[tiramisu cake roll] recipe-Chinese Food-best chinese food recipes-cooking food

Step8:As shown in the figure, the batter is extruded from the greased paper baking tray. My baking tray is the one that comes with the 26L size oven. If the specific size is unknown, put it into the preheated 150 ℃ oven and bake for 2025 minutes, then take it out

Step9:Tiramisu for filling - it's a large quantity here. Only a small part of eggs are used to separate the yolk and the egg white. I added a little coffee wine to the yolk and the egg white respectively. I think it's more fragrant (the original formula didn't do this. You can omit it

Step10:Mix the yolk and mascarpone cheese wel

Step11:Egg white sent to upright sharp corne

Step12:White granulated sugar 45g and water 15ml boiled into transparent syru

Step13:Pour the syrup into the egg white. Beat while pouring. Finally, beat it into a smooth and fine sharp corner shape

Step14:Mix egg yolk cheese paste and egg white cream evenly to make mousse past

Step15:Brush a thin layer of coffee liquor on the cake. Then put the mousse paste on the cake. The coffee liquor must not be too much. Soak the cake wet, which will affect the shaping effect and taste. Carefully roll it up and put it into the refrigerator for cold storage. Take it out after setting. Sprinkle cocoa powder on the surface before eating

Step16:PH's tiramisu paste has a relatively large fluidity. It's easy to leak before refrigeration, so I'll wrap it with a plastic wrap. Block the two ends. Cut off the two ends after refrigeration and finalization. If you want to operate better, it's recommended to use the hard body version of Tiramisu with the addition of gelidin to make the filling. It's also considered to refrigerate the mousse paste before making the filling. But it's unclear whether it will affect the texture

Cooking tips:The cake roll that always wants to make finger pie is lazy like me. I always don't want to make a roll with cream filling, but the egg sponge itself is not as smooth as Qifeng. If I still want to make a naked roll without filling, the taste will be affected. I want to think of tiramisu. If I want to use finger pie, I will change my mind. Roll the finger cake outside. Mousse uses the soft body version of tiramisu that always likes pH for filling because It's the effect of shaping soft body, so it's a little difficult to operate, but the taste is really worth praising. It's worth tossing. I always think this kind of soft mousse paste is easier and more finger cake is combined with finger cake cake. At the beginning, the cake roll was very dry. The stuffing became very moist and soft after cold storage, so I can't say that it's finger cake at all. And it's not too wet at all. So just brush a little coffee liquor on the cake to increase the flavor. Finally, the finished product was sprinkled with cocoa powder as decoration So the main components of tiramisu are