Chinese Food
Tiramisu (novice 0 fails)
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This is my first time to make tiramisu. The reason is my girlfriend's birthday. And she is a person who likes coffee very much. She likes this kind of thing with slight bitter taste. I thought of tiramisu at the first time. There are too many romantic stories about tiramisu. And the most affectionate meaning takes me away. So the taste of tiramisu is considered as the taste of love. The authentic tiramisu is to mix the bitter cocoa powder, the mellow coffee and the fragrant cheese. It's enough to taste without fighting for each other's taste. If you have someone you love around, make a romantic dessert for him or her.
Cooking ingredients
Cooking Steps
Step1:After softening with cold water, drain the water and dissolve the heat insulation water into liquid.
Step2:Beat the yolk with an electric beater until it is thick.
Step3:Pour the sugar and water into the milk pot. Bring to a boil over low heat. Keep stirring.
Step4:Pour the boiling sugar water into the yolk slowly. Stir it from side to side. Stir until the yolk liquid expands and turns white. It's thick and has lines (the yolk liquid is stable at about 40 degrees at this time). At the beginning, the water temperature is hot. Therefore, it is necessary to add the yolk into the liquid slowly to avoid the effect of scalding the yolk on the taste.
Step5:Beat the mascarpone cheese with the electric beater until it is smooth (turn the beater to the first gear for about 35 times. It's very easy to beat. Don't beat it too much).
Step6:Pour the yolk into the cheese paste. Stir well.
Step7:Melt the gilding liquid and pour it into the mixture of cheese and egg yolk. Stir well.
Step8:Whipped cream to 50%, with a little grain.
Step9:Pour the whipped cream into the cheese paste. Stir well. Tiramisu's cheese paste is ready. Many people will say that the problem of making tiramisu finger biscuits is floating. At this time, if the mixed mousse paste is thin, it can be refrigerated for a few minutes. If the cheese paste is a little thick, the biscuit will not float.
Step10:The finger biscuit is double-sided with coffee wine. This step must be fast. The finger biscuit is very absorbent.
Step11:Put the finger biscuits with coffee wine on the bottom of the cake mold.
Step12:Pour in half the cheese paste and then spread a layer of finger biscuits with coffee wine.
Step13:Pour all the remaining mousse paste into the cake mold. Gently crack it for a few times. Shake out the big bubbles. Refrigerate it for 6 hours.
Step14:After demoulding, a layer of cocoa powder can be screened on the surface layer.
Cooking tips:1. The size of the cake in this paper is 6-inch round mold. 2. I've seen a lot of people say that finger biscuits float up. I didn't encounter it. In summary, it should be that my cheese paste is relatively thick, so the biscuit paste can't float up. I like to beat the cream a little harder to adjust the consistency of mousse paste and cheese paste. You can also refrigerate the cheese paste for a few minutes. There are skills in making delicious dishes.
