Tiramisu

1

First, get all the material you need, so you don't get too busy. Chaos

2

Let's use 40 grams of cold water first

3

50 grams of water and 45 grams of clean water pour into the boiler and the fire boils for another two minutes

4

The time to boil sugar is when the yolk comes out, the yolk falls in a clean bowl, and the yolk goes down to white with a low-speed puncher

5

It's time for sugar to boil

6

Pour the boiled sugar slowly into the yolk and mix it with an egg-beater at a slow pace until the sugar is all in. Go on

7

Continue to cool the yolk paste at high speed with an eggbeater, so it expands to about three times its size, becomes thicker white, and does not feel the temperature in the pelvis

8

A soft glitting insulated water melts into liquid

9

Put the glitting solution in the yolk paste

10

Maskapen cheese soften the fridge in advance

11

Put Mascapane in the yolk paste and mix it evenly with an eggbeater

12

Cream cream with an eggbeater to six or seven, i.e. when the texture appears, the mass is fluid

13

Pour out the light cream in the yogurt paste, mix it with an eggbeater, or even with a razor

14

finally, 30 milligrams of coffee

15

A good Tirami cheese paste

16

Finger crackers and coffee

17

And then it's covered in the bottom

18

Half the cheese paste

19

Second-level fingercake

20

It's better to stay the night when the rest of the cheese is frozen for more than four hours

21

Blow it around with a blowtorch or put on a hot towel

22

Coca-screen powder

23

Put it on the spray paper, sift the glucose powder, and last four fingers around

1: Mascarpone Chese, who does not know if it's in English, can we replace it with something else? Mascarpone Chese, you can't taste the most charming taste of Tyramisu, it's the soul of Tiramisu, so it is not recommended to replace it with another cheese: When sugar is poured into the yolk, because sugar is too hot, it is more than 100 degrees, and if it is cooked directly into the yolk, it is a little slow to fall down, and until all the sugar is pumped in, then the oil is diluted in the egg; 3 if it is more convenient to use a glitone, then it is easier to use the glittane, then it is easier to use the glittane, and then it is easier to use the glittane, so that when the hot water is not too high, the temperature is around 60-70 degrees, the temperature of the egg tends to emid; 4 if Mascapun is only able to roll in, the bottoms; 5 if it's off, it is easier to reach the ice; 5 times: after the taped Volume