Chinese Food

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: