Cov khoom xyaw rau chav -Ces Kub

Chav-cov ncuav qab zib kub yog hais txog cov ncuav qab zib uas tuaj yeem khaws cia rau 1 txog 3 hnub hauv ib puag ncig ntawm 8℃txog 30℃. Lawv cov muaj pes tsawg leeg feem ntau muaj cov suab thaj siab, muaj roj ntau, thiab cov dej noo tsawg - cov qauv tsim los tiv thaiv kev loj hlob ntawm microbial thiab ua rau lub neej ntev.

Butter: Muab ib qho kev ntxhib los mos thiab pab ncua kom qhuav; Qee cov zaub mov txawv siv browned butter los txhim kho aroma.

Qab Zib: Tsis yog tsuas yog ua kom qab zib xwb tab sis kuj tseem cuam tshuam cov kab mob loj hlob los ntawm kev siab osmotic siab, ua rau nws yog cov khoom tseem ceeb rau chav -kub preservation.

Qe: Ua haujlwm ua tus neeg sawv cev tseem ceeb thiab kev txhawb nqa; lawv feem ntau sib cais thiab nplawm kom txhim khu kev ruaj ntseg.

Tsawg-Gluten lossis Tag Nrho- Lub Hom Phiaj Hmoov: Muab cov qauv tsim; Qee cov zaub mov suav nrog almond hmoov kom ntxiv dag zog rau ob qho tib si aroma thiab kev ntxhib los mos.

Baking Powder los yog Baking Soda: Pab hauv leavening, tshwj xeeb tshaj yog nyob rau hauv emulsion-raws li ncuav mog qab zib.

Cov khoom xyaw ua kua: Kho qhov sib xws ntawm cov batter, txawm tias lawv tau siv me ntsis los tswj cov dej ua haujlwm.