Chinese Food
Tiramisu
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Tiramisu take me away. There's a romantic love story in the legend. There's also a legend that the alcohol, caffeine and high calorie in tiramisu will be a little bit sweet and ready to move. And these are just to make a mysterious and noble package for a delicious dessert. But they seem to make people want to stop it. Some people say it's the taste of heaven; Some people say it's more intoxicating and sweet than love
Cooking ingredients
Cooking Steps
Step1:First of all, prepare all the necessary materials to avoid being in a hurr
Step2:First melt the gelatine powder into 40g cold water to make it soft (if you use the gelatine tablet, you can use ice water to make it soft
Step3:Pour 50g water and 45g clear water into the boiling pot. Simmer for 12 minutes after boilin
Step4:The time to boil sugar water to pass the yolk. Pour the yolk into a clean beating bowl. Beat the yolk to white at a low speed in the beater. The yolk will swell about 2 times
Step5:At this time, the sugar water is cooked. Turn off the fire
Step6:Slowly pour the boiled sugar water into the egg yolk. Use the eggbeater to stir at a low speed until all the sugar water is poured in
Step7:Continue to use the beater to beat the yolk paste at high speed and cool it until it expands to about 3 times the size. It becomes white and thick. There is no obvious temperature when touching the beater
Step8:If it's a gilding tablet, take out the soft tablet, squeeze out the water, and then heat insulation water dissolves
Step9:Pour the gelatin solution into the egg yolk paste and stir wel
Step10:Take out mascarpone cheese in advance and soften it in the refrigerator. Beat it with the eggbeater until smooth
Step11:Add mascarpone to the yolk batter several times. Mix well with the beater
Step12:Mixed cheese and egg yolk past
Step13:Whipped cream with beater until 6, 7, distribution. That is to say, when there are lines, the texture is thick and fluid
Step14:Pour the whipped cream into the mayonnaise cream paste. Mix well with the eggbeater at low speed or with the scraper
Step15:Add 30ml coffee wine and mix wel
Step16:Made tiramisu cheese past
Step17:Finger biscuit with coffee wine on both side
Step18:Then fill the bottom of the mol
Step19:Half cheese past
Step20:Spread the second layer of finger cake. Pour in the remaining cheese paste and refrigerate for more than 4 hours. Overnight is better
Step21:Blow around the mold with a blower or apply a hot towel on the mold for demouldin
Step22:Surface screen cocoa powde
Step23:Put on the spray paper. Sift the moistureproof sugar powder. Put finger cakes around the last fou
Cooking tips:1-mascarpone cheese. I don't know how to recognize the packaging of mascarponecheese. Can you replace it with something else? If you change mascarpone, you won't taste the most charming flavor of tiramisu. It's the soul of tiramisu. So it's not recommended to replace it with other cheese. 2-when you pour sugar water into the yolk, because the temperature of sugar water is very high, it will exceed 100 degrees. If you pour it directly into the yolk, it will The egg yolk is very hot, so it needs to be poured in a little bit slowly. And the egg beater is always used to stir it at a low speed until the sugar water is poured in. Then the egg beater is used to cool the egg paste at a high speed. 3 - it is more convenient to use the gilding tablet. After being soaked in cold water directly, the extruded water can be pulled out. When the heat insulation water dissolves, the water temperature should not be too high. It is about 6070 degrees. The high temperature will impress the gelling effect of gilding; 4 - horse Scupper can only be stirred smoothly. If it is stirred excessively, oil and water will be separated; 5-it has been added with gilding solution
