Tiramisu
By VicentaLakin
Valentine's Day is about to be the symbol of love because love, so love。
Recipe Recommendations
- egg yolk of 3
- protein of 2
- sugar 55 grams
- low-gluten flour 70 grams
- Muscarpine cheese 250 grams
- light cream 150ml
- water 75ML
- fine sugar 65 grams
- coffee wine 50 grams
- gelatin tablets 2 tablets
- cocoa powder appropriate amount
- powdered sugar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Tiramisu
1
Add 20 grams of fine sugar to the yolk
2
(b) The use of an eggbeater to make the yolk thicker and the colour lighter
3
When the protein hits the fish eye with an electric omelet, 35 grams of fine sugar is added in a fraction, and the effect is neutral
4
One third of the protein cream will be added to the bowl of the yolk paste with a second of the filtered flour
5
Scratch the flour, the protein, the yolk paste, to be even, not coiled, so that the proteins don't melt, and then all the remaining proteins, the flours are poured into the bowl and evenly mixed
6
(a) The pasta is packed in a bouquet and the strips are squeezed out
7
The pre-heat oven is 180 degrees and baked for about 10 minutes until the surface is yellow and the finger cookie is made
8
Light cream to soft-haired bubbles, just as soon as the texture appears
9
(b) Smuggle the Maskapen cheese with an egg-beater to the back up
10
The yolk is sent to a dense state with an egg-beater
11
(b) Water and fine sugar shall be poured into the pot and boiled into sugar until it boils
12
(b) Slowly pouring sugar water into a well-released yolk, and then pouring it down, and then continuing to do so until the temperature of the paste is close to that of the hand
13
The glitting tablets are soft with cold water, which in turn drys out the glitting tablets, heats them up to melt them, and makes glitches
14
Maskarpun cheese mixed with yolk paste and poured gilidine into Maskapeng cheese paste mixed
15
(a) Combination of the light cream that was spilled before Maskarpun was added
16
Scratch the finger crackers in the coffee wine, fill them with coffee wine, and lay them under the bottle
17
(b) Falling into the mascarpone paste, then repeating the process, continuing to lay a layer of finger crackers with coffee and a proper amount of mascarpone paste until it is filled and bottles are placed in the freezer for four hours or overnight
18
Once the cheese is condensed, cocoa and sugar powder are on the surface。Tiramisu Make Tips
1. When making a finger cookie, the squeezed stripe must be baked into the oven as soon as possible in order not to cause bubbles and affect the quality of the cookie. 2 When baked finger biscuits cool, they are kept in seals and when they absorb the water in the air, they become softer. 3. This formula can be modelled in 8 inches of mousse。