Cooking Steps

1. 

   Step1:Material assembly drawing.

2. 

   Step2:Take a small bowl and tear the Gillette into small pieces. Add the cold water bubble and let it stand for use.

3. 

   Step3:Beat the yolk with a beater. It's thick and mushy.

4. 

   Step4:Pour boiling water and sugar into a large bowl. Heat until sugar dissolves completely. If water is not cold boiled water, boil it. After heating the sugar water in the water separating bowl, the temperature will be very high, and the boiling water will bubble. At this time, use the eggbeater to stir and pour in the egg yolk paste that has been sent before. After pouring in all, continue to stir for 5 minutes. At this time, the temperature of the egg yolk paste is not hot. Continue to cool and use.

5. 

   Step5:Take a large bowl of mascarpone cheese and pour it in. Beat it smooth with the eggbeater.

6. 

   Step6:It looks like this.

7. 

   Step7:Pour the yolk paste into the smooth mascarpone cheese. Mix well.

8. 

   Step8:Drain the gelatine and heat it in a small bowl until it softens into a liquid.

9. 

   Step9:Pour the gelatin solution into the mascarpone cheese paste. Stir well.

10. 

    Step10:Take a container and pour in whipped cream. Whisk until the whipped cream has lines. Whisk into soft foam. Pour in mascarpone cheese paste mixed in the previous step. Stir with spatula.

11. 

    Step11:Mix the coffee powder with a little hot water to make a cup of strong coffee. Then cool it and add rum to make coffee wine.

12. 

    Step12:Wrap the bottom of the cake mold with tin paper.

13. 

    Step13:Dip the finger biscuit in the coffee wine and lay it on the bottom. Pour half of mascarpone cheese paste on the biscuit after laying. Then dip the finger biscuit in the second layer of the coffee wine shop. Pour the remaining mascarpone cheese paste after laying.

14. 

    Step14:Pour the cheese paste. Cover the mould with tin paper and refrigerate for more than 5 hours until it is frozen. Then take out the mold. Sift the cocoa powder or Matcha powder. Cut into small pieces and enjoy.

15. 

    Step15:Freeze it and take it out for modeling. This is a 6-inch mold. Add the quantity of three mini ceramic cups on the right side as shown in the figure (the quantity of one paper supporting mold with 6 consecutive molds). Sift the cocoa powder or Matcha powder according to the taste you like. The 6-inch model is to sift the cocoa powder. The small cups are kept for trial. Prepare to sift the Matcha powder and leave a little fresh this spring.

16. 

    Step16:Let's start with the small cup mold. Try dusting the tea powder on the sieve.

17. 

    Step17:This is also tea powder.

18. 

    Step18:Warm sunshine. This beautiful desser

19. 

    Step19: