Chinese Food
Tiramisu
(85196 views)
I made an 8-inch one with a small bowl and a small clasp box. If the biscuits are surrounded outside, this quantity can be made into an 8-inch. There is not much left.
Cooking ingredients
Cooking Steps
Step1:According to the legend, muscapone needs to be placed at room temperature for a while in advance. This cheese will turn into liquid if it is not softened by water. If the time is short, it can be emptied for a little while. The best way to soften in a short time is to pump it by hand or turn it repeatedly with a scraper. Let it touch the room temperature in a large area, and it will soften.
Step2:First of all, we need to make finger biscuits in advance. Finger biscuits are a kind of egg splitting sponge. They are very simple to make. The only point is to keep an eye on the time. Don't over bake them. Eggs separate the white from the yolk. Add half sugar (50g) to the egg white and beat until it foam
Step3:Add the other half of the sugar. Beat until stiff and foam
Step4:You don't need to wash the eggbeater. You can also beat the yolk. Just lighten it a little.
Step5:Take 1 / 2 protein and put it into the yolk. Mix well.
Step6:Pour the paste from the previous step back into the protein basin. Mix well.
Step7:Sift in the low powder. Mix gently until there is no dry powder.
Step8:Turn the bag in half and put it in a cup. Pour in the batter.
Step9:Cut a hole at the front of the mounting bag. It should not be too small.
Step10:Spread oil paper on the baking tray. Squeeze the batter on. The thick one is more lovely. When you squeeze it, you can shake it left and right. It will be thicker than the mouth you cut. The first row is squeezed down at once. It's thinner. The second row is thick. It's squeezed by shaking left and right. It can also see the bending of the edge. I don't recommend a big cut. It's thick and thick. It's not very nice. After squeezing the batter, sift a layer of powdered sugar. Wait 23 minutes. Sift another layer.
Step11:Bake at 200 ℃ for 1015 minutes. Be sure to stare at it. I baked a plate. Fortunately, it's enough.
Step12:After a little drying, remove the oiled paper from the bottom. Be sure to peel the oilpaper like this, not the biscuit, or the biscuit will break.
Step13:Finger cakes are very easy to absorb moisture. So after they are dried thoroughly, if they are not used all the time, they should be kept in a fresh-keeping bag.
Step14:The movable bottom of the 8-inch round mold is wrapped with tin paper. This is convenient for demoulding. It's OK to use mousse ring. Just wrap tin paper on the bottom when using mousse ring. When preparing for the work, ice a bowl of boiled water in the fridge, and then soak it in gilding.
Step15:Because I don't have a hair dryer at hand, so I'm lazy and use biscuits around the mol
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Cooking tips: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. If the cocoa powder sieve is too thick, you will rub the cocoa powder when you put the sieve plate; if the sugar powder sieve is too thick, when you move the sieve plate, it will be dry. There are skills in making delicious dishes.
