Chinese Food
Finger biscuit tiramisu and Charlotte are inseparable from the delicious fence
(230773 views)
This recipe comes from magic baking of professional bakers in the hills . It's a lot of sugar. It's a little sweet to eat alone. But for tiramisu, it's just right to neutralize the slightly bitter coffee and rum after being soaked in coffee liquor
Cooking ingredients
Cooking Steps
Step1:Beat up the yolk. Add 33 grams of sugar. Beat with a hand beater until it is saccharified. Be careful not to dismis
Step2:Take another clean egg beating basin. Break up the protein. Then add 133 g of fine sugar in 5 times. Beat the protein until it is hard to foam.
Step3:Slowly pour the yolk solution from step 1 into the protein from step 2. Stir well with a spatula. When mixing, you will feel the egg paste is very thick. Use some strength. Stir until the paste is completely unifor
Step4:Add the low gluten flour sifted in advance into the egg paste several times. Quickly mix until no flour particles can be seen.
Step5:Put the batter into the flower mounting bag. Use the large round hole flower mounting mouth to extrude it into a strip with a length of about 7cm. Because I want to use it to make the girth of tiramisu, so when I squeeze it, I don't leave any gaps in rows.
Step6:Squeeze the biscuits. Sift some sugar before putting them in the oven. Place in the middle layer of the oven that has been preheated to 170 degrees. Bake for 17 minutes.
Step7:Finger biscuits used for girdling tiramisu are also called Charlotte row cake body. Because they need to be round, the bottom must not be baked too hard. Otherwise, they are easy to break when they are surrounded.
Cooking tips:The name of this recipe is biscuit. But the taste of the finished product is close to that of cake. I used this formula to make two 8-inch circular spiral cake slices and an 8-inch cake row edge. I have skills in making delicious dishes.
