Tirami Succhini
By VicentaLakin
I'm basically doing "Tiramisu" once every holiday related to love. Just because it tastes so classic and so beautiful, it always comes first. The "Tiramisu" this time is actually a lazy piece. People were lazy, so they didn't want to bake their fingers or cakes, so they combined the “bucket pudding” approach, replacing traditional finger cookies with Mary Valley. It's a lot of time saved without making cookies. So this time there are two different tastes, classic coffee plus and tea. The two tastes of each other, one rich, one fresh, and they're very popular with their families! And because it's home-grown, and I don't have to take it out, I've omitted the gillitine. I hope you like it too
Recipe Recommendations
- Mascapone cheese 250g
- egg yolk of 3
- qingshui 40g
- light cream
- coffee wine appropriate amount
- fine sugar 60g
- Mary Valley Cookies 200g
- espresso coffee grounds 5g
- matcha powder 5g
- cocoa powder appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Tirami Succhini
1
PREPARE ALL THE MATERIALS IN A AND THE MASCABONE CHEESE ROOM SOFTENED
2
(A) CUBE SUGAR 1 (A) IS ADDED TO THE WATER, MIXED UP TO THE BASIC MELTING LEVEL, AND PUT ON THE STOVE A LITTLE FIRE TO HEAT UP TO 115 DEGREES
3
In the process of heating sugar, the egg yolk is broken up with an egg-beater without having to have a hair cut, so long as it is spread evenly, with a lot of bubbles (both taking place simultaneously)
4
(b) Turn off the fire, pour the sugar slowly into the yolk, turn around and shoot the yolk, and be careful not to hit the egg
5
(a) Continue to sprout the yolk until it cools to the point where the hand is not hot and the volume swells, the colour is white, and the drop of the yolk paste does not disappear immediately after the early punch
6
(b) To pour cosmopolitan mascarpone into the container, with a razor to a smooth-sliding state
7
(b) The sub-mixing of mascarpone cheese and yolk paste to the full parity
8
(b) The addition of fine sugar2 and an appropriate amount of coffee in light cream to distribution up to 7 is a large texture but is still mobile
9
(b) A mixture of butter and cheese paste in fractions, to be evenly mixed
10
Creaming cream cheese in a bouquet, in a freezer, for backup
11
(b) 100 g Marie Valley Biscuit (B) in small pieces, placed in mixer drums, added coffee powder (if it tastes like tea) and bludgeoned to the end of the cookie as fine as possible
12
(b) The end of the cookie is placed in the container, dispersed, cooled, provided
13
The bottom of the container is covered with a biscuit end, which is slightly pressed with a spoon
14
Squeeze a layer of cream cheese paste and put it in a freezer to condensate
15
After removal, the end of the cookie is covered with a layer of biscuits, which is similarly softly flatbed at the bottom of the bottom of the bottom, and repeats the process until the container is filled. The top floor should be cheese paste
16
COVERED WITH A LID OR FRESH FILM, PLACED IN THE FREEZER FOR ABOUT TWO HOURS, ATE IT, AND SPRAYED COCOA POWDER IN C OR POWDERED TEA AS PREFERRED. IF YOU DON'T EAT RIGHT AWAY, PUT IT IN THE FREEZER TO TOTAL CONDENSATION. THE THAW WILL BE RELEASED 30 MINUTES BEFORE THE NEXT MEAL。
17
The tirami succulent cake that tastes like coffee
18
Tiramisu cake with tea on it