Tiramisu

By VicentaLakin

Tiramisu
A traditional tiramisu cake

Recipe Recommendations

  • protein 1 piece
  • eggs 1 piece
  • fine sugar 25g
  • low-gluten flour 35g
  • vanilla extract 2 drops
  • espresso coffee grounds 8g
  • hot water 100ml
  • Coffee liqueur
  • Baume syrup 25ml
  • mascarpone cheese 90g
  • egg yolk 1 piece
  • light cream 125ml
  • rum 5ml
  • pure milk 20ml
  • cocoa powder appropriate amount
  • chocolate appropriate amount
  • sugar flowers 1 flower
  • Chocolate cookie bar 2 pieces

Steps for Tiramisu

  • 1
    A-finger crackers: 1 egg, 1 egg, 15 g + 10g fine sugar, 35g low-banded flour, 2 drops of vanilla。
  • 2
    an egg yolk with 10 g of fine sugar and 2 drops of vanilla。
  • 3
    the protein hits the fish eyebone, and the sugar is added to the protein three times in 15g, and hits the hard hair bubble。
  • 4
    Protein is added to the yolk in a fraction of the time, and it is evenly mixed. (Scratches flipping from the bottom up, do not draw circles.)
  • 5
    sift in low-banded flour 35g bludgeoning and evenly mixed。
  • 6
    Biscuit paste in a bouquet, medium circle to the mouth, silica on the grill
  • 7
    A long striped cookie embryo with a surface sifting of sugar powder can be sent to the oven for baking。
  • 8
    180 degrees up and down for 18 minutes. It's fine to the surface。
  • 9
    B coffee and sugar: 8g of caffeine, 100 ml of hot water, 7.5 ml of caffeine, 25 ml of molasses of 30 degrees. Enriched coffee powder 8g hot water 100ml evenly mixed。
  • 10
    café-composed caffeine 7.5 ml and 30 degrees of bollet syrup are evenly mixed, i.e., coffee and sugar。
  • 11
    C-cheese: 90g mascarpone cheese, 1 egg yolk, 25g sugar, 20ml pure milk, 3g light cream, 125ml rum, 5ml。
  • 12
    it's 3g cold water in the glint. the maskapen cream cheese room 90g softened。
  • 13
    20 ml of pure milk, 10 g of fine sugar boiled
  • 14
    Added to the yolk in a thin line, pouring in and mixing, evenly. Grilled water is added to the yolk milk and is evenly mixed to the total dissolution of the glitting。
  • 15
    the softened mascarpone cheese, 90g, was softened and then added to the yolk paste. to become delicately smooth。
  • 16
    light cream 125 ml, fine sugar 15 g, rum 5 ml to 6 distribution, flowed semi-condensate。
  • 17
    The light cream is added to the cheese paste, so that it is even。
  • 18
    Combination: 6 inches of wind molds, fingers of caffeine and sugar, coded inside the moulds, fully discharged。
  • 19
    In the cheese moose, the finger crackers were filled with coffee and sugar, and the cheese moose had its full surface code and the remaining cheese moose。
  • 20
    You can send it to the freezer. Over six hours。
  • 21
    Demolition: take out solid and solid Tiramisu
  • 22
    A demersal, a wind blower can be easily removed from the membrane by whirring around the mold。
  • 23
    Decoration: Surface sifting of cocoa powder
  • 24
    As shown
  • 25
    Chocolate, crackers, blueberries, edible。
  • 26
    Done

    • Tiramisu Make Tips

    1 this recipe is a 6-inch simulator, not full. do it twice as thick as you like. 2 mascapán takes out the room with a softening of temperature and a little mixing before use. if you don't use the cream cheese for the mascarpon. it's suggested to use maskapen as a tiramisu. 3. the baked finger cookies are baked according to the temperature of their own ovens, and the roasted surface is yellow. this recipe applies to the wet oven. 4 the made cheese mousse can be dense if it's cold and can be mixed with appropriate light cream to lightly smooth. if the summer is hot, maybe the cheese moose will be too mobile to add two g of the glitches to ensure that the moose is in a moderate state. refrigeration time is as long as possible to avoid condensation and escape。

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