Tiramisu recipe-Chinese Food-best chinese food recipes-cooking food

Tiramisu

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This recipe is 6-inch cake. There will be more finger biscuits. When I made it, I used a square eight inch mold. So the material of tiramisu was multiplied by 1.5. There was not a lot of finger biscuits. There are many kinds of coffee wine. I use the Bailey sweet wine I bought when I went abroad. It's more creamy than coffee. Friends without coffee wine can use 180g espresso + 20g rum instead.

Cooking ingredients

gilding tablets:5g / 2 tablets

coffee wine:200g

surface decoration -:8

cocoa powder:8

sugar powder / milk powder:8

Cooking Steps

Step1:Finger biscuit part - 2 eggs. Egg white separation. 30g white sugar was added to the protein three times. Electric eggbeater to dry foaming. That is, the back button protein does not fall, lifting the eggbeater on the vertical sharp corner.

Step2:Add 20g white sugar and vanilla essence to the yolk and beat until thick and white. Add the egg yolk paste into the egg white and mix well.

Step3:Sift 60g flour. Add in egg paste. Stir until there is no dry powder. Put it into a flower mounting bag. Squeeze each piece on the baking tray.

Step4:Bake in a 170 degree oven for 1520 minutes. The surface is golden. The finger biscuit just out of the oven is a little soft. It becomes crispy after cooling. It tastes fragrant and crispy.

Step5:Part of tiramisu - 70g sugar is added into 60g water. Low heat (small fire refers to the small fire ring in the middle of the gas stove plus a little fire ring outside. The small fire ring in the middle of the single stove is not evenly heated) is boiled, and then boiled for another 2 minutes. Boiling sugar water can't be stirred. Otherwise, sugar will splash.

Step6:In the process of boiling sugar water, whisk three yolks until white. After the sugar water is cooked, start the pot, while using the electric egg beater to beat the yolk, slowly pour in the sugar water (do not pour in once. It will change the egg flower soup). After pouring, continue to beat. At this time, the yolk paste will gradually become very thick from the water shape. There are lines, but the lines will slowly disappear. At this time, the yolk paste is ready.

Step7:Take 5g (2 pieces) of gelatine from the fridge. Pour the ice water out. Melt the gelatine into a transparent liquid. Pour the gelatine into the egg yolk paste. Beat with an electric beater. Mix the two.

Step8:Take out 250g mascarpone cheese and place it at room temperature. Beat it quickly with an electric beater until smooth (mascarpone must be warmed back, otherwise it will be frozen in the egg paste).

Step9:Pour part of the yolk paste into mascarpone cheese and mix well. Then pour it back into the yolk paste and mix well.

Step10:Whisk 120g light cream to 50%. The lines will appear. But the lines will disappear slowly. It's about the same texture as the yolk paste. Add all the whipped cream into the yolk paste and mix well.