Yuav Ua Li Cas Koj Kho Cov Kua Dej Hauv Daim Ntawv Qhia Ua Ncuav Qab Zib?

Cov khoom xyaw ua kua thiab lawv cov dej num
Butter: Txawm hais tias ib qho khoom, ib zaug softened nyob rau hauv chav tsev kub, nws yog kho raws li "kua" rau lub hom phiaj ntawm kev xam piv; nws txhawb rhiab thiab aroma.

Qe / Qe Yolks: Txhim kho cov qauv kev ncaj ncees thiab tiv thaiv kev tawg; tag nrho cov qe ua rau me ntsis crispier kev ntxhib los mos, thaum lub qe yolks yield ib tug ntau kev sib tw, crumbly sib xws.

Mis / Light Cream: Intensify mis nyuj tsw thiab soften qhov kev ntxhib los mos; Txawm li cas los xij, siv ntau dhau yuav ua rau cov batter nyias dhau thiab ua rau cov qauv ntawm cov kav dej poob lawv cov ntsiab lus.

Powdered Qab Zib vs. Fine Granulated Qab Zib: Cov hmoov qab zib muaj cov khoom me me uas muab tau yooj yim dua nrog butter, pab kom zoo khaws cia; nplua granulated qab zib ntxiv crispness tab sis tej zaum yuav cuam tshuam cov yeeb nkab qauv.

Cov lus qhia hloov kho

Batter yog nruj dhau / Tsis tuaj yeem muab raj
Ntxiv 5-10g kua (piv txwv li, mis nyuj, nplawm qe, los yog lub teeb cream) nyob rau ib lub sij hawm, kom txog thaum lub batter yuav tsum tau piped smoothly.

Batter yog mos heev / Cov qauv poob lawv cov duab
Txo cov kua los ntawm 5-10g, los yog ntxiv 5-10g ntawm qis-gluten hmoov los kho qhov sib npaug.

Rau Crispier Texture
Siv cov hmoov qab zib ua ke thiab nplua granulated qab zib; nruj me ntsis tswj tag nrho cov kua ntim kom ntseeg tau tias cov khoom muaj zog - rau - kua piv ntawm Ntau dua los yog sib npaug rau 1.6 : 1.

Rau Softer / Richer, Creamier Texture
Nce lub teeb ci los yog mis nyuj hmoov; Cov ntsiab lus ntawm cov kua yuav yog me ntsis siab dua, yog tias butter yog creamed kom huv si.