Chinese Food

Cooking Steps

1. 

   Step31:

2. 

   Step30:

3. 

   Step29:Refrigerate for about 5 hour

4. 

   Step28:Put the lid on it and it will smell. Refrigerate it for 5 to 6 hours

5. 

   Step27:Spread another layer of cheese paste and smooth i

6. 

   Step26:Spread a layer of cheese paste first. Put in the finger biscuit dipped well

7. 

   Step25:Lady finger biscuits stained with the previously adjusted coffee wine

8. 

   Step24:Or such a cup is also a good choice. If you want to make a whole cake, you can make an eight inch round mold with this recipe component

9. 

   Step23:You can choose the membrane tools freely. For the convenience of sharing, I can use the bottom of mousse mold wrapped with tin paper

10. 

    Step22:After mixing, our tiramisu paste is ready

11. 

    Step21:Add the egg white into the cheese paste three times. Mix wel

12. 

    Step20:Next, add 50g sugar to the egg white and beat until it is slightly stiff and foamy. Don't beat it too much. Just beat it until it has a small hook. Beating too much will affect the consistency of tiramisu

13. 

    Step19:The cheese paste after mixing. It's fine without particles

14. 

    Step18:Mix the yolk batter into the softened mascarpone chees

15. 

    Step17:Mix well and then add in the previously soft gilardine slice and mix wel

16. 

    Step16:Add 40 grams of sugar to the yolk and stir until it turns white. The water temperature should not be too high. Avoid scalding the yolk.

17. 

    Step15:4 eggs. Separation of egg whit

18. 

    Step14:500g mascarpone room temperature softens and remains to be use

19. 

    Step13:Add 15ml coffee wine. Mix well. Set asid

20. 

    Step12:8g instant coffee powder with 40ml warm wate

21. 

    Step11:Preparation. 10g gilding tablets. Ice water, sof

22. 

    Step10:Then we do the tiramisu part. Material collectio

23. 

    Step9:It's beautiful. It's made of wood. It's sealed after baking

24. 

    Step8:Preheat for 5 minutes at 190 ℃ in the oven. Bake for 10 minutes at 190 ℃ in the oven. Bake for 5 minutes at 150 ℃. The oven is different. The temperature is different. Pay attention to it when you bake. The finger biscuits should be dried. Don't scorch

25. 

    Step7:Baking tray. Refueling paper. Refueling paper. Refueling paper. The important thing is said three times. I just forgot the oiler paper. It's not easy to demoul

26. 

    Step6:After mixing, put it into a mounting bag and cut it into a big mout

27. 

    Step5:Mix with yolk and egg whit

28. 

    Step4:Add 20 grams of sugar to the egg white and beat until stiff and foam

29. 

    Step3:Mix egg yolk with 20 grams of suga

30. 

    Step2:Egg white separatio

31. 

    Step1:Finger biscuit material. It's very simpl