Chinese Food
Tiramisu
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Tiramisu is the classic dessert in Italy. It is said that after eating the delicious tiramisu, you will be happy as if you are in a fairyland. Shen Hongfei praised in dessert that it uses the bitterness of espresso, the moistening of eggs and sugar, the mellowness of sweet wine, the fragrance of chocolate, the density of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder. It impacts the vision and interweaves and deduces all kinds of complicated experiences it can evoke. It makes people's imagination fall like a ceiling. . Tiramisu is a dessert full of love. Only when the heart is full of deep love can we make its pure taste of love. Tiramisu is not as colorful as a banana boat, nor as monotonous as a cheesecake. Tiramisu's overall color is harmonious and varied. Gently scoop up a spoon and put it into your mouth. It's not cold. It feels fresh in your mouth. It's sticky and smooth, which is unique to the cream. It covers your lips, tongue and teeth. Swallow it slowly. That's warm
Cooking ingredients
Cooking Steps
Step1:Get all the materials ready.
Step2:Put the gilding tablet into cold water and soak it soft.
Step3:Add 75g of sugar and 75ml of cold water to the egg beater.
Step4:The fire is boiling. Get out of the fire.
Step5:Beat the yolk with an electric beater until it thickens.
Step6:Pour the previously boiled sugar water into the yolk.
Step7:Pour in and beat well.
Step8:Maxcapone stirs the eggs with an electric beater until they are smooth and free of particles.
Step9:Mix with the previous yolk paste.
Step10:Mix well.
Step11:Drain the water from the soft gelatin tablet. Heat in a bowl until it melts into the gelatin solution.
Step12:Pour the melted gelatin into the cheese and egg yolk paste. Stir wel
Step13:Beat the cream to 60% with the electric beater, i.e. it just has texture.
Step14:Then pour the cream into the cheese and egg yolk paste. Mix them well.
Step15:Mix to make a cake paste.
Step16:Cut the finger biscuit into small pieces.
Step17:Dip it in the coffee wine.
Step18:Then cover the bottom of the mold with finger biscuits dipped in coffee wine.
Step19:Pour in half the batter.
Step20:Then dip the whole finger biscuit in the coffee wine.
Step21:Spread it on the cake paste.
Step22:Pour the rest of the batter into the mold. Smooth the surface. Refrigerate for 6 hours or overnight.
Step23:Before taking out the cake from the refrigerator, cut the remaining finger biscuits into a uniform and appropriate length.
Step24:Cover the frozen cake around the mold with a hot towel, and then gently push out the cake from the bottom.
Step25:Put a circle of cut finger biscuits around the cake.
Step26:Sift the surface of the cake with sugar powder to prevent moisture.
Step27:And a beautiful ribbon.
Step28:You can also decorate the surface with a layer of sugar powder according to your preference.
Step29:A beautiful and delicious tiramisu is ready.
Step30:Finished drawings.
Cooking tips:1. Mascarpone should be placed at room temperature for a while in advance; 2. The eggs in this formula are raw. Therefore, the high temperature is needed to kill the bacteria during the production process. Therefore, the boiled sugar water should be poured into the egg yolk. 3. The egg liquid with gilding must be warm, or it will solidify. 3. Finger biscuits should be dipped in coffee wine quickly. Do not soak them. They will not come out after soaking. Because finger biscuits are very absorbent. 4. The judgment standard of demoulding is to touch the surface with fingers. If it is not sticky, it is OK. If it is sticky, it is necessary to continue to refrigerate. 5. When sifting cocoa powder and sugar powder, you should pay attention to it. You must sift a little bit. In this way, it will be even. The thin one will look better. Don't sift too much. Especially the pattern part. There are skills in making delicious dishes.
