread ncuav qab zib;
• 90 g yog ';
• 350 g txiv pos nphuab;
• 400 g ntawm tsev cheese;
• 150 g icing qab zib;
• 200 ml cream (los ntawm 33%);
• 15 g ntawm gelatin;
• 50 ml ntawm dej;
• 2 tsb. l. kua txiv kab ntxwv;
• vanilla.

Ua noj ib kauj ruam zuj zus:

Grind lub ncuav qab zib nyob rau hauv txhua txoj hauv kev yooj yim rau lub xeev crumb thiab tom qab ntawd sib tov nrog melted txias butter

Ncuav lub crumb rau hauv pwm, faib nws hauv ib txheej txawm, tamp nws me ntsis. Muab nws tso rau hauv lub tub yees rau 20-30 feeb.

• Ncuav gelatin rau hauv ib lub tais, ncuav dej thiab txiv qaub kua txiv rau hauv nws, do thiab tawm kom swell.
• Zom cov txiv pos nphuab nrog rab rab thiab tuav cov nplaum cheese nrog ntxiv cov hmoov qab zib thiab vanillin kom txog thaum muag muag. Tam sim no peb ua ke cov txiv pos nphuab thiab creamy loj.

Dissolve gelatin hauv dej da dej, ntxiv me ntsis cream rau nws, do thiab ncuav rau hauv tag nrho pawg, sib tov txhua yam kom zoo

Tam sim no peb ncuav qhov hnyav mus rau lub hauv paus txias, npog daim ntawv nrog zaj duab xis thiab muab tso rau hauv lub tub yees kom txog thaum nws ua kom tiav

Kho cov khoom qab zib tiav nrog txiv hmab txiv ntoo thiab nplooj mint

Koj tseem tuaj yeem siv cov cheese curd rau kev sau, qhov tseem ceeb yog tias muaj dej noo me ntsis hauv nws. Yog tias cov khoom lag luam hloov mus ua ntub ntau dhau, tom qab ntawd nws yuav tsum tau muab tso rau ntawm cheesecloth, muab tso rau hauv lub lauj kaub thiab tso rau hauv tub yees thaum hmo ntuj.

Ncuav mog qab zib "Prague" tom tsev

Ncuav mog qab zib "Prague" yog lub cim tiag tiag ntawm lub sijhawm Soviet thiab nws lub npe tsis muaj dab tsi cuam tshuam nrog Czechoslovakia, tsuas yog kev tsim muaj cov txuj ci zoo li no yog cov kws ua zaub mov noj ntawm lub tsev noj mov uas muaj lub npe zoo ib yam.

Niaj hnub no muaj ntau txoj hauv kev rau kev ci, tab sis xav txog daim ntawv qhia ib qib zuj zus nrog daim duab ntawm ncuav mog qab zib hauv tsev raws li GOST.

Cov khoom xyaw rau biscuit:

• 6 vaj;.
• 150 g suab thaj;
• 115 g yog ';
• 40 g yog ';
• 25g caw.

Rau cream:

• 1 qos yaj ywm;
• 20 ml ntawm dej;
• 120 ml ntawm condensed mis nyuj;
• 200 g yog ';
• 10 g ntawm cocoa;
• vanilla qab zib;
• apricot jam (jam).

Rau impregnation:

• 100 ml ntawm dej;
• 70 g suab thaj;
• tshuaj yej.

Rau glaze:

• 70 g ntawm tsaus chocolate;
• 50g vaj.

Kev npaj:

Rau biscuit, cais cov dawb los ntawm cov qe. Ncuav ib nrab qab zib rau cov yolks thiab tuav hauv cov nplaum nplaum. Yeej cov dawb nrog ib nrab ntawm cov suab thaj granulated kom txog rau thaum tsis muaj peaks. Tom qab ntawd ua tib zoo sib tov cov whipped dawb rau hauv cov yolk loj

Sib tov hmoov nrog cocoa, sift thiab ntxiv cov kua ua kua hauv ib feem, maj mam sib tov los ntawm qab mus rau saum

Ncuav lub melted thiab txias butter thiab sib tov txhua yam kom zoo zoo

Npog hauv qab ntawm pwm nrog parchment, ncuav tawm lub khob noom cookie thiab ci cov ncuav ci rau 40 feeb ntawm qhov kub ntawm 200 ° C. Peb nqa cov ncuav qab zib tiav los ntawm cov pwm, npog nws nrog phuam thiab yog tias ua tau, tso nws li 8 teev

Ncuav cov qe, dej thiab mis nyuj condensed rau hauv saucepan, do, muab tso rau hluav taws thiab noj cov phoov kom txog thaum tuab

Yeej butter nrog vanilla qab zib kom txog thaum fluffy. Tom qab ntawd ntxiv cov phoov rau hauv qhov chaw thiab tuav txhua lub sijhawm. Ntxiv cocoa thiab sib tov txhua yam ntxiv

• Rau impregnation, brew tshuaj yej zoo tib yam, sib tov nrog qab zib thiab txias.
• Txiav cov biscuit rau hauv peb lub ncuav. Thiab tsau thawj lub ncuav mog qab zib thiab kis ib nrab ntawm cov cream. Muab lub ncuav mog qab zib thib ob tso rau saum, tseem saturate thiab npog nrog ib nrab ntawm cov qab zib.

• Tsau peb lub ncuav mog qab zib thiab npog nrog apricot jam lossis jam. Peb xa nws mus rau lub tub yees li 20 feeb.
• Qhuav lub butter ua ke nrog chocolate, thiab npog tag nrho cov ncuav mog qab zib nrog icing.

Thaum cov glaze tau txias lawm, koj tuaj yeem siv tus qauv, rau qhov no peb tsuas yog yaj cov qhob noom xim kasfes, hloov nws mus rau lub hnab ntim tas li, ua qhov txhab me me thiab kos. Muab lub ncuav qab zib tso rau hauv tub yees rau ob peb teev ua ntej ua haujlwm

Pancho ncuav qab zib

Pancho ncuav mog qab zib yog cov khoom qab zib qab uas yuav txaus siab rau txhua tus uas muaj hniav qab zib. Hauv tsev, cov khoom qab zib zoo li no tuaj yeem ci nrog ib qho txhaws, tab sis daim ntawv qhia ib qib zuj zus nrog daim duab yuav suav nrog ntxiv cov pineapples.

Cov khoom xyaw rau lub khob noom cookie:

• 6 vaj;.
• 200 g hmoov nplej;
• 4 tsbj. l. cocoa;
• 250 g suab thaj;
• 1 tsb ci hmoov

Rau cream:

• 400 ml qaub cream (20%);
• 200 ml cream (los ntawm 33%);
• 150 g suab thaj.

Rau txhaws:

• 1 tau ntawm pineapple;
• 1 khob walnuts
• Rau glaze:
• 50 g tsaus chocolate;
• 30g vaj.

Kev npaj:

1. Yeej lub qe kom txog thaum nplawm li 5 feeb. Tom qab ntawd ntxiv qab zib thiab txuas ntxiv kom txog thaum tag nrho cov qab zib nplej tau yaj.
2. Sib tov hmoov nrog ci hmoov, cocoa, sift thiab maj mam ntxiv rau qe sib tov. Knead lub khob noom cookie homogeneous yam tsis muaj lumps.
3. Roj hauv qab ntawm pwm nrog roj, ncuav lub khob noom cookie thiab ci cov ncuav ci rau 30-40 feeb ntawm qhov kub ntawm 180 ° C.
4. Rau cov cream, tuav cov dej txias kom txog thaum tuab. Tom qab ntxiv qaub cream thiab qab zib, peb txuas ntxiv mus kom txog thaum cov nplaim nplaum thiab cov suab thaj granulated yaj.
5. Txiav qhov ua tiav thiab twb txias biscuit rau hauv ob lub ncuav, tab sis ua kom qis dua ib qho me me, txog 1 cm siab, thiab txiav cov ncuav qab zib sab saud rau hauv cubes 2-3 cm tuab.
6. Muab ib txheej nyias nyias tso rau ntawm lub phaj, ncuav cov kaus poom pineapple phoov thiab tsho tiv no nrog qab zib.
7. Muab ib nrab ntawm cov pineapple pieces thiab ib nrab ntawm cov txiv ntoo txhoov rau ntawm cream.
8. Tam sim no peb noj cov ncuav ci ci, muab lawv tso rau hauv cov nplaum thiab kis rau lawv hauv ib txheej txawm tias, thiab cov txheej txheej tom ntej yuav tsum me dua li lwm qhov, yog li qhov tshwm sim yog swb. Nyob rau tib lub sijhawm, hloov txheej txheej ntawm biscuit nrog txiv ntoo thiab txiv hmab txiv ntoo.
9. Qhov swb ntawm biscuit, txiv puv luj thiab txiv ntseej yog ua tiav nrog cov nplaum.
10. Qhuav chocolate thiab butter hauv dej da dej. Txias cov glaze me ntsis, muab tso rau hauv lub hnab ua noj ua haus thiab hliv rau saum cov khoom qab zib.
11. Muab cov ncuav qab zib tiav rau hauv lub tub yees rau 3 teev ua ntej ua haujlwm.
12. Lub ncuav yog yooj yim los npaj tab sis qab. Yog tias xav tau, tsis txhob siv cov pineapples, koj tuaj yeem noj txiv tsawb, txiv ntoo qab zib, txiv pos nphuab, thiab lwm yam txiv hmab txiv ntoo thiab txiv hmab txiv ntoo ntawm koj qhov kev txiav txim siab.

Nws tsis nyuaj li ci ncuav qab zib qab thiab zoo nkauj hauv tsev. Ua tsaug rau kev xaiv loj ntawm cov zaub mov ib qib zuj zus nrog cov duab, koj tuaj yeem tsim cov txuj ci tiag tiag. Tab sis yog tias tsis muaj kev paub dhau los, tom qab thawj qhov kev npaj koj yuav tsum tsis txhob muaj kev pheej hmoo thiab ua raws daim ntawv qhia kom raug, thiab nws yog qhov zoo dua los ntsuas tag nrho cov khoom xyaw ntawm qhov ntsuas.