Chinese Food
Tiramisu (including finger biscuit)
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Cooking ingredients
Cooking Steps
Step1:Sift 60 grams of low gluten flour for us
Step2:Prepare 2 egg whites and 30g suga
Step3:Add sugar in the egg white three times (10g each time). Beat with the eggbeater until it is dry foaming (dry foaming means that there is a little sharp hook when lifting the eggbeater
Step4:Add 30g of sugar to the remaining yolk. Whisk with whisk until whit
Step5:Pour the yolk paste into the protein cream and mix. Add the low gluten flour to mix. Make the finger biscuit past
Step6:Preheat the oven at 170 degrees. Squeeze the batter on the pa
Step7:170 degrees. 20 minutes or so. The finger biscuits are ready. Put them aside for cooling
Step8:Put 10 grams of gilding tablets in a cool, white oven. Refrigerate and softe
Step9:Add 70g of fine sugar to 60g of clear water. Boil over low heat for 2 minute
Step10:Whisk 3 yolks until white. Slowly add sugar water into the yolk. The beater is high-speed during the adding process, so as to avoid too high temperature of the yolk paste.
Step11:Gelatine tablets soften and melt in wate
Step12:Add the melted gilding liquid into the yolk paste. The beater still needs to run at high speed during the adding proces
Step13:Beat 250 grams of mascarpone cheese twice. Smoot
Step14:Add half of the yolk paste to the cheese. Press and mix evenly. Then import the other half of the yolk paste and mix evenly
Step15:120g light cream. Send to 5 for distributio
Step16:Pour the cream into the cheese paste. Mix well to make mousse past
Step17:100g warm boiled water. 2G pure coffee. 25ml rum mixed to make coffee win
Step18:Dip finger biscuits in coffee wine and put them into a 6-inch mol
Step19:Then a layer of finger biscuits. A layer of mousse paste. Until the mold is full (at least two layers of finger biscuits). Refrigerate for more than 4 hour
Step20:Demould. Sprinkle with cocoa powder. It's done.
Cooking tips:There are skills in making delicious dishes.
