Tiramisu
By VicentaLakin
It's a classic cake. It's got to try. It's real。
Recipe Recommendations
- animal whipped cream 150ml
- Muscarpine cheese 250g
- cocoa powder appropriate amount
- espresso 40ml
- egg yolk of 2
- rum 15ML
- water 75ML
- gelatin tablets 10g
- fine sugar 75g
- vanilla extract few drops of
- protein of 2
- low-gluten flour 70g
- sweetening
- other
- several hours
- ordinary
Steps for Tiramisu
1
First make finger cookies, three yolks and two proteins in the bowl。2
When the protein is punched with an egg-beater, 35 grams of fine sugar is added in fractions and the egg-beater sends a dry hair bubble. You can get a short, straight angle。3
Add the remaining 20 grams of fine sugar to the yolk and drop a few drops of vanilla. Hit the yolk with an egg-beater gets thicker, darker color and bigger。4
One second of protein in a bowl of yolk, with a second of sifted flour, and a rubber razor to even out flour, protein and yolk. Don't mess around so the protein doesn't melt。5
The rest of the protein and flour are also poured into the bowl and mixed into thick paste. Note that the pasta at this time should be a sensibly thick paste that does not produce bubbles, nor is it too rare。6
The pasta is put in a bouquet, the tarpaulin or tin paper on the grill, and the striped face is squeezed out on the grill with a round-hole mouth. Send pasta into a pre-heated oven, 190 degrees, 10 minutes or so, until the surface is platinum yellow。7
And now we're making cakes: yolk with an eggbeater。8
Water and sugar are poured into the pot and boiled into sugar until it boils。9
When the sugar boils, the fire turns off, while the egg-beater blows, and the egg yolk drops slowly. When the yolk falls, it continues to be concussed with an egg-beater for about 5 to 10 minutes, at which point the temperature of the yolk paste should have fallen and be close to that of the hand。10
Put the cooled yolk paste in the big bowl. If the yolk paste temperature is not cold enough, it must be completely cooled before it can be used。11
Another bowl, filled with mascarpén cheese, with an eggbeater. After Maskarpun cheese is played, mixed with yolk paste。12
The glitting film is made into small pieces, bubbles with cold water (which can be prepared from the outset), dry water filters, heats up to the glitting tablets and melts into glitting solutions. Put the glitting solution in the mixed mascarpone cheese paste and mix it。13
THE 150 ML ANIMAL LIGHT CREAM IS DISTRIBUTED WITH AN EGG-HITTER TO SOFT HAIR BUBBLES (JUST AS LONG AS THERE ARE TEXTURES) AND MIXED WITH THE MASKARPUN CHEESE PASTE。14
Enriched coffee and rum are mixed into coffee。15
Take a finger cracker, rub it in the coffee bar, fill it with coffee. And then put the finger crackers at the bottom of the cake round。16
Repeat the process until the bottom of the cake is full of finger cookies. And down half the Maskarpun cheese paste。17
On the Maskapen cheese paste, a finger cookie with a cup of coffee and a half of the Maskapen cheese paste was added。18
Put the cake in the fridge, freeze it for five to six hours or spend the night. When the cheese is condensed, demould, on the surface of the surface, with cocoa powder and finger-crackers around it, Tiramisu is ready。Tiramisu Make Tips
When it's off, wrap around it with a hot towel, cover it up, let the cheese paste with the cake paste open a little, and it's easy to get rid of it. It would be better to distribute cocoa powder before eating it in order to prevent the tide. In addition to distributing cocoa powder, the surface can also be more beautiful with sugar powder in writing or graft。