Detailed practice of tiramisu finger biscuit Mousse Cake bottom

egg:3 sugar:65g flour:100g sugar powder:moderate amount https://cp1.douguo.com/upload/caiku/0/2/5/yuan_026042c6b0fae2f89810a79201feaf25.jpg

Detailed practice of tiramisu finger biscuit Mousse Cake bottom

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Detailed practice of tiramisu finger biscuit Mousse Cake bottom

Cooking Steps

  1. Step1:Prepare the ingredient

  2. Step2:After the separation of yolk and egg white, add sugar to the yolk three times and add a quarter of sugar to the yolk to make it whit

  3. Step3:The egg yolk is mixed evenl

  4. Step4:Then sift in the flour and make a copy without stirring to prevent defoamin

  5. Step5:Pour the batter into the decoration ba

  6. Step6:Use round flower mouth or not suitable flower mouth to squeeze into the baking tray and adjust the size by yoursel

  7. Step7:Sugar powder on siev

  8. Step8:Put it in the oven and heat it up and down for 180 degrees. Bake it for about 17 minutes. The temperature of each oven is different. You need to observe more

  9. Step9:Fragrant finger biscuits are ready to be used to decorate cakes or make mousse cakes. The bottom layer of tiramis is necessary

Cooking tips:The finger biscuit I made is the height of the six inch cake mold, because if you want to make a six inch tiramisu, if you want to eat sugar as a snack, you can reduce it properly. If you want to eat a finger biscuit with a crispy shell, you can wait for the sugar powder to be absorbed, and then sift it into a layer. If you want to look good, you can have white frost on it. You can sift it once when you exchange the baking tray in the middle of the way, and cook delicious dishes Qiao.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Detailed practice of tiramisu finger biscuit Mousse Cake bottom

Chinese food recipes

Detailed practice of tiramisu finger biscuit Mousse Cake bottom recipes

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