Tiramisu
By VicentaLakin
With regard to the history of Tiramisu, there are so many different stories, and the more sweet saying is that an Italian soldier is on his way to war, but nothing is left of his family, and that his wife, in love with his wife, has made all the cookies and bread that he can eat in the house into a pastry to take me away. Whenever the soldier ate Tiramisu on the battlefield, he remembered his home, his loved ones. Tiramisu's strong taste of venom combines the bitterness of Italian coffee, the lubrication of eggs and sugar, the alcohol of sweet wine, chocolate tusk, the fragrance of cheese and cream, and the dryness of cocoa powder. This practice is made of chocolate twilight cakes, which are softer。
Recipe Recommendations
- eggs four
- cocoa powder 15 grams
- milk 40 ml
- lemon juice a little
- animal whipped cream 150 ml
- fine sugar 75 grams
- rum 15 ml
- gelatin tablets 10 grams
- cherry appropriate amount
- low-gluten flour 70 grams
- corn oil 40 ml
- white granulated sugar 80 grams
- Muscarpine cheese 250 grams
- water 75 ml
- egg yolk of 2
- Italian espresso 15 ml
- sweetening
- baking
- several hours
- ordinary
Steps for Tiramisu
1
Prepare food. Cake materials: four eggs, 70 grams of low-banded flour, 15 grams of cocoa powder, 40 ml of corn oil, 40 ml of milk, 80 g of white sugar and a little bit of lemon juice. Cheese paste: Maskarpun cheese 250 g, animal light cream 150 ml, water 75 ml, fine sugar 75 g, egg yolk 2, rum 15 ml, Italian condensed coffee 15 ml and giltine 10 g. Decoration: cocoa powder, cherry。
2
Separate omelet and yolk。
3
Add 20 grams of sugar to the yolk, then the egg-beater melts, and three times the milk and corn are mixed。
4
It's a good idea。
5
Smash it with a rubber knife. Also, the oven should start preheating at this time. Fire up and down 180 degrees preheat。
6
Clear the egg。
7
Take a third of the protein and put it in the paste and mix it evenly。
8
The rest of the eggs are split twice into a flat mix of paste。
9
Put the cake in an eight inch square cake model, put it in a preheated oven and baked it at 160 degrees for 60 minutes。
10
The baked cakes are drawn from the ovens with quick retweetings, and they are released and disemboweled. And then, with a six-inch square moustache, two slices of cake left over。
11
A layer of tin paper is outsourced in the square moose, and oil paper is available。
12
The glitting slices are cut in small pieces and then softened in cold water。
13
Start making cheese paste. The yolk is first sent to a dense state with an egg-beater。
14
Water and sweet sugar will be boiled and the fire will be shut down。
15
Put the sweet water in the egg paste, and you'll have to mess it up. After all the sugar has been poured, the egg-beater continues to be used for five or six minutes until the temperature of the yolk paste drops, which is almost the temperature of the hand。
16
Take another basin, fall into Maskarpun cheese and hit it smooth with an eggbeater。
17
When Maskarpun cheese is finished, mixed with yolk paste。
18
It melts. Then the giltine drops into the cheese paste, and it is even。
19
It's just a texture. Then he fell into the cheese paste, and rolled it evenly。
20
The Italian espresso and rum are mixed into coffee and wine。
21
Put a piece of cake at the bottom of the mold and then brush a cup of coffee on the cake。
22
A layer of cheese paste is filled with cheese paste, which is put in the freezer for six or seven hours or overnight。
23
When you eat, take the cake out of the fridge, take it off, put chocolate powder on the surface, and cut it off。