Tiramisu
By VicentaLakin
Some of the recent attempts to re-integrate new ideas with more tea, mainly sweets, often clashed with wonderful sparks. During last year's trip to Italy, every meal must have been tiramisu. Tilamisu is the bead of Italian dessert. I've been to all the Italian supermarkets, but making real tiramisu's Marsala is a big bottle, and I can't carry it with me. Later on on on the Internet, there was a video made by an obscurantist master of the lemon taste of Tiramissou, which was profoundly tarnished by the type of obscurantistic gesture of the Italians (I'll put the video link in the back of the practice, and interested friends can look at it, perhaps with new inspiration). A box of mascarpen cheese and finger crackers had been in place just a while ago, so I also planned to use the material at hand to develop a tiramisu with tea. Of course, I don't think I've made it completely enough, and I'm going to add some more tea to the coffee wine with my fingers in it. Once upon a time, a hard-formed Tiramisu with a gistin, like moose cake, and a glass with a light creamed Tilamisu, tasted better than a hard-form Tilamisu. And this time, you tried Master Pierre Hermé's idiom formula, not the cream, but the jaunty meringue. This formula, tiramisu, can be compared to the best Tiramisu I've ever had in Italy! It tastes light, the entrance is ready, the silk is smooth, the taste is long. The main ingredients of Tiramisu include mascarpone cheese, finger biscuits, Marsala wine and Espresso coffee. At the national level, the latter two may not be easily found, or there may be small partners who do not like finger biscuits, which is irrelevant, and these raw materials can be replaced by similar alternatives depending on their individual circumstances. Mascarpón is a necessity, not a substitute. Almost every Internet bakery or bakery in the country sells mascarpone cheese, but even so, the mascarpone itself is short-lived and difficult to store makes it impossible for national cake shops to produce Tiramisu using real mascarpone cheese. You like bakers, you can buy raw materials, you can make a Tiramisu, you can comfort your tongue, and you can feel the joy of DIY
Recipe Recommendations
- Mascapone cheese 250g
- eggs of 4
- water 30ML
- white granulated sugar 90g
- finger biscuit 1 Pack
- coffee wine 300ML
- Matcha powder or cocoa powder appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Tiramisu
1
Prepare the ingredients
2
First, make a cheese paste mascarpone and put it in a big bowl, and then mix it with an egg, and it's all smooth
3
The eggnog is separated from the protein, the protein is in a big bowl with no water and no oil, the yolk is in the mixed mascarpone. Lee
4
Then you mix cheese and yolk with eggs, and you put a layer of film on it
5
Here's to make Italian protein cream. The protein is not sugary, it is distributed directly with an electric omelet, and it is difficult to get rid of the pine-coated road, and it is brought up that the omelet has a bend. Because this is not sugary, the protein is rough and the naked eye can see little bubbles。
6
30ml of clean water and 90g of white sugar pouring into a non-spoiled pot and boiling sugar with a light fire. watching changes in the thermometer values on one side, the fire was shut when cooking to 117-120 degrees。
7
The syrup is slowly poured into the protein, and during this period do not stop strangling with an eggbeater in order not to burn the protein into pieces. A low-speed break of about a minute until there was no resistance to smoothing the protein. It continues to work to a hard hair bubble, with proteins in a bright and clear state. The knob has been reduced to a temperature state, and the Italian protein cream is ready。
8
A third of the protein cream was added to the just mixed cheese paste, evenly mixed from bottom to top. And then you pour mixed cheese into the remaining two thirds of the protein cream, evenly mixed. Cheese paste is ready。
9
pour 300ml into an open container. medium
10
The finger crackers are cut to the size of the cup, soak in the coffee wine and put at the bottom of the cup。
11
Put a cheese paste on the cookie, then a coffee paste, and a cheese paste
12
So repeat until the cup is full. Scratch the cup mouth。
13
A layer of tea powder is placed on the surface, or cocoa powder is available for consumption. It may also be placed in a freezer for a certain period of time, after which tea powder or cocoa powder may be taken out。Tiramisu Make Tips
1. Here is the video link of the Italian Uncle making lemon tiramisu: http://www.bilibili.tv/video/av792994/
2. The coffee liqueur can be mixed according to your own taste using pure coffee Baileys, rum, or coffee liqueur.
3. You can buy ready-made ladyfingers or bake them yourself. If you don't like ladyfingers, you can substitute them with plain chiffon cake slices or white toast slices.
4. Ladyfingers are very absorbent, so just dipping them into the coffee liqueur is sufficient; there is no need to soak them for too long.
5. The syrup is ready to use once boiled to between 117-120 degrees. Meringue made by adding syrup is a bit more complicated to make than meringue whipped with granulated sugar directly, but its stability and gloss are much better, and it basically won't be over-whipped. It is very suitable for making macarons and tiramisu.
6. When filling the cheese mixture, you can first put an appropriate amount into the cup, then lift the cup and tap it on the desktop a few times. This makes it easier for the cheese mixture to settle evenly and smoothly.
7. The tiramisu tastes better after being refrigerated for a while. Also, it is best to sprinkle the decorative powder on top right before serving to prevent it from getting damp during refrigeration.
8. For the surface decoration, you can use matcha powder, unsweetened cocoa powder, or other sugar-free powders. Alternatively, you can use a grater to shave some dark chocolate flakes onto the surface. In short, the key point is not to make it too sweet.