Chinese Food
Tiramisu -- from finger biscuit
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Today is Grandpa's birthday. It happens to be the seventh day of the seventh day. I'm thinking of making a romantic tiramisu for him. The old man's stomach is a little sensitive. So this time, the egg yolk and the egg white are detoxified separately. The old man and the children can eat at ease. Tiramisu's recipe has also seen various kinds. Some of them don't add egg white, some don't have cream. It's the best to make them. The added albumen cream makes the cake lighter. The taste is great~-
Cooking ingredients
Cooking Steps
Step1:First, make finger biscuits. Separate egg yolk. Weigh the flour and sugar with low gluten.
Step2:Add 10g sugar to the yolk. Stir in a few drops of vanilla.
Step3:Add sugar into the egg white three times to make it hard to foam. When adding sugar for the last time, drop a few drops of lemon juice or white vinegar to prevent defoaming.
Step4:Take half of the icing and add the yolk. Mix gently with the above cutting and mixing methods.
Step5:Sift in half of the low flour and mix gently in the same way.
Step6:Add the other half of the protein and sugar cream and mix well.
Step7:Add the other half of the low flour and mix well.
Step8:Use the mounting bag to squeeze on the baking oil paper.
Step9:Bake the upper and lower tubes at 180 ℃ for 10 to 15 minutes. The edges turn yellow slightly.
Step10:Then make the bottom of the cake. Mash the biscuits.
Step11:I don't want to be too greasy, so I mixed it with a little water and spread it into a 6-inch mold.
Step12:The gelatine powder is soaked in cold water and then heated in water until completely melted.
Step13:Heat the yolk with sugar and water. Stir it evenly (this step is equivalent to disinfecting the yolk
Step14:Boil 30g of sugar with water until it melts completely into syrup.
Step15:After the egg white is dismissed, pour the hot syrup into the egg white. Beat it evenly again (this step is equivalent to disinfecting the egg white
Step16:Mix mascarpone cheese well, then add egg yolk, coffee wine and melted gilardine to make cheese paste.
Step17:Beat the whipped cream to 7 and distribute. Mix with the egg white in step 15 and the cheese paste in step 16 to make mousse paste.
Step18:Make a cup of espresso. Make it into a liqueur. Dip the finger biscuits in the liqueur for use.
Step19:There is a layer of mousse paste in the mould. A layer of finger biscuits is staggered until the mould is full. The top layer is mousse paste.
Step20:Fill the mold and refrigerate for more than four hours.
Step21:When demoulding, use a cup mold to support the bottom. Cover the mold with a hot towel. Slowly the mold will fall down by itself.
Step22:Sift the cake out with a layer of moisture-proof cocoa powder. Then put on the snowflake template and sift a layer of sugar powder.
Step23:Finished product
Step24:Another round of biscuits
Step25:Cut it open
Step26:Finished product
Step27:Cut a piece
Cooking tips:There are skills in making delicious dishes.
