Chinese Food
Tiramisu
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There are many different stories about the origin of tiramisu. It's warm to say that an Italian soldier is about to go to war. But there is nothing left at home. His wife loves him to prepare dry food for him. She makes all the biscuits and bread that she can eat into a cake. That cake is called tiramisu. Whenever this soldier eats tiramisu in the battlefield, he will think of his home. He will think of the people he loves in the center of his home
Cooking ingredients
Cooking Steps
Step1:Tear the gelatin into large pieces and soak in ice wate
Step2:Make about 150ml of coffee with 2 packets of instant coffee heating water, add 10ml of coffee wine and mix well to make coffee wine liquid, pour out 15ml for standby
Step3:Make about 150ml of coffee with 2 packets of instant coffee heating water, add 10ml of coffee wine after warming, mix well into the coffee liquor, pour out 15ml for standby
Step4:Make about 150ml of coffee with 2 packets of instant coffee heating water, add 10ml of coffee wine after warming, mix well into the coffee liquor, pour out 15ml for standby
Step5:Make about 150ml of coffee with 2 packets of instant coffee heating water, add 10ml of coffee wine after warming, mix well into the coffee liquor, pour out 15ml for standby
Step6:Make about 150ml of coffee with 2 packets of instant coffee heating water, add 10ml of coffee wine after warming, mix well into the coffee liquor, pour out 15ml for standby
Step7:Whipped cream on a large plate. Beat to 67% fat (does not flow
Step8:Whipped cream is added to the cream paste 34 times and turned up and down to make it smooth and even (do not circle clockwise or forcefully
Step9:Brush the remaining coffee liquor on both sides of the finger biscuit until it is finished, and then spread the biscuit on the bottom of the container
Step10:Pour in cream cheese paste. Refrigerate for about 3 hours (at first, finger biscuits will float up. Don't worry about it. First put them in the refrigerator for freezing. About 30 minutes, use chopsticks to help press the biscuit down slightly so that it doesn't float and sink at the bottom).
Step11:Pour in cream cheese paste. Refrigerate for about 3 hours (at first, finger biscuits will float up. Don't worry about it. First put them in the refrigerator for freezing. About 30 minutes, use chopsticks to help press the biscuit down slightly so that it doesn't float and sink at the bottom).
Cooking tips:1. To make tiramisu, patience and delicacy are required. Follow the steps carefully. It should be very successful; 2. When the cream and cheese paste are mixed, carefully press them down with a scraper and mix them well. If there are large particles that are not mixed well, it will affect the final taste. 3. It's better to soak the gilding tablet in ice water. Don't soak it in warm water or hot water to avoid melting; 4. The finger biscuit has great buoyancy, so it's easy to float when it's put into the cheese paste. Try to press it down several times when it's frozen until it doesn't float. 5. Tiramisu is suitable for freezing. Take it out 10 minutes in advance and put it in the freezer. Refrigerate the extra boxes that can be split. 6. All the ingredients used by tiramisu can be purchased in the online shop selling baking products on taobao.com. There are skills in making delicious dishes.
