Tiramisu

By VicentaLakin

Tiramisu

Recipe Recommendations

  • whole egg of 3
  • almond powder 100g
  • powdered sugar 80g
  • low-gluten flour 25g
  • white sugar 60g
  • sugar-free cocoa powder 10g
  • baking soda 1/2 teaspoon
  • egg white of 3
  • fine sugar 20g
  • butter 20g
  • qingshui 90ml
  • coffee liqueur 1 tablespoon
  • Instant espresso powder 1 tablespoon

Steps for Tiramisu

  • 1
    (b) Bread paper in the oven; the oven is preheated 180 degrees in advance
  • 2
    Almond flour, sugar powder, low-banded flour, sugar-free cocoa powder and small sodas, in precise quantities, mixed with sifting backup
  • 3
    Butter 20 into the microwave, high fire “ding” to melt (also insulated water)
  • 4
    (a) Three eggs in their entirety, with hand-pumping or electric instrumentation to the point of thickness
  • 5
    Scan all powders in Step 2
  • 6
    Scratch, cut into smooth and smooth paste
  • 7
    three proteins with 20 g fine sugar added three times
  • 8
    (b) An electric omelet to 8 and 9 for distribution (like a protein cream for a clinker cake)
  • 9
    1/3 protein cream added to the yolk paste
  • 10
    (a) Easy, fast and even
  • 11
    Rewind step 10 to protein cream
  • 12
    Softly, quickly and evenly cut, adding melted butter, and quickly evenly mixed (the step map is missing, and can be seen to be softer to avoid bubbles). Butter could also be added to step 10 and mixed with protein cream
  • 13
    Pumping pasta to the grill
  • 14
    Scratching with scratchboards
  • 15
    (b) A preheated oven of 180 degrees for approximately 12 to 15 minutes
  • 16
    Take out the hanger and hang it。
  • 17
    90 ml of water and 60 g of sugar to boil
  • 18
    (b) Shake the small pot after the fire has shut down, cool the sugar and add a large spoon of coffee powder
  • 19
    When cooled to room temperature, a large spoon of coffee wine was added
  • 20
    Smuggled into coffee and sugar, spare。
  • 21
    maskapeni cheese 500g was removed early from the refrigerator and softened to room temperature
  • 22
    (b) The glitting tablets are soaked with ice water
  • 23
    106g egg yolk, 67g milk and 60g fine sugar in large bowls
  • 24
    (b) Heat it immediately to the fine boiling hot water, which insulates it
  • 25
    (b) To whiteen the colour, expand the volume, smooth the light, and leave the hot water
  • 26
    (a) Add a soft glitting tablet and gently mix it to full melting
  • 27
    Add soft cheese
  • 28
    Smuggle it with your hands, gently and smoothly。
  • 29
    100 g of protein into a large bowl, with an electric omelet to a bubble
  • 30
    (b) 80 g of fine sugar with water and 18 g of fresh water, not to mix, and the fire is slowly heating
  • 31
    Heated to 121 degrees (with the best needle thermometer). Not observed: Large bubbles start when sugar melts, medium bubbles start when a large bubble crosses the household, and the sugar water color remains unchanged)
  • 32
    (b) Pumping sugar water into protein bubbles in a thin line, with the other hand simultaneously operating an electric omelet, i.e., by pouring sugar water (self-photo, incompetence, comparison)
  • 33
    To the point of total bubble, which is to raise the egg-beater, there's a straight little tip of the protein cream, which doesn't matter if you're short. It's okay。
  • 34
    (a) Take a third of the Italian protein cream (step 33) to the cheese paste (step 28), evenly and gently
  • 35
    Thirty-four to thirty-three
  • 36
    Lightly and gently mixed into thick and smooth tirami — cheese and egg paste。
  • 37
    Two pieces of cake with moose rings and one piece with scissors
  • 38
    Put Moose's circle on a flatboard, with a large piece of cake on the bottom, with a thick, smooth layer of coffee and sugar, and more
  • 39
    (a) the drop of about 1.5 to 2 cm of cheese egg paste, approximately a second in moose circle; a small piece of cake to be fixed on the egg paste
  • 40
    (b) Equalize the coffee and sugar on the cake tablets, and more
  • 41
    (b) Put the egg on top of the egg, which is basically full and flattened; be careful not to be full and leave a little space
  • 42
    Cover the film and freeze it for the night
  • 43
    When demersalized, the wind can be used to blow around the outside of the Moose Circle or to cover it with hot towels
  • 44
    After demodeling, sugar-free cocoa powder is sifted and decorated with sugar powder。

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