Cooking Steps

1. 

   Step1:Ready to weigh all materials. I use the ACA North American electronic scale. Glass panel. Easy to clea

2. 

   Step2:Cut it into small pieces. Soak it in ice water or refrigerate it

3. 

   Step3:The soaked gilding water is divided into a small bowl and melted by hot water (the outside water temperature should not be too high, otherwise gilding will turn into water and affect the coagulation function

4. 

   Step4:Separate the yolk

5. 

   Step5:Add the sugar into the purified water at one time. Heat the water over a low heat until the sugar melts. Keep boiling for 3 minutes after the water boils. When the temperature reaches a certain value, the yolk can be properly disinfected

6. 

   Step6:When boiling sugar water, we can beat the yolk first. Use the beater to beat the yolk until it turns white and bulky

7. 

   Step7:Add a small amount of boiling sugar water into the yolk in several times. At the same time, whisk it with a beater at a high speed until the yolk becomes lighter, the volume expands larger, and the lines don't disappear immediately. Add the melted gilding. Whisk it evenly with a beater at a low speed

8. 

   Step8:Beat mascarpone at a low speed (mascarpone is easy to separate oil from water. A few beats will make it smooth. Do not drive at a high speed to beat it more. A few laps at a low speed will be good

9. 

   Step9:Take half of the egg yolk paste and mix it in mascarpone until there is no mascarpone granules. Then pour it back into the egg yolk paste. Continue to mix evenly (I have a problem in this process. It's just that after adding gilding into the egg yolk paste, I'll go to feed Baobao. When I coax the baby and come back, the egg yolk paste has slightly coagulated. I have to. I After passing the egg beater in warm water at a low speed for a while, he saved it. But there are still some sequelae left. There are yolk paste particles. You will see later.

10. 

    Step10:Whipped cream at a low speed until it's ready to be served (in the same state as mascarpone's yolk. Too hard will affect the taste

11. 

    Step11:Mix cream and mayonnaise wel

12. 

    Step12:A layer of oil paper is padded on the bottom of the 6-inch Qifeng mould (use a simple cutting circle. Brush some oil or water conservancy on the bottom to fit

13. 

    Step13:Get your coffee read

14. 

    Step14:Roll the finger biscuits in the coffee wine and place them in the mould immediatel

15. 

    Step15:Then pour in 1 / 3 of the cake paste. Spread another layer of biscuits. Pour in 1 /

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    Step16:

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    Step17:

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    Step18: