Chinese Food
Tiramisu
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In the afternoon, I feel tired. Tiramisu is mellow and thick. I use finger biscuits as the inner part. It's smooth and dense. Secondly, coffee wine and cocoa powder are used as auxiliary materials. It's necessary to refresh myself. With cappuccino, it can just coordinate the bitter taste of cocoa powder.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Make finger Biscuits - separate the eggs. Mix the yolk with 20g sugar.
Step3:Add 30g of fine sugar to the protein in three times, and beat until it can lift the small corner.
Step4:Mix the yolk and egg white cream and mix well.
Step5:Add the sifted flour and mix well.
Step6:The paste is made by pressing a round and long strip of mould size on the baking tray lined with oil paper with a mounting bag.
Step7:Oven. Heat 180 degrees in advance and 160 degrees in advance. Put the baking tray in the middle layer and bake for 1215 minutes. Put the biscuits out of the oven and let them cool.
Step8:Make a cheese paste - add 15 grams of sugar to the yolk. Stir until it's bigger and lighter.
Step9:Put the water and the rest of the sugar in the milk pot. Heat and stir until the sugar melts. Then slowly pour it into the egg yolk, one side down, and quickly stir.
Step10:Add the gelatine tablets which have been soaked in cold water in advance. Stir well. Set aside.
Step11:Cut mascarpone cheese into small pieces in advance and soften it. Beat it with an eggbeater until smooth.
Step12:Whisk the cream until smooth and lined.
Step13:Add cream to cheese. Stir well.
Step14:Add the mixture to the egg yolk paste prepared in advance in several times. Mix well and evenly to form a delicate state. The cheese paste is ready.
Step15:Roll the cooled finger biscuit in the coffee wine and take it out. Put it for a while to let the biscuit absorb the wine on the surface.
Step16:Put the square mousse mould on the flat bottom of the cake. First put some biscuits on the bottom. Then pour a layer of cheese paste. Then put a layer of finger biscuits. Pour in the cheese paste until the whole mold is filled. Cover with plastic wrap and refrigerate overnight.
Step17:After the cold storage, cover the periphery of the mould with a hot towel for a while to demould. Then evenly sieve the cocoa powder.
Step18:Cu
Cooking tips:1. The mould size of mousse cake is - 8 inch. 2. When the sugar water is boiled and added into the yolk liquid, it must be poured in slowly and stirred constantly to avoid the yolk liquid being turned into egg flower. 3. Cheese should be softened before mixing. Otherwise, it will have a grainy feeling and affect the taste of cake. 4. Pour in all the cheese. Use toothpick to prick the big bubbles on the surface. 5. After the cake is finished, it is better to refrigerate overnight and demould. When demoulding, blow a small time with a blower towards the periphery of the mold or apply a hot towel on the demoulding. 6. When cutting the cake, use a slightly hot knife to cut it. After cutting one knife, wipe it clean and then cut the second knife. 7. The baking temperature and time of biscuits are for reference only. Please adjust it according to the temperature performance of each oven. There are skills in making delicious dishes.
