Chinese Food
Tiramisu
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To eat tiramisu is an expression. Hold your breath. Take you away. Tiramisu in Italian means to take me away. Hold your breath. It's a summary of tiramisu's gourmands. Because tiramisu has a thick layer of cocoa powder on it. Cocoa powder is very tiny. Maybe your breath will blow it up. It's easy to choke. Many people are choked by sweetness when they eat tiramisu for the first time Next. So, when you eat tiramisu, especially the first bite, you must hold your breath, open your mouth again, get close to it, and close your nose, so that the real taste of tiramisu can better reverberate in your mouth. Enchanting......
Cooking ingredients
Cooking Steps
Step1:Finger cake and egg sponge are the same formula. The baking degree is different. I use the classic formula of blue ribbon. It's delicious and easy to remember that 2 eggs, 50 grams of sugar, 50 grams of low flour protein and egg yolk are separated. The egg yolk is gently mixed with protein and sugar in several times. Beat it to hard foaming, take out about one egg's protein. Mix it with egg yolk, and then pour it back into the protein basin. Mix the low flour and sift it into the egg paste. Cut it evenly and put it into the mounting belt. Extrude the finger cake shape and surface Sift a layer of powdered sugar for 2 or 3 minutes. Watch the powdered sugar melt. Sift another layer of powdered sugar into the preheated 210 degree oven. Bake for about 15 minutes until the surface is crisp and golden. The outside is crisp and the inside is soft. The water absorption is very good. This is also the requirement for making tiramisu biscuit
Step2:I'm using mascarpone of galbani this time. It's a famous brand in Italy. Mascarpone is mostly imported from Italy (I also saw domestic mascarpone in Sanyuanli two days ago. The price is about 20% cheaper. I don't know the quality). It's also a kind of fresh cheese. So the shelf life is very short. It's usually about three months. And the entry process will cost one Period of time. Therefore, the basic shelf life is only more than 2 months. So the buyer must be optimistic about the date. In addition, it should be used up within 3 days after opening. Otherwise, it is easy to deteriorate and affect the flavor.
Step3:Mascarpone takes out the room temperature to soften in advance and stirs it into a past
Step4:Whipped cream and 2 tablespoons of coffee and sugar wine. Beat to six and serv
Step5:Divide the egg. Add 15g sugar to the yolk. Beat until it is 60 degrees. The yolk turns white. The sugar melts
Step6:Mascarpone and cream mix. Add yolk
Step7:2.5 pieces of gelatin should be broken in advance. Soak in cold water. Add 30g milk. Melt in water until there is no granule. Cool slightly. Mix well with cheese paste
Step8:The protein is made into Italian protein cream. Specifically, when the protein is wet and slightly dry, 35 grams of sugar and 15 grams of water are added to boil it into 118 degree syrup. Pour it into the protein cream in a thin line, pour it over and beat it until it is hard. (the above two steps, egg yolk and Italian protein cream, are for sterilization of raw eggs and increase flavor. They are suitable for all kinds of desserts such as mousse that cannot heat raw eggs.
Step9:Mix the cheese and egg yolk paste with the spaghetti crea
Step10:Espresso syrup espresso 50g fine sugar
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Cooking tips:Tiramisu is first and foremost mascarponecheese. Strictly speaking, it's not real cheese. It's a kind of semi fermented fresh cheese. It's high in milk fat. It's usually made of water milk. So it's very fresh and mellow. The authentic tiramisu, in addition to mascapone cheese, also needs finger cakes and coffee wine. The authentic tiramisu coffee wine is a kind of Marsala coffee wine produced in Sicily, Italy, but it is hard to find. Generally, it can be mixed with rum plus espresso or Kahlua. Here's how to make your own muscapone - http-// www.douguo.com/cookbook/65167.html There are skills in making delicious dishes.
