Cooking Steps

1. 

   Step1:Finger biscuit material collectio

2. 

   Step2:Beat egg white + sugar to hard foam (slowly lift the beater. Short, straight and sharp

3. 

   Step3:Add egg yolk and stir wel

4. 

   Step4:Sift in low powde

5. 

   Step5:Mix evenly. Remember to move gentl

6. 

   Step6:Put in a flower mounting bag with a round mout

7. 

   Step7:According to your own container, extrude the corresponding shape on the oilpaper or oilclot

8. 

   Step8:Sift the sugar powder on the surface. Now, preheat the oven at 170 degrees

9. 

   Step9:Wait until the oven is warmed up. Sift the sugar again and put it on the top of the oven

10. 

    Step10:Bake for 12 to 15 minute

11. 

    Step11:It can be taken off the oilpaper when it is cooled out of the ove

12. 

    Step12:Liqueur - all materials except wine are boiled togethe

13. 

    Step13:Put aside to cool after boilin

14. 

    Step14:Wait until it's cool. Pour in white rum

15. 

    Step15:Yolk cream

16. 

    Step16:Beat the yolk with sugar

17. 

    Step17:At the same time, sugar water will boi

18. 

    Step18:Don't stop beating. Slowly pour sugar water into the yolk

19. 

    Step19:Immediately sit the yolk basin in the boiling water basin. Heat and beat until the yolk is firm. Take out and beat until it cools (this one must be the last one that is very firm

20. 

    Step20:Cheese paste -- mascarpone melts in hot wate

21. 

    Step21:Mascarpone melts in hot water to no particle

22. 

    Step22:Add the gelatine in ice water. Continue to melt in wate

23. 

    Step23:Put the previously beaten yolk cream into the melted mascarpone and the melted yolk cream in 2-3 times. Pay attention to the gentle mixing

24. 

    Step24:Sift after mixing completely. Sift out some small particle

25. 

    Step25:Get a delicate mus

26. 

    Step26:Cream to

27. 

    Step27:The distribution of 8 is in the state of having lines. But it can still flo

28. 

    Step28:Cream 2-3 times into a delicate cheese past

29. 

    Step29:Soak finger biscuits in liqueur until they are ful

30. 

    Step30:In order to avoid blistering, my technique is to put - meditate 1 and 2 - lift up

31. 

    Step31:I usually put three layers of finger biscuits. The bottom layer firs

32. 

    Step32:Pour in the first layer of cheese past

33. 

    Step33:Then put in the second layer of finger Biscuits (soaked in sugar, of course

34. 

    Step34:The second layer is filled with cheese paste. Refrigerate for more than 4 hour

35. 

    Step35:Take out the moisture-proof cocoa powder on the siev

36. 

    Step36: