Tiramisu
By VicentaLakin
It's so classic that it's the highest in my family. It is possible to do so either by yourself, by giving gifts or by entertaining visitors. You want some Tilamisou? Buy all the material and make it with me
Recipe Recommendations
- egg yolk of 3
- Muscarpine cheese 250g
- light cream 120g
- finger biscuit 1 Pack
- qingshui 60g
- sugar 60g
- gelatin tablets 2 tablets
- coffee wine appropriate amount
- rum appropriate amount
- cocoa powder appropriate amount
- powdered sugar appropriate amount
- sweetening
- mix
- an hour
- simple
Steps for Tiramisu
1
The glitting tablets are soft-soft. It's just cold water in winter and ice water in summer。
2
Smash the yolk, white in color, tumble twice。
3
Water boils with sugar and then continues to boil for one minute. It's for the yolk。
4
While slowly adding sugar water to the yolk, you move the egg beater. A little more sugar, so you don't get the yolk cooked. After all the sugar water had been added, the egg-beater caused the yolk paste to cool at high speed. (Accelerator cooling can sit in cold water basins) The glitting tablets fall out of water and melt into the yolk paste evenly. The yolk paste is ready。
5
Mascarpone called smooth。
6
Half the yolk paste is added to the cheese, and when it's even, it falls back into the yolk paste and it's even。
7
When light cream is released to the surface, the egg-beater drops in the state, all of it falls into the cheese paste and is evenly mixed。
8
Coffee wine: rum = 5:1 to spare, not to be allowed if you do not like rum. Start assemblying tiramisu. The step map is a 6-inch circle. Finger crackers are picked up in a quick roll of coffee fluids to avoid them being too wet to be too wet to use a brush on the surface. The base of the mold is covered with a layer of cake。
9
Pour cheese paste, put your fingers on cookies, and pour cheese paste。
10
After a shake and flattening, it is put in a freezer for more than four hours。
11
Heat towels or wind blowers。
12
Cocoa powder。
13
The sugar sift。
14
Sugar powder
15
Take the sugar, it's done。
16
Then you find yourself eating it, and you do it better in Moose. It's easy to keep in cold storage, not cut, or send people away, and don't worry about the cake shaking around in the box. The size of the square can be eight of the heart cups。Tiramisu Make Tips
1. The glitting tablets are softly replaced by well-coated water. It's just cold water in winter and ice water in summer. 2. A small amount of sugar is added to the sterilised yolk water, which otherwise would have an impact on the beauty and taste of the finished product. 3. In winter, cheese paste condensed quickly and could be melted slightly in warm water for operation. In summer, cheese paste is too thin to float, affecting the beauty of cookies. It can be put in a freezer for 10 minutes, it becomes sticky and it can keep the cookies from floating。