Chinese Food

Cooking Steps

1. 

   Step1:Add sugar, salt and lemon juice to the eggs. Put them in a bow

2. 

   Step2:It's not easy to beat the whole egg with the beater. It's better to put the beater in the warm water of about 40 degrees and beat it until the beater is lifted. The lines flowing from the egg won't disappear soon.

3. 

   Step3:Prepare low powde

4. 

   Step4:Sift the low powder and add it into the egg paste three times. After each mixing, add the back one. Pay attention to the mixing technique. Use a rubber scraper to mix it from the bottom to the top. Do not circle it. Otherwise, the egg paste is easy to defoaming. Add butter to the batter and mix wel

5. 

   Step5:Put oil on all sides of the cake mold. Slowly pour in the egg paste. After pouring, lift up the cake mold and shake it hard. Remove the big bubbles. Preheat the oven 170 degrees. Lower layer. Bake for 40 minutes. After the cake is baked and waiting to cool down, we can do the most important work today. Let's first look at the raw materials to be prepared.

6. 

   Step6:Use the beater to beat the yolks until they are thick.

7. 

   Step7:Sugar in water. Bring to boi

8. 

   Step8:Turn off the heat after boiling. While stirring with an egg beater, slowly pour the yolk liquid prepared in step 5 into sugar water.

9. 

   Step9:Keep stirring for more than 5 minute

10. 

    Step10:Get mascarpone read

11. 

    Step11:Beat the cheese smoothly with the beater. Mix the cooled yolk paste and cheese in step 8.

12. 

    Step12:Gilding is softened with cold water. Dissolve it with a little milk after hot wate

13. 

    Step13:Add the gelatin solution to the cheese mixture. Mix wel

14. 

    Step14:Just beat the cream until the pattern appears

15. 

    Step15:Pour the cheese paste mixed in 13 steps into the cream. Mix wel

16. 

    Step16:Mix cheese batter well and set aside.

17. 

    Step17:Pour coffee and rum into a small bowl. Make coffee wine.

18. 

    Step18:Divide the sponge cake into two pieces. Cut off the edge. If you like finger biscuits, it's OK to change the cake into finger biscuits.

19. 

    Step19:Brush a layer of coffee wine on the cak

20. 

    Step20:Half cheese past

21. 

    Step21:Put another piece of cake after the cheese paste is smooth. Also brush with coffee wine. Then pour in the remaining cheese paste. After the cheese paste is flat, refrigerate for more than 6 hours. Overnight is the best.

22. 

    Step22:After demoulding, sprinkle cocoa powder on it. Surround it with finger cakes for packin