Cooking Steps

1. 

   Step1:First, make finger cakes. You can also buy finished products for direct use. Separate the egg white and yolk into two clean oil-free basins. Mix the yolk with 15g sugar.

2. 

   Step2:Add 10 grams of sugar to the egg white to make it hard to foam.

3. 

   Step3:Weigh the flour. Put part of the egg white into the yolk paste and mix well. Then pour it into the remaining egg white and mix well. Sift in low powder and mix evenly. Pay attention to prevent defoaming.

4. 

   Step4:Put it into the flower mounting bag and squeeze it on the baking tray covered with oil paper. Bake in the middle of the oven at 190 ℃ for about 15 minutes. Bake and take out to cool.

5. 

   Step5:Mix the two yolks well. Put the milk in a non stick milk pot. Add sugar, stir well and heat until boiling. Turn off the heat. Pour into a clean egg beating basin. Stir in the milk while pouring in the yolk paste. Stir well.

6. 

   Step6:Beat for 4 or 5 minutes with the electric beater. At this time, the yolk milk is a little puffy. The temperature also drops. Stir mascarpone cheese until smooth, then pour into the egg yolk batter and mix well with electric mixer.

7. 

   Step7:Before making finger cakes, put the dried gelatin slices into cold water and soak them.

8. 

   Step8:Put the gelatine tablet which has been softened by cold water into the container and melt it into the gelatine liquid after hot water separation. Pour the Geely liquid into the cheese paste and stir well with the electric mixer.

9. 

   Step9:Beat the animal egg cream to the soft foaming, that is, the texture just appears. Pour in the cheese paste and stir in the electric mixer.

10. 

    Step10:Wrap tin paper around the bottom of the mold and put it on a flat plate. Mix the espresso and rum well. Cover the finger cake with coffee wine. Spread it on the bottom of the mold.

11. 

    Step11:Pour in half the cheese paste. Shake gently. Sift over the cocoa powder. Spread another layer of finger cake with coffee wine. Pour in the remaining cheese paste, smooth it and shake gently. Put it in the refrigerator and refrigerate it.

12. 

    Step12:After solidification, the mold can be easily demoulded by blowing the hot air of the blower slightly around the mold. Garnish with cocoa and sugar.

13. 

    Step13:Delicious.