Chinese Food
Classic traditional tiramisu
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We have always thought that tiramisu represents love. There are many romantic love stories about the origin of tiramisu. But according to a master who graduated from the French blue belt - Italian tiramisu means to take me home. It's the best pastry for every mother in Italy. It doesn't mean love. It's the mother who makes tiramisu. She waits for her children to go home for dinner ~ in Italy. The traditional tiramisu is soft. It's not shaped and put on a plate. She uses a spoon to dig it into her plate. Tiramisu has a dense taste, a long aftertaste of fresh milk, light coffee and wine, and a little bitter cocoa powder. It makes everyone who has eaten it want to give up. It's like mother's love. Sweet and happy ~ because it's to send people, it's packed in a small dessert box. You can put it in a deeper plate or a music box.
Cooking ingredients
Cooking Steps
Step1:Whisk the two yolks until they are a little bigger and thicker.
Step2:Boil 75g sugar in 75ml water. Pour the newly boiled sugar water into the egg yolk immediately. (pour slowly. Always use the electric beater to beat the yolk paste
Step3:Beat the yolk paste for about 5 minutes until it is bulky and delicate.
Step4:Beat mascarpone cheese until smooth. Add in the yolk batter and mix well.
Step5:Beat the cream until it's wet. Just get the lines.
Step6:Add the whipped cream to the cream batter and mix well.
Step7:Wash 1 / 2 tablespoon espresso powder with 40ml boiling water, cool and add 20ml rum. Finger biscuits quickly fill the bottom of the container with coffee wine.
Step8:Pour the cake paste on the finger biscuits. Refrigerate. (it can be refrigerated for 412 hours
Step9:Sprinkle with cocoa before eating.
Cooking tips:1. The eggs must be fresh. Otherwise, the yolk is not easy to pass. It directly affects the subsequent production. The taste will be greatly reduced or failed. 2. When boiling sugar water is poured into the yolk, it must be slow. The water flow is too small to break. The speed is too fast to make the soup of egg blossom ~ 3. The amount of finger biscuits stained with coffee wine depends on how long you refrigerate them in the refrigerator. If it's eaten in half every other day, it's OK. Otherwise, the cake will feel too wet. If it's eaten in 4.5 hours, it's full of 80%. Otherwise, the finger biscuit won't be able to absorb enough water in the cheese paste. The taste is slightly hard. 4. If you want to make hard tiramisu, before mixing in the light cream, pour in two pieces of melted Geely liquid and mix well. Then mix with the light cream. Pour in the mould and refrigerate for 4 hours. There are skills in making delicious dishes.
