Cooking Steps

1. 

   Step1:It's still the family's blessing. You're not in the mirror~

2. 

   Step2:Homemade mascarpone 200g. Production method - HTTP - / / www.douguo.com/cookbook/1081168.htm

3. 

   Step3:Syrup part, 20 g of fine sugar, 30 ml of Matcha powder, 100 ml of boiling water, 15 ml of bailangmu fine sugar and Matcha powder are mixed evenly. A small amount of 100ml of boiling water is added many times. Stir evenly. After the temperature drops slightly, add bailangmu. Refrigerate in the refrigerator. Reserve ~ brandy is used on the original recipe. I use bailangmu to make a living without bailangdi. It should be almost

4. 

   Step4:Two yolks. Add 25g sugar. Beat with hot water until the color is white

5. 

   Step5:Beaten yolk. Set aside for later use

6. 

   Step6:Sugar 20g and water 15

7. 

   Step7:Low heat. Heat to 115 ° or so. Beat 2 egg whites until they are wet foamed. Slowly pour the boiled syrup water into the egg white in the shape of thin thread. Note: when pouring the syrup water, use the eggbeater high-speed gear to continue to beat until the hard foamed step is equivalent to disinfecting the egg white. Because many people are very concerned that the egg white is raw, especially when making the traditional tiramisu. In fact, the traditional tiramisu Sue. The egg yolk is also detoxified with syrup water. You can rest assured~

8. 

   Step8:This is hard foaming egg white. Put it aside for later use

9. 

   Step9:The egg yolk batter you beat before. Add the homemade mascarpone. Mix well

10. 

    Step10:Whipped Cream 100ml, add 15ml of condensed milk. Beat to six and distribute. Pour in mayonnaise and cheese paste. Mix well

11. 

    Step11:Beat the egg white. Add it to the cheese paste in step 10 in two times. Mix well

12. 

    Step12:Cut the finger cake into small pieces. Put them on the bottom of the container. Brush the tea syrup prepared in advance. Pour in the cheese paste. Then put a small piece of finger cake. Brush the syrup. Pour in the cheese paste ~ I won't say. I underestimated the capacity of these cups. Hum

13. 

    Step13:Light shock bubbles

14. 

    Step14:Close the lid. Prevent the smell from jumping in the refrigerator. Refrigerate for more than 4 hours

15. 

    Step15:Take out the even tea powder on the sieve. It's totally different from the traditional tiramisu

16. 

    Step16:Finished product