Cheesecake s-c-la chui

Mc : Kh
S lng: 8-10 phn n
Dng c: Khun trn ng knh 18-20cm
Nguyn liu
A. Chocolate sponge cake
55gram bt m a dng (all purpose flour)
15gram bt ng (corn starch)
25gram bt cacao nguyn cht
25gram du n
20ml sa ti khng ng (hoc thay bng nc trng)
tha caf (tsp) vanilla extract
4 trng g (60gram/ qu c v)
100gram ng ht mn

B. Banana cream cheese

4-5 gram Gelatin dng l hoc bt (mnh dng Gelatin dng l)
175gram chui (2-3 qu to)
30ml sa ti khng ng (c th thay bng sa chua khng ng)
100gram cream cheese ra ngoi trc 30-45 pht cho ht lnh
150ml kem ti c hm lng bo 35-40% (heavy cream)

C. Kem ti ph ngoi bnh

150ml kem ti c hm lng bo 35-40% (heavy cream)
20gram ng

D. Chocolate Ganache
120gram Chocolate (hm lng cacao 55-65%)
100ml kem ti c hm lng bo 35-40% (heavy cream)
20gram b nht (b ng vt khng c mui)
1/2tsp (3ml) vanilla hoc rum

Cch lm
A. Chocolate sponge cake
Chun b phn bt bnh theo cch lm bt bnh ti Y (phn B).
* Lu :
- Lm nng l trc khi nng ti thiu 10 pht. Nhit 175 C (hai la) hoc 165
C nu dng khun sm mu.

- Dng khun trn ng knh 18-20cm. Lt giy trng hoc giy nn y khun
ly bnh ra c d dng, khng cn chng dnh thnh khun.
- t khay nng sao cho bnh chnh gia l nng. Nng bnh thng (khng
nng cch thy nh trong link trch dn). Nhit , thi gian v v tr khay nng c
th thay i ty theo l. Cc bn c th tham kho thm thng tin trong hai bi vi t
sau:
A-Z: L nng Kinh nghim chn l Cch ch nh l bnh khng b x p,
lm, tht eo, m, chy Phn 1 Phn 2
- Nng bnh nhit 170-175 C trong khong 35-40 pht. Kim tra bnh chn
bng cch n nh ln mt bnh, nu vt lm phng tr li tc l bnh chn. Bnh
chn ly ra khi l, bnh trong khun khong 3-5 pht, bnh s t tch nh kh i
khun. Hoc dng dao li mng lch quanh thnh trong ca khun, ly bnh ra,
bnh ngui hon ton trn rack.
Trong lc i bnh ngui th chun b dng c ct bt bnh nh sau
- Tm mt ming ba cng v sch. Dng compa v cc ng trn ng tm trn
ming ba. ng knh ca ng trn nh nht l 3cm, khong cch gia cc ng
trn tip theo l 1,5cm. ng trn to nht c ng knh 16cm.

ln ca cc ng trn ny c th thay i ty theo ng knh bnh c a b n v

s lp bnh m cc bn mun lm. Bnh ca mnh c ng knh 18cm. Lm theo cch
ny, mnh s c 6 lp bt gateau, mi lp dy 1,5cm, ring phn li trong cng 3cm.
Sau khi chun b xong ming ba, cc bn c th tip tc chun b phn ph-mai chui
nh sau.
B. Banana cream cheese
1. Ngm Gelatin trong 45-50ml nc lnh (vi c dng bt v dng l) trong khong
10-15 pht cho Gelatin n mm.

2. Xay nhuyn (mnh dng my xay sinh t) chui vi sa t i hoc s a chua cng
25gram ng. Nu dng sa ti hay sa chua c ng th nn gim bt lng
ng xung.
3. Cho 100gram cream cheese ( mm nhit phng) vo u. my tc
thp nht, nh khong 1-1.5 pht cho cream cheese mm mt.
Cho 150ml kem ti vo nh cng vi cream cheese (tc thp-va), n khi hn
hp kem gn bng cng: Kem c, khi chy my thy c to vn, nhng khng c
n mc nh kem trang tr bnh kem. Khng nn nh n bng cng v khi trn
vi chui, hn hp kem s d b tch nc.

4. hn hp chui vo u ng kem. Nh nhng trn u theo k thut fold. Hoc

c th dng my nh tc thp nht, tuy nhin nu lm theo cch ny th kem nn
nh n bng mm, trnh b tch nc. C th nm th, nu thy nht, cc b n
c th thm ng bt hoc mt ong.

5. Cho Gelatin ngm n mm vo l vi sng, quay 15-20 giy ri dng tha quy u
cho Gelatin tan hon ton. Nu dng Gelatin dng l th nn cht bt nc khi bt.
Mc 2-3 tha canh hn hp kem chui trn u vi Gelatin tan chy, r i ph n
hn hp ny vo u ng phn kem chui cn li. Nh nhng trn u.

Cho c u kem vo t lnh. Lu : khng nn hn hp qu lu trong t lnh v

trong hn hp c Gelatin nn c th s ng li ( ch nn ti a 30 pht, hoc
c th trn phn Gelatin sau cng, khi chun b rp vi phn ct bnh ).
C. Hon thin
1. t ming ba ln mt bnh, dng tm ghim phn tm c nh mi ng ba v i
bnh.
2. Mt tay gi ming ba, tay cn li dng dao li mnh ct bnh dc theo vng
ngoi cng ca ming ba. Lu gi dao thng v ct dt khot ming bnh c
u p.

Sau khi ct xong bnh s nh th ny

Ct b vng ngoi ca ming ba, t li ming ba ln mt bnh. Ct ging nh vng

u tin.

Sau khi ct xong vng th 2, bnh s trng nh th ny

Tip tc ct thm mt vng ngoi ming ba, lp li bc ct bnh cho n vng

cui cng.

Sau khi ct xong, tng cng mnh s c 6 ming bnh ri nhau nh trong hnh.

Nh nhng g cc lp bnh xen gia, ta s c cc vng bnh nh hnh di

Ly u ng hn hp kem chui t trong t lnh ra. Mc kem vo ph n khe gi a

cc lp bnh. Mnh dng tha nh nhng mnh ngh s gn gng v p hn nu cc
bn cho kem vo ti bt kem ri bp vo cc phn gia ny. Lm t trong ra ngoi.

n y th vn bt u ny sinh, do bnh nh hn phn ph-mai nn bnh b ni

ln trn phn kem. Kt qu l mnh phi dng ci cc chn ln trn ming bnh
nh cc bn thy trong hnh.

Lm n y th cng va ht kem, nn mnh nguyn bnh sau khong 45 pht, kem

tng i ng th cho vo t lnh. i thm 2-3h na cho kem ng hn li. Cui
cng l nh bng kem ti vi ng, trt bn ngoi bnh v ph Chocolate ganache
ln trn. Cch lm chocolate ganache cc bn c th xem ti Y.
Bnh sau mt m lnh th n rt ngon, mi v cc k ha hp, bt bnh m, lp
cheese cake mm bo v thm mi chui, chocolate ganache bn ngoi gin, nn tm
li l mnh rt ng vi cng thc. Ch c phn thao tc, trnh vic bnh b n i ln
trn, mnh ngh c mt s gii php nh sau:
1. Dnng cc bt bnh nng hn nh cc bt bnh b (butter cake)
2. Chia phn banana cheese thnh nhiu phn nh, tng lp mt, i ng mi
tip lp th hai
3. Lm thm 1 lp bt gateau trn t ln trn mt bnh. y c l l cch kh thi
nht v li gip cho bnh p khi ct ra.

Bnh bng lan b nho kh

Nguyn liu
(cho 6 ci nh trong hnh, tng ng khong 12 cupcake c v a ng knh
5cm cao 3cm)
180gram bt m thng (bt m a dng all purpose flour)
1.5 teaspoons bt n (baking powder)
teaspoon mui
110gram b
110gram ng
1.5 teaspoons (8ml) vanilla (dng nc)
2 qu trng (110gram khng tnh v)
100ml sa ti (khng ng)
100gram nho kh + 10gram bt ( o bt cho nho)
1 tablespoons (15ml) ru rum
* Tt c cc nguyn liu cn phi nhit phng . Thng th mnh ly t t
lnh ra ngoi trc khi lm t 1-1.5h cc nguyn liu ngui hn.

Cch lm

1. Nho kh ra vi nc m cho bt lp ng bao ngoi. Ngm nho vi r u rum.

Mt s cng thc qua m, nhng mnh th ngm nho cng lc ly trng & b t t
lnh ra ngoi, nn thi gian ngm ca mnh l khong 1.5 ting. n thy rt uki
2. t khay nng rnh gia ca l. M l ch 2 la (la trn & di), t
nhit 165 C. Chng dnh khun bng cch ly mt ming b xt u trong lng
khun, sau rc bt ln lp b ri p ngc khun cho bt tha ri ht ra khi
khun.
3. Dng my nh trng nh b vi ng tc va n khi mm, nhuyn, b
chuyn sang mu trng ng.
4. Cho ln lt tng qu trng vo, nh u sau mi ln thm trng. Cho vanilla vo,
nh u. Trong qu trnh trn lu vt thnh u.
5. Trong mt ci u khc trn bt m, bt n v mui.
6. Nho sau khi ngm vi ru th ra r cho ro r i r c mt l p b t cho bao u bn
ngoi nho. Bc ny l lm cho nho khng b tri xung di y khi nng bnh.
7. my nh trng tc thp nht, hoc dng tha trn bt, trn bt v sa vi
hn hp b trng ng nh sau: Ry ch bt vo u b, trn u. Ti p theo cho
1/3 ch sa vo, trn u. Lm ln lt nh vy n khi ht bt v trng. Lu
khng trn qu nhiu s lm bnh b chai, cng, n km.
8. Cho nho kh vo trn cng bt.
9. Chia bt vo cc khun. bt y ti a 2/3 khun.
10. Nng bnh nhit 165 C trong vng 30-35 pht n khi bnh chn vng
mt, v khi cm que tm vo gia bnh, rt ln thy tm sch.
Bo qun bnh nh trnh by trn

Passion fruit delight

S lng: 8 10 phn n
Dng c:

1 Khun trn ng knh 15-18cm lm bt bnh

1 khun trn ri ng knh 18-20cm rp bnh
Nguyn liu
A. Almond Sponge Cake
20gram bt hnh nhn (almond powder/ almond flour)
30gram bt m a dng (all purpose flour/ plain flour)
15gram du n (dng du thc vt, tr du Olive)
10gram sa ti khng ng (hoc thay bng nc trng)
1/2tsp (tha cafe/ khong 3ml) vanilla chit xut (vanilla extract)
2 qu trng g c ln (60-65gram/ qu c v)
50gram ng
B. Passion fruit cream cheese
6gram Gelatin (dng l hoc bt)
100-110ml nc ct chanh leo (6 qu)
50gram ng
200gram cream cheese mm nhit phng
250ml kem ti c hm lng bo 35-40% (heavy cream)
C. Passion fruit jelly
4 gram Gelatin (dng l hoc bt)
100ml nc cam vt
60ml nc chanh leo (3 qu) ly c phn ht
25-30gram ng ty khu v

Cch lm
A. Almond Sponge Cake

1. Lm nng l 175 C hai la. Lt giy nn hoc giy trng (VD: giy A4) vo
y khun. Khng cn chng dnh thnh khun. y mnh dng khun 15cm, nh
hn so vi khun rp bnh (18cm) phn bt bnh nm hon ton bn trong ph n
mousse. Nu khng c khun nh, cc bn c th dng khun cng c hoc ln hn
mt cht so vi khun rp bnh. Bt s mng hn mt cht nh ng khng vn
g.
2. Lm bt bnh theo cng thc Gateau c bn bt bi. Thay bt ng trong cng thc
bng bt hnh nhn (lng bt nh trong phn nguyn liu trn). Cc thao tc lm
tng t.
3. Nng bnh 175 C trong 25-30 pht, n khi bnh vng mt, n nh ln chnh
gia bnh thy vt lm phng tr li. Ly bnh ra khi l, i khong 3-4 pht r i
dng dao mng lch quanh thnh trong ca khun, ly bnh ra ngoi, bnh ngu i
hon ton trn rack. Bnh c th hi xp mt cht nhng khng xp qu nhi u n
mc mng dnh.
B. Passion fruit cream cheese
1. Ngm Gelatin trong nc lnh trc 15 pht cho Gelatin n mm. V i Gelatin dng
l, cc bn cho nc ngp Gelatin. Vi Gelatin dng bt, cc bn dng khong 3
tha canh/ tablespoons (45-5oml) nc. B cream cheese ra ngoi cho bt lnh.
2. Chanh leo b i, ly phn rut. Dng ry v tha lc ly phn nc ct, b
ht. Lng nc trong cng thc mnh lc c t 6 qu chanh leo to (trong qu trnh
lc c cho thm khong 1 tha canh nc).
3. Cho nc ct chanh leo v ng vo ni, un la va, va un va quy u tay,
n khi thy c hi nng bc ln v ng tan ht th bc xung.
4. Cho Gelatin ngm n vo l vi sng (nu dng Gelatin dng l th cht bt nc,
ch li trong bt khong 1-2 tha canh). Quay 15-20 giy ri quy u cho Gelatin
tan ht. Trn phn Gelatin ny vi nc ct chanh bc (3). ngui
5. Cho Cream cheese ( ht lnh v mm) vo u. t my tc thp nht, nh
nhuyn trong 1-1.5 pht. Cho kem ti vo nh cng cream cheese n khi kem bng
mm: chy my thy c vn, kem snh c nhng cha n mc c c ng nh kem
trang tr bnh. Cho nc ct chanh leo ( ngui) vo, fold hoc nh tc thp
nht n khi hn hp va ha quyn th dng li.
* Lu :
1. Cream cheese v kem ti ch nh n bng mm. Sau khi trn vi chanh leo cng
ch nh/ trn va , trnh lm qu tay kem s b tch nc.
2. C th cho chanh leo vo nh cng vi cream cheese v kem t i. Nh ng nh theo
cch ny s lu v mo him hn (v phi ch khng b nh qu tay). Nn chia
chanh leo thnh nhiu phn nh, cho vo ln lt, nh ha quyn ri mi cho phn
tip theo.

t phn bt bnh hnh nhn ( ngui) vo khun. Nh nhng phn passion fruit
cream cheese ln. Lc nh khun cho hn hp dn u v phng mt. bnh vo t
lnh qua m cho phn kem ph-mai ng hn.
C. Passion fruit jelly
1. Ngm Gelatin trong nc lnh trc 15 pht cho Gelatin n mm. V i Gelatin dng
l, cc bn cho nc ngp Gelatin. Vi Gelatin dng bt, cc bn dng khong 2
tha canh/ tablespoons (30-35ml) nc.
2. Cho nc cam, nc chanh leo (ly ton b phn rut, c ht chanh) v ng vo
ni, un la va, quy u, n khi thy c hi nc bc ln th bc xung.
3. Cho Gelatin ngm n vo l vi sng (nu dng Gelatin dng l th cht bt nc,
ch li trong bt khong 1-2 tha canh). Quay 15-20 giy ri quy u cho Gelatin
tan ht. Trn phn Gelatin ny vi nc ct chanh bc (2). ngui.
4. Nh nhng phn jelly ny ln mt bnh (jelly ngui v kem ph-mai ng).
lnh thm 2-4 ting na. Dng lnh trong ngy hoc ngy hm sau.

Black forest trifle & Mini black forest cakes

kh: Bnh thng

Dng c:
1 khun ch nht 20 x 30cm (khay lm bnh cun)
1 khun ct hnh trn, ng knh 6-8cm (c th dng ring mousse, ming
cc)
Nguyn liu
A. Chocolate sponge cake (khun ch nht 20 x 30cm)
35gram bt m a dng (all purpose flour)
15gram bt ng (corn starch)
20gram bt cacao nguyn cht (khng ng)
25gram du n (dng du thc vt nh du u phng, du hng dng,
du ng)
10gram sa ti (hoc thay th bng nc lnh)
2/3 tha cafe (tsp khong 3ml) vanilla chit xut
3 qu trng g (60gram/ qu c v)
75gram ng
B. Mascarpone cream
250gram mascarpone
250ml kem ti c hm lng bo 35-40%
50gram ng ht mn
Nu khng dng Mascarpone, c th thay bng kem ti (tng lng kem cho cng
thc l 500ml). Ngoi ra, cc bn cng c th dng topping cream thay th
C. Trang tr
1 l anh o ngm syrup khong 300-400ml

45ml ru anh o (Kirsch hoc Brandy Cherry)

10gram ng
Chocolate bo vn
Anh o ti

Cch lm
Anh o hp ra r, xc cho ro nc. Trn phn anh o ny vi 3 tha canh
(khong 45ml) ru anh o. hp Mascarpone ra ngoi cho bt lnh, nh s d
mn hn.
A. Chocolate sponge cake
1. Bt l 175 C (hai la). y khun lt mt lp gi y n n hoc gi y tr ng (vd:
giy A4) ly bnh ra d dng hn. Khng cn chng dnh thnh khun.
2. Thao tc lm bt bnh ging nh lm gateau c bn bt bi. Trn u bt m, bt
ng v bt cacao. Cho bt vo trn cng vi trng bc cui cng. C th trn bng
my tc thp nht v vt thnh u theo thao tc fold bt bm thnh v y u
c trn u vi trng.
3. Nng bnh 175 C (hai la) trong 20-25 pht, n khi n nh ln mt bnh
thy phng tr li. Bnh chn ly ra khi l. Dng dao mng lch quanh thnh khun,
p bnh ln rack, bc b giy y bnh. bnh ngui hn.
Trong lc i bnh ngui th chun b phn kem nh sau
B. Mascarpone cream

1. Cho Mascarpone v 25gram ng vo u. nh tc thp nht trong khong 11.5 pht, n khi Mascarpone mn mt.
2. Cho kem ti (lnh) cng 25gram ng cn li vo u. nh t tc thp, tng
dn n va, n khi hn hp kem mn c, chy my thy c vn, nh c que nh ln
thy c chp ng, nghing u khng thy kem chy.
*Lu : v c mascarpone nn kem s c v t bng cng nhanh hn bnh thng.
Khng nn nh tc cao, s kh kim sot giai on cui, d b nh qu tay lm
kem tch nc.
Nu ch dng kem ti, cc bn xem thm hng dn ti Y.
c u kem vo t lnh.
C. Hon thin
1. Ly 4 tha canh syrup (khong 60m) anh o (t l anh o), pha vi 1-2 tha cafe
ng (khong 5-10gram). t ln bp un la va, va un va quy n khi ng
tan ht, thy c hi nc bc ln t ni th bc xung. hn hp ny ngui ri trn
vi phn ru cht ra t bt ngm anh o. ng v ru c th iu chnh ty
khu v.
2. Dng khun ct bt bnh thnh nhng ming hnh trn nh. Mnh ct c 6 mi ng
vi khun ng knh 8cm.
3. Dng chi pht syrup anh o ln mt ming bnh, trt Mascarpone cream ri xp
anh o ln. t ming bnh th hai, lp li cc bc tng t. Cui cng ph
Mascarpone cream ln ton b bnh, rc chocolate bo vn. Trang tr bnh vi
Mascarpone cream v anh o ti.
Phn bt bnh cn tha cc bn c th dng lm Black forest trifle. Cc bc lm
tng t nh trn, nhng xp vo cc: 1 lp bt, qut syrup, kem, anh o, ri tip
n mt lp bt na cho n khi y cc. Bng cch ny mnh s t n d ng c
cc ming bt bnh tha.

Tart hoa qu (Fruit tart) - CT bnh ca Gordon

Ramsay

Cng thc tart Pte Sucre

Nguyn liu (cho 500gram bt cho khun tart ng knh 21-23cm)
125gram b nht mm nhit phng
90gram ng ry mn
1/2 tha cafe vanilla dng lng
1 qu trng g (6o-65gram c v)
250gram bt m a dng (all purpose flour)
1/4 tsp (tha cafe) mui
Cch lm
1. Ct b thnh ming nh, cho vo u cng ng. Dng my nh trng, nh cho
b quyn vi ng, b tr nn mn v mt. Nhng khng nh n mc b bng
xp, chuyn mu vng nht (hoc trng) nh lm bnh bng lan.
2. nh tan nh trng g vi vanilla. trng vo u. nh cho hn hp b ng
ha quyn vi trng.
3. Trn mui vi bt. Chia bt thnh 2-3 phn. Ry tng phn vo u. my t c
thp nht, nh n khi bt va ha quyn vi b, to thnh cc v n b v
bt th dng li.
4. bt ra mt phng tip tc nhi (tt nht l nhi trn mt lnh). Dng tay
nhi bt tht nhanh (trong khong 1-2 pht), n khi cc nguyn liu ha quyn thnh
mt khi. Khng nn nhi lu hn v b c th s chy.
5. Bc kn c phn b bt ny, vo t lnh t 1-2 ting, n khi bt cng c
th cn mng. Nu lm nhiu bt th phn bt cha dng n c th bc kn v
ngn , khi cn dng th xung ngn mt ca t lnh r ng.

Cng thc tart hoa qu

Mc : Bnh thng
S lng: 4 mini tart ng knh 9-10cm, cao 1.5cm
Nguyn liu
A. tart: 1/2 cng thc Pte sucre
B. Crme Diplomate
1 lng trng g (20gram)
15 gram ng
10gram bt ng (corn starch)
100ml sa ti khng ng
1/2 tha cafe vanilla
15gram b nht
100ml kem ti c hm lng bo 35-40% (heavy cream)

10gram ng
C. Hoa qu cc loi: du, mn, cam, o, kiwi, chui, to

Cch lm
A. tart
1. Bt lm tart sau khi t lnh v cng cn th ly ra. Nhi li nh
nhng trn mt phng c ph mt cht bt o. Bc ny s gip cn bt d hn v
mt bt khng b nt.
2. Cn bt thnh ming mng 3-4mm. C th cn c ming bt to hoc nu tri nng
th chia lm 4 phn nh (mi phn khong 60gram), cn ring tng phn, cc phn bt
cn li trong t lnh, dng mi ly ra.
3. t ming bt vo khun. n nh cho bt st vi thnh, y khun, c bit l phn
tip gip gia thnh v y khun. Dng na chm nhiu l nh ln mt bt. cc
khun ny vo t lnh thm 20-30 pht.
Lm nng l nhit 180 C (hai la).
4. Lt giy nn (giy nng bnh) ln mt bt. Dng chuyn nng tart (c hnh
dng ging nh cc vin bi mu trng nh) t vo trong lng khun. Vic ny s gip
bnh khng b phng sau khi nng. Mnh khng c nng tart nn thay tm

bng cc ramekin nh. Mnh t cc ramekin ny vo trong khun (y ramekin nm

trn phn giy nn), kt qu cng khng n ni no.
Nng nhit 180 C trong 10 pht. Sau h l xung 160 C. G b l p
giy nn v , nng thm 10 pht, n khi bnh chn vng, ra hi chuyn mu nu.
Ly khun ra khi l, i khong 10 pht ri nh nhng g phn ra khi khun,
ngui hon ton trn rack.
Trong thi gian i nng bnh c th tranh th lm phn kem.
B. Crme Diplomate
1. Cho lng trng v ng vo u. Dng phi nh cho trng v ng ha quyn,
trng chuyn sang mu vng nht. Ry bt ng, quy u.
2. Cho sa vo u, quy u. Lc hn hp qua ry, cho vo ni.
3. la va, va un va quy u tay, n khi hn hp bt u st th bc n i ra
khi bp. Cho b v vanilla vo, quy u. Trt hn hp ra bt, ngu i. L u
l phn kem custard ny khng nn lm qu c, s kh trn vi kem ti bc sau .
Nu chng may hn hp b c qu th cc bn c th cho thm 1-2 tha canh s a,
quy u. Ngoi ra, nu n hn hp c cm gic bt, tc l kem ch a chn h n, nn
cho thm cht sa v quy la nh nht n khi nm th khng thy c v bt s ng
na.
4. nh kem ti vi ng n bng mm. Hng dn nh kem ti cc bn c
th xem thm ti Y. Nh nhng trn kem ti vi phn kem custard (
ngui) trn.
Sau khi tart v nhn kem ngui hn th chia phn nhn kem vo cc bnh. Xp
hoa qu ti ln trn. Bnh ngon hn nu dng trong ngy. Nu lnh th nn b c
kn.

Tiramisu tr xanh

Mc : Bnh thng
S lng: 4 phn n
Dng c: Khay nng 20x30cm
Nguyn liu
A. Bt ga-t tr xanh
2 lng trng g (20gram/lng )
25gram ng
30gram du thc vt
45gram sa ti khng ng
45gram bt m a dng (all purpose flour)
10gram bt ng (corn starch)
5gram bt tr xanh (matcha powder)
2 lng trng trng (30gram/ lng trng)
1 nhm rt nh mui
tha cafe (teaspoon) cream of tartar (hoc thay bng dm/ nc ct chanh
vi lng tng ng)
20gram ng
Trng g nng 60gram/ qu c v nhit phng
B. Tiramisu tr xanh
250gram ph-mai Mascarpone (nhit phng)
tha cafe (teaspoon) vanilla extract (khng bt buc)
10gram bt tr xanh
45gram ng ht mn
200ml kem ti c hm lng bo 35-40% ( lnh)
C. Ph mt bnh
25-30ml sa ti khng ng
1 tha canh (tablespoon) mt ong
2-3gram bt tr xanh rc mt bnh

Cch lm
A. Bt ga-t tr xanh
1. Lm nng l nng 175 C (hai la). Lt giy nng hoc giy trng y
khun. Khng cn chng dnh thnh khun.

2. Cho lng trng & ng vo u. Dng phi lng nh nhng quy u cho trng
v ng ha quyn. Cho du n & sa ti vo u, quy u. Cui cng, ry b t m,
bt ng v bt tr xanh. Dng phi lng quy nh nhng theo mt chiu n khi cc
nguyn liu ha quyn.
3. nh bng lng trng trng vi mui, cream of tartar v ng n khi lng tr ng
trng bng cng, bng do, nhc que nh ln thy to chp.
Lu :
- Lng trng trng, que nh & u nh phi sch, khng c dnh cc ch t bo nh
du, m, b, lng ..
- Khng nn nh trng qu cng, s kh trn u vi hn hp lng .
- Xem thm hng dn v cc lu v nh bng lng trng trng ti hai bi vit sau.
1.
nh bng lng trng trng Ch v Nguyn liu & Dng c
2.
nh bng lng trng trng Quy trnh
4. Mc 1/3 phn lng trng trng cho vo u ng hn hp lng v b t. Dng ph i
lng quy u cho cc nguyn liu ha quyn. Chia phn lng trng cn li lm hai
phn, cho tng phn vo u ng lng , dng k thut fold trn u.
Nu nh trng bng v trn ng k thut th hn hp sau khi trn s bng mn,
hu nh khng c bt kh ln.
5. bt vo khay nng. Lc nh khay cho bt dn u. Nng nhit 175
C trong 12-15 pht, n khi ra bnh hi vng nu, n nh tay ln mt bnh thy v t
lm lp tc phng tr li.
6. Ly bnh ra khi l, dng dao mng rch quanh thnh khun, t rack ln mt
khun ri p ngc li ly bnh ra. Bc b phn giy lt dnh y bnh. bnh
ngui hn trn rack.
B. Tiramisu tr xanh
Chun b phn tiramisu trong lc ch bnh ngui.
1. Cho Mascarpone, vanilla (nu c) v bt tr xanh vo u. my tc thp
nht, nh khong 60-90 giy n khi Mascarpone mn mt (khng nh qu lu, c
th s lm Mascarpone tch nc).
2. Cho ng vo kem ti, quy u ng tan bt. phn kem ti & ng
ny vo u ng Mascarpone tr xanh. nh tc va n khi kem bng c ( c
mc c th dng lm kem trang tr bnh c). Lu : khi thy hn hp bt u
c li, chy my thy c to vn th nn gim tc nh, v ch nh n khi kem
va c th dng, trnh nh qu s lm kem b tch nc (hin tng l kem
khng cn mn na m ln nhn, c tru).
3. Cho c u ng kem vo t lnh, 20-30 pht. Vic ny s gip kem c hn,
rt nn lm, c bit l trong nhng ngy tri nng.
C. Hon thin
1. Hm nng sa ti, cho mt ong, quy u n khi mt ong tan ht.

2. Chia bnh lm 3 phn ct theo chiu ngang. V bnh lm trong khun 20 x 30cm,
nn sau khi ct ta s c 3 phn bt bnh vi kch thc 20 x 10cm.
3. Dng chi qut 1 lp sa mt ong ln mt bnh. Pht 1/3 s kem Tiramisu tr xanh
ln. t lp bnh th 2, lp li cc bc qut sa v pht kem. t l p bnh th 3,
qut sa mt ong, pht phn kem cn li ln mt.
V phn kem kh c nn bnh ny khng nht thit phi c khun. Cc bn c th
d mt cht kem ph ln c bn ngoi bnh. Sau khi lm xong nn bnh trong t
lnh thm 4-6 ting, tt nht l qua m. Phn Tiramisu s c hn, ct bnh cng m
hn.
Khi ct bnh, cc bn chun b dao tht sc (dao bnh thng, khng cn dao rng
ca), v 1 chic khn m. Ct bnh dt khot, dng khn lau sch dao sau mi ln ct.
Bt tr xanh ch nn rc ln mt bnh ngay trc khi dng (trnh cho b t tr ht m s
b bt).

Fruit Cake & Cng thc Pound Cake (bnh bng lan)
c bn

Nguyn liu
135g bt m a dng (all-purpose flour/ plain flour)
150g b nht nhit phng
130g ng

2 qu trng & 2 lng trng (155gram khng tnh v) nhit phng

1 teaspoon sa nhit phng
1/8 teaspoon mui
1 teaspoon vanilla extract
150g hoa qu kh cc loi ngm vi 3 tablespoons ru Rum
* Hoa qu kh mnh dng nho, mn, anh o, cranberry, da vng, mi th mt t, cc
bn c th dng cc loi khc ty thch. Loi no to th cc bn ct thnh c ht
lu nh. Ngoi hoa qu th cc bn cng c th cho thm cc loi ht nh ht c ch,
h o, ht d ci

Cch lm
1. Hoa qu kh ra vi nc m cho sch lp ng bao ngoi. Xc cho ro n c r i
ngm vi ru Rum. y kn khong 7-8 ting (hoc qua m) cho hoa qu ngm
ru.
Hoa qu kh sau khi ngm vi Rum th ra r cho ro. Gi li ru ngm pht
ln bnh.
2. t khay nng vo rnh gia ca l nng. Vn l ln 165 C (325 F).
Chng dnh khun bng xt chng dnh hoc ly b thoa u khp lng khun r i ph
mt lp bt ln. Xoay khun cho bt bao u khp lng khun. p ng c khun cho
bt tha ri ra ngoi.
3. my nh trng tc va, nh b vi mui trong khong 15giy. Gi my
chy, t t ry hoc rc ng vo u (mt khong 30s cho ht s ng). Hoc
c th chia ng lm 3 phn ri ry ln lt vo u, nh mi phn khong 10s ri
cho tip. nh b vi ng n khi b bng mn & chuyn sang mu trng ng. Thi
thong dng my v vt thnh u b c nh u.
4. Trong mt ci u khc dng que nh trng (whisk) nh u tr ng, lng tr ng,
sa v vanilla. my chy tc va, t t hn hp cht lng vo u b

ng, nh u. Lu l chm & rt t t nh, bn no khng quen th c

th chia trng thnh 4-5 phn, cho tng phn vo u b , nh u sau m i l n
cho trng.
5. Ly 80% ch bt, chia lm 2 phn, ln lt ry vo u v my tc v a,
nh u sau mi ln thm bt.
6. Ly 20% ch bt cn li trn vi hoa qu kh ( cht ht ru ngm) ri trn s
hoa qu ny vi hn hp bt trng trong u.
7. bt vo khun, dng tha g hoc spatula dn mt bt cho phng. Nng nhit
165 trong khong 55-65 pht. Nu sau khong hoc 2/3 thi gian nng m
thy mt bnh c du hiu qu vng th ly mt ming giy bc che mt bnh mt
bnh khi b chy.
Bnh chn ly ra khi l, bnh ngui trong khun khong 5 pht r i dng mt con
dao li mng rc quanh thnh khun, ly bnh ra, pht ru Rum u ln mt &
thnh bnh. bnh ngui hn trn rack.

Bnh quy Chocolate Chips

Lm Cookies mnh thy c hai iu c l l kh quan trng. Mt l kch thc ca cc
vin bt bnh khi mang i nng cn phi ng u, v nu ci to ci nh th kh nng
mt ci gn chy trong khi ci cn li vn cha chn s cao. Hai l nhit nng
Cookies kh quan trng, nht l vi cc loi Cookies mng hay nh th chm mt vi
pht c th lm bnh chy ngay. Nn c nh khi nng Cookies th lu canh l cn
thn nh
Cng thc di lm c khong 25-30 ci ng knh tm 5cm nh.

Nguyn liu
150gram bt m thng/ bt m a dng (all-purpose flour/ plain flour)
115gram b nht nhit phng
60gram ng trng
80gram ng nu
1 qu trng c ln (55-60gram khng tnh v) - nhit phng
teaspoon (3-4ml) vanilla dng lng
teaspoon (2-3gram) baking soda (mui n)
teaspoon (1-2gram) mui
100-130gram chocolate chips
50gram ht c ch (walnuts) hoc ht h o (pecan) (khng bt buc)
* Lu : ng nu trong cng thc c th thay bng ng trng nhng nn gim
bt cn khong 80-90gram ng v ng nu thng t ngt hn ng trng
nhiu. Ngoi ra lng ng cn ph thuc vo ngt v lng chocolate chip s
dng. Vi lng ng trong cng thc mnh dng 120gram chocolate chip loi kh
ng v t ngt.
Cch lm (Creaming-method)
1. ong bt m, mui n v mui. Dng cy nh trng (whisk) trn u.
2. my nh trng tc chm, nh b trong khong 10-15s cho b mm,
nhuyn. Cho ng vo, tc gn cao nht, nh b vi ng, khng cn nh
qu bng. Mnh dng my nh trng cm tay, nh mt khong 3-5 pht. Lu trong
qu trnh nh vt thnh & y u.
3. Cho trng vo, nh cho ha quyn. Cho vanilla, nh tip khong 20-30s.
4. Ry bt vo u, nh n khi hn hp ha quyn. Cui cng cho chocolate chip &
ht (nu c), trn u.
5. Bc kn u, cho hn hp bt vo t lnh, khong 30 60 pht cho bt cng li.
6. Vn l 170 C. Chun b khay nng, lt giy nn (giy nng bnh) ln khay.
7. Vin bt thnh cc phn nh bng nhau (mi phn khong 10-15gram). Mnh dng
tha ong n v 1 tablespoon xc, rt tin & m bo l cc vin u bng
nhau
t ln khay nng, cha khong cch khong 3-5cm gia cc vin bt.
8. Nng rnh gia ca l, nhit 170-175 C trong khong 15 pht ho c n
khi bnh chn vng v phn vin bnh hi nu nht. n y th mnh thy c mt s
cng thc ghi ch l chuyn nhit xung 100-110 v sy thm khong 5-10 pht
cho bnh gin. Tuy nhin mnh kh l thc mc chuyn ny v theo mnh thy th nhi t
l nng lc ny ang l 170-180 C, lm sao chuyn ngay lp t c xu ng 100
c nh? Cch mnh lm l sau khi bnh chn, nng thi gian quy nh th mnh
tt l, ch n v bnh thm 3-5 pht. Bnh lc no cng gin v cha bao gi
chy.
B sung kinh nghim lm bnh gin
: Sau khi lm kha kh bnh quy th mnh thy
cch sy bnh sau khi nng kh l hiu qu. C th l sau khi nng bnh xong, cc

bn h l xung 100-110 , nu sy ngay sau khi nng bnh th i l xung ng

nhit ri mi cho bnh vo nh, sy bnh khong 10 pht, bnh s rt gin
9. Bnh chn ly ra khi khay nng, trn rack n khi ngui hn (bnh ra kh i l
s hi mm, nhng ngui th bnh s cng gin). Bo qun trong hp kn.
Bi v c bi ny ch c mi mt ci hnh cho nn bonus thm 1 ci hnh (tuy l khng
lin quan my) na nh
Bnh quy da hnh nhn mnh lm cui tun trc (hm
qua mang i lm mi ng nghip v ht sch ri
). Rt thm & ngon
Cng
thc mnh g xong s up sm.

Bnh quy da hnh nhn

Nguyn liu
150 gram bt m thng/ bt m a dng (plain flour/ all-purpose flour) ry

mn

120 gram b nht nhit phng

1 qu trng g (50-60 gram khng tnh v) nhit phng
60 gram ng trng
70 gram ng nu
1/2 teaspoon (3 gram) mui n (baking soda)
1/4 teaspoon mui

100 gram vn da sy kh
Hnh nhn (khng bt buc)
Lu :
1. Nu thay ng nu bng ton b ng trng th gim lng ng cn 8090gram tng (thay hon ton c v bnh s c mu sng hn).
2. Da kh c ht m khc nhau, cc bn c th s khng dng h t 100gram
nh trong cng thc.
Cch lm

1. Trong mt ci u dng phi lng nh trng (whisk) trn bt m, mu i n, mu i v

1/2 s da (hnh 1)
2. my nh trng tc chm, nh b khong 10-15s n khi b mm
nhuyn. Cho ng vo, nh tc gn cao nht trong khong 4-5 pht v i my
nh trng cm tay, 2-3 pht vi my bn, khng cn nh b qu bng nh lm
bnh bng lan (hnh 2).
3. Cho trng vo, nh cho ha quyn (hnh 3). Nu cc bn dng vanilla hay hng
liu th cho thm y, nh cho ha quyn, mnh khng dng v mnh thy mi b v
da rt thm ri.
4. Chia hn hp bt & da (1) lm 2-3 phn, cho tng phn vo u (hnh 4). nh
u sau mi ln thm bt (hnh 5).
Ghi ch b sung: Sau khi ng cng thc mt thi gian th c mt s ph n h i l b t
hi kh. L do c th v da ht m khc nhau, nn mnh sa li cng th c m t cht,
c th l: Cc bn trn 1/2 lng da (50gram) vi hn hp bt ( bc 1) v tr n

vi b trng. Sau nu thy bt vn nho nhiu th tip tc thm d a, khng nh t

thit phi dng ht c 100gram trong cng thc, sao cho bt cn h i t, nn
thnh vin l c.
5. Bc kn u bt, vo t lnh khong 30-60 pht cho bt cng hn (d nn thnh
hnh).
6. Vn l nng n 175 C. Chun b khay nng, lt giy nn (giy nng bnh)
ln khay.
7. Ly bt t t lnh ra, nn thnh cc vin trn nh (mnh dng tha ong 1 teaspoon,
xc mi vin 2 tha ). Ln vin bt qua hnh nhn. t bt ln khay, cha khong cch
gia cc vin 3-5cm khi nng bt s chy dn ra th bnh khng b dnh vo
nhau (hnh 6).
8. t khay nng rnh gia ca l nng. Nng 170-175 trong 15 pht hoc
n khi bnh chn vng u. Sau khi bnh chn th tt l, bnh thm trong l kho ng
2-3 pht cho bnh gin hn.
9. Ly bnh ra rack, ngui hon ton. Bo qun trong l hoc hp kn.

Bnh nm da - Bnh da tm - Coconut Macaroons

Cng thc bnh nm da/ bnh da tm

Nguyn liu
2 lng trng trng ln (khong 60gram)
35gram ng
100-110gram vn da sy
1/4 teaspoon (1gram) cream of tartar hoc thay bng 1/4 teaspoon nc ct
chanh, hoc 1/4 teaspoon dm
1 nhm mui
* Lu : Lng trng trng nhit phng v khng c ln lng
Cch lm
1. Vn l 165 C (325 F) (lm nng l trc khi nng 10-15 pht). Chun b
khay nng c lt giy nn hoc tm nng bnh.

2. Cho lng trng trng vo u. my nh trng tc thp, nh khong 2030giy n khi ni bt. Cho mui v cream of tartar vo, tng dn tc ln. nh
n khi lng trng bng nh, cc bt kh nh li ti ging bt x phng gi t th t t cho
ng vo, nh n bng cng, bng & do.

nh minh ha t thehungrymouse.com
Ghi ch:
- u v que nh trng phi sch v kh, khng c dnh cht bo (b, du n, lng
)
- nh trn l hnh minh ha lng trng trng nh n bng cng. Khi cc b n nh c
que nh ln s thy lng trng dnh u que, khng rung rinh lay chuyn g c.
3. Chia da lm 2-3 phn, ln lt cho vo u, dng k thut fold trn u. C th l
xn que trn xung v ht t di ln, khng quy v s d lm v bt kh trong lng
trng trng (cc bn c th xem thm clip minh ha trong link).
Lng da c th thay i ty theo loi da s dng. V d da dng no nh s
khc vi da bo si, ht m c th cng khc nhau. Mnh thy lng da trong
cng thc l va phi nhng nu hn hp qu nho th cc bn c th cho thm sao
cho hn hp c c th nn c.
4. Nn thnh cc vin trn nh, ng knh khong 2-3cm (c vin bnh tri). Vi nh
lng nh trn mnh lm c 16 vin bnh.

5. Nng bnh nhit 165 C trong 15-20 pht, n khi bnh chn vng u. Sau
khi bnh chn th t l 110 C, sy thm 10-15 pht cho bnh gin.
bnh ngui, bo qun trong ti hoc hp kn.

Cng thc Coconut Macaroons

Nguyn liu
2 lng trng trng ln (khong 60gram)
35gram ng
100-110 gram vn da sy
30gram bt m a dng (all-purpose flour/ plain flour)
1 nhm mui
* Lu : Lng trng trng nhit phng v khng c ln lng
Cch lm
1. Vn l 165 C (325 F) (lm nng l trc khi nng 10-15 pht). Chun b
khay nng c lt giy nn hoc tm nng bnh.
2. Cho lng trng trng, ng v mui vo u. Chun b phi lng cm tay (whisk)
nh trng.
Lu : u v que nh trng phi sch v kh, khng c dnh cht bo (b, du
n, lng
3. un si khong 1/2 bt con nc trong mt ni nh (sao cho c th t u nh
trng ln m y ni khng chm nc). Sau khi nc si th h la nh nc
trong ni si ln tn.

t u ng lng trng trng ln trn ni nc. Dng phi lng cm tay nh tr ng,
ng v mui n khi hn hp c li v mn mt ging nh kem.

Ghi ch:
- Nu u nh trng lm bng cht liu dn nhit tt (kim loi ch ng h n) th cc
bn lu trnh nhit qu cao lm cho trng chn nh.
4. Ry bt & cho da vo u. Trn u.

Lng da c th thay i ty theo loi da s dng. V d da dng no nh s

khc vi da bo si, ht m c th cng khc nhau. Mnh thy lng da trong
cng thc l va phi nhng nu hn hp qu nho th cc bn c th cho thm sao
cho hn hp c c th nn c.
5. Nn thnh cc vin trn nh, ng knh khong 2-3cm (c vin bnh tri). Vi nh
lng nh trn mnh lm c 16 vin bnh.

6. Nng bnh nhit 165 C trong 15-20 pht, n khi bnh chn vng u. Sau
khi bnh chn th t l 110 C, sy thm 10-15 pht cho bnh gin.
bnh ngui, bo qun trong ti hoc hp kn.

Cng thc Cupcake c bn & Kem b sa ti

Nguyn liu (12 cupcakes c ng knh 5cm, cao 3-4cm)

1 qu trng (50 gram khng tnh v)

80 gram sa chua nguyn cht khng ng (dng sa chua nh Vinamilk th

tt hn l sa chua t lm)
85 gram b nht
1 teaspoon (5ml) vanilla extract
85 gram bt m thng/ bt m a dng (all purpose flour/ plain flour)
15 gram bt ng (corn starch)
65 gram ng knh trng
1/4 teaspoon bt n (baking powder)
1/4 teaspoon mui n (baking soda)
1/8 teaspoon mui
* Lu : Trng, sa v b nu trong t lnh th ra ngoi cho h t l nh
trc
khi
lm
bnh
Cch lm
1. Vn l nng 170 C. Lt 12 cup giy vo khun.

2. Trn trng, vanilla v 1/4 s sa chua (20gram) n khi va ha quyn (hnh 1)

3. Ry bt m, bt ng, bt n, mui n, ng v mu i vo u tr n b t. my
tc thp, trn u trong khong 30 giy (hnh 2).
4. Cho b v phn sa chua cn li (60gram) vo u bt, my tc th p tr n
n khi va ha quyn. Chuyn my ln tc va, nh thm 1.5 pht na. Vt thnh
v y u (hnh 3-4-5).
5. Chia hn hp trng v sa chua (2) thnh 2 phn, vo u (hnh 6). my
tc va, nh cho ha quyn sau mi ln thm trng (mi ln nh khong 30
giy). Vt thnh v y u.

6. Chia hn hp bt vo cc khun, ch y ti a l khun. Vi lng bt trong

cng thc, mnh c 12 cup giy, mi cup 30gram bt.
* V vic chia bt vo khun: Tht ra vit ghi ch v vic ny th hi bun ci v
ch l cho bt vo khun thi m, c g cn phi lu u nh? Hi xa mnh cng
ngh vy, v thng th mnh dng 2 ci tha con, mt tha xc bt, mt tha gt b t r i
vo khun. Bt tt nhin l s c chia vo ht khun, nhng nhc im l do ong
bng mt nn thng khng u. Chia bt khng u th v sau ny bnh s khng
c u nhau, v cng c th nh hng n chn ca tng ci bnh na. G n
y th mnh dng cn v cm thy yn tm & nhanh h n cch ong b ng m t nhi u.
Mnh dng khun silicon ri nn ong nh trong hnh. Nu cc bn dng khun 12
hoc 24 l dng khay lin th c th t c khay ln cn v chia bt vo khun.

7. Nng bnh chnh gia l, nhit 170 C trong khong 25 30 pht. Th

bnh chn bng cch cm mt que tm vo chnh gia bnh, nu rt ln thy tm sch
v kh l bnh chn. Ngoi ra, khi n nh ln gia mt bnh th bnh s ph ng tr
li ngay, nu c vt lm tc l bnh cha chn.
* Lu : Nhit & thi gian nng c th thay i ty theo t ng l v kch
thc khun s dng.
8. Bnh chn ly ra khi l, bnh ngui trong khun trong khong 5 pht r i l y ra
ngui hn trn rack.

V kem trang tr bnh th kem mnh dng cho bnh trong hnh l kem b sa ti. Cng
thc l

100gram b nht
40ml sa ti khng ng (nu c ng th bt lng ng trong cng
thc cho va ming)
25gram ng (b sa nhit phng).
Cch lm rt n gin, u tin l nh bng b vi ng ri t t cho sa, nh
n ha quyn. Sa mi ln mnh ch cho 1 tha canh (1 tablespoon = 15ml), nh cho
quyn thnh kem mn nhuyn ri mi cho tip.
C mt vi ghi ch l :
1. Vi kem b khng nh qu nhiu v qu bng, s to bt kh v gy ra hi n t ng
kem b r khi trang tr
2. Mt vi cng thc c t l b : sa l 1: 1, nhng mnh lm th mt vi l n th ch
dng ti a n 50gram sa thi, nn mnh ngh c l t l ny thay i ty lo i b m
cc bn s dng. Khi lm cc bn cho sa tng tha mt n khi no cm thy kem
va th dng li, khng nht thit phi theo t l quy nh trong cng thc.
y l chc l cng thc kem b n gin & d lm nht, n cng thm, ngon v mt
mc d vn hi ngy nhng cng c th l do mnh vn thch kem t i (whipped
cream) hn l kem b nn thy vy. u im ca kem b l trang tr v b t cc lo i
hnh hoa l.. d. Hoa hng trong hnh l mnh dng tip 1M ca Wilton (hnh di),
nh mnh hnh nh gi ci ny l ui sao ln th phi.

Dng ui loi ny c 2 kiu trang tr Cupcakes cc d v p. Kiu hoa hng nh

trong hnh ca mnh th cc bn gi ti kem thng ng, bt u t chnh gi a bnh,
u ui gn cch mt bnh mt cht, bp nh to phn nhy ri ko ra ngoi v
chy thnh 1 hoc 2 vng quanh bnh. Kiu th hai cng gi ti kem th ng ng
nhng chy vng trn t ngoi vo trong, kiu bt ny s to kem kiu thp. Cn
nhiu cch trang tr Cupcakes khc na, mu trn mng th v vn, i khi ngi tp pha
mu kem b v nghch mt cht vi cc loi ui bt kem to ra cc kiu trang tr
Cupcakes khc nhau cng hay

Flan - Crme Caramel - Kem Caramel

Nguyn liu
* Phn Flan
3 qu trng g (50gram/ qu khng tnh v)
2 lng trng g (20gram/ lng )
70gram ng
400ml sa ti khng ng
150ml kem ti (whipping cream)
1 tha cafe/ teaspoon (5ml) vanilla extract (vani dng lng, hoc thay bng 5gr
vani bt)
1 nhm mui
* Phn Caramel
70gram ng
Nc lnh
1 tha cafe nc ct chanh

Cch lm
1. Chun b khun lm Flan. Thng th mnh lm trong ramekin (cc s), nu cc
bn lm bng cc kim loi th nn c phng php cch nhit nh mnh ni trong
bi trc, hn ch vic hn hp trng sa b si, lm cho Flan b t ong. Cng thc
trn lm c 8-10 cc ty kch thc. Cc bn cng c th lm trong khun to h n.
Lu iu chnh nhit cho ph hp vi kch thc v chiu cao ca khun l
c.
2. Chng nc ng Caramel:

- Cho ng vo ni nh (bn no cha quen th nn dng ni sng mu, s d nhn

mu ca nc ng chy hn l ni mnh dng trong hnh). nc va ngp
ng, lc nh ni cho ng v nc dn u.
- la va to, bc ni ln bp v nguyn, khng cn ng vo g c, thi thong
c th lc nh ni cho nc v ng chy u thi. u tin nc s si, s i bong

bng to, sau y nc s bay hi bt. Cui cng l nc ng t t chuyn sang

mu vng nht, mu mt ong ri m hn thnh mu cnh gin, v chy en Cho
nn khi nc ng c mu sm hn mt ong mt t to th cc bn bc ra khi bp,
cho nc chanh vo, lc hoc khuy u ri chia u ra cc khun. Vy l xong.
- cho nc ng ny ng cng hn li ri mi phn sa trng cho Flan vo.
Ma ng tri hanh kh th nc ng ng kh nhanh, nhng ngy tri nm m c
th s phi lu hn, tm 5-10 pht. Nc ng khng nht thit phi dn c
u y khun, ng thnh mt mng cng khng sao. Sau ny n s t ch y ra v dn
u, p.
- Mt vi ch nh trong phn ny l:

Cch lm ny lu hn cch cho thng ng vo ni ri un chy, nhng an

ton v kh hng hn nhiu. V ng c nc, chy chm hn nn rt d iu chnh
mu sc v chy theo mun.
Thng th mnh khng chng ng qu m mu. Khi nc ng chuyn
sang mu m hn mt ong l mnh dng li ri. L do chnh l do thi quen khng
thch n qu ng v d sao th ng chy cng khng tt cho sc khe nn mnh cng
mun hn ch. Cc bn c th iu chnh ty theo s thch ca gia nh, nhng lu
l ng chng non th v s rt ngt , cho nn c th gim bt lng ng trong
cng thc.
Nc ng chng rt rt nng, khi th kho, cn thn bng nh.
Nu trong qu trnh nc ng ra khun m nc ng b ng li th
t ni ln bp tr li, un vi giy l n li chy ra.
3. Lm Flan

- Cho 3 trng + 2 lng vo u. Cho ng. Dng phi lng cm tay nh nhng nh
trng v ng cho tan bt.
- Cho sa & kem ti vo ni. un la va v khu y u tay. n khi kem s a g n
si th bc xung.
- T t kem sa nng vo u trng ng, va va nh nhng khuy u.

- Lc hn hp kem sa qua ry loi ht cc ln cn trng nu c. Cho mu i v

vani. Quy u ri chia vo cc khun Flan.
- Mt vi ch trong phn ny l

Rt nn un kem sa cho nng ri mi vo trng . L do l gip kem trng

ha quyn, trng bt tanh, gip hn ch r, tm li l gip bnh thm ngon v p
hn
Sa nu qu nng s d lm trng chn gy ra ln cn, mc d sau ny mnh s
lc qua ry loi b cc ln cn ny. Nhng tt nht l nn cn cho sa khng b
qu nng, nu l un n si th c th quy vi nht cho sa ngui bt ri mi
vo trng.
4. Nng hoc hp Flan n chn : C rt nhiu lu trong phn ny, mnh vit
trong bi trc ri nn khng nhc li, cc bn xem thm bi tr c nh. ph n ny
mnh ch vit cc bc lm thi
a. Nng cch thy
- Vn l ln 160 trc 10 pht.
- Chun b khay nng cch thy. Tt nht l nn dng khay ring, nu buc phi
dng khay i km vi l th nn lt thm 1 ci khn hoc cng c th dng tm nng
bnh Silpat, s gip bnh khng b r y.

- Cho khun Flan vo khay. nc si vo khay sao cho nc ngp khong 1/2
khun (khng nn mc nc thp hn).
- Nng nhit 160 C n khi Flan chn. Vi khun nh nh trong hnh mnh
nng trong khong 40 pht. Th bnh chn bng cch cm mt que tm vo gia
bnh, rt ln khng thy nc chy ra, tm sch l chn.
- Ghi ch:

Nhit nng mnh thy c th dao ng trong khong 150-170 . Ci ny

ph thuc rt nhiu vo l v khun. Chng hn nh l nh mnh th mnh 160 l
ph hp, v khay nng thng t thp hn rnh gia mt nc. Nhit cao hn d

lm Flan b phng mt hoc mt trn b kh, hoc lm hn hp tr ng s a si, gy t

ong. , nhit ny khng nc trong khay si sng sc nh.
Thi gian nng cng thay i ty theo loi khun, nhn chung l nn canh
chng, khng Flan chn qu, d b kh mt v cng bn trong. Flan chn th r t d
nhn bit v b mt ca n nhn se c v th bng cch cm tm nh trn mnh thy
kh chun.

Brownie - Mousse sa chua & Lemon Curd

Cng thc Brownie

130gr b nht
50gr bt cacao (nguyn cht, khng ng)
80gr nc si
170gr ng
2 qu trng (100gr khng tnh v)
60gr cream cheese
50gr bt m a dng/ bt m thng (all purpose flour)
1 teaspoon (5ml) vanilla extract (vani dng lng)
Cch lm
1. Vn l nng 160 C. Xt chng dnh khun hoc dng b lnh bi mt l p
mng u ln thnh v y khun. Rc bt m ph kn thnh v y ri p ng c
khun, g cho bt tha ri ht ra ngoi.
2. Cho 30gr bt Cacao v 80gr nc si vo u. Dng phi l ng nh tr ng ho c tha
g trn u n khi bt Cacao tan ht. Cho b vo, trn nhanh tay. B s tan ch y
nh hi nng t nc si. Nu b khng tan ht th t u ln mt ni n c si,
khuy u n khi b tan (hoc c th cho vo l vi sng quay khong 20giy).
3. Cho nt 20gr Cacao cn li v ton b ng vo u. Trn u n khi ha quyn.
4. Cho trng v vanilla, trn u, hn hp s tr nn bng mn.

5. Cho cream cheese vo, trn u n khi cream cheese tan gn ht (cn li v n li ti).
Ry bt m vo. Trn u.
6. bt vo khun, dng spatula hoc tha g dn u bt trn mt. N ng 160
C trong khong 35-40 pht. Brownie chn th phn mt s hi x p, n vo th y bnh
phng tr li nhng bn trong vn m v c. Sau khi bnh chn bnh trong khun
khong 5 pht ri ly bnh ra, trn rack cho n khi ngui hon ton.

Cng thc Mouse sa chua

3 l Gelatin (6gram)
150gr sa chua khng ng.
35gr ng
25gr nc cam vt
135gr kem ti (whipping cream)
1 teaspoon vanilla extract
Cch lm
1. Trn sa chua vi 15gram ng, nc cam v vanilla.
2. Ngm Gelatin vo nc lnh trc khong 10 15 pht n khi Gelatin mm. Ch t
ht nc i, ch li trong bt khong 1-2 tha cafe nc. Cho vo l vi sng quay
khong 10-20s cho Gelatin tan chy.
3. Cho khong 50ml hn hp sa chua cam (1) vo bt Gelatin tan chy, khuy
u ri tr li bt sa chua. Khuy tht u cho Gelatin ho quyn u vi sa
chua.
4. Cho kem ti vo u vi 20gram ng. nh n khi kem bng mm.
Lu :
- Kem ti khng nh qu bng, khi trn vi sa chua s d b tch nc.
- u nh v que nh nn vo ngn ng lnh hoc t lnh kho ng 10-15 pht
trc khi nh. Kem ti cng nn c gi lnh n khi nh v kem ti s bng
d & tt hn khi lnh.
5. kem ti vo hn hp sa chua, nh nhng trn u.
6. phn mousse vo khun chun b sn vi Brownie ( ngui). Cho vo t
lnh khong 4-6 ting, n khi Mousse ng li.
Dng tha nh Lemon Curd ln trn mt bnh, trang tr bng chocolate hoc hoa qu
ti tu thch.

Cng thc Lemon Curd

2 lng trng g (40gram) hoc 1 qu trng g (50gram khng tnh v)
70gram ng
30gram b nht mm nhit phng

1 qa chanh vng to, bo vn phn v, vt ly nc ct (c khong

45gram)
1 nhm nh mui
*Ghi ch: Nu thay chanh bng mt loi qu khc nh chanh leo, cam, .. th gi
nguyn nh lng ca cc loi nguyn liu v iu chnh lng ng cho mn n c
ngt ph hp
Cch lm
1. Cho ng v lng trng vo ni. Quy nh cho ha quyn.
2. Cho b, nc ct chanh v mui vo ni. Quy u cho cc th nguyn liu ha
quyn.
3. Bc ni ln bp, la nh. Quy lin tc v u tay n khi hn hp c & h i
sn st (mt khong 10-12 pht). Lu l quy lin tc trnh trng b chn,
gy ln cn.
4. Lc hn hp mt qua ry, cho v chanh bo vn vo tr n u. ngu i. B o qu n
trong l sch & kn, t lnh c 7-10 ngy.

Bnh cun kem ti da & tr xanh

Nguyn liu
* Cng thc 3 trng (khun vung 20 x 20cm)
20gram bt m a dng (all-purpose flour)
20gram bt ng (corn starch)
10gram b nht (unsalted butter)
20gram du n (dng du thc vt TR du Olive)
30gram sa ti khng ng
3 qu trng g (50gram/qu) tch ring lng v trng
60gram ng
3ml (1/2 teaspoon) vanilla extract (vani dng lng)
1/4 teaspoon cream of tartar (hoc thay bng 1/4 teaspoon nc ct
chanh, nhng dng cream of tartar th tt hn)
1 gram mui
* Cng thc 4 trng (khay 25 x 35cm)
25gram bt m a dng
25gram bt ng
15gram b nht
25gram du n (dng du thc vt TR du Olive)
40gr sa ti
4 trng g (50gram/qu) tch ring lng v trng

80gram ng
5ml (1 teaspoon) vanilla extract (vani dng lng)
1/2 teaspoon cream of tartar (hoc thay bng 1/2 teaspoon nc ct
chanh, nhng dng cream of tartar th tt hn)
2gram mui
Ghi ch: bnh cun thng c thm phn nhn ngt nn lng ng trong cng thc
cc bn c th bt i khong 10gram, ty khu v nh.
Cch lm
1. Vn l 170 C (hoc 160 C nu dng khun sm mu). Lt mt mi ng giy
nng bnh hoc giy trng (loi giy vit nh giy A4) xung y
khun, khng chng dnh thnh khun.
2. Ry bt m v bt ng vo bt, dng phi lng nh trng cm tay tr n u. Dng
na nh tan nh lng trng v vanilla.
3. un si t nc trong ni. Cho sa, b v du n vo u. i n c si th t u ln
ming ni (lu : y u khng chm nc) , dng tha hoc phi lng nh trng
quy u n khi b tan, hn hp ha quyn v m nng (khong 40-50 C) (hnh
1-2)

4. Ry bt vo u b, nhanh tay trn u. Cho lng trng & vanilla vo, trn u
c mt hn hp mn v mt (hnh 3-6)
5. Dng mt chic u khc nh lng trng trng. my tc thp, nh lng
trng khong 40-50giy, n khi cc bt kh ln bt u xut hin. Cho mu i v
cream of tartar vo, tng dn tc my ln mc gn cao nht. nh n khi cc b t
kh nh dn, trng gn ging nh bt x phng git hay bt co ru th t t cho
ng vo (cho tng cht mt, s mt khong 30-40giy cho ht ch ng, trong
lc cho ng vn gi my chy tc cao). Lng trng s bng v c d n, t
chp mm (soft peak nh trong hnh 8). Tip tc nh lng trng tr ng n khi bng
cng (stiff-peak) (hnh 9-10).

Ghi ch:
- Lng trng trng nhit phng, khng dnh tp cht, c bit l cc cht bo
nh b, du, m, lng .
- u nh v que nh phi sch v kh, khng dnh cht bo nh b, du m, lng
..
- Vi cng thc ny nht nh phi nh lng trng trng t n stiff-peak (bng
cng). Khi t n stiff peak th lng trng s rt bng v cng, nh cm gic
nng tay (nu dng my nh trng cm tay hoc nh bng phi lng cm tay). Nhn
bn ngoi thy lng trng bng mn v cm gic lng trng do. Nhc que ln th y
trng dnh trn u que, hon ton khng rung rinh hay lay chuyn g (phn chp nhn
cng thng ng v khng ot xung). Nu ly tha xc th s thy lng trng ng
thnh ming nh trong hnh 11-12. Lng trng nh n y l va chun, khng nn
nh lu hn na v c th s lm cho lng trng b kh, hin t ng l lng tr ng
khng cn bng mn m lng phng v ri rc ging bt x phng git.
6. Ly 1/3 ch lng trng trng cho vo u b & lng (4). Qu y u, tho i mi
(hnh 13). Mc ch ca bc ny l lm cho hn hp b & lng long hn, v
sau trn vi lng trng d hn nn c nh c quy thoi mi, khng phi rn rn g
c.
7. Chia ch lng trng cn li thnh 2 phn, ln lt cho vo u. Dng k thut
fold trn u sau mi ln thm lng trng, hn hp bt cui cng s mn & mt
(hnh 14-15).
Ghi ch:
- Khi trn cc hn hp nh & nhiu bt kh nh lng trng trng nh bng, lun trn
theo cch o & xc t di ln, bt t di ph ln trn lng trng, khng qu y
v d lm xp hoc v qu nhiu bt kh, bnh s n km.
- Trn nh tay, dt khot v theo mt chiu khng o xui ngc lung tung nh.
8. bt vo khun. V nh hoc g nh khun xung bn cho mt b t c dn
phng v cc bt kh to v bt (hnh 16).

9. t khay nng sao cho khun chnh gia l nng (mnh t thp hn khe
chnh gia 1 nc). Nng nhit quy nh (hai la, c trn & di) trong khong
20-30 pht hoc n khi bnh chn vng mt, n nh ln mt bnh thy lp tc ph ng
tr li.
Bnh chn ly ra khi l v lp tc dng dao mng rch quanh thnh trong ca khun,
t rack ln mt khun ri p ngc ly bnh ra. Bnh rt nh nn khi ly c nh
nh tay thi nh
. Bc b lp giy lt dnh y bnh.
So vi ga-t NB c bn th bnh cun c cao thp hn nn kh nng xp v lm
y, tht eo cng t hn, nhng khng phi l khng c. N u bnh c a bn khng n
c, b chai cng, mt bnh chy hoc n tng bng trong khi y cha chn th
cc bn xem li bi v Ga-t Nht Bn ca mnh nh, cui bi c mt s nguyn
nhn & cch khc phc cho cc vn thng gp.
Cun bnh ln 1:
Thng thng cc loi bnh cun s c cun ring trc gi form ri mi trt
nhn v cun li vi nhn km theo. Bnh ny hon ton c th cun ngui nhng sau
khi lm li th mnh thy cun khi bnh cn m nng s p hn rt nhiu. Sau khi
ly bnh ra khi khun, cc bn bnh trn rack (rack c k cao), hi nc
thot bt, tm 1-3 pht g y. i bnh bt bng, khi s vo thy m nng nhng c
th cm c th cun.
Cch cun l chun b mt t giy nn (giy nng bnh), c kch thc rng hn
bnh (mi mp giy rng hn khong 1-2cm). t bnh ln giy v nh nhng cun
li, cng khng cn phi cun qu cht tay. bnh cho ngui. Cc bn cng c th
dng khn sch cun bnh nh trong hnh di.
Hnh minh ha t www.cookinglight.com

Cun bnh ln 2:

Sau khi bnh ngui th mnh m bnh ra, lc ny bnh s hi qun li, nh vi c
cun ln 1 to np. Bc cui cng l trt nhn ln phn mt trong ca cun bnh, ri
cun li, vy l xong
Nu dng (nhiu) kem ti th cc bn nn cha mp cui
ca bnh khong 1-2cm, khi mnh cun, kem s c dn & y dn ra l va.

Phn nhn th ln ny mnh dng kem ti nh bng, trn mt rc v n d a tr n v i

bt tr xanh, c th l 150ml kem ti loi hm lng bo cao (heavy cream), nh
bng vi khong 15gram ng (cc bn c th thay i lng ng, ty theo khu
v). Cch nh bng kem ti & mt s lu cc bn c th xem thm ti Y. Sau
khi trt kem ln bnh th mnh trn t da sy kh vi b t tr xanh, rc ln kem r i
cun li. n thm v mt lm
Nu cc bn ngi dng kem ti th c th thay
bng cc loi syrup, mt hoa qu, chocolate sauce Nhn chung l phn nhn ny
khng c nh, cc bn c th thay i thoi mi ty theo s thch nh.

Papparoti

Phn v bnh (sweet roll/ milk bun)

Nguyn liu
60gram buttermilk
60gram sa ti khng ng
5gram men instant (instant yeast)
40gram b nht (unsalted butter) mm nhit phng
35gram ng
3gram mui
1 trng g (50gram khng tnh v)
200gram bt lm bnh m (bread flour)
60gram bt pastry (pastry flour)
* Ghi ch:
- 60gram buttermilk c th thay bng 60gram sa ti khng ng, pha vi 3gram
dm trng hoc nc ct chanh, khuy u, khong 10-15 pht ri dng.
- Nu khng c pastry flour th c th thay tng lng bt trong cng thc (260gram
bt) bng 250gram bt bnh m (bread flour) hoc 260gram bt m a dng (all
purpose flour).
Cch lm
1. Hm nng sa ti, sao cho sa nhit khong 35 40 C ( khng c
nng hn, s lm cht men hoc yu hot ng ca men ). Cho 5gram ng v
ton b s men instant vo sa, dng a g khuy u. Sau khong 5-10 pht s th y
men n to mng, hi ging vi gch cua (hnh 1-4). Nu men khng n th c hai
kh nng, hoc l men c vn , hoc l sa qu nng lm cht men, nn b i v
chun b li t u.
Cn bt. Nu dng hai loi bt khc nhau nh trong cng thc th dng ph i l ng nh
trng trn u (hnh 9)

2. Cho b, mui v 30gram ng cn li vo u trn, dng phi lng nh trng nh

mnh tay trong khong 2 pht, n khi b, ng, mui ha quyn. Cho tr ng, nh
u n khi hn hp mn, mt (hnh 5-8). Cui cng cho buttermilk (hoc hn h p
sa & dm chun b trc) v phn sa vi men bc (1) vo u, quy u.
3. bt vo u, dng tha g trn hn hp trong khong 2 pht, n khi h n h p
quyn u thnh mt khi. bt ngh khong 8-10 pht. Vic bt ngh ny s
gip bt bt dnh v nho d hn trong trng h p nh i b t b ng tay. Nu nhi
bt bng my th c th b qua bc ny.

4. bt ra bn ph mt lp bt o mng, nhi trong khong 15 pht. Cch nh i

bt cc bn xem thm ti Y.
* Ghi ch:

Hn hp bt kh t v dnh nn trong qu trnh nhi bt cc bn c th s d ng

thm mt t bt o (bt m kh) rc ph mt bn v xoa vo tay, nhi bt d
hn. Tuy nhin, c gng dng cng t bt o cng tt (khng qu 5-7gram).
Nu nhi bng tay th thng s mt khong 15 20 pht. Khi b t sau khi nh i xong
s do v c n hi tt, n th ngn tay ln mt khi bt s th y ph ng tr l i.
Ngoi ra, khi bt kh nho v t, nu s ngn tay ln m t b t s c c m gic h i
dnh, nhng khi nhc ln th bt khng dnh vo tay.
5. Cho bt vo u c qut mt lp du n mng. Lt khi bt cho du n bao u bn
ngoi khi bt, vic ny s trnh cho bt b kh trong qu trnh . Dng nilon bc kn
u (hoc dng khn m y ln u), bt nhit phng, n khi bt n gp i.
th xem bt t hay khng, cc bn n mt hoc hai ngn tay vo bt, su
khong 1 2cm. Sau khi rt tay ln, nu vt lm gi nguyn tc l bt t (hnh
16), nu vt lm phng tr li tc l cn thm thi gian.
(trong lc i bt c th tranh th i lm nhn kem trng)
6. Dng mu bn tay p hoc m nh cho xp bt kh trong khi bt. Ly bt ra khi
u, nhi li s qua trong khong 1-2 pht. Cn c khi bt (c khong 480490gram), ri chia nh bt thnh cc phn bng nhau. Lu l dng cn chia cho
chnh xc (hnh 18). Mnh chia thnh 10 khi bt, mi khi nng 47 49gram. bt
ngh 10 pht (hnh 19-20).
Chun b khay nng c lt tm nng bnh hoc giy nng bnh

7. n hoc cn bt thnh cc ming dt, xc nhn kem trng t vo gia, gp b t l i

to thnh hnh thun di (hnh 21-24), hoc tm cc mp bt ri v trn lm bnh
hnh trn (cch v trn bnh xem ti Y). Dnh mp bt tht k trnh nhn b
tro ra ngoi trong khi nng. t vin bt ln khay, xoay phn c vt dnh cc mp
bt xung di.
8. bt ln 2. Cc bn c th bc c khay bt ri nhit phng, n u tr i nng.
Hoc bt l khong 50 C trong khong 4-5 pht ri tt l, cho khay bt vo l,
thm mt cc nc si ( gi m), bnh nhit 35-40 C n khi bnh n
thm khong 80% (khng nhit nng hn v s nh hng n ho t ng
ca men, thm ch c th lm cht men).
Thng qu trnh ln 2 ny s mt khong 30-45 pht bnh n thm kho ng gp
i, v l cn c lm nng trc 10 15 pht. Nn sau khi khong 20-25 pht th
cc bn lm nng l ch 2 la, nhit 180 C, khi l nng cng l lc b t
n .
* Ghi ch:
Cc bn c th nh tan 1/2 qu trng & 1 tha caf nc. Nh nhng dng chi qut
mt lp mng trng trc khi a bnh vo l nng. Cch ny s gip m t bnh
bng vng p.

9. Nng bnh nhit 180 190 C trong 20 30 pht, ty theo kch thc bnh.
Sau khong 15 20 pht, nu mt bnh vng th cc bn ly mt tm giy bc
che mt bnh, mt bnh khi b chy.

* Phn nhn: Mnh dung b nht, ct nh mi vin 3gram lm nhn bnh. Bnh ca
mnh nh nn mi vin b ca mnh ch nng 3gram. Nu cc bn lm bnh to hn th
c th tng lng b ln. Hoc cc bn cng c th thay bng nhn kem trng (custard
cch lm y) hoc cream cheese ty thch
* Phn ph mt bnh (topping)
Nguyn liu ( cho 1 cng thc v bnh trn)
10gram sa ti khng ng
4gram caf tan nu dng cafe phin th tnh sao cho sau khi pha v i s a, t ng
lng sa & nc cafe l 10-11gram
1gram bt cacao (nu khng dng th tng lng caf ln 5gram)
30gram b nht mm nhit phng
25gram ng
1gram mui
qu trng (ly bng cch nh tan nh mt qu trng ri cn ly 25gram)
35gram bt m a dng (all purpose flour)
Cch lm
- Ha tan caf vi sa ti (nng), ngui.

- Cho b, ng, mui vo u. Dng phi lng cm tay nh khong 2-3 pht, n khi
nguyn liu ha quyn, b mm, nhuyn.
- Cho trng vo, nh u cho ha quyn v c hn hp mn. *Lu : khng nh qu
nhiu, topping s d b r.
- Ry bt m & bt Cacao vo u, trn u.
- Cho caf sa vo u, trn u n khi hn hp ha quyn, mn mt.

- Cho topping vo ti bt kem, xon u ti tht cht, ngn mt t lnh.

*Ghi ch: topping c nhiu b nn tt nht l gi trong t lnh, n khi dng m i l y
ra. ngoi b s nhanh chy, hoc topping qu mm, cho vo l nng s chy
nhanh, lm phn v bnh mng hoc khng c p.
3. Sau khi bt n v gp i th dng mu bn tay p nh cho kh trong kh i b t
thot ra ngoi. Ly bt ra, nho bng tay li s qua trong khong 1-2 pht. Dng cn
chia bt thnh cc vin bt nh. *Khi bt nng khong 480-490gram, mnh chia
lm 12 vin nh, mi vin nng 41-42 gram. bt ngh 10 pht.
Chun b khay nng bnh c lt baking mat hoc giy nng bnh.

7. Nn bnh: n dp khi bt, cho nhn vo gia ri gi li. * Lu : dnh mp bt

tht k, trnh b chy ra trong qu trnh nng . V trn (xem cch v trn ti y).
t bt ln khay.
8. bt ni m p & m, n khi bt n gp i. Mnh trong l nng bng cch
bt n trong l nng v t thm 1 cc nc si gi m, trnh cho mt bnh b
kh.
Khi bt n khong 70-80% th bt l nhit 180 C (l nng cn ti thiu 10
pht lm nng nn khi l nng th bnh cng va t).
9. Phun topping ln mt bnh ngay trc khi a bnh vo l n ng b ng cch: ct
ui ti ng topping, phun topping thnh hnh xon c ln mt bnh. Ch phun topping
ph khong 1/2 2/3 bnh, khi nng topping s chy ra v ph ht mt bnh.
* Ghi ch: Nu ni bn c thi tit nng m th nn gi topping trong ngn mt t
lnh n khi phun ln mt bnh, trnh cho topping b nho, khi nng b s ch y
ra nhanh, lm phn topping b mng trn mt v hnh thc cng khng c p mt.
Ngoi ra, vi vic phun topping th c mt s mo nh l cc bn ct ui ti ng
topping to mt cht, v t u ti gn st mt bnh, phun topping s d v p hn.

10. Nng bnh nhit 180 C. Sau khong 3-4 pht topping s chy, ph ht
mt bnh. Nng trong khong 15-18 pht n khi mt bnh nu vng gin (nu bnh
c du hiu vng hoc chy trong qu trnh nng th c th ph giy bc ln mt
bnh v tip tc nng n ht thi gian).
Bnh qua ngy phn topping c th s mm i nhng ch cn cho vo l n ng li
nhit 160 C trong khong 10 pht l bnh s gin thm nh mi

Bnh m gi trng
Nguyn liu

120gram nc
20gram ng
5gram men instant
205gram bt bnh m (bread flour)
2gram mui
15gram du n
Ghi ch
Nn dng nc m, c nhit trong khong 35-40 C, khng c nng
hn v s lm men hot ng yu hoc cht.
Nu khng c bt bnh m, c th thay bng bt m a dng (all purpose flour).
Lng nc c th thay i, ty theo hm lng protein trong bt m, c
mi ca bt m Mnh thay 1/2 s nc trong cng thc bng sa ti khng
ng (c th l mnh dng 60 gram nc + 60 gram sa)
Cch lm
1. Ha tan ng v men trong nc.
* Ghi ch: Men tt s n bung v to mng trn mt nc, trng hi ging gch cua
(hnh 1). Nu sau khong 10-15 pht khng thy c thay i g th nn b i v lm l i
v hoc l men ht tc dng, hoc l nc nng qu lm cht men.
2. Cho du n, mui v nc c ng v men vo u trn. Dng tha g quy u.
Chia bt lm 2-3 phn, cho tng phn vo u, dng tha g quy u sau mi ln thm
bt, n khi c mt khi bt nho v dnh (v ln nhn
) (hnh 2-5).

3. Nhi bt: bt ra mt bn c ph mt lp bt o mng. Nho bt trong khong

15 pht n khi c mt khi bt do mn, n hi, khng dnh tay (ho c nho b ng
my trong thi gian tng t), n th gn tay ln mt bt s thy phng tr li.
Ghi ch: Bt bnh Amish White Bread c nho va phi, khng qu dnh tay.
Thng mnh lm th cn rt t bt o, chc khong 2-3gram. Trong kho ng 5 pht
u thy kh dnh, nhng sau th khng vn g. Tuy nhin, vic ny cn ph thuc
vo loi bt bn dng v kh nng ht nc ca bt, cho nn nu thy bt qu
nho v qu dnh th c th thm bt, nhng c gng thm cng t bt cng tt, v bt
bnh kh s lm bnh b kh, nn kh, b mt cng km mn mng.

4. bt (ln 1): Dng mt chic u hoc bt to, qut 1 lp du n mng ln y v

thnh u. Cho khi bt vo u, lt mt khi bt du n bao u quanh c kh i b t.
Dng khn m hoc nilon bc kn u. bt nhit phng (25 32 C) n khi
bt n gp i.
Cc bn c th kim tra bt t bng cch dng 2 ngn tay c m vo kh i b t, su
khong 1-2cm, nu vt lm gi nguyn l bt , nu vt lm ph ng tr l i th
cn phi thm (hnh 7-8).

5. To hnh: Sau khi bt n gp i th dng mu bn tay m nh hay p nh

cho kh trong khi bt thot ra ngoi. Ly bt ra, nho bng tay li s qua trong
khong 1-2 pht. Nu lm bnh m gi v dng khun loaf th bt ngh khong 5
pht ri cn khi bt thnh hnh ch nht v to thnh hnh bnh. Cch to hnh khi
bt cho khun loaf cc bn c th tham kho ti y.
Cch n gin nht l gp 1/3 ming bt, ri tip tc g p n h t. Sau c th ti p
tc gp i, hoc xoay ming bt v gp tip theo chiu dc. C c bn nh dnh
chc mp bt, trnh bt b bung ra khi nng.
6. bt ln 2: bt ni m p & m, n khi bt n gp i. Mnh trong l
nng bng cch bt n trong l nng v t thm 1 cc nc si gi m, trnh
cho mt bnh b kh. Nu dng khn m che mt khun th nh cn thn, trnh
bt n to b dnh vo khn nh.
Khi bt n khong 70-80% th bt l nhit 170 C (l nng cn ti thiu 10
pht lm nng nn khi l nng th bnh cng va t).
7. Nng bnh 170 175 C trong khong 25-30 pht, hoc lu hn n u lm bnh
to, n khi bnh chn vng mt. Nu mt bnh vng sm th c th dng giy bc che
cho mt bnh khi b chy. Khng nn cha bng cch nng nhit thp v c
th s lm cho v bnh b dy.
8. Bnh chn ln rack cho ngui hn ri mi ct lt (vi bnh m sandwich) (ct khi
bnh cha ngui hn s d lm bnh b bt, dai, dnh).
9. Bnh lm xong nn n trong vng 8-10 ting. Hoc cho vo ti nilon/ hp, y kn.

Bnh m que vi pho mt Parmesan, ti & gia v

Nguyn liu (16-20 que di 15-18cm)
V bnh

60gram sa ti khng ng
60gram nc
10gram ng
4gram men instant (instant yeast)
200gram bt bnh m (bread flour) (**)
3gram mui
tha caf Italian mixed herbs (***)
15gram du Olive
Nhn bnh
40gram pho mt Parmesan bo si nh
3-5gram Italian mixed herbs (***)
v 1 qu chanh vng bo vn (****)
1 nhm tiu en (xay nh)
Qut mt bnh
35gram du Olive
5gram ti bm nhuyn
1/8 tha caf mui
Ghi ch
Nc v sa nhit 35-37 C ( khng cao hn, s lm yu hot ng ca
men hoc cht men)
(**) C th thay bread flour bng bt m a dng (all purpose flour)
(***) Italian mixed herbs m mnh dng l loi kh, gm cc loi gia v n u cc
mn , nh thyme, oregano, rosemary, parsley Nu khng c loi trn sn, cc bn
c th t trn ty theo khu v (nn c oregano, rosemary v parsley). Nu khng c
hoc khng quen s dng cc loi gia v ny, cc bn tng lng ti trong phn
qut mt bnh ln 8gram, v thm 10 gram b ( nhit phng cho mm) ri
trn u. Phn nhn bnh c th ch c Pho mt parmesan trn vi cht tiu.
(****) v chanh bo rt rt vn, nu khng s d b ng, khng bt buc nhng c
th ngon hn
Cch lm
Phn v bnh
1. Cho ng, men, nc v sa vo u trn. Ha u. Trong mt u/ bt to khc, cho
bt, mui, Italian herbs, dng phi lng nh trng cm tay trn u.
2. hn hp bt vo u c sa v nc. Dng tha g hoc mt d ng c c cn
cng tng t, quy u n khi cc hn hp ha quyn thnh mt kh i. Cho d u
Olive, trn u.

3. Nhi bt trong khong t 15 pht, n khi bt thnh mt kh i d o mn & n h i

(cch nhi bt & tiu chun ca mt khi bt nhi t cc bn xem thm
ti Y).

4. Cho bt vo u c qut mt lp mng du n chng dnh (hnh 1). Dng nilon

bc kn hoc ph mt chic khn m ln mt u. bt nhit phng n khi bt
n gp i (cch kim tra bt hay cha cc bn xem thm ti Y) (hnh 2)
5. Sau khi bt n gp i th m nh cho xp bt kh (hnh 3). Nhi s qua trong 1-2
pht.
6. Cn bt trn mt bn c ph bt o (cy ln bt v mt trn c a b t cng nn ph
bt cho dnh) (hnh 4), cn thnh ming to, dy khong 0.7cm. Dng nilon che mt
bt, ngh 10p (hnh 5).

Trong lc i bt ngh th trn cc nguyn liu trong phn nhn bnh v bm t i,

chun b phn qut bnh (hnh 7-8)
Phn Italian mixed herbs cc bn c th thay i ty theo khu v. Chng hn mnh
trn 1 gram Italian mixed herbs vi 1gram oregano, 1gram rosemary v 1 gram parsley,
v thch 3 th ny hn nhng th cn li
Nu khng c cc loi gia v kh ca , th phn qut bnh s gm: 8gram ti bm
nhuyn + 35gram du Olive + 10gram b nht ( mm nhit phng), tt c
trn u. Nhn bnh gm Parmesan & tiu, hoc c th b hn phn nhn ny.
Chun b khay nng lt giy nng hoc tm nng (baking mat(.
7. Dng chi qut hn hp du Olive v ti ln mt b t (hnh 10). R c nhn ln trn
(hnh 11). Dng dao sc ct bt thnh cc di bt di khong 20 cm, rng 0.8 1cm
(hnh 12). Hoc c mt cch n gin hn l ct bt thnh cc di 10 x 2cm r i v cho
di bt thun di & thon hn.

8. Gp i di bt ri xon li (hnh 13). t di b t ln khay. Cch nhau kho ng

2cm. Nu mun lm que gy th cc bn c th khng cn gp i, ch cn xon
que bt li l xong. Bt giai on ny c ngh nn thng l rt d xon,
khng b co rt. Nu bt b co rt th cc bn bt ngh thm 5 pht ri tip tc to
hnh nh.

Ngoi cch to hnh que ny th c 1 loi bnh to hnh xon ch S na. Lm ki u ny

cng rt n gin, cc bn ch cn xon que bt, ri cun 2 u li thnh hnh ch S
l xong (hnh 17). * Lu l cha khong 1-2 mm gia cc vng xon c hai
u, v khi nng bnh s n thm, dnh vo nhau l va.
Bt l 200 C hai la (l lm nng trong khong 10-15 pht, thi gian ny bnh
ngh & n thm mt cht, hoc nu lm chm th sau khi cun c 1/2 s que cc
bn c th bt l lun).
Nu cn tha du Olive v ti th qut nt ln que bnh tr c khi a vo l
nng.
9. Nng 200 C trong 15 17 pht, n khi bnh chn vng v c mi th m ph c
ta ra t l nng (nhng pht cui nn canh l, trnh bnh b chy hay
nng bnh vng qu, n d b cng).
Bnh ngon nht l n lc cn m nng, v v rt gin, rut rt mm, v c c k th m,
ngy nhng khng ngy. ngui th nn bo qun trong ti kn. Nu khng n ngay
th c th nng hi non mt cht ri khi n th nng li nhit kho ng 160-170
C trong khong 5 pht (nh canh trnh bnh chy ).

Choux lnh nhn kem chocolate

Nguyn liu (khong 20 ci Choux c va)

* 1 cng thc v Choux (xem nguyn liu v cch lm ti y)
* Phn kem Chocolate
200gram kem c hm lng bo 35-40% heavy cream (200gram tng ng
vi khong 180ml)
40gram chocolate en (loi mnh dng l pure black chocolate, rt rt t ngt)
10gram sa ti ko ng
100gram sa c c ng
Nu thay heavy cream (kem c hm lng bo 35-40%) bng whipping cream (hm
lng bo 30%) th thm 15gram b nht (b ko c mui unsalted butter) un chy.
Cch lm
Bc 1. Chun b nguyn liu lm kem (kem s lm sau nhng c mt s th nn
chun b ngay t u th tt hn):
- Cho u nh, que nh & kem ti vo ngn mt t lnh. L do: kem bng tt hn
nhit thp.
- Chun b mt chic ni nh v 1 u hoc bt to hn ming n i (sao cho c th t
bt ln ni m y bt khng chm nc trong ni). un si mt cht nc trong ni.
Cho chocolate, sa ti v sa c vo bt. Nu dng thm b th cho c b vo
bt. t bt ln ming ni. Hi nng t nc si trong ni s lm h n h p trong bt
nng dn. Dng tha hoc na quy cho chocolate tan ht, hn hp tr nn snh c
mn.
y l cch an ton nht lm chy chocolate. Cc bn c th dng l vi sng, tuy
nhin cch khong 15 giy nn ly ra quy u mt ln, lu hn d lm chocolate
b chy, vn cc.
cho hn hp ngui bt (cch khong 10-15 pht nn quy mt ln, trnh chocolate
b ng c li).
- Chun b ti bt kem v ui bt kem. V lm bnh kiu ny, p nht l bp nhn vo
rut bnh (thay v x i bnh v trt kem vo gia nh Choux thng), nn cn chun
b ti. Mnh dng ui bt kem loi c u trn, ng knh rt nh, khong 2-3mm.
Cc bn khng c ui bt kem th c th ct u ti tht nh cng c, nhng s kh
hn mt cht do ui bt kem cng cp hn nn khi bp nhn vo bnh s d hn. Cho
ti bt kem vo ngn (khng cn ct trc u ti nh).
Bc 2. Lm v Choux theo cng thc v hng dn trong bi vit v Choux.

Bc 3. Trong khi i nng v Choux th lm nhn kem Chocolate nh sau:

1. nh kem ti n bng cng. Thi gian nh kem ph thuc vo nhiu yu t
(nh lng kem, nhit ca kem, ln ca u nh, tc nh ca my) nn
rt kh ni c th l bao nhiu pht. Nhng quy trnh nh thng thng l khi bt u
nh trong u s ni rt nhiu bt kh (hnh 1-2), cc bn c th bt u t c
chm ri tng dn ln tc cao nht. nh n khi kem bt u c dn v th y c
vt xut hin trn mt kem khi chy my (hnh 3) th gim dn tc , v lc ny kem
gn c ri. nh thm mt cht xu na, n khi kem bng c hn, nghing t
hu nh khng thy kem dch chuyn (hnh 4) th dng li ngay. Bc cui ny c n
lm cn thn, v ch cn nh qu tay mt cht thi l kem cng c th b tch n c,
hin tng l kem ln nhn, c nhiu vn li ti, ln cn, khng cn mn mng na.

2. Nu hn hp chocolate hi c li th ly na nh u cho hn hp mn tr li.

Nh nhng phn chocolate sa ny vo u kem ti, trn (theo kiu Fold) n khi
ha quyn (hnh 5).
3. Cho kem vo ti bt kem. Vn cht ti, c th dng chun buc li (cha cn ct
u ti kem). kem vo ngn .

Phn lm kem ny mt khong 5-10 pht. Thi gian nng bnh, ty kch thc l v
s lng bnh, s mt khong 30-50 pht. Sau cn thm 20-30 pht bnh ngui
hn. Tc l kem s c lm lnh trong ngn trong khong 60-80 pht. Nh vy
m kem s c hn, khi mnh cho kem vo bnh cng d hn.
Bc 4. Sau khi bnh ngui hn v kem lnh ( kem tng i c nhng cha
cng li) th mnh lm bc cui cng l cho kem vo lm nhn bnh. Cc bn c th
dng mi dao nhn, chc 1 l nh y hoc thnh bn ca bnh, ri bp kem vo qua
l ny. Bn no c ui bt kem th khng cn dao, v v bnh r t mm, ch cn dng
ui cng c th xuyn qua lp v ri.

Bc 5. Cho tt c bnh c phun nhn vo hp hoc ti (mnh dng ti ziplock

hay l ti c kha ko), ngn cho kem ng hn li l n ngon lnh. Bo qun
trong t , c 3-4 ngy (nu c th n d )

Bnh li mo v bnh ng xu

Nguyn liu
110gram b nht (unsalted butter) Nu b lnh th phi b v nhit
phng mi dng
100gram ng
1 nhm nh mui
1/2 teaspoon (3ml) vanilla dng lng (hoc 2gram bt va-ni)
3 lng trng trng (90 100gram) nhit phng
120gram bt m a dng (all purpose flour/ plain flour) -ry mn
Dng c
L nng Cc loi l ch c la trn hoc la di nh l vi sng, n i
nng khng dng c
Khay nng - Nn dng khay nng ring, hoc dng rack, khng dng
khay en i km theo l v khay ny thng rt nng, d gy chy y bnh
Tm lt chng dnh (VD: Silpat) hoc giy nng bnh/ giy nn, ho c b &
bt m chng dnh khay
u trn bt, my nh trng, spatula (tha trn bt)
Ti bt bng kem (hoc ti ni lon dng hnh chp, c u nhn)
ui bt bng kem u ui trn, ng knh khong 0.8 1cm khng bt
buc
Cch lm
1. Lt giy nng bnh vo khay nng hoc qut mt lp b lnh ri rc mt lp
bt mng ln khay chng dnh.
2. Cho b ( mm nhit phng nhng khng b chy ) & mui vo u.
my nh trng tc chm, nh khong 30-60 giy hoc n khi b nhuyn.
3. T t ry ng vo u. Tng my nh trng ln tc gn cao nht, nh u sau
mi ln thm ng. nh n khi b bng xp, chuyn sang mu trng ng hoc hi
vng nht (hnh 3)
* Nn cho ng t t, tng cht mt, nh cho ha quyn ri mi thm ng. Cch
ny lm ng v b d ha quyn hn, gip b bng xp nhanh hn, cc b t kh t o
ra t b bng xp cng nhiu v n nh hn.

4. Cho hng liu nu c vo u b, nh u. H ng liu y c th l vanilla,

hoc cc chit xut nh chit xut l da, c ph,
5. Dng na nh nh lng trng trng cho tan bt. Chia lng trng trng thnh 4-5
phn, cho tng phn vo u b, nh u sau mi ln thm trng.
* Lu :
- Trng phi nhit phng, nu trng lnh s d gy ra hin tng c tru (ln
cn, ln nhn).
- Khng nn cho trng vo qu nhiu mt lc, v d gy ra hin tng c tru v kh
ha quyn nhanh vi b.
6. Chia bt lm 2-3 phn. Ry tng phn vo u, dng my nh cho ha quyn sau
mi ln thm bt (hnh 4).
7. Cho bt vo ti bt kem. Ct u ti khong 0.8 1cm, ho c dng ui trn c
ng knh tng t. Bt bnh ln khay, mi chic bnh di khong 7-8cm, khong
cch gia 2 chic bnh khong 4-5cm. Sau khi bt bnh y ht khay th cho c khay
bnh vo ngn mt t lnh, khong 30 pht.
Vi mt cng thc trn c th s nng lm nhiu khay bnh, phn b t cn th a cng
bo qun trong ngn mt t lnh, hoc nu c nhiu khay th cc bn c th bt bnh
ln ht cc khay ri tt c vo t lnh.
Ngoi bnh hnh li mo, thun di kiu truyn thng th cc bn cng c th b t b t
thnh cc hnh trn, khi nng b chy ra s lm cho bnh c hnh trn d t nh ng
xu.

8. Lm nng l trc khi nng 10-15 pht, nhit 200 C - ch 2 la. Nng
bnh rnh gia ca l, hoc c th thp hn mt nc (nu l l nh, di 42 Lt).
Bnh li mo c nhiu b nn khi nng b ny s chy ra lm cho bnh c hnh
dng dt, sau bnh mi cng li. Mt vn hay gp l b chy ra qu nhanh, lm
bnh qu dt hoc c hnh dng khng c p mt. Vic cho bt bnh vo ngn mt
t lnh bc 7 l lm b mt, khi a vo l s chy chm hn, gip h n ch
tnh trng chy qu nhiu nh trn.
Nhit v thi gian nng bnh ty theo l m c th s khc nhau. Nh l nh
mnh (52 lt) th mnh nng rnh chnh gia l. Sau 7-9 pht, khi bnh xong qu
trnh chy b v hi cng li th mnh nng khay bnh ln mt nc bnh chn
vng u. Tuy nhin, vi l nh th cc bn cn thn vi vic iu chnh nh th ny
nh, v c th s lm chy mt bnh. Ngoi ra, khng nn nng 2 khay ng th i v
nhit s phn tn khng ng u gia cc khay, d lm bnh b chy hoc sng.
Bnh nng n khi ra bnh c mu nu vng l c, khong 15 pht. Khi nng
xong bnh kh mm nhng nhit phng mt vi pht bnh s cng gin Nu
bn ngoi lu bnh b u th cc bn c th cho vo l sy li trong kho ng 5-10
pht nhit 110 C.

Trn y l cng thc bnh li mo c bn. Nu mun lm bnh tr xanh hay bnh v
ca cao th cc bn thay 5gram bt m trong cng thc bng 5 gram bt tr xanh hoc
bt ca cao, hoc c th nhiu hn nu mun m v, nhng ng cho qu nhiu v c
hai loi bt ny u kh ng. Bnh Vanilla cng c th nhng vo chocolate un chy
ri kh, s thnh bnh li mo bc chocolate, cng rt ngon

Bnh quy b

Nguyn liu
225gram b nht (unsalted butter) mm nhit phng
135gram ng xay hoc ng ht mn
2gram mui
5ml vanilla dng lng
1 qu trng g (khong 50-55gram khng tnh v) nhit phng
240gram bt m a dng (all purpose flour)
Qu kh lm nhn & ru Rum ngm qu (khng bt buc)
Ghi ch: Cc bn c th s dng b thc vt lm bnh, thay th cho ton b b
ng vt hoc thay mt phn. Nhng b thc vt thng c sn mui nn khi lm cc
bn nh b mui ra khi cng thc nh.
Dng c
Cn
u trn bt
My nh trng
Khay nng bnh quy (khng dng khay en km theo l, s d b chy
bnh)
Giy nng bnh hoc tm silicon nng bnh
Phi trn bt
Ti bt kem
ui bt kem
Cch lm
1. Cho b v mui vo u. my tc chm, nh khong 30-60 giy cho b
mm nhuyn.
2. Cho ng vo u b. my tc va, nh n khi b bng xp, chuyn
sang mu trng ng hoc vng nht (hnh 2)

* Ghi ch: Bnh ny khng s dng bt n, nn vic bnh n v xp nhiu hay t ph

thuc rt nhiu vo qu trnh nh bng b vi ng, do vic nh bng b ng
s gip hnh thnh cc bt kh, khi nng cc bt kh ny s gip bnh n v xp h n.
Cc bn nh b cng k v cng ng cch th bnh s cng n nhi u v x p.
nh bng b ng c d dng v ng cch th c mt v lu nh l:
B phi mm nhit phng (khong 19-22 C), n vo thy b mm
nhng khng chy.
Cho ng vo tng cht mt, nh nhuyn ri cho tip, khng nn cho tt c
ng vo u cng mt lc. Thng mnh lm nu c thi gian th hay rc ng vo
u, cch ny s gip b ng ha quyn nhanh hn.

3. Cho trng v vanilla vo u. nh cho ha quyn (hnh 3)

* Ghi ch: Trng phi nhit phng, nu khng s d gy hin tng c tru
(cm gic nh b tch nc thnh cc vn nh li ti, ln cn).
4. Ry bt thnh 2-3 phn vo u. my tc chm, nh ha quyn sau mi ln
thm bt. Nu cm thy nng tay c th dng phi trn bng tay n khi ha quyn
(hnh 4-5)
5. Chun b khay nng c lt tm nng bnh hoc giy nng bnh. Nu khng c
giy nng, c th chng dnh khay bng cch qut 1 lp b mng ln khay ri rc 1
lp bt mng, p ngc khay cho bt tha ri ht.
Cho bt vo ti bt kem. Bt thnh cc hnh bp kem trn (hnh minh ha di).
c khay bt vo t lnh khong 20-30 pht. Nu nng nhiu hn mt khay th cc
khay cn li cng cho vo t lnh. Nu bt qu nho (c bit l vo ma h), cc b n
cng cho bt vo t lnh khong 20-30 pht, bt cng hn, s d bt thnh hnh
hn. Ngoi ra, nu khng c ui bt kem, cc bn cng c th bt vo t lnh, i
bt cng hn th nn thnh cc vin trn, khi nng bnh s t chy ra thnh hnh dt.
*Ghi ch:
- Mnh dng ui 2D ca Wilton c l tng ng vi ui hoa khp nh. Cc bn
c th dng ui s hoc sao, m hoc khp ty theo s thch nh.
- Vic bnh vo t lnh s gip bnh gi hnh dng tt hn, hn ch vic bnh
chy qu nhiu khi a vo nng.

6. Bt l nng trc 10-15 pht, nhit 175-180 C. Nng trong khong 12-15
pht n khi ra bnh chuyn sang mu vng nu.
- Nu c nhiu khay bnh cng khng nn nng hai khay cng mt lc, tr phi bn
quen vi vic nng nhiu hn mt khay, do nng kiu ny nhit phn tn khng
u, c th lm bnh chn khng u, ci b chy, ci b sng.
- Vic nng nhit v thi gian bao nhiu cn ty thuc vo l. Nu l l nh , c
th s cn gim nhit v nng thi gian lu hn.

Tart trng KFC/ Tart trng B o Nha

Nguyn liu
* Phn v bnh
Bt du
45gram b nht (b khng c mui/ unsalted butter lnh, cn nguyn khi)
50gram bt m a dng
2 tha caf nc rt lnh (phn thm vo, c th khng dng nhng nn chun
b trc)
C th thay b bng magarine nu magarine dng tng/ khi, khng thay b
bng du n
Bt nc
100gram bt m a dng (bt m c hm lng protein khong 11%)
50gram sa ti khng ng lnh
20gram ng
20gram du n (du thc vt, khng dng du Olive)
1gram mui
* Phn nhn trng
150gram sa ti khng ng
100gram kem ti (whipping cream c th dng light hoc heavy cream)
3 lng trng (20gram/lng )
50gram ng (c th tng hoc gim ty khu v)
25gram bt ng (corn starch) hoc thay bng bt m a dng
3/4 tha caf vanilla dng lng (c th thay bng vani bt)
2 gram mui
Nu khng c kem ti th c th thay bng sa ti, tuy nhin dng kem t i th
ngon hn nhiu
Dng c
Cn
Mt ming giy nn hoc nilon bc thc phm
u trn v phi lng nh trng
Spatula hoc tha cn cng
Mt phng cn bt, cy cn bt & dao sc ct bt
Ni un sa & kem trng
L nng
12 khun cupcake c va (khun ca mnh ng knh ming 6cm, cao 3cm)
Ghi ch:
- L nng thng thng cn c ch 2 la & chnh c nhit & thi gian
nng. Mnh khng c kinh nghim nng bng cc dng c khc nh ni nng, l
vi sng, ni cm in nn cng khng chc c th lm c vi cc dng c ny
khng

- Khun bnh cc bn c th dng khun tart, nhng vi dng bnh kiu ny khng
nn dng khun c thnh qu thp. Ngoi ra, cn chng dnh khun bng cch ph t
mt lp b mng ln thnh khun (nu l khun silicon th khng cn chng dnh).
Cch lm
1. Lm bt du:
- B ct thnh khi vung nh, to hn ht lu mt cht.
- Cho b v bt vo bt. Dng u ngn tay trn u v nhanh tay n khi b v b t
quyn li, khng cn thy bt v b ri rc trong bt.
* Yu cu ca qu trnh ny l b mm ra v quyn vi bt thnh mt khi nhng b
khng c chy. Sau khi lm xong, ton b khi b v bt phi kt dnh v vn cn
lnh. V l do ny nn khi lm mnh ch dng u ngn tay hn ch nhit t tay lm
b chy. V c gng thao tc tht nhanh, trong khong 1-2 pht.
- Nu b v bt b ri rc th cc bn c th vy thm cht nc (rt) lnh vo v
trn n khi b bt quyn thnh khi . vo t lnh khong 15-20 pht. Trong lc
ny i lm phn bt nc.
2. Lm bt nc:
- Cho cc nguyn liu trong phn bt nc vo u. Trn u ri dng tay nh i kho ng
2-3 pht n khi bt quyn thnh khi do mn. Khng cn nhi nhiu, ch cn n
khi bt thnh mt khi tng i mn l c. Nu bt qu dnh th c th cho thm
cht bt o.
* Lu : ty theo loi bt m lng sa trong cng thc c th thay i. T l sa: bt
trong cng thc l dnh cho bt m c hm lng protein khong 11% (bt m a dng,
bt m s 11). Nu cc bn dng bt c hm lng protein thp hn, v d nh cake
flour hoc bt m s 8, th nn gim khong 5-10gram nc hoc tng 5-10 gram bt.
3. Cn bt:
- Ph mt lp mng bt kh ln mt bn v ln cy cn bt. Cn vin b t n c thnh
hnh ch nht, dy ca ming bt sau cn khong 0.3 0.4cm
- Dn mng phn bt du ( lnh), t vo phn bt nc nh trong hnh 1, gp
li & dnh mp tht k phn bt nc hon ton bc kn phn bt du (hnh 2).
- Cn bt thnh hnh ch nht, dy khong 0.3 0.4cm. Gp 1/3 ming bt li theo
chiu dc, ri gp nt 1/3 cn li, ging nh gp l th hay t giy (hnh 3 & 4).
Xoay ming bt 90 , tip tc cn v gp nh trn. Lp li thm 2 ln n a. T ng s
ln cn v gp l 4 ln.
* Lu :
- Cn bt kiu ny khng kh v khng s b chy nhiu nh cn bt ngn lp. Tuy
nhin, nu ni bn nng m th vn c kh nng b chy. Cho nn lu quan tr ng
nht bc ny l trong ton b qu trnh cn, bt cn phi lnh . Nu tc cn
chm th cc bn nn bt vo t lnh ngh khong 20-30 pht sau 1 hoc 2 ln cn

& gp. c bit l nu trong qu trnh cn thy c du hiu b t b rch, b b ch y

th lp tc cho vo t lnh, k c l ang cn d. Tuyt i khng c cn tip.

- Bt ny mm, nhn chung l rt d cn, khng cn phi dng nhiu sc, ch cn ln

cy bt u l c. Trong qu trnh cn cc bn c th (v nn) dng thm t b t o
ph mt bn v cy cn bt, s b dnh v cn nhanh hn.
4. Sau khi cn v gp 4 ln th cn bt thnh hnh ch nh t r i cu n l i theo
chiu dc (ging nh lm bnh cun hnh 1 di). Nu cun bt qu mm ho c
chy nho th sau khi cun xong, cho c cun bt vo ngn kho ng 15-20 pht
(nhng ng bt ng lun nh).
5. Dng dao sc ct bt thnh 11 12 khi bng nhau. T t nht l cc b n dng cn
chia cho chun. Mi khi bt s nng khong 25-27 gram. Khun mnh dng l
khun cupcake ng knh 6cm , cao 3cm. Nu khun ca cc bn c kch thc khc
th cc bn iu chnh khi lng cho hp l, khng nn lm phn qu dy, lp v
s d b cng.
6. n cho khi bt hi dp xung ri cn mng. dy khoanh bt khong 0.3cm.
Lc ny ming bt s c hnh trn vi nhiu vng trn ng tm. t mi ng b t vo
khun. n cho ming bt p st vi khun . Phn mp bt nn cha ra ngoi mt
cht v bt c th s co li.
Ln lt lm ht vi cc khoanh bt cn li. bt vo t lnh ngh t i thi u 30
pht. Bt buc phi c bc ny, nu khng bt s co rt nhiu trong khi nng.
7. Bt l nng 175 C hai la 15 pht trc khi nng.

8. Trong lc i l nng lm nng th i lm nhn trng.

un kem v sa ti n m nng, khong 50-60 C, khng nng h n v
khng c si.
Cho trng v ng vo u, dng phi lng nh tan nh. Ry bt vo u. Tr n
u. Hn hp s hi c nhng vn nh tan c bt. Nu hn hp qu c n
mc vn cc th c th lng trng ca bn hi nh hoc bn cho nhiu bt hn so
vi yu cu.
T t sa kem vo u, va va khuy u n khi hn hp ha quyn.
Cho ton b hn hp kem trng sa vo ni. un la va, quy u tay n
khi bt u c hi/ khi bc ln t ni, hn hp hi c li (quy thy to thnh vt
trn mt hn hp). Bc ni ra khi bp, cho mu i & vanilla, quy u. y vung, gi
m. Hn hp s hi st, nhng vn long hn nhn choux kem rt nhiu.
* Lu : bt buc phi c bc quy kem lm kem chn mt phn ny, nu khng
khi nng, bt s b lng xung y, to thnh 1 lp dy v dai y phn kem trng.
Nu trong qu trnh quy c hin tng vn cc (thng l do un la qu nng) th
cc bn lp tc bc ni ra khi bp v quy tht mnh & nhanh tay, hn hp s
mt tr li.
9. Cho v bnh vo l, nng 175 C trong 8-10 pht. Ly v bnh ra kh i l. Chia
nhn kem trng vo tng khun. C th lc qua ry lc cc v n tr ng ho c b t b
vn cc trong nhn.
10. Nng bnh 175 C trong 30-35 pht (mnh nng rnh thp hn rnh gia
1 nc) n khi v bnh chn vng, phn nhn cn hi rung rinh l c. Thi gian v
nhit nng c th s thay i ty theo l (c bit l cc l c nh, c th s cn
nng nhit thp & thi gian di hn)
Phn v tip xc vi nhn c th hi m, nhng v vn gin xp, nhn mm,
thm. Bnh khng nn n ngay khi cn nng, v c th vn cn mi tanh c a tr ng v
phn nhn cha c c li. Bnh n khi cn hi m m s gin, t lnh th s
bi, dng cch no cng ngon c. Nn dng ngay trong ngy hoc sau 1 ngy.

Cream cheese brownies (khun 20cm x 20cm)

Nguyn liu
Phn cream cheese
225gram cream cheese
40gram ng
1/2 tha cafe (3ml) vanilla extract
1 qu trng g (50gram khng tnh v)
Phn brownie
113gram b nht (unsalted butter)
115gram chocolate en
125gram ng ht mn
1 tha cafe (5ml) vanilla extract
2 trng g (50gram/ qu khng tnh v) nhit phng
65gram bt m a dng (all purpose flour)
2gram mui
Ghi ch: Lng ng c th thay i ty theo ngt ca chocolate
Cch lm
1. Vn l 160 (2 la). Chun b khun vung 20 x 20 cm hoc khun trn ng
knh 20cm. Nu dng khun ri th qut 1 lp b mng ri ph mt lp bt mng
ln thnh v y khun chng dnh. Nu dng khun lin th lt giy nn vo
lng khun sao cho mp giy hi chm ln so vi thnh khun, sau khi bnh chn
mnh c th cm giy v nhc ln d dng.
2. Chun b phn cream cheese:
- Dng na hoc tha nh cho cream cheese mm nhuyn.
- Cho trng, ng, vanilla, dng phi lng nh tan & ha quyn (khng nn tr n qu
k).
- Bc nilon kn, cho c bt cream cheese vo t lnh.
3. Chun b phn brownie
- Chng cch thy cho chocolate v b chy ra bng cch: un si 1 ni nc, t u
ln ming ni lu : y u khng chm nc , hi nng t nc si s gip
chocolate v b chy. Quy u cho b v chocolate ha quyn.
- Ry ng vo u. Cho vanilla. Trn u vi b & chocolate.
- Cho tng qu trng, nh tan & ha quyn sau mi ln thm trng.
- Ry bt & mui vo u. Trn u. Hn hp s tr nn bng mn & kh c.

4. bt vo khun lt giy, dng spatula hoc dao dn bt cho phng. li

khong 2 3 tha canh, cho vo ti bt kem v vn hoa l trn mt bnh.
5. Nh nhng phn cream cheese ln trn phn bt Brownie trong khun.
6. Dng phn bt brownie ring v vn hoa trn mt cream cheese. Cc bn c
th phun bt thnh di di chy song song, ri dng tm i cc ng vung gc, theo
chiu ngc nhau, s to ra c hoa vn nh trong hnh. Hoc cc bn cng c th
phun brownie thnh cc hnh trn ln trn lp cream cheese ri dng tm hoc li dao
mng, khuy nh to thnh cc vn t nhin trn mt bnh.

7. Nng bnh 160 C trong khong 30 pht. Bnh chn ngon nht l khi lp cream
cheese cn hi rung rinh v khi th cm que tm vo gia bnh, rt ln thy c t v n
bnh bm vo que.
8. ngui ri cho bnh (v khun) vo t lnh khong 60-90 pht cho phn
brownie v cream cheese n nh. Ly bnh ra khi khun. Dng dao sc, nhng qua
nc nng, lau kh ct bnh. Nn chun b sn khn m hoc giy n lau dao
sau 1-2 ln ct, bnh s khng b lem nhem.

Bnh m b mm (Crescent roll) Sng tru hay cua

bo?

Nguyn liu (10 bnh nh)

200gram bt m a dng (all purpose flour/ bt m s 11)
90gram sa ti khng ng + 5gram nc ct chanh hoc dm
3gram men instant (xem phn bit cc loi men ti Y)
35gram b nht ct thnh ming nh, khng chy
25gram ng
30gram trng g (nh tan 1 qu trng, ong ly 30gram, phn cn li pht
mt bnh)
2gram mui
Dng c
u trn bt & tha g hoc dng c c cn cng trn bt
Mt phng nhi bt hoc my nhi bt
Dao sc ct bt
Cy cn bt
Khay nng
Giy nn hoc tm lt silicon nng bnh
L nng
Cch lm
1. Pha sa ti vi nc ct chanh hoc dm. Quy u, yn 10 15 pht. S a s
ln men & kt ta, cho ra sn phm ging vi buttermilk. Dng sa ny lm, bnh s
c xp mm m v hng v ngon hn so vi sa thng th ng (n u bn c
buttermilk lm sn th c th dng 90gram buttermilk thay cho lng sa & n c c t
chanh ny).
2. Cho cc nguyn liu vo u theo th t nh sau:
- Bt + men instant + sa. Quy u.
- Tip theo cho trng, b, ng, mui. Dng tha g trn u cc loi nguyn liu
ri dng tay nho n khi hn hp quyn u thnh mt khi. bt ngh khong 810 pht. Vic bt ngh ny s gip bt bt dnh v nho d hn trong trng
hp nhi bt bng tay. Nu nhi bt bng my th c th b qua bc ny.
3. bt ra bn ph mt lp bt o mng, nhi trong khong 20-25 pht (cc b n
c th xem thm lu v cch nhi bt ti Y)
* Ghi ch:
Hn hp bt kh t v dnh nn trong qu trnh nhi bt cc bn c th s dng thm
mt t bt o (bt m kh) rc ph mt bn v xoa vo tay, nhi bt d hn.
Tuy nhin, c gng dng cng t bt o cng tt (khng qu 10gram).
Nu nhi bng tay th thng s mt khong 20-25 pht. Khi bt sau khi nhi xong
s do v c n hi tt, n th ngn tay ln mt khi bt s th y ph ng tr l i.

Ngoi ra, khi bt kh nho v t, nu s ngn tay ln mt bt s c cm gic h i

dnh, nhng khi nhc ln th bt khng dnh vo tay.
4. Cho bt vo u c qut mt lp du n mng. C th xoa mt lp mng du n ln
ngoi khi bt trnh cho bt b kh trong qu trnh . Dng nilon bc kn u (hoc
dng khn m y ln u), bt nhit phng, n khi bt n gp i (ty nhit
m thi gian c th dao ng trong khong 30-60 pht, nhit thp bnh n
chm nhng s c mi v thm ngon hn).
th xem bt t hay khng, cc bn n mt hoc hai ngn tay vo bt, su
khong 1 2cm. Sau khi rt tay ln, nu vt lm gi nguyn tc l b t t, n u
vt lm phng tr li tc l cn thm thi gian. Cc bn c th xem thm cc lu
v cch bt ti Y.
5. Sau khi bt n gp i th ly bt ra khi u, nh i l i s qua trong kho ng 1-2
pht. Khi bt s nng khong 385-400gram. Mnh lm thnh 10 bnh nh. Cn v t o
hnh nh sau:
- Chia bt thnh hai phn bng nhau. Cn dt mt phn thnh hnh ch nht kho ng
10 x 20cm. bt ngh khong 5 pht. Trong lc i bt ngh th cn ph n th hai
thnh hnh ch nht c kch thc tng t. Vic bt ngh ny s gip cho bt
co khi cc bn ct v to hnh bnh.
- Chun b khay nng c lt tm nng bnh hoc giy nng bnh.
- Dng dao sc ct ming bt u tin thnh 5 hnh tam gic nh trong hnh.Ly tng
hnh tam gic, ko dn ra mt cht ri cun li thnh hnh sng tru. t ln khay c
lt sn giy nng bnh hoc tm nng bnh (hoc chng dnh bng b v bt).
Cc bn lu l t bnh sao cho phn mi ca hnh tam gic p xu ng d i khi
nng bt khng b bt tung ra nh. Lm tip cho n khi ht bt.
6. bt ln 2. Cc bn c th bc c khay bt bng nilon ri nhit phng,
nu tri nng. Hoc bt l khong 50 C trong khong 4-5 pht ri tt l, cho khay
bt vo l, thm mt cc nc si ( gi m), bnh nhit 35-40 C n
khi bnh n thm khong 80% (khng nhit nng hn v s nh hng n
hot ng ca men, thm ch c th lm cht men).
Thng qu trnh ln 2 ny s mt khong 30-45 pht bnh n thm kho ng gp
i, v l cn c lm nng trc 10 15 pht. Nn sau khi khong 20-25 pht th
cc bn lm nng l ch 2 la, nhit 180 C, khi l nng cng l lc b t
n .

Trc khi nng bnh, cc bn c th dng phn trng tha, pha v i tha caf
nc, nh nhng dng chi qut mt lp mng ln mt bnh, s gip mt bnh bng
vng p hn (bnh trong hnh ca mnh khng qut trng).
7. Nng bnh nhit 180 190 C trong 20 30 pht, ty theo kch thc bnh.
Sau khong 15 20 pht, nu mt bnh vng th cc bn ly mt tm giy bc
che mt bnh, mt bnh khi b chy.
Trong lc nng bnh th ly khong 20gram b, quay l vi sng 15-20 giy cho
gn chy mm qut mt bnh.
8. Bnh chn ly ra khi l, qut b ln mt bnh. bnh trn rack cho ngui hn.
Bnh mm, m, hi ngt, v rt rt thm mi b (n lc cn hi m thch cc k ^^).
Cho vo ti buc kn hoc hp y kn, bo qun ni thong mt, dng c trong
2-3 ngy.
Bnh ny c th lm thm nhn pho mt hoc nhn cream cheese cng rt ngon.

Florentine Squares

Nguyn liu (8 ming nh nh trong hnh)

A. Bt bnh
3 lng trng g (khong 20gram/ lng )
10gram ng
40gram bt m a dng (hoc cake flour) ry mn
30gram bt ng (corn starch) ry mn
35gram du n thc vt (khng dng du Olive)
35gram sa ti khng ng
tha caf vanilla extract
4 lng trng trng g (khong 30-32gram/ lng trng)
1 nhm nh mui
tha caf cream of tartar (hoc 1/2 tha cafe nc ct chanh hoc dm)
50gram ng ht mn hoc ng bt
B. Nhn bnh: 80-100gram mt hoa qu hoc kem ti nh bng ty thch
C. Ganache ph mt bnh
70gram kem ti (whipping cream)
70gram chocolate en
10gram b nht
10gram chocolate trng un chy v hnh
Ghi ch: V c nhn bnh v Ganache u kh ngt nn mnh khng cho nhiu
ng trong bt bnh. Nu bn thch n ngt hn th c th tng ng nh.
Dng c
2 u trn
Phi lng nh trng
Spatula/ phi trn bt
My nh trng
Khay nng c 20 x 30cm (khun lm bnh cun)
Giy nn hoc giy trng sch lt y khay nng
Rack lm ngui bnh
Ti bt kem & dao trt kem

Cch lm
A. bnh
1. Bt l nng 2 la 165 C. Lt giy nn hoc giy A4 y khun. Khng
chng dnh thnh khun.
2. Cho lng trng, 10gram ng, bt m, bt ng, du n, s a ti v vanilla vo
u. Dng phi lng nh nhng trn u theo mt chiu. Ta s c mt hn hp mn v
kh c st. * Lu : bt m, bt ng v ng cn phi ry mn, nu khng s d b
vn cc khi trn.

3. Cho lng trng trng v mui vo mt ci u khc. Dng my nh trng, nh tc

thp trong khong 30 45 giy, n khi bt u ni bt kh ln th cho cream of
tartar. Tng dn tc my, nh n khi bt kh tr nn nh li ti, hi ging bt x
phng co ru hay bt x phng git th cho ng. nh n khi lng tr ng tr ng t
gn chp cng (stiff peak).

* Lu :
- u nh & que nh lng trng phi sch, khng c dnh cht bo (du, m, lng
).
- Nn cho ng t t, tng cht mt, khng nn p tt c ng vo u v s nh
hng n bng ca lng trng trng.
- Ch nn nh trng n gn chp cng. C th l lng trng bng v do, nhc que
ln thy chp bm u que, c th hi cong, nhng khng n mc thng ng
nhn hot. L do l nu nh qu cng th khi trn vi h n h p lng s r t kh, do
hn hp lng trong cng thc ny kh c. Ngoi ra, khng nh qu nhi u n
mc lng trng trng b kh.
Nu bn cha quen vi vic nh bng lng trng trng th c th xem thm bi vi t
hng dn cch nh bng lng trng trng ti Y v Y nh.

4. Ly 1/3 lng trng trng va nh bng cho vo u ng hn hp lng tr ng.

Dng phi lng trn u bng ng tc quy vng trn. Trn nh tay, theo mt chiu.
Mc ch ca vic lm ny l u cho hn hp lng lng hn, d tr n v i lng
trng trng hn, nn cc bn c trn thoi mi, khng phi rn rn g c.
5. Chia hn hp lng trng cn li lm 2 phn. Cho t ng ph n vo u ng h n h p
lng , trn u theo k thut fold. Lu l trn nh tay, trnh dn, p, .. lm v bt
kh trong trng. Nu cc bn nh trng t th khi trn lng trng trng s ha vi
lng theo dng si trng nh trong hnh v vic trn hai hn hp vi nhau kh l
d dng, thng ch cn vi nht l hn hp c th ha quyn gn ht.

Sau khi trn xong bt phi y u v nhn c cm gic rt mn, xp. N u b t khng
cn nhiu v long, c nhiu bt kh to th c kh nng l trong qu trnh tr n b n
lm v qu nhiu bt kh (bnh khi nng s n km hoc khng n c).
6. bt vo khun. Dng spatula dn mt bt cho phng. G nh khun xu ng bn
cho v bt bt kh to.
7. Nng bnh nhit 165 C trong khong 30-35 pht. Bnh chn l khi c mi
thm ta ra t l, mt bnh vng nu, n nh ln mt bnh thy vt lm ph ng tr l i
ngay lp tc.
* Thi gian nng c th thay i ty theo l, cc bn c th xem thm h ng d n v
vic chnh nhit ti Y (bc 5)
8. Bnh chn ly ra khi l. Dng dao mng rc quanh thnh khun, l y bnh ra rack,
bc b lp giy lt bnh. bnh trn rack cho ngui hn.
B. Nhn bnh & Ganache ph mt bnh
1. Nhn bnh: Nh mnh ni trn, nhn bnh cc bn c th dng mt qu ty
thch, hoc mt loi kem nh kem ti nh bng, kem cream cheese, kem
mascarpone

2. Ganache:
- B chocolate thnh ming nh, cho vo bt. Ct nh b, cho vo bt cng chocolate.
- un si kem ti ri kem vo bt ng chocolate v b. nguyn khong 2-3
pht ri dng tha hoc phi lng quy u n khi chocolate tan v ha quyn ht
vi kem ti v b. Ta s c mt hn hp snh v bng mn, hi c mt cht.
ngui (thi thong nn quy mt ln trnh cho lp mt ca Ganache b ng ho c
ng vng).
C. Trang tr bnh
1. Chia i bnh theo chiu ngang. V bnh lm trong khun 20 x 30cm nn sau khi chia
mnh s c 2 ming bnh c 20 x 15cm.
2. Trt mt hoc kem ln trn 1 lp bnh. t lp cn li ln trn. Ganache ln mt
bnh, dng spatula hoc tha dn cho Ganache phng.
3. Chocolate trng un chy, hi ngui sao cho chocolate lng v trang tr.
Cho chocolate vo ti bt kem, ct u ti, v ln mt bnh cc ng thng song
song ri dng tm vch cc vch vung gc.

Nu bn vch theo hng ngc nhau th s c bnh hnh bn tri, nu vch cng
chiu s c bnh hnh bn phi.

D. Bo qun & ct bnh

- Bnh lm xong nn ni kh ro thong mt (nhit khong 20-22 C) ho c
ngn mt t lnh cho lp kem v ganache hi c li. Dng trong 1-2 ngy.
- V vic ct bnh: Sch hng dn dng dao rng ca, nhng mnh dng th th th y
l lp Ganache rt d lem nn mnh thay bng dao bnh thng c li rt sc. Khi
ct cc bn chun b mt bt nc si v 1 chic khn m. Nhng dao qua bt n c,
lau sch ri ct gn gng, nhanh v dt khot. Lau ht phn kem bm trn dao r i ti p
tc ct n ht.

Bnh cun Raffaello (kem ti chocolate & da)

Nguyn liu
A. Bt bnh cun
15gram b nht
25gram du n
40gram sa ti khng ng
4 lng trng g (20 gram/ lng )
25gram bt m a dng
25gram bt ng
tha cafe vanilla
4 lng trng trng (30-33gram/ lng trng) nhit phng, sch, khng dnh
cht bo
1 nhm nh mui
tha cafe cream of tartar
60gram ng
B. Phn kem Chocolate
250ml kem ti c hm lng bo t 35-40%
70gram chocolate trng
10gram b nht
3-4 tha canh da sy hoc da ti bo si
Trang tr: chocolate trng bo vn, hoa qu ty thch
Dng c
Cn & ry
2 u ln
My nh trng
Phi lng & spatula (phi trn bt)
Khun bnh cun (c th dng khay trong khong 20 x 30cm 25x35cm)
Giy nn hoc giy trng lt y khun
Khn sch cun bnh
Dao trt kem, ti bt kem & ui bt kem
Cch lm
A. Bt bnh cun
* Mnh copy li cng thc gateau Nht Bn cc bn tin theo di, ct g c l
khun trn nn nh minh ha c i ch hi khc nh.
1. Vn l 170 C hai la. Lt mt ming giy nng bnh hoc giy tr ng xu ng
y khun, khng chng dnh thnh khun.
2. Ry bt m v bt ng vo bt, dng phi lng nh trng cm tay trn u.
3. un si mt cht nc trong ni. Cho b, sa ti v du n vo u. i n c si
th t u ln ming ni ( lu : y u khng chm nc) , dng tha hoc phi lng
nh trng quy u n khi b tan, hn hp ha quyn v m nng (khong 40-45
C, khng nng hn) (hnh 1-2)

4. Bc ni ra khi bp, ry bt vo u, nhanh tay trn u. Cho lng tr ng v

vanilla vo, trn u c mt hn hp mn v mt (hnh 3-6). * Lu quan
trng: nu hn hp b sa qu nng, cc bn hy cho hn hp ngui bt mi ry
bt, hoc c th trn trng trc ri mi trn bt, trnh bt b vn cc.
5. Dng mt chic u khc nh lng trng trng. my tc thp, nh lng
trng khong 40-50giy, n khi cc bt kh ln bt u xut hin. Cho mu i v
cream of tartar vo, tng dn tc my ln mc gn cao nht. nh n khi cc b t
kh nh dn, trng gn ging nh bt x phng git hay bt co ru th t t cho
ng vo (cho tng cht mt, s mt khong 30-40giy cho ht ch ng, trong
lc cho ng vn gi my chy tc cao). Lng trng s bng v c d n, t
chp mm (soft peak nh trong hnh 8). Tip tc nh lng trng tr ng n khi bng
cng (stiff-peak) (hnh 9-10).
Ghi ch:
- Lng trng trng nhit phng, khng dnh tp cht, c bit l cc cht bo
nh b, du, m, lng .
- u nh v que nh phi sch v kh, khng dnh cht bo nh b, du m, long
..
- Vi cng thc ny nht nh phi nh lng trng trng t n stiff-peak (bng
cng). Khi t n stiff peak th lng trng s rt bng v cng, nh cm gic
nng tay (nu dng my nh trng cm tay hoc nh bng phi lng cm tay). Nhn
bn ngoi thy lng trng bng mn v cm gic lng trng do. Nhc que ln th y
trng dnh trn u que, hon ton khng rung rinh hay lay chuyn g. Lng trng nh
n y l va chun, khng nn nh lu hn na v c th s lm cho lng trng b
kh, hin tng l lng trng khng cn bng mn m lng phng v ri rc ging
bt x phng git.

6. Ly 1/3 ch lng trng trng cho vo u b & lng (4). Qu y u, tho i mi

(hnh 13). Mc ch ca bc ny l lm cho hn hp b & lng long hn, v
sau trn vi lng trng d hn nn cc bn c th quy thoi mi, khng phi rn rn
g c.
7. Chia ch lng trng cn li thnh 2 phn, ln lt cho vo u. Dng k thut
fold trn u sau mi ln thm lng trng, hn hp bt cui cng s mn & mt
(hnh 14-15).
Ghi ch:
- Khi trn cc hn hp nh & nhiu bt kh nh lng trng trng nh bng, lun trn
theo cch o & xc t di ln, bt t di ph ln trn lng trng, khng qu y
v d lm xp hoc v qu nhiu bt kh, bnh s n km.
- Trn nh tay, dt khot v theo mt chiu khng o xui ngc lung tung nh.
8. bt vo khun. Dng spatula dn phng mt bt. V nh hoc g nh khun
xung bn cho cc bt kh to v bt.
9. Nng 170 C (hai la, c trn & di) trong khong 25-30 pht hoc n khi
bnh chn vng mt, n nh ln mt bnh thy lp tc phng tr li, cm que th vo
gia bnh rt ln thy que sch v kh.
10. Bnh chn ly ra khi l v lp tc dng dao mng rch quanh thnh trong c a
khun, t rack ln mt khun ri p ngc ly bnh ra. Bc b lp giy lt
bnh.
11. Cun bnh: Bnh rt dai, hon ton c th cun ngui nhng nu khng quen th
nn cun khi bnh cn nng m. Mnh cun cho mt y ca bnh ra ngoi v cu n
theo chiu di ca bnh bnh c nhiu vng. Cch cun km theo hnh minh ha cc
bn xem thm Y. Gateau Nht Bn l loi bnh mm v dai nn nhn chung s
khng c vn g khi cun. Nhng t kinh nghim bn thn th mnh thy khi
cun cc bn cun cng dt khot v nhanh th bnh cng p. Do tm l ca
nhng ngi mi lm thng hay s bnh nt v gy, nn hay cun rn rn. V k c

bnh c nt mt cht cng khng phi l vn ln lm, v c th ph kem che

c
B. Kem Chocolate
1. Lm Chocolate Ganache:
- B chocolate thnh ming nh, cho vo bt cng b.
- un si 70ml kem ti (bng ni hoc l vi sng).
- kem ti vo bt ng chocolate v b. nguyn khong 1-2 pht ri quy u
n khi chocolate tan ht v hn hp ha quyn (nu chocolate khng tan ht, cc bn
c th cho vo l vi sng quay thm khong 10 15 giy, nhng khng quay qu lu
phng chocolate b chy).
- ngui. Ta s c hn hp Chocolate Ganache hi st.
2. Kem ti nh bng: Phn kem ti cn li (180ml) vo ngn khong 5
pht. nh n bng mm. c u kem vo t lnh khong 20-30 pht.
* Ghi ch:
- Kem ti nn chn loi c hm lng bo cao. Tt nht l kem 40% bo, nu khng
l 35% bo. Khng nn dng loi thp hn. Mnh khng c kem topping th nhng
mnh ngh thay bng kem topping khng c vn g.
- V kem ti cn phi trn vi Ganache nn ch nh kem n bng mm trnh
kem b tch nc khi trn. C th l khi chy my thy c vn hin ra trn mt kem,
kem tng i c v ng, nhng cha n mc nghing t khng thy kem dch
chuyn (bng cng).
3. Sau khi Ganache ngui hn v kem ti cng lnh (c Ganache v kem u c
hn), th Ganache vo u kem. Dng phi lng trn nh nhng theo mt chiu n
khi hn hp ha quyn thnh mt dng kem snh c. Tt nht l nn tr n theo ki u
fold trnh kem b tch nc. c u kem vo t lnh thm ti thiu 30 pht. Nu
c thi gian, nn khong 1.5 2h trong t lnh, kem s c hn rt nhiu, trang tr
bnh s d hn.
C. Cun bnh
Sau khi bnh ngui, cc bn m bnh ra, trt phn kem Chocolate ln mt bnh, rc
da sy hoc da ti u ln kem ri cun li. Trang tr bnh bng kem ti v hoa
qu ty thch. Bnh trong hnh mnh trang tr bng kem ti nh bng ( phn kem
ny khng c trong cng thc), dng ui 1M Wilton (s m 6 cnh). Phn vin bnh
cng dng ui 1M, cm ti gn nh song song vi thn bnh, bt kem t ng cht m t,
kem s ra vin nh trong hnh.
Bnh c th t lnh, dng trong khong 2-3 ngy.

Brownie da hnh bn c

Nguyn liu
* Phn Brownie
90gram b nht (unsalted butter)
100gram chocolate en ng
2 qu trng g (50gram/ qu, khng tnh v) - nhit phng
1/4 teaspoon vanilla (1-2ml va-ni dng lng)
1/4 teaspoon tinh cht c ph (coffee extract/ coffee flavor khng bt buc)
80gram ng
70gram bt m a dng (all purpose flour) ry mn
1/4 teaspoon (1-2gram) bt n (baking powder)
1/8 teaspoon (1 nhm rt nh) mui
* Phn cream cheese & da
100gram cream cheese
50gram coconut cream
25gram ng icing hoc ng xay rt mn
1 qu trng g (50gram khng tnh v) nhit phng
50gram vn da sy trn trong hn hp + 20gram vn da rc mt bnh
1/4 teaspoon vanilla (1-2ml va ni dng lng)
( * ) Lu : coconut cream (hnh v hp c trong phn Cch lm) c v snh
hn coconut milk (nc ct da loi hay dng n ch) rt nhiu. nc ngoi
(nh ni mnh sng l B) mnh thy c ch chu ln siu th u u c bn. C th
thay coconut cream bng coconut milk hay khng th mnh cha tng th. Tuy nhin v
l thuyt th c th thay c, vi lng t hn.
Dng c
L nng (Cn l nng c la trn v di, cc loi l nh l vi sng, ni
nng nu ch c 1 la trn hoc di s rt kh nng bnh thnh cng)
u trn
Cn
Ry bt
Phi lng nh trng cm tay
Ti bt kem
Khun trn ng knh 18-20cm ri (xem thm ghi ch trong phn cch
lm)
Giy nn (giy nng bnh)
1 chic ni nh (ng knh ming ni nh hn y u)

Cch lm
* Phn cream cheese & da:
1. Cho cream cheese v coconut cream vo u hoc bt ln. Dng phi lng cm tay
nh u n khi hn hp nhuyn, mn v mt.

2. Cho ng, nh cho ha quyn. Cho trng g, nh cho ha quyn.

3. Cho 50gram vn da sy, trn u. Cho ton b hn hp vo ti bt kem (ch a c t
u ti). vo t lnh.

* Lu : Da no c ht m khc nhau nn c th s khng dng h t s d a trong

cng thc. Cc bn c th cho khong 25-30gram vo trn trc, nu thy hn hp
tng i c st ri th dng li lun nh.
* Phn brownie
1. Vn l nng 165 C, ch hai la (nu dng khun sm mu th 155 C).
Chun b khun trn y ri, ng knh 18-20cm. Lt mt ming giy n n ho c
giy A4 y khun, xt chng dnh hoc qut mt lp b mng ln thnh khun.
Nu dng khun y lin th nn lt giy vo y khun. Ming giy ny nn c th a
mt phn mp nh cao hn khun sau khi nng c th dng phn mp ny ko
bnh ln (do bnh ny khng th p ngc ly ra theo cch thng thng).
2. Ct nh chocolate v b, cho vo u, un chy bng phng php cch thy, c th
nh sau: Chun b mt chic ni nh (ming ni nh hn y u). Cho vo trong n i
mt cht nc (sao cho khi t u ln ming ni, y u khng chm n c). un si
nc trong ni ri t u ln ming ni. Dng phi lng nh trng quy u v
quy lin tc, n khi chocolate & b tan chy & ha quyn.
3. Bc u ra khi ni. Cho tng qu trng vo u, nh cho ha quyn sau m i l n
thm trng. Hn hp s c v bng mt hn.
4. Cho ng vo u, quy u (ng khng cn phi tan ht) (hnh 15)
5. Ry bt m, bt n v mui vo u tt nht l ry b t lm 2-3 l n, tr n u sau
mi ln thm bt.
* To hnh v nng bnh:
1. 2/3 hn hp brownie vo khun. Cho 1/3 cn li vo ti bt kem.

2. Ct u ti bt brownie v ti cream cheese (khong 0.8cm). Bp b t brownie v

cream cheese ln mt bnh to thnh vung hnh bn c.
3. Nng bnh nhit quy nh trong 25-30 pht. Th bnh bng cch xin tm vo
chnh gia bnh, nu rt tm ln thy cn dnh mt t bt brownie t l n. Brownie
ngon l Brownie m nn nu tm kh th c kh nng bnh nng hi lu hn
mc cn thit v b kh. Ngoi ra, lp cream cheese cng khng nn nng qu kh,
lm sao khi ly ra khi l v lc th khun thy cream cheese vn cn hi rung rinh
mt cht (mc d b mt chn ri).
4. Rc vn da ln cc mu trng (cream cheese) khi bnh cn nng m. bnh
ngui trong khun ri tho khun v ly bnh ra khi khun. Bo qun trong ngn mt
t lnh.

Bnh GATO
Ct bnh bng lan/ ga-t c bn

Nguyn liu (khun trn ng knh 20cm)

40gram bt m thng/ bt m a dng (plain flour/ all purpose flour)
35gram bt ng (corn starch)
20gram b nht (unsalted butter)
10gram sa ti khng ng
3ml vanilla extract (vani dng lng)
3 qu trng g c ln (khong 50-55gram/ qu khng tnh v) chn trng
ti
70gram ng
2gram mui
Cch lm
1. Chng dnh khun: Pht mt lp b mng ln thnh v y khun, rc bt m, xoay
khun cho bt m ph u khp lng khun. p ngc khun cho bt m ri ht
(hnh 1)
Vn l ch 2 la, 175 C (hoc 160 C nu dng khun sm mu).
2. Ry bt m v bt ng vo bt. Dng phi lng nh tr ng c m tay tr n u (hnh
2)

3. Cho b vo ni, la nh un n khi b tan chy, chuyn trong th bc n i

xung. Cho sa vo, quy u, y hoc bc kn gi m (hnh 3-4)
4. Cho trng, ng v mui vo u. un si mt t nc trong mt n i nh . t u
trng ln ming ni (lu : y u khng chm nc) (hnh 5). Dng phi lng nh

trng cm tay quy u v lin tc, n khi hn hp trng m nng (khong 40-50
C, s tay th thy m nng) th nhc u ra. t my nh trng tc cao, nh
n khi trng bng mn, th tch trng sau khi nh tng gp khong 3 ln so vi ban
u. Hn hp trng lc ny s c v mn, hu nh khng thy bt kh, nh c th que
nh trng ln thy trng chy xung thnh dng nh th dy ruy bng xung.

4. Ly mt phn trng nh bng cho vo ni b, cho Vanilla, quy u, thoi mi,

b ha quyn vi trng. Mc ch ca bc ny l gip cho b d ha quyn vi
hn hp bt bnh hn (hnh 9).
5. Chia bt thnh 2- 3 phn. Chia b thnh 2-3 phn. Ry tng phn bt vo u trng,
km theo mt phn b ( b nh tay vo mt bn thnh u). Dng k thut fold trn
cho ha quyn.
Lu : Trn theo kiu o & ht t di ln trng ph ln trn bt, khng quy.
Trn nh nhng dt khot v ch trn theo mt chiu. Khng trn k, s d lm bt
kh v, bnh chai, khng n c, hoc n km.
6. bt vo khun, dng tay v nh khun hoc g nh khun xung bn mt
bt dn phng v cc bt kh to v bt. t khun vo l sao cho khun v tr chnh
gia (mnh t khay nng thp hn nc chnh gia mt nc). Nng nhit quy
nh trong 30-35 pht. Th bnh chn bng cch cm tm hoc que th bnh vo chnh
gia, rt ln nu que sch l bnh chn. Ngoi ra, khi n th ln mt bnh s th y
vt lm phng tr li ngay. Bnh s hi tch nh khi thnh khun khi ly ra khi l.

7. Bnh chn ly khi l, dng dao mng lch quanh thnh bnh, p ngc khun ln
rack ly bnh ra. bnh ngui hn trn rack.
Bnh n cao, xp, khng b kh, thm mi b & mi.. bnh nng (thng khi nng
Genoise mnh khng hay cho Vanilla, ch v thch ngi mi bnh nng kiu ny
,
rut bnh mn, l kh u v hu nh khng c cc l kh to lm rut bnh c cm gic
b r.
Cui cng, bonus mt vi nguyn nhn gy ra cc bnh thng gp Genoise nh:
- Trng km ti, trng qu nh => trng bng km, bnh n km
- nh trng cha t => bnh n km, rut bnh km mn mng, bnh sau n ng d
b mi trng
- Trn bt cha ng lm v nhiu bt kh => bnh n km v khng ti xp, phn
bn trong rut c th b bt.
- Nhit nng hoc thi gian nng khng chun => Bnh lm mt, xp sau khi
ly khi l. Nu nhit qu cao hoc khng u c th lm bnh chy bn ngoi m
bn trong vn cn bt, cha n ht. Thi gian nng qu ngn cng c th lm cho
bnh cha chn ht, bn trong cn b bt, bnh sau nng d b mi trng. Thi gian
nng qu di d lm chy bnh, bnh xp, bnh b cng..

Nama chocolate - Chocolate ti v tr xanh

Mc : D
S lng: 16 vin nh
Nguyn liu
200gr chocolate trng
50gram sa ti khng ng
35gram b nht
10gram bt tr xanh
10gram mt ong
10-15gram bt tr ph ngoi chocolate
Cch lm
1. B chocolate trng thnh ming nh (hoc bo vn).
2. Cho b v sa vo ni. un la nh, va un va quy. n khi b s a h i m m
th cho bt tr vo. Tip tc quy n khi bt tr tan ht, hn hp mp m si.
3. Bc ni ra khi bp. Cho Chocolate vo ni. Quy u n khi Chocolate tan h t,
hn hp ha quyn v mn mt. Cho mt ong, quy u.
4. Chun b hp hoc khay ng. Mnh dng hp vung kch thc khong 10 x 10cm.
Lt nilon thc phm (nilon bc thc n) hoc giy nn y hp, mp nilon nn
chm ra ngoi thnh hp rt ln cho d. Chocolate vo hp, ngui ri bc
kn bng nilon, hoc y kn, t lnh t 4-6h hoc qua m cho Chocolate ng li.
5. Chun b dao sc, khn m v bt ng bt tr xanh ( ph ngoi Chocolate). Ph
mt lp mng bt tr xanh ln mt tht (hoc c th dng nilon, trnh cho

Chocolate dnh vo tht). Ly Chocolate ra khi hp. Lc ny Chocolate ng li

thnh ming nhng vn rt mm, do v kh dnh. Dng dao ct d t khot thnh cc
ming nh. Sau mi nht ct c th dng khn lau sch ri tip tc ct n ht.
Ln cc vin Chocolate qua bt tr. Gi lnh, dng trong khong 3-4 ngy.

* Mt vi ghi ch:
1. Phn ln cc cng thc Nama chocolate s dng kem ti, nhng trong cng th c
ny, mnh dng b v sa ti. V kem ti hon ton c th c thay th b ng b
v sa ti, m so vi b v sa th kem ti kh mua hn v gi thnh cng t h n,
c bit l ti Vit Nam. Nn mnh chn gii thiu cng thc vi b v s a. Khi lm
th v so snh gia ct dng kem ti vi ct dng b sa th mnh thy mi v khng
khc nhau, trong khi chocolate lm t b sa c phn ng hn nh b. N u cc b n
mun dng kem ti th c th thay sa v b trong cng thc bng 75ml kem ti &
10gram b nht nh.
2. Nh ni trn, c sn phm ngon th nguyn liu ngon l iu kin quan
trng hng u. Ngoi Chocolate ngon ra th cc bn nn chn sa nguyn kem, v
nu mua c b ti l tt nht.
3. Bt tr xanh hi kh ha tan nn lm theo cch trn l an ton nht. Cn thn hn
na th bc 2, cc bn c th lc qua ry v ha tan bt tr hon ton, ri mi tr n
cng Chocolate.
4. Nu ni bn c nhit nng v m th mi thao tc ct v ph bt ln Chocolate
phi lm rt nhanh, trnh Chocolate chy nho nh.

Lamington
kh: Bnh thng

S lng: 36 ming bnh nh

Cch lm
A. Ct bnh bng lan c bn bt bi: Mnh dng cng thc 3 trng khun vung
20x20cm (gim 15gram ng)
B. Black Chocolate Ganache
150gram Chocolate en (hm lng cacao 50-60%)
70ml kem ti (whipping cream)
10gram b nht
1/4 tha cafe vanilla (khng bt buc)
C. Pink Chocolate Ganache
150gram Chocolate trng
40ml kem ti
10gram b nht
1/4 tha cafe vanilla (khng bt buc)
Da vn sy kh bao ngoi bnh
Ghi ch:
- Chocolate en m mnh dng c hm lng Cacao 56%. Nu cc bn dng Chocolate
c hm lng Cacao thp hn 50% th Ganache c th s lng hn, nn tng thm
lng Chocolate hoc gim lng kem ti.
- Nu khng c kem ti, cc bn c th thay th bng b v s a theo t l 60% b
nht & 40% sa ti khng ng.
- C th thm 1/2 tha canh (tablespoon) ru Rum hoc Brandy vo Black Chocolate
Ganache nu mun bnh c thm v ru.

Cch lm
A. Ct bnh
Lm theo cng thc Gateau c bn bt bi ti Y. Mnh dng khun vung
20x20cm, CT 3 trng mnh thy cho bnh c cao va phi, ct ra rt p. Nu
khng mun dng Gateau c bn bt bi th cc bn c th dng Chiffon, Gateau
Hng Kng hoc Gateau Nht Bn ty thch nh (cng thc ca tt c cc lo i bnh
c trong mc lc Cng hc lm bnh).
Bnh nng xong ngui hn mi lm cc bc tip theo.
Trong lc i nng bnh th chun b Chocolate Ganache.
B. Chocolate Ganache
Trong cng thc c 2 phn Chocolate Ganache vi hai mu khc nhau, nhng cch lm
ging ht nhau nn mnh vit chung 1 cch lm cho c hai loi nh.
1. Chocolate b ming nh (hoc bo vn) cho vo bt cng b.
2. un kem ti n gn si. kem ti vo bt ng Chocolate. nguyn 1-2
pht ri dng tha quy u n khi Chocolate v b tan ht, hn h p ha quyn, snh
mt. Cho vanilla hoc cc hng liu khc, quy u.

3. ngui. Thi thong nn quy phn Chocolate trn mt khng b ng vng.

Ghi ch:
- C th cho tt c cc nguyn liu vo bt v quay l vi sng. Nh ng 15-20 giy phi
ly ra quy u, trnh Chocolate b chy.
- Nu dng b v sa ti thay cho kem ti, thao tc tng t nh trn, nhng thay
v un kem ti th un b v sa ti ri vo Chocolate.
C. Hon thin
1. Dng dao rng ca hoc dao c li rt sc, ct bnh thnh cc ming nh.

Cc bn c th (dng tay) nhng tng ming bnh vo Ganache chun b s n (vn

cn lng v ngui), ri ln qua vn da. Tuy nhin, cch ny vi mnh c h i lem
nhem mt cht (v Ganache dnh m), cho nn mnh lm nh sau:
2. Chun b 1 ci rack t trn 1 ci khay, khay nn lt giy hoc nilon hng
Ganache nh xung (lm xong mt cng ra khay).
3. cc ming bnh ln rack, dng tha hoc dao pht kem, mc Ganache ln bnh
v pht cho Ganache bm u quanh bnh.

V nh cn nhiu mt m nn Laminton ca mnh c thm 1 lp mt vng ng th ny

4. Dng que nh hoc na (da), nhc tng ming bnh ln, th vo bt ng da s y,

ln cho vn da bm u quanh ming bnh. bnh li ln rack hoc vo hp.
Lm ln lt n ht.

5. Bnh sau khi lm xong, cho vo hp, y kn. t lnh ti thiu 30 pht. Nn
dng trong 1-2 ngy (rt hp vi tr nng).

Mochi (bnh dy Nht Bn) v l da vi nhn u

xanh da

Nguyn liu
* V bnh
110gram bt go np (glutinous flour/ sticky rice flour)
20gram bt go t (rice flour)
60gram nc ct l da xay t 9-10 ci l da (l np pandan leaves)
120gram nc ct da (coconut milk) (c th thay bng sa ti khng
ng)
10gram du n (du thc vt, khng dng du Olive)
45gram ng
1.5 tha caf bt np rang chn + 1.5 tha cafe ng xay ( lm bt o xem
thm ch thch trong phn Cch lm)

Ghi ch: nu khng c bt go t c th dng hon ton bt go np. Khng

thay bt np bng cc loi bt nh bt m, bt nng, b t ng ho c b t lm bnh
do.
* Nhn bnh
50gram u xanh (mung bean/ yellow bean) c sch v
20gram nc ct da (coconut milk)
5gram du n
20-25gram ng (ty khu v)
C th trn thm da ti bo si hoc ht sen hp chn mm, ty thch
Dng c
Ch hp u xanh hoc ni nu u xanh
u trn
Phi lng nh trng
L vi sng & 1 bt to chu nhit dng cho l vi sng
Tha hoc a cng
Giy nn (giy nng bnh) khng bt buc
Nilon bc n hoc 1 vi ming nilon sch
Cch lm
1. Lm nhn bnh
* Cch 1:
- u xanh ngm nc m qua m cho mm. (hp) chn ri xay nhuyn. Cho u
vo cho, trn thm nc ct da, du n v ng, sn nh la n khi hn hp c
li, do v khng dnh cho.
* Cch 2 (mnh dng cch ny do qun khng ngm u
)
- u xanh i sch, cho vo ni, nc gp 3. Vn la to un si.
- i nc si th h nh la, ng thi cho vo ni 1 nhm baking soda ( khng bt
buc, nhng baking soda (mui n) s gip u chn mm nh nhanh hn ). un la
nh & m vung (v rt d tro). Nu trong qu trnh un nu c du hiu cn nc th
cho thm nc.
- Sau khong 20 25 pht u s chn mm. Dng ph i l ng nh tr ng nh cho u
tht ti & nhuyn, ta s c hn hp hi ging vi ch u xanh (ch m ph)

- Cho nc ct da, ng v du n vo ni. un la va, va un va quy n khi

nc bay hi gn ht, hn hp u do, quy nng tay. Cho ra bt ngui (nn ph
khn hoc mt ming nilon ln trn, trnh u b qu kh) (hnh 3)
2. Lm v bnh
- Lm nc ct l da bng cch ra sch khong 9-10 ci l da (l n p), c t thnh
ming nh, cho vo my xay, thm khong 2-3 tha canh nc ri xay nhuyn. Sau
cc bn dng vi sch vt ly nc ct. Cng thc ny s dng 60gram n c c t l
da, nu cn d th ct i lm bnh khc hoc cho vo ngn ng lnh nh.

* Cch 1 (nu bng l vi sng)

- Ry bt np, bt go, ng vo u. Cho nc ct da, nc l da v du n vo.
Dng phi lng nh trng quy u n khi bt tan ht (hnh 6-7). Lc li b t qua
ry loi ra cc vn bt b vn cc (hnh 8). Cho hn h p vo bt th y tinh ch u
nhit dng cho l vi sng.

- bt vo l vi sng, bt nt nu trong khong 4 pht. Nu c nilon bc thc n

loi dnh ring cho l vi sng th nn dng, s gip mt bnh kh hn.
* Lu :
- Trong qu trnh nu khng nht thit phi quy bt. Nhng t pht th 3 tr i,
khong 45 giy cc bn nn kim tra mt ln. Nu cn th c th quy cho b t chn
u v trnh nu qu tay. Bt bt rt nng nn cn thn ko bng nh.
- Ty theo mc mnh yu ca l vi sng m thi gian nu bt c th thay i.
Mnh lm ht gn 4 pht. Nh mnh lm th trong 2 pht u bt t t c snh li. T
pht th 3 th bt do v dnh hn, quy nng tay h n. Trong 30 giy cu i c th th y
bt c du hiu si lc bc (bt phng ln v th ph ph
).
Hn hp bt chn s do v rt dnh (nh trong hnh di), nm th thy hon ton
khng cn v ca bt sng, rt thm, n do hi ging kiu cm xo hoc v bnh
cm (ngon cc
).

- bt ra giy nng bnh (hnh 11). bt ngui bt. Thc t th nhiu cng thc
s dng bt o ti bc ny, tuy nhin mnh khng mun c qu nhiu bt o bm vo
bnh nn dng giy nng bnh, hon ton khng dnh v rt sch s, tin li. Nu
khng c giy nng bnh th cc bn bt ra mt phng c ph s n b t o (cch
lm bt o phn 3).
* Cch 2 (nu bng ni):
- Nu nh khng c l vi sng, cc bn thm 20gram nc vo hn hp, trn u, lc
qua ry cho vo ni.
- Quy bt la nh n khi bt chn nh hnh pha trn. Cch ny vt v h n v th i
gian c th s lu hn v phi quy lin tc, trnh bt b vn cc, kh hay chy.
Nu trong qu trnh nu bt c du hiu vn cc th cc bn c th bc ni ra kh i
bp, quy nhanh v mnh tay cho bt mn tr li ri nu tip n khi bt chn.
3. Nn bnh
- Lm bt o bng cch trn u 1.5 tha caf bt np rang + 1.5 tha caf ng xay
(icing sugar). Cc bn c th t lm bt np rang bng cch cho bt np ln cho, rang
la va n khi bt hi chuyn mu vng ng, hoc cng c th dng bt lm bnh
do. bn ny th mnh mua gi bt np rang sn (cooked ground rice) bn trong
ch chu . ng xay (icing sugar) nu khng c th b qua.
- Khi bt cn hi m m th dng dao sc chia bt thnh 10 ph n (mi phn kho ng
27-29gram), chia nhn thnh 10 phn (18-19gram). Bt cn hi m nn s d hn l
bt ngui hon ton.
- Chun b mt ming giy bng knh rng, cho vin bt vo gia, dng mp ming
giy hoc 1 tm giy bng knh khc p cho vin bt dt ra (hnh 13). Cho nhn
u vo gia. Gi li & v trn. Ln vin bt qua bt o tr n s n, ph i cho s ch b t
dnh ngoi. Lm n khi ht bt v nhn.

* Mnh dng giy bng knh l trnh cho bt khi dnh vo tay, kh nn hnh.
Nhng thc ra bt ny khng dnh lm v c du n trong thnh phn. Mnh nn tay
khng cng vn thy n, min cc bn thao tc nhanh mt cht l c. Hoc cc bn
cng c th xoa t bt o vo tay nn bnh, nhng cch ny mnh khng thch dng
lm vn v l do l khng mun qu nhiu bt o dnh vo v bnh.
- Bnh nn xong bc hoc y kn, ni kh ro thong mt, . Theo cc sch hng
dn th khng nn t lnh do bnh s b cng, nhng mnh thy t lnh khong
30 pht lm bt rn hn, n cm gic do kiu hi gin gin, nu bn no thch bnh
kiu ny th cng c th th xem sao
Bn trong bnh s nh th ny mnh thch n v hn nhn nn lm t nhn, cc bn c
th lm nhiu nhn hn ty thch nh.