Chinese Food
Tiramisu cake (with finger biscuit)
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The origin of tiramisu can be traced back to a kind of Northwest Italian dessert called zuppadel Duca or zuppainglese in the 17th century. But the real tiramisu began to appear in the northwest of Venice in the 1960s. Local people use mascarponecheese as the main material, and then use finger biscuits instead of sponge cakes for traditional desserts. They add coffee, cocoa powder and other elements. In Italian, tiramisu means take me away at once. It means to eat such delicious food and you will be happy as if you are in a fairyland.
Cooking ingredients
Cooking Steps
Step1:The method of finger biscuit (process chart is not attached) 1. Separate the egg yolk. Beat the egg whites with a beater until they look like fish eyes. 2. Add 1 / 3 of the sugar and continue beating until the protein thickens. 4. Add 1 / 3 of the sugar 5, continue to beat until the protein lines. 6. Add the last 1 / 3 of the fine sugar. 7. Continue to beat until the egg beater is lifted. The protein can pull out the short sharp angle without bending. 8. Mix the egg yolk with 10g of fine sugar and break it. 9. Pour the protein into the egg yolk. Stir gently and evenly to mix. (use a rubber spatula to stir from the bottom up. Do not circle) 10. Sift in low gluten flour. 11. Stir gently and evenly. (use a rubber spatula to stir from the bottom to the top. Do not circle) 12. Put it into the decoration bag. Cut a hole in the decoration bag. Extrude a long strip on the baking tray (as the edge of the cake
Step2:13. Put the baking tray on the bottom of the eight inch mold, sprinkle some powder, and then take off the bottom of the mold. Press the circle to extrude the bottom of the cake. 14. Preheat the oven 180 degrees. Bake for about 10 minutes. 15. Bake well and put it on the rack to cool. Set aside.
Step3:Now start to make tiramisu. 1. Beat the egg yolk to a thick state with an egg beater; 2. Heat the water and sugar together into a pot and boil them into sugar water until they boil; 3. Turn off the heat after the sugar water boils. Beat with an egg beater while slowly pouring in the egg yolk. After pouring in the yolk, continue to beat with the beater. Beat for about 510 minutes. At this time, the temperature of the yolk paste should have dropped. It is close to the normal temperature; 4. Pour the cooled yolk paste into a large bowl for standby. If the temperature of the yolk paste is not cool enough, it must be thoroughly cooled before us
Step4:5. Take another bowl. Put in mascarpone cheese. Beat with the eggbeater until smooth
Step5:6. Mix mascarpone cheese with egg yolk paste and mix well; 7. Break the Geely Ding pieces into small pieces. Soak them in cold water (this step can be prepared at the beginning). Drain the water. Heat them in water until the Geely Ding pieces are dissolved. Then they become Geely Ding solution. Pour the gelatin solution into the mashed mascarpone cheese paste. Mix wel
Step6:8.300ML Beat the animal whipped cream with a beater until it is soft and foamy (just after the lines appear). Add mascarpon
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Cooking tips:There are skills in making delicious dishes.
