Chinese Food
Tiramisu
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The years are quiet. They talk with you. The years of water flow are the same with you. The prosperity is exhausted. They are old with you. Tiramisu. It's my favorite dessert. No one. I don't know why. I always think it's a very quiet dessert. But in one bite, I can taste thousands of flavors. Every birthday. I will make myself a tiramisu birthday...
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredient
Step2:The gilding tablets are broken into small pieces. They are soaked in cold water. The water is filtered out and heated until the gilding tablets are dissolved. The gilding solution is formed
Step3:Use the beater to beat the yolk to a thick state
Step4:Pour the milk and sugar into the pot together. Heat it over low heat and turn off the heat
Step5:Slowly pour the boiled milk into the egg yolk. While pouring in, beat it with an egg beater. Beat continuously for 810 minutes. The temperature of the egg yolk paste is basically the same as that of the hand. Put it aside and cool for standby
Step6:Take another bowl. Put in mascarpone cheese. Beat with the eggbeater until smooth
Step7:Mix the mashed mascarpone cheese with the cooled egg yolk paste
Step8:Pour the gelatin solution into mascarpone cheese batter. Mix well
Step9:Pour the animal whipped cream into a basin. Whisk with the egg beater until it is soft and foamy (just after the lines appear)
Step10:Mix well with mascarpone cheese batter
Step11:Take a finger biscuit. Dip it in the coffee wine quickly. Fill the finger biscuit with coffee wine
Step12:Then spread the finger biscuit on the bottom of the cake mold
Step13:Repeat this process until the bottom of the cake mold is covered with finger biscuits. Pour in half mascarpone cheese paste
Step14:Continue to spread a layer of finger biscuits dipped in coffee wine on mascarpone cheese paste
Step15:Pour in the remaining half of mascarpone cheese paste and refrigerate for 56 hours
Step16:Take the mascarpone cheese paste out of the refrigerator after it solidifies. Sprinkle cocoa powder on the surface for decoration
Step17:Tiramisu can be eaten directly.
Cooking tips:1. The finished product of this recipe is 8 inches. I use the 8-inch non stick mold in Yangchen. 2. The temperature of gilding tablet should not be too high when it needs to be soaked in water in advance, filtered and dried, and then dissolved. Otherwise, the condensation effect of gilding tablet will be affected. 3. My coffee wine is made by myself. 80ml black coffee liquid and 20ml rum are added. The intensity of black coffee depends on my preference. I think the strong black coffee has flavor. 4. The amount of a finger cake is 2 eggs and 70g powder. I made it in advance by myself. 5. The cocoa powder should be sifted before eating to prevent the taste from being affected by moisture. 6. Tiramisu needs to be refrigerated and preserved and eaten as soon as possible Use up. If you want to extend the shelf life, you can put it in the frozen layer to freeze hard. Before eating, it should be transferred to the refrigerator in advance and eaten after natural thawing. There are skills in making delicious dishes.
