Traditional version [tiramisu] with extra crispy finger biscuit recipe-Chinese Food-best chinese food recipes-cooking food

Traditional version [tiramisu] with extra crispy finger biscuit

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Dad has several handwritten recipes. Various recipes. Delicious dishes will be painted with one or two stars beside them. Tiramisu drew two of them, and specially noted delicious . My father often buys muscapone cheese to make tiramisu. The whole family like the delicate taste of tiramisu. It's full of milk fragrance. It has a long wine fragrance and bitter coffee taste. I'm afraid that sweet likes to sprinkle a lot of cocoa powder. Later, I copied my father's recipe and made it by myself. I feel that my father's finger biscuit is crispy and delicious. It's better than other recipes. There is no sugar in the coffee wine. Eating with cheese paste highlights the bitter taste of the coffee wine. Or I will add a delicious mark here.

Cooking ingredients

mascarpone cheese:250g

vanilla:moderate amount

low powder:50g

corn starch:20g

surface decoration -:8

cocoa powder:moderate amount

cherry:several

coffee wine (soaking finger biscuits) -:8

coffee liqueur:20ml

espresso:100ml

Cooking Steps

Step1:Finger Biscuit - add 10g sugar powder to 3 yolks. Drop vanilla essence. Beat with egg beater until white.

Step2:Beat the three proteins. Add 30g sugar powder in three times. Beat until it is dry and foamy. Lift the egg beater protein to stand upright.

Step3:Put the egg white into the yolk bowl twice. Stir well.

Step4:Mix well for the second time

Step5:Sift in the mixture of 50g low flour and 20g corn starch in two times, and mix well to make batter.

Step6:Put the batter into the mounting bag. Pad the baking tray with oil paper. Use the medium-sized round hole nozzle to extrude the strip on the oil paper.

Step7:Like this

Step8:Put it into the preheated oven as soon as possible to prevent defoaming. The upper tube is 180 ° and the lower tube is 160 ° for about 10 minutes. The surface is golden yellow.

Step9:The baked finger biscuits should be sealed immediately after cooling to avoid dampness.

Step10:The gilding tablets should be soaked in cold water in advance.

Step11:Then we make a cheese paste - 3 yolks and 20g sugar powder, and heat them with water (the temperature of the yolk does not exceed 80 ℃. If it is too hot, it will agglomerate. The temperature should not be too low. After all, it's raw yolk...) Send to a white color.

Step12:Then add the soft gelatin tablet. Stir constantly to make the gelatin tablet melt. Cool it and set aside at room temperature.

Step13:Beat 250g mascarpone cheese until smooth and soft. Add 20ml coffee liqueur.5ml lemon juice and mix well.

Step14:Beat 110g light cream and 20g sugar powder to six parts. There are lines. You can lift a small sharp corner.

Step15:Mix the egg yolk paste, whipped cream and mascarpone cheese paste. Set aside.

Step16:Mix coffee liqueur with instant coffee. If there is no coffee liqueur, 100ml hot water + 10g instant coffee powder + 20ml rum + 5g sugar can be mixed into coffee wine instead.