Chinese Food
Afternoon tea is perfect. Tiramisu with Hong Kong style milk tea
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Angel or devil? When sweet and bitter in the mouth of the passion collision. You will love this taste. Tiramisu is an Italian dessert with coffee and wine flavor. It has been popular all over the world since its birth. It is characterized by the bitterness of espresso, the moistening of eggs and sugar, the mellow of sweet wine, the fragrance of chocolate, the consistency of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder. The impact on the vision makes the complex experience it can evoke interweave and deduce, making people's imagination fall like a flower in the sky.
Cooking ingredients
Cooking Steps
Step1:The old rule is that all the raw materials are ready.
Step2:Make finger biscuits first. Separate the egg yolk from the protein with the egg separator.
Step3:Whisk the protein with sugar until it foams dry.
Step4:Beat the yolk with sugar to swell.
Step5:Add the egg yolk into the egg yolk in several times, and stir evenly from the bottom to the top.
Step6:Sift in the low powder and mix well.
Step7:Add the flower mounting bag. Pull out the long strip on the baking tray paved with oil paper. The length depends on the length of the mold. Preheat the oven for 180 minutes. Add in the pan for 180 minutes. It is cooled and ready for use after being discharged.
Step8:Start making tiramisu. Divide the eggs first.
Step9:Mix the yolk. Mascarpone. Whipped cream. Marsala or rum. Stir until completely combined. Do not pass too long.
Step10:Whisk the protein to dry foaming. Add the cooked syrup. Syrup temperature about 70 degrees. Too high easy to make egg soup. Mix her with the cheese paste. Stir well from bottom to top. Add the melted Geely. Stir quickly.
Step11:Espresso and coffee liqueur are mixed to make coffee liqueur.
Step12:First, spread a layer of cheese paste on the bottom.
Step13:Then spread the finger biscuits stained with coffee wine and sugar.
Step14:Spread another layer. Add the cheese paste to 10 points. Refrigerate. 04 degrees.
Step15:Or in separate cups. Also refrigerate.
Step16:Start making Hong Kong style milk tea. Raw material preparation.
Step17:Bump tea. Put the black tea into the filter screen. Pour in 1000ml of 85 degree hot water. Two large cylinders are repeatedly punched six times. Let tea and air fully integrate.
Step18:Baked tea. The prepared tea is covered and heated. 5 minutes. Then repeat the previous step.
Step19:Add light milk.
Step20:It's a beautiful light brown when stirred. Add sugar according to your taste.
Step21:Finished drawings. Tiramisu is taken out of the refrigerator. Sift the cocoa powder on the surface. You can also make a favorite pattern on the screen.
Step22:Cup split. Afternoon tea begins.
Cooking tips:1. Too much sugar is sweet. It's not greasy. 2. After adding spirits, it can relieve greasiness and have unique flavor. 3. It is not necessary to add gilding. 4. The mold edge can be heated by hot towel or hair dryer for demoulding. 5. the fine foams produced from the bottom of the tea will make the tea taste stronger and more delicious. 6. The time should not be too long. It is easy to produce bitterness and affect the taste. There are skills in making delicious dishes.
