Chinese Food
Tiramisu (with finger biscuit)
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Tiramisu's story is very beautiful and touching. It's very interesting to make it for the other half on Valentine's day, and it doesn't need to beat raw eggs into cream or sterilize, which makes me feel relieved.
Cooking ingredients
Cooking Steps
Step1:Finger biscuit-1. Divide the egg into albumen and yolk. Pour sugar into the albumen three times and beat it to 70% (or beat until the basin is buckled and not dripping). Add lemon juice when adding sugar for the last time (lemon juice can effectively stabilize the good albumen and shorten the beating time
Step2:2. Beat the yolk with sugar to twice the siz
Step3:3. Mix the albumen paste and the yolk paste evenly by turning. Then pour in the sifted low gluten flour. Continue to mix evenly by turning. Put it into the oven and bake for about 20 minutes at 170 ℃ until the biscuit turns golden yellow and the baked biscuit is put aside for natural cooling
Step4:Whipping cream - mix mascarpone cheese and cream well. Whisk to 56% with eggbeater. Add sugar three times during whipping
Step5:Decoration - roll the finger biscuits in the espresso, put them at the bottom of the cup and spread them over. Then put in the cream. Sprinkle a layer of cocoa powder on the top. Refrigerate for 12 hour
Cooking tips:The amount of cream can be adjusted according to the actual situation, and finger biscuits can only be used when they are completely cold. Otherwise, they will become mushy and delicious.
