Tiramisu biscuit with fingers

finger cookie part -:8 egg:two sugar (for protein):30g sugar (for yolk):30g low gluten flour:60g tiramisu part -:8 yolk:3 water:60g sugar:70g mascarpone cheese:250g light cream:120g gilding tablets:10g coffee wine:200g Decoration -:8 moisture proof cocoa powder:moderate amount moistureproof sugar powder:moderate amount other decorations:pick at will https://cp1.douguo.com/upload/caiku/1/6/d/yuan_162f04e85483f1036014185f52565f1d.jpeg

Tiramisu biscuit with fingers

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Tiramisu biscuit with fingers

It's said that tiramisu has a very romantic story. During the war, an Italian soldier left his home to fight in the front line. His wife broke the bread, biscuits, cream and butter that were kept in the house together and took them away for her husband. Tiramisu is Italian for take me.. This recipe is for a 6-inch tiramisu. Please double the amount of ingredients-

Cooking Steps

  1. Step1:Separation of egg yol

  2. Step2:Whisk the protein to the blister and add 10g sugar to the wet blister and add 10g suga

  3. Step3:Sent to the delicate foam plus 10g sugar

  4. Step4:Just send it to the tip hoo

  5. Step5:Egg yolk with 30g suga

  6. Step6:Beat the yolk twice as whit

  7. Step7:Mix the egg yolk paste with the method of turning and mixin

  8. Step8:Sift in low gluten flou

  9. Step9:Turn it over to this stat

  10. Step10:Mounting ba

  11. Step11:At this time, heat the oven up and down 180 degrees, preheat for 10 minutes, and squeeze into the baking pan to form such a shap

  12. Step12:Heat up and down the oven 180 degrees for 18 minute

  13. Step13:Out of the oven to cool for standb

  14. Step14:Let's start to make tiramisu's mousse gelatine 10g, soak it in cold drinking water and refrigerate it

  15. Step15:Add 70g white sugar to 60g water and heat to boilin

  16. Step16:Heat sugar water to beat yolk until whit

  17. Step17:Slowly add a little sugar water, add sugar water, and continue to beat the yolk. Don't stop beating the yolk, or the hot sugar water will boil the yolk into egg soup

  18. Step18:Until there is no obvious temperature on the wall of the basin, the egg yolk drops three times as much as there is obvious grain

  19. Step19:Take out the cold gilding tablets and drain the

  20. Step20:Heated to melt in insulated wate

  21. Step21:Mix in the yolk past

  22. Step22:Mashcapone cheese can be smoothed at a low speed for more than ten times. Remember not to over whisk it to oil-water separation

  23. Step23:Add half the egg yolk to the mashed mascarpone cheese and mix wel

  24. Step24:Add the rest of the yolk paste and mix well until it is smooth and smoot

  25. Step25:Cream to 5

  26. Step26:Mixed cream and mascarpone cheese past

  27. Step27:Blended into such a delicate and smooth state to become tiramisu past

  28. Step28:Assemble no

  29. Step29:Thumb biscuit for coffe

  30. Step30:Lay a layer in the mol

  31. Step31:Pour in 1 / 3 mousse past

  32. Step32:Put in another layer of soaked thumb biscuit

  33. Step33:Pour in the third past

  34. Step34:Another layer of thumb cookie

  35. Step35:Pour in the final tiramisu paste and refrigerate for at least a few hours overnight

  36. Step36:A circle outside the refrigerated cake mold, a circle of hot air blowing with a blower, a circle of good demouldin

  37. Step37:Moisture proof cocoa powder on siev

  38. Step38:Simple decoration O

  39. Step39:It can also be decorated as you lik

  40. Step40:Cut lik

  41. Step41:

  42. Step42:

  43. Step43:

  44. Step44:

  45. Step45:

Cooking tips:There are skills in making delicious dishes.

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How to cook Tiramisu biscuit with fingers

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Tiramisu biscuit with fingers recipes

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