Cooking Steps

1. 

   Step1:Gilding with 60g wate

2. 

   Step2:4 eggs. Separation of yellow and whit

3. 

   Step3:Whipped cream to yoghurt shape. Thick. Slightly flowin

4. 

   Step4:Hit with stainless steel containe

5. 

   Step5:When the egg white is beaten, it can be buckled backwards. When the egg yolk is beaten, the lines appear. The dripping disappears slowly. Mix it.

6. 

   Step6:Sift in 100g of low powde

7. 

   Step7:Mix by hand until there is no clear powde

8. 

   Step8:Scrape and mix until smooth. Preheat the oven 180 degree

9. 

   Step9:The flower mounting bag is extruded. The sugar powder is sifted on the surface. It is roasted at 170 degrees up and down for 20 points.

10. 

    Step10:Sugar, water, small pot, small fire, meltin

11. 

    Step11:Beat the yolks until they turn whit

12. 

    Step12:It can't be stopped while flushing and stirring. Disinfectio

13. 

    Step13:Prepare the Coffee Syru

14. 

    Step14:Pour in the mixture of mascarpon

15. 

    Step15:Hand mixe

16. 

    Step16:Passin

17. 

    Step17:Heat the gilding solution to liquid. Pour in the cheese paste in several times and mix wel

18. 

    Step18:Take the cream out of the refrigerator and beat it. Pour in the cream paste. Mix well

19. 

    Step19:Put the finger biscuits into the container after soaking in the coffee liquo

20. 

    Step20:If it is a bottomless mold, it needs to be wrapped with a layer of preservative film and put it in a tray or a preservation box. After putting the biscuits, pour in the cheese paste. Take it to the quick freezing or cold storage.

21. 

    Step21:First sift the moistureproof sugar powder, then sift the cocoa powder. Refrigerate.