Chinese Food
Tiramisu
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Tiramisu is a traditional tiramisu cake. Let's have a try, my friends.
Cooking ingredients
Cooking Steps
Step1:A - prepare 1 protein, 1 egg, 15g sugar + 10g, 35g flour with low gluten and 2 drops of vanilla essence.
Step2:Add 10g of sugar and 2 drops of vanilla essence to the yolk and break it up.
Step3:Beat the protein into the fish eye blister. Add 15g of sugar into the protein three times. Beat until it is hard to foam.
Step4:Add the egg yolk into the egg yolk in several times. Turn over, cut and mix evenly. (the scraper turns up from the bottom. Don't circle.)
Step5:Sift in 35g of low gluten flour and mix evenly.
Step6:The biscuit paste is put into the flower mounting bag. The medium-sized round flower squeezing mouth. The baking tray is covered with silicone oil paper
Step7:Extrude the long biscuit embryo, sift a layer of sugar powder on the surface, and then put it into the oven for baking.
Step8:180 degrees up and down for 18 minutes. To the surface golden.
Step9:B - prepare 8g espresso powder, 100ml hot water and COFCO liqueur 7.5ml . 25ml of 30 degree pomegranate syrup. Mix 8g of espresso powder with 100ml of heated water.
Step10:Coffee liqueur 7.5ml 30 degree pomegranate syrup is the sugar liquid of coffee wine.
Step11:C. prepare ingredients: mascarpone cheese 90g, egg yolk 1, sugar 25g, pure milk 20ml, gilding tablet 3G light cream 125ml, rum 5ml. A kind of Coffee wine syrup.
Step12:Gilding tablets 3G cold water immersion to soft. Mascarpone cheese 90g softened at room temperature.
Step13:Boil 20ml of pure milk and 10g of fine sugar until slightly boiling; add the yolk in the form of thin line. Stir constantly while pouring in. Stir evenly.
Step14:Drain the water and add it to the yolk mil
Step15:Stir well until all the gilding is dissolved.
Step16:Softened muscapone cheese 90g at room temperature is slightly softened. Add it into the egg yolk paste in several times and stir evenly. Become a delicate and smooth state.
Step17:Cream 125ml, sugar 15g, rum 5ml, beat to 6 and distribute. Flow in semi-solid state.
Step18:Cream in cheese past
Step19:Mix well.
Step20:Assemble - 6-inch Qifeng mould. Dip finger biscuits with coffee wine and sugar solution. Put them into the mould and arrange them in order.
Step21:Pour in the cheese mousse. Fill the finger biscuit with coffee wine and sugar and spread it on the cheese mousse past
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Cooking tips:1. This recipe is a 6-inch mold. It's not full. It's not too thick. Like the thickness of the guys double to do it. 2. Take out mascarpone and soften it at room temperature. Stir it slightly before use. If cream cheese is used, the taste is not as delicate as mascarpone. It is suggested to make Tiramisu with mascarpone. 3. Please bake the finger biscuits according to the temperature of your oven. The baked surface is golden. The baking temperature of this recipe is suitable for the light rain oven. 4. A good cheese mousse paste. It may be thick if it's cold. You can add some cream and stir until it's fine and smooth. If it's hot in summer, maybe the cheese mousse paste will flow too much. You can add 2G of gilding tablets. Make sure the mousse paste is in a proper state. 5. Cold storage time should be extended as much as possible to avoid freezing. It can slip out after demoulding. There are skills in making delicious dishes.
