Cooking Steps

1. 

   Step1:Weigh the material

2. 

   Step2:After the egg yolks are separated, they are respectively put into a basin without water or oil. Add the sugar powder to the protein three times and beat. Low speed, medium speed, high speed, medium speed and low speed. When the protein is fine and free of bubbles, add the first sugar powder. When there is a small sharp hook, add the second sugar powder to change the high speed. Lift the egg beater and the lines will not disappear for a period of time. Back button will not fall and add the third sugar powder. Until the appearance of small sharp hook, it appears smooth and delicate. Beat the yolks at high speed. The egg yolk and sugar powder were poked with egg whisk (to prevent the spatter of sugar powder) to be sent to the egg whisk, and the texture appeared and kept for a period of time. The foam was uniform and delicate, and it was white and thick. After the egg yolk paste was added to the protein paste, the mixture was cut and mixed. At this time, you can preheat the oven 170 degrees up and down. Add the sifted low powder into the egg yolk paste and mix well.

3. 

   Step3:Put the mixed finger biscuit paste into the flower mounting bag with round flower mouth, squeeze it into the baking tray, bake it in the preheated 170 degree oven for 20 minutes, until the biscuit surface is golden yellow, then it can be put out of the oven for cooling.

4. 

   Step4:Finger biscuits out of the ove

5. 

   Step5:The gelatine tablet melts in cold water. Bring the sugar to a boil over water and low heat. Continue cooking for 2 minutes. Sugar water is used to disinfect egg yol

6. 

   Step6:Beat the yolk. Add sugar and beat the yolk until it's white and bulky.

7. 

   Step7:Slowly add the boiling sugar water into the egg yolk and continue to beat until the lines appear.

8. 

   Step8:Send mascarpone to smooth. At this time, melt the gelatine in water. Add the yolk paste and mix well. Then pour half of the yolk paste into mascarpone and mix well. Press and mix until there is no particle. Pour in the remaining cheese paste and mix well. Dripping and striate

9. 

   Step9:Whisk the cream to 56% of the hair, that is to say, the egg beater will show the lines, and the dripping will disappear slowly. Pour into the cheese paste once and mix well.

10. 

    Step10:Put the finger biscuits into the coffee wine and dip it in the coffee wine. If you like bitter biscuits, you can dip them in more. But not too much. Too many biscuits will break. It can be a mousse mold or a Qifeng mold. Pour the cheese paste on the biscuit. Then put a layer of biscuit with coffee wine on it and pour the remaining cheese paste into the mould. It can be refrigerated. Refrigerate for more than five hours

11. 

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    Step12:

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    Step13: