Cooking Steps

1. 

   Step1:Separate the yolk and the egg white. Put them in two clean basins. Add 10g sugar to the yolk. Beat with the egg until the yolk is lighter and bigge

2. 

   Step2:Drop 2G of fresh lemon juice into the egg white. Turn on the electric egg beater and start to beat the egg white

3. 

   Step3:30g fine sand is added to the protein in three time

4. 

   Step4:Add 5g corn starch at the same time when adding the fine sugar for the third tim

5. 

   Step5:Continue to send to hard foaming stat

6. 

   Step6:Pour the yolk paste into the egg white. Mix wel

7. 

   Step7:Sift in low gluten flou

8. 

   Step8:Mix with J until there is no dry powde

9. 

   Step9:Mix the batter into a 1cm round mouth flower mounting ba

10. 

    Step10:Spread oil paper on the baking tray. Squeeze the batter into a circle on the baking tray. Squeeze it into 2 circles about six inches in size

11. 

    Step11:Sift the powdered sugar on the batter. Let stand for 1 minute until the powdered sugar is absorbed. Sift the powdered sugar again

12. 

    Step12:Put the mold in the middle layer of the preheated oven. Bake at 180 degrees for 10 minutes. Bake and let cool

13. 

    Step13:Use the six inch heart-shaped mousse mold of the chef to cut two hearts on the finger biscuits in the air. One of them is used as the interlayer. The size is slightly smaller than six inches. Put it aside for standby

14. 

    Step14:To make tiramisu cake, take a clean basin. Pour cream into the basin. Beat 60 or 70% of the hair with an electric eggbeater. That is to say, the grain just appears. Refrigerate it

15. 

    Step15:Gilding tablet is softened by ice water in advanc

16. 

    Step16:Take another large bowl. Put the yolk and half of the sugar in the bowl. Stir with the egg puff until the sugar melts

17. 

    Step17:Pour the milk into the milk pot. Add the other half of the sugar. Put the milk pot on the fire and heat it gently until it bubbles

18. 

    Step18:Stir the yolk quickly while pouring in the heated mil

19. 

    Step19:Mix well and then pour it back into the milk pot. Heat over a small heat and stir continuously until the mayonnaise becomes thick, then leave the heat

20. 

    Step20:Soak the gelatine slices dry and add to the mayonnaise. Stir until the gelatine melt

21. 

    Step21:Add mascarpone chees

22. 

    Step22:Continue to stir until smooth. Sift the cream mixture once. Let it cool a little

23. 

    Step23:When the cheese paste cools to about 30 ℃, add the whipped crea

24. 

    Step24:Use the hand beater to gently stir for several times, and then use the scraper to copy the bottom and mix evenly

25. 

    Step25:Assembly - one piec

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    Step32: