Rau cov neeg 6
Npaj lub sij hawm: 15 feeb
200 g siav chickpeas (80 g qhuav)
100 g suab thaj
75 g yog'lar
3 qe
100 g av almonds
vanilla
Kev npaj
1. Preheat qhov cub kom 170 ° C.
2. Maj mam sov cov chickpeas nrog suab thaj thiab ib pinch ntawm vanilla hmoov.
3. Sib tov kom deb ntawm tshav kub, ntxiv butter rau hauv daim, cia nws yaj thiab sib xyaw cov qe yolks thiab almond hmoov.
4. Yeej lub qe dawb thiab ntxiv rau lawv ilv.
5. Muab tso rau hauv ib lub pwm lined nrog parchment ntawv (inch 22 cm) los yog nyob rau hauv me me silicone pwm.
6. Ci rau li 20 feeb nyob rau hauv qhov cub ntawm 170 ° C, prick nrog ib tug hniav uas yuav tsum tau tawm los qhuav.
Cov lus qhia ua noj
Hloov cov almond nrog txiv maj phaub, greedy thiab economical, thiab ntxiv ib qho chocolate topping thiab txiv maj phaub hmoov rau saum.
Zoo kom paub
Yuav ua li cas ua noj chickpeas
Txhawm rau kom muaj 200 g ntawm chickpeas siav, pib nrog txog 80 g ntawm cov khoom qhuav. Yuav tsum tau soaking: 12 teev hauv 2 ntim dej txhawb kev zom zaub mov. Yaug nrog dej txias. Ua noj, pib nrog dej txias hauv 3 qhov dej tsis ntsev.
Qhov taw qhia ua noj lub sijhawm tom qab boiling
2 mus rau 3 teev nrog npog tshaj qhov cua sov tsawg.