Chinese Food
Italian tiramisu cake (hard)
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Tiramisu. It's tiramisu. It's an Italian dessert with coffee and wine. Take mascarpone cheese as the main material. Then use finger biscuit to replace sponge cake of traditional dessert. Add coffee, cocoa powder and other materials. The taste is not just sweet, but also smooth, sweet, greasy and soft. In Italian, tiramisu means take me away at once. It means to eat such delicious food and you will be happy as if you are in a fairyland. -
Cooking ingredients
Cooking Steps
Step1:Tiramisu cake materia
Step2:Four eggs. Separate the yolk. Just the yolk.
Step3:Use the beater to beat the yolk to a thick state.
Step4:Heat the water and sugar together in the pot. Boil the sugar water to boiling.
Step5:Turn off the heat when the sugar water boils. Beat it with an egg beater while slowly pouring in the egg yolk you just beat. After the yolk is poured in, continue to beat with the beater. Beat for about 510 minutes. At this time, the temperature of the yolk paste should have dropped. It is close to the temperature of the palm. Pour the cooled yolk batter into a container for use. If the temperature of the yolk paste is not cool enough, it must be thoroughly cooled before use.
Step6:Take another container and put it in the mascarponecheese. Beat with the eggbeater until smooth. (first, learn theoretical knowledge on the Internet, know it well, then learn it while doing it, and then reflect and summarize it. This step refers to Jun's recipe tiramisu (hard version). Double the amount. After combining a lot of recipes, slightly change it. For reference) after mashing up mascarpone cheese, mix it with egg yolk paste.
Step7:Break the Gillette into small pieces. Soak it in cold water (this step can be done at the beginning). Use cold water
Step8:Drain the water. Heat the solution until it dissolves. Pour the gelatine solution into the mashed mascarpone cheese paste. Mix well.
Step9:300g animal light cream. Whisk with egg beater to soft foaming (just appear lines). Add in mascarpone cheese paste. Mix well.
Step10:Espresso and rum are mixed into coffee wine.
Step11:Take finger Biscuits (I use Qifeng cake directly). Spread the cake pieces on the bottom of the circular mold of the cake. Use a brush to dip all the coffee wine on the cake blank.
Step12:Pour in mascarpone cheese paste. Then continue to spread a layer of cake slices dipped in coffee wine. Repeat the process until the cake and cheese paste are all over the mold.
Step13:Put the cake mold in the refrigerator. Refrigerate it for five to six hours or overnight.
Step14:When the cheese paste solidifies, demould it. (as shown in the figure - wrap it with towel or blow it with electric hair dryer. Easy to demould
Step15:Sprinkle cocoa on the surface
Step16:Finger biscuits are used according to the height requirement.
Step17:Surround the finger cak
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Cooking tips:1. You can use finger biscuits as content. 2. Gilding tablets need to be soaked in cold water to be softened in advance, filtered dry water to be dissolved again. The temperature should not be too high. 3. When demoulding, cover it with a hot towel or blow it with a hair dryer. Demoulding is easy. 4. In order to prevent cocoa powder from getting damp, please sprinkle cocoa powder before eating. You can also sprinkle patterns or words with sugar powder. It's more meaningful. 5. It's best to eat now. It can also be refrigerated for 1 or 2 days. If you want to enjoy the delicious food slowly, you can freeze it. Take it out and restore it to room temperature before eating. There are skills in making delicious dishes.
