Chinese Food
Traditional tiramisu. Yolk sterilized version
(72348 views)
The above materials are suitable for six inch cake mold. It's better to have a movable bottom mold. This formula does not use protein. I made two double skin milk with the remaining protein. Wood has a picture. Before the finished product can be photographed, my husband cut it and ate T ^ t But the flavor of this recipe is really unique. It can't be sold outside.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the protein. Tiramisu only needs the yolk. Protein can be kept for double skin milk.
Step2:Add water and sugar to the small milk pot. Boil over low heat to 120
Step3:Slowly add the boiled syrup into the egg yolk. Be sure to pour it slowly. While pouring, use the egg beater to break it up. This step is to disinfect the yolk with high temperature syrup. Pouring too fast will burn the yolk.
Step4:After pouring the syrup, add in the mascarpone cheese. Beat with the eggbeater until smooth and free of particles.
Step5:Whisk the whipped cream in another dozen egg bowls until it's stiff and foamy. You can see the right angle when you lift the beater. When you shake the bowl, the cream doesn't flow.
Step6:Take half of the whipped cream and add it to the cheese paste. Turn it over with a mixing knife and mix evenly. Remember not to stir it in circles.
Step7:Mix well and pour into the other half of the whipped cream. Continue to mix well. Mix well and finish the cheese paste.
Step8:Cover the bottom of the movable bottom mold with tin paper, and then circle the inner layer of the side of the mold. If you use a solid bottom mold, you don't need tin paper. You can dig and eat directly with a spoon.
Step9:Pour the coffee wine out of the plate. It doesn't need too much. Roll the finger biscuits in the wine. Lay a layer in the mold. Try to level them. Sprinkle some crumbs on the corners.
Step10:Spread and pour in half the cheese paste. Sprinkle with cocoa powder. Continue to spread a layer of finger biscuits with coffee wine. Then pour in the remaining cheese paste. Spread and sprinkle with cocoa powder. Finally, cover with plastic wrap and refrigerate overnight or for more than four hours.
Step11:Take it out of the refrigerator and demould it. It's easy to take off the wrapped tin paper. Don't tear the tin paper first. Sprinkle a layer of cocoa powder on the surface and then tear off the side tin paper. It's finished.
Step12:The traditional tiramisu without gilding is very soft. It's not easy to reshape. But it tastes first-class. The picture above is cut by me. It's better to pack them in several glass molds when making them. You don't need to cut them when eating.
Cooking tips:I put less sugar. I don't like it too sweet. If you like sweetness, you can add sugar powder to the cream. There are skills in making delicious dishes.
