Cooking Steps

1. 

   Step1:It's a soft tiramisu. Qifeng cake is sandwiched in the middle. First, separate 4 egg whites from the yolk. Mix the yolk with 60g salad oil to make a paste.

2. 

   Step2:Add the sifted low gluten flour and baking powder into the egg yolk paste and mix evenly for standby.

3. 

   Step3:Add 60g of sugar in Qifeng cake. Add 1 / 3 of sugar when making fish eye follicle. Beat until the bubble is fine, add 1 / 2 of sugar. Beat until the egg beater protein is in the shape of a corner. Add the remaining sugar until the protein is in the shape of a sharp corner. (a proper amount of Tata powder can be added to prevent the protein from defoaming too quickly during the process of beating

4. 

   Step4:Add the egg yolk paste into the egg yolk mixture and stir evenly (it's better to turn it up and down. It can't be stirred in circles. It will defoamer).

5. 

   Step5:Pour the batter into the mould, shake off the atmosphere, and put it into the middle layer of the preheated oven. The preheating temperature is 160 ℃, the baking temperature is 150 ℃, and the time is 50 minutes.

6. 

   Step6:Screw down the mold to cool down and slice it for standby.

7. 

   Step7:Take two yolks and stir them evenly, then add 60g sugar. Heat them with water. Heat them at the same time and beat until the yolk turns white and expands to twice its original volume. Add a little vanilla oil to taste.

8. 

   Step8:Whisk mascarpone until smooth. Whisk cream until lines are visible but not hard. Mix the two with the egg yolk paste.

9. 

   Step9:Put a circle of finger cakes in the mold. Put a cake slice at the bottom. Brush with coffee wine. Then pour a layer of mascarpone paste. Then put a cake slice. Brush with coffee wine And so on. Until the material is used up. Refrigerate for 6-8 hours, then mount with a little cream. Sift the cocoa powder and tie the ribbon.

10. 

    Step10:Light the candle at last ~ (*^__ ^*) sing a happy birthday to my dear brother.