Tiramisu
By VicentaLakin
In Italian, the term "take me away" and "remember me" means "tiramisu". As a result, Tiramisu became a proxy for love and love. The sweetness and the bitterness of the conversation are connected to the complex, sensitive and sweet sorrow of love, which is probably the reason for the tiramisu. The sweetness of the sweet, dry rum of the soft coffee of the fragrance of the fingers and the sweetness of the coco with the love of the lovers is mixed here to exchange the complex experiences of sensory and sensory! Welcome to my WikiLeaks-- Bear Baby's Food Diary, so my food warms your heart and stomach
Recipe Recommendations
- finger biscuit
- mascarpone cheese
- egg yolk of 2
- light cream 150ml
- fine sugar 75g
- water 75ML
- gelatin powder 15g
- coffee wine 15ML
- cocoa powder appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Tiramisu
1
Equipment required (see left figure)
2
Put yolk in a thick, white state。
3
Water and fine sugar boil into sugar until it boils。
4
The sugar boiled and the fire went off. When you hit him with an egg-beater, you slowly fell into step 1 and hit the good yolk. Upon the fall of the yolk, the concussion continued with the egg-beater until the temperature of the yolk paste fell close to that of the hand. Put the cooled yolk paste in the big bowl。
5
Take another bowl and load up Maskarpun cheese. Put the cheese in the slide with an eggbeater。
6
It'll mix up the mascarpone with the yolk paste。
7
The glinting is soft (this step can be prepared from the start) and the hot water is mixed into glinting solution. Plug the glitting solution into the 5th mixed mascarpton cheese paste, and mix it。
8
Leather cream is distributed with an eggbeater to soft hair bubbles (just as soon as the texture appears). Join the Mascapan cheese paste, blend。
9
Italian condensed coffee and rum are proportionally mixed into coffee。
10
Take a finger cracker, rub it in the coffee bar, fill it with coffee。
11
The bottom of the cake is wrapped in tin paper. Fingercakes full of coffee and wine are placed at the bottom of the cake, until the fingercakes are covered in the bottom. And down half the Maskarpun cheese paste。
12
On the mascarpone paste, an additional layer of tasting-in fingercake was added to the rest of the mascarpone paste. Put the cake in the fridge and freeze it for five to six hours。
13
Once the cheese is condensed, the surface is covered with a proper amount of cocoa powder, demodeled and decorated with sugar powder
14
Presentation of finished products
15
I'd like you to pay attention to my WikiLeaks, so you can sweep the left two-dimensional code of my food diary so that my food can warm your heart and stomachTiramisu Make Tips
1. When disemboweled, wrap around the cake model with a hot towel, covering it and allowing the cheese paste with the cake model to be slightly removed. It would be preferable to distribute cocoa powder before eating it in order to prevent the tide of cocoa powder。