Chinese Food
Tiramisu
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Today I will make you a sweet tiramisu that is very suitable for the sweet atmosphere of Valentine's day. Italy is a world-famous romantic country. And tiramisu is one of its sweet contributions to the creation of all mankind. You can not understand Italian. But you must remember the word take me away because you will take away not only delicious food, but also love and happiness. It has a mellow and thick taste. The bitterness of coffee, the moistening of eggs and sugar, the mellowness of sweet wine, the fragrance of chocolate, the consistency of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder are combined.
Cooking ingredients
Cooking Steps
Step1:Make finger biscuits first - prepare finger biscuits in advanc
Step2:Separate the egg white and yolk, and put them in a bowl without oil or wate
Step3:Beat the egg white first. Add the sugar into the egg white three times at a low speed until it has a sharp hook. It is smooth, fine and dry and foamy
Step4:Add sugar to the yolk, and beat until it is white and thick. The lines are not easy to disappear. At this time, the oven is heated up and down to 170 degree
Step5:Use the hand beater to check whether the egg white is defoaming. If there is uneven bubbles, use the hand beater to beat the egg white to a uniform and delicate state
Step6:Mix 1 / 3 of the checked protein cream with the yolk paste evenl
Step7:Pour it back into the protein cream and mix it evenly from bottom to to
Step8:Sift in low gluten flou
Step9:Mix evenly from bottom to top. As long as there is no flour particles, do not over mix. At this time, the batter will not be particularly smooth
Step10:Mounting ba
Step11:Extrude the long strip. You can extrude it with a large round flower mouth, or you can extrude it directly with the cut of the flower mounting bag. If you want a good demoulding oven, you can also pad oil pape
Step12:Bake at 170 ℃ in the middle of the oven for about 20 minute
Step13:The baking surface is golden, and then it can be baked. After cooling, it can be demoulded
Step14:Now start the tiramisu part. Prepare required materials in advanc
Step15:Gilding soaked in cold water until softene
Step16:Part of the fine sugar is boiled with water and small fir
Step17:During the boiling of sugar water, beat the yolk first. Add the remaining sugar and beat the yolk until it turns white
Step18:Add the boiling sugar water into the egg yolk paste and continue to beat until it is three times larger, whitened, thickened, with lines and no obvious temperature
Step19:Melt gilding slices in wate
Step20:Put in the gelatine and stir wel
Step21:Mash mascarpone cheese with eggbeate
Step22:Pour half of the egg yolk batter into mascarpone cheese and mix evenly. Press, mix and mix until there are no cheese particles
Step23:Then pour the cheese paste into the remaining yolk paste and mix wel
Step24:Cream until the lines appea
Step25:Then pour the cream into the cheese paste and mix well
Step26:Mix black coffee with coffee win
Step27:Roll the finger biscuits in the coffee mixture for later us
Step28:Put the rolled finger biscuits into the six inch movable bottom mold. The first layer should be covered
Step29:And the
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Cooking tips:1. This formula can be used as a 6-inch tiramisu. 2. Boiling sugar water is added to the yolk to disinfect the raw yolk. 3. The egg white after standing is easy to defoaming. At this time, use the hand beater to whip it. It will recover smooth and delicate. If you don't whip it and mix it directly with the yolk paste, it will mix unevenly and defoaming, resulting in the failure of the batter due to thin water. 4. If you don't have mascarpone cheese, you can use - 200g Cream cheese. 45g light cream. 5g lemon juice instead of 5. Be sure to use moistureproof cocoa powder and moistureproof sugar powder. Otherwise, damp cake will become ugly and delicious.
