Cooking Steps

1. 

   Step1:First make finger biscuits. Separate the yolk and egg white. Add 10g sugar to the yolk and mix well.

2. 

   Step2:Add 30g of fine sugar into the egg white for three times to make it hard to foam. I'd like to share my experience here. Sometimes it's difficult for students to master wet and dry foam (hard foam). Wet foam means that the protein can be lifted to have a hook. The whole feeling of the protein is still relatively wet. Dry foam means that the whole protein is relatively dry, with high viscosity, better setting and firmness Pour the glass now.

3. 

   Step3:Take one third of the protein and mix it evenly with egg yolk.

4. 

   Step4:Sift in the general low gluten powder, cut and mix it evenl

5. 

   Step5:After that, add the remaining protein and stir it evenly, then sift in the remaining low gluten powder and mix it in the same way.

6. 

   Step6:Put the flour paste into the decoration bag. It is recommended that the decoration bag cover the cup well

7. 

   Step7:Put the shape of finger biscuit on the baking plate. It is recommended not to be too thin or it will be easily broken. Bake for about 10 minutes after the oven is preheated at 180 degrees. The surface is golden.

8. 

   Step8:Finger cookie complet

9. 

   Step9:Now start to make tiramisu cheese paste. Separate the albumen and egg white. Whisk the albumen until it is dry and foamed. Lift up a small hook. Boil the sugar in a small milk pot and water to make syrup (don't turn yellow for too long). Then pour it into the albumen. Mix it quickly on one side. I then mix it with an electric mixer until the albumen is fine and crooked.

10. 

    Step10:Mix the egg yolk with mascarpone chees

11. 

    Step11:Mix wel

12. 

    Step12:Coffee is made by brewing with warm water and mixing with ru

13. 

    Step13:Pour in half the coffee wine and mix well in the cheese past

14. 

    Step14:The protein is mixed into the cheese paste three times. Remember to use the cut and mix method.

15. 

    Step15:Soak the finger biscuits in the rest of the coffee wine. Then break them into small pieces. Put some biscuits at the bottom.

16. 

    Step16:Then cover it with a layer of cheese paste. Add another layer of biscuit crumbs. Add another layer of cheese paste. Refrigerate it for more than four hours

17. 

    Step17:Sift the cocoa powder before eating. Then cut out your favorite patterns on the paper and sift the icing.