Cooking Steps

1. 

   Step1:First of all, the part of finger biscuits is ha - yolk. Protein separation and use - the two eggs I choose are about 60g with shell to make 6-inch tiramisu just right

2. 

   Step2:Mix 2 yolks with sugar powder a20g until the yolk turns whit

3. 

   Step3:Protein and sugar powder b30g sent to dry foamin

4. 

   Step4:First, take half of the protein and the yolk liquid and mix well. Add the remaining protein and mix well.

5. 

   Step5:Sift in low powder and mix evenly.

6. 

   Step6:Put the batter into the flower mounting bag. Squeeze it onto the oilcloth. I use the silica gel that is usually used to make ponies. Because I want to make the bottom and interlayer of tiramisu. I sent two round... Other shapes with the same size and length can be extruded.

7. 

   Step7:Preheat the oven to 180 degrees. Bake for 12 minutes... I eat the small one ≡ Omega ≡ my baking plate needs two plates.. The second set is all fingers..

8. 

   Step8:Now make this part of tiramisu paste.......

9. 

   Step9:Mascarpone cheese softens to a paste. Add 5g lemon juice and beat until smooth.. It's time to make another cak

10. 

    Step10:Add 60g sugar powder to 3 yolks. Heat in water until whit

11. 

    Step11:Put the soft gelatin into the egg liquid. Continue to heat it in water until it is completely dissolved. Mix evenly (the eggbeater suddenly breaks down, which is the only way

12. 

    Step12:Add egg yolk to mascarpone cheese paste ～ 5g coffee liqueur. Mix well

13. 

    Step13:Whisk 150g light cream and 5g coffee liqueur to 60% of the hair

14. 

    Step14:Cream and cheese paste mix well

15. 

    Step15:Brush the remaining 15g coffee liqueur on two round biscuits, put in one and pour in half cheese paste. Put in the other biscuit and continue to fill u

16. 

    Step16:Shake slightly ~ cover with plastic wrap ~ poke several holes ~ put in the refrigerator for one night

17. 

    Step17:When Dangdang solidified the next da

18. 

    Step18:Blow the outside of the mould with the hot air of the blower to facilitate demoulding and screen the cocoa powder with a sieve. Demoulding

19. 

    Step19:

20. 

    Step20:Finger biscuit edge ~ ribbon installatio

21. 

    Step21:A few sugar beads on the ground -- it's beautiful -- there's wood and there's woo

22. 

    Step22:It's nice to put my cute pony and chocolate bar on

23. 

    Step23:Cut a small piece