Chinese Food
Tiramisu
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There are many different stories about the origin of tiramisu. It's warm to say that an Italian soldier is about to go to war. But there is nothing left at home. His wife loves him to prepare dry food for him. She makes all the biscuits and bread that she can eat into a cake. It means to take me away. That cake is called tiramisu. Whenever the soldier ate tiramisu in the battlefield, he would think of his home and his lover. Tiramisu has a mellow and deep taste. It perfectly integrates the bitterness of Italian coffee, the moistening of eggs and sugar, the mellow of sweet wine, the rich fragrance of chocolate, the thick fragrance of cheese and fresh cream, and the dry and crisp cocoa powder.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Cake Ingredients - four eggs, 70g of low gluten flour, 15g of cocoa powder, 40ml of corn oil, 40ml of milk, 80g of white sugar and a little lemon juice. Cheese paste ingredients: 250g mascarpone cheese, 150ml animal cream, 75ml water, 75g sugar, 2 egg yolks, 15ml rum, 15ml espresso, 10g gilardine. Decoration - cocoa powder and cherry.
Step2:Separate the egg white from the yolk.
Step3:Add 20 grams of sugar to the yolk. Beat the egg beater until the sugar melts. Add milk and corn in three parts. Mix well.
Step4:Sift in cocoa powder and flour.
Step5:Turn it gently with a rubber knife and mix well. In addition, preheat the oven at this time. Heat up and down 180 degrees.
Step6:Add a little lemon juice to the egg white. Then beat it.
Step7:Put 1/3 of the protein into the batter and mix well.
Step8:Add the remaining egg white to the batter twice and mix well.
Step9:Pour the cake paste into the eight inch square cake mold. Put it in the preheated oven. Bake for 60 minutes at 160 degrees.
Step10:Take out the baked cake from the oven and turn it upside down quickly. Cool it and then slice it. Then use the 6-inch square mousse mold to press out two pieces of cake for standby.
Step11:Wrap a layer of tin paper around the square mousse mold. Oil paper is also OK.
Step12:Cut the gilding slices into small pieces. Then put them in cold water and soak them.
Step13:Start making cheese paste. First, use the beater to beat the yolk until it is thick.
Step14:Put the water and sugar in the pot and boil them, then turn off the fire.
Step15:Slowly pour the sugar water into the batter. Beat the batter on one side. After all the sugar water is poured out, continue to beat with the egg beater for five or six minutes until the temperature of the yolk paste drops. It's almost the same as the temperature of the palm.
Step16:Take another bowl. Pour in mascarpone cheese. Beat with eggbeater until smooth.
Step17:Mix mascarpone cheese with egg yolk paste and mix well.
Step18:The gelatine tablets melt in water. Then pour the gelatine into the cheese paste and mix well.
Step19:Whisk the cream to the soft foaming. The lines just appear. Then pour into the cheese paste. Mix well.
Step20:Ital
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Cooking tips:1. This one is made of chocolate Qifeng cake. Traditional tiramisu is made of finger biscuits. I prefer the taste of Qifeng cake. 2. If you have coffee wine, you don't need to mix rum and espresso. 3. When removing the film, cover around the mold with hot hair for a while. It is easier to remove the film. 4. Tiramisu needs to be refrigerated. 5. Cherries are just for decoration. They don't need to be used. 6. It's best to sprinkle cocoa powder when eating, so that cocoa powder will not be affected by moisture and taste. When you are cooking this dish, you can add wechat leyou517 for any questions. I will answer carefully one by one. There are skills in making delicious dishes.
