Chinese Food
Tiramisu ＜ soft body ＞
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Cooking ingredients
Cooking Steps
Step1:Beat egg yolk, sugar, milk and rum togethe
Step2:Water separation, heating and stirring, temperature control around 8
Step3:Put the beaten egg yolk into a cold water basin, stir it and bring it down to room temperatur
Step4:Mascarpone softens at room temperature, stirs until smooth, and then adds yolk liquid to mix wel
Step5:Cream to 7 to 8, not too har
Step6:The whipped cream is mixed with mascarpone egg yolk paste, and the mixture is tiramisu paste
Step7:Make 30g espresso, add rum after cooling, and mix into coffee win
Step8:Dip the finger biscuit in the coffee wine, spread it on the bottom of the mold, pour a layer of tiramisu paste, and control it at half the height of the mol
Step9:Spread another layer of finger biscuits dipped in coffee wine, then pour another layer of tiramisu paste to the full cu
Step10:Refrigerate for 4 hours, sprinkle a layer of chocolate cocoa before eatin
Cooking tips:1. It's best to have masala, which I use instead of rum. 2. Junzhi's original recipe is 200 grams of muscapone. Because I bought a box of 250 grams, I used it all at one time. 3. Muscapone must be softened at room temperature. It can't be heated and softened by water. When it's hot, it will turn into liquid. 4. I use Lavazza made by coffee machine, and instant black coffee powder can be used if I can't make it now. 5. Sprinkle cocoa powder before eating, If you put it too early, it will change tide. You have skills to cook delicious dishes.
