Chinese Food
Tiramisu
(69981 views)It's said that tiramisu has a very romantic love story. A soldier is about to go to the battlefield, but there is nothing left at home. His wife has prepared dry food for him and made all the biscuits and bread into his heart. Whenever he eats this snack, he will think of his home and his wife deeply loved in his home.
Cooking ingredients
Cooking Steps
Step1:60g low powder sifting, 2 eggs separated, 30g sugar 3 times added to the protein, egg whisk low speed medium speed, high speed medium speed, low speed, until the bubble is fine, as shown in the first sugar, continue to send to the sharp hook and second sugar, all the ingredients evenly, then the last sugar is added to the low speed, and the edge of the protein scraped into the basin, the center stirred several circles
Step2:Add 20g sugar powder to 2 yolks, mix the sugar well and beat it with electric beater express delivery until the volume is about 2 times larger, lifting the beater can keep the lines for a period of time, as shown in the figure belo
Step3:Use a clean hand beater to check whether the egg white cream is blistered. You can quickly twitch it to make the egg white cream return to a delicate state. Then pour the yolk paste into the egg white cream at one time. Use the flipping technique to mix evenly
Step4:Sift in the low flour. When mixing, the flour and the egg paste are separated. Continue mixing without dry powder until the batter is as shown in the figure and there is hardness without dropping
Step5:The mounting mouth is put in the mounting bag, and the paste is put into the mounting bag. The force is even, the strips are squeezed, and the oven is preheated 170 degrees
Step6:Heat up and down for 170 ℃ and bake for 20 minutes. If the oven temperature is not stable, the temperature can be reduced and the time can be prolonged
Step7:Add 60g water and sugar into the pot and heat to boiling over medium low hea
Step8:When three yolks are rubbed and scattered, use the electric beater to beat them until they turn white and become twice as large, and the dripping lines will disappear, as shown in the figure belo
Step9:Pour the boiling sugar water into the yolk slowly. This step is to sterilize the yolk. Be sure to slow down or the yolk will be scalded and agglomerated. Open the eggbeater at a high speed and beat it for about 10 minutes. It's better to beat it until it's not hot. As shown in the picture, it's thick
Step10:Add water to the gelatine powder and melt it in hot water. Start the eggbeater and slowly pour it into the egg yolk and sugar water. Beat the mascarpone cheese with the electric eggbeater to a smooth state
Step11:Pour half of the yolk paste into mascarpone and mix evenly. Pour the other half back into the yolk paste, and mix as shown in the figure
Step12:Whipped cream to 50,60% of hair, the lines will gradually disappea
Step13:Whipped cream is poured into the egg yolk paste at one time and stirred evenl
Step14:The successful mousse paste is as shown in the picture, with lines appearing and disappearing slowl
Step15:Soak the finger biscuits in the coffee wine, roll them around and reserve the
Step16:
Cooking tips:Why do finger biscuits float? 1) Because the mousse paste is too thin, it should be noted that the eggs must be whipped up to become thick and then add hot gilding liquid. After cheese is added, if the overall temperature does not drop, the cream can be added until the cheese paste is completely cooled, otherwise, because the temperature of the cheese paste is too high, the semi-solid cream will be defoaming after the cream is mixed, resulting in the mousse paste is too thin,. It's possible that whipping cream is not good enough for cooking.
