Cooking Steps

1. 

   Step1:Two yolks. I'll make them thick. Turn the water and sugar on and off. Slowly pour in the egg yolk batter and beat well to cool. Next, make cheese paste - beat cheese smoothly. Half of the egg yolk paste is slowly poured into the cheese paste, and then beat into the other half again. Put the gelatine powder in the water. Put it in the hot water bowl for 5 minutes and melt it. Melt the gelatine powder into the cheese paste and stir well. Cream until lines appear. Pour in the cheese paste and mix well.

2. 

   Step2:Make cake body - coffee liquid and rum. Coffee must be sugar free espresso. Dip finger cake with coffee liquid. Put cheese paste into flower mounting bag. Or put it into fresh-keeping bag. Eight inch Qifeng cake mold or six inch cake paste. Squeeze a layer of finger cake into a layer of cheese paste. Repeat a layer of cake to paste. Touch the surface flat. Refrigerate for 4-5 hours

3. 

   Step3:Use a hot towel to cover the edge of the cake mold. Take out the cake body. I surrounded the finger cake first. Later, I found that the cocoa powder should be screened on the surface first. This way, it looks good and even.

4. 

   Step4:Evenly sift the cocoa powder. Draw two hearts with cardboard. Cut them off. Put them on the cake. Sift the icing on the hearts. Attention. The surface decoration should be re screened after eating. Otherwise, the cocoa powder will absorb water and get damp. The icing will melt.

5. 

   Step5:Romantic Valentine's day. Tiramisu with a strong coffee.

6. 

   Step6:Finger cake method - because I didn't want to upload finger cake at first, so I didn't take photos. Formula - 3 yolks (20g of sugar), 2 proteins (35g of sugar), 70g of powder with low gluten, and a few drops of vanilla essence for baking at 190 ℃ for 10 minutes - ① beat the egg yolk with sugar in several times. It's the same as that of Qifeng cake. The eggbeater can be lifted to form a sharp corner. ② Beat the yolk with sugar until it's puffy and white ③ mix half of the protein and the yolk paste evenly and then add the protein evenly ④ mount the flower bag into the medium-sized round flower mouth. You can also cut the mouth directly without using the flower mouth. Pad the baking tray with oil paper or tin paper and squeeze out a piece of cookie paste. The oven is 190 ℃ for 10 minutes. The surface of the cookie is golden and crispy. The cookie is easy to get damp and needs to be sealed for preservation.

7. 

   Step7:Proteoglycan formula - about 30g of a protein, 30g of the same amount of fine sugar, 30g of milk powder, 4G of corn starch, 3G of oven, 90 ℃ for 30 minutes (depending on your oven) ① protein needs to be use

8. 

   Step8: