Chinese Food
Entry level cake without oven tiramisu cake tiramisu ice cream
(94640 views)In the Italian original, tiramisu is taking me away or remembering me. Tiramisu cake contains the bitterness of coffee, the mellowness of sweet wine, the fragrance of chocolate, the mellow taste of finger biscuit, plus the rich layers of cream and cheese. It seems to be very complicated. In fact, it's very simple, and it's free from baking. It's really an entry-level cake. This cup of tiramisu is frozen into ice cream in the refrigerator freezer. It's super delicious. I think it's even better than the frozen tiramisu. If you like food and baking, you can add my wechat communication. Wechat 179301872. Note the beans and fruits. If you have any questions, you can ask me directly. I'll tell you what I know
Cooking ingredients
Cooking Steps
Step1:Boil boiled water to medium low heat. Beat the yolk with water and 45g sugar until the yolk and sugar are fully emulsified and whitene
Step2:Beat the yolk and sugar until they are white and emulsifie
Step3:Ice blisters One point five Take out the gelatine slice and put it into the egg liquid (cool it to about 50 ℃), mix it evenly and cool it for standby (if you only make cupcakes, you don't need to add gelatine). If you want to make gelatine powder, you can make about 5g of water, not too much because it's different from the slice, and it's hard to separate the good wate
Step4:Beat cheese + egg yolk + 10g coffee wine until it is granulated and ready to use
Step5:Beat 250g cream to 7 points (that is, stop when it solidifies). Add cheese and beat until it has lines at a medium speed. If the cream is too long, the water and oil will separate. Please pay attention to this
Step6:Prepare the mold. Make coffee wine with finger Biscuits (those who like wine can make more for a while. Those who don't like wine can take it away with a horse). Try to cover the mold with finger biscuits
Step7:The cream cheese is filled and the second layer of finger biscuits can be place
Step8:The second layer of cream cheese can be frozen in the refrigerator after filling the whole mold. About one night, when your fingers are full of water, the cream cheese will become soft and delicious. It's the best time to taste it
Step9:The remaining cream cheese can be used to make several cups of cake. If you only make the cup, the gilding slice will be better if you don't need to put it on it
Step10:It takes at least six hours for the cake to be refrigerated overnight. The 6-inch mold can be smoothly demoulded by hot water or blowing with a blower
Step11:Sprinkle with cocoa powder. Cut the finger biscuit in half and decorate it around the cake (if it's not around the finger biscuit, it's better not to expose the finger biscuit on the outside when it's made
Step12:The cup tiramisu is also taken out and sprinkled with cocoa powder. Then sprinkle moistureproof sugar powder on the mold. I froze the cake into ice cream the next day. Please note that it must be frozen the next day. You can't put it in the freezer as soon as it's ready. In this way, the finger cake can't fully absorb the moisture of cream cheese. It's really just a biscuit rather than a cake
Step13:This one is refrigerated overnight and transferred to the freezer. As soon as the waist is turned into an ice-cream cake, it's delicious and doesn't want to be.
Cooking tips:1. When you beat the yolk liquid, you must keep the water away and use a small fire. Otherwise, the yolk will not be fully emulsified into the cooked yolk when it is heated and solidified. 2. If all the tiramisu can be made into a cup, the taste will be better without the use of gilding. 3. The cocoa powder you sprinkle must be fafuna cocoa powder. It will definitely taste a lot. There are skills in making delicious dishes.
