Kitty, Tiramisu the cat
By VicentaLakin
With regard to the origin of Tiramisu, there was a sweet story: during World War II, an Italian soldier was about to go out, but nothing was left of his family, and love for his wife, in order to prepare for him dry food, made all the cookies and bread that he could eat in the house into a pastry called Tilamisu. Whenever the soldier ate Tiramisu on the battlefield, he remembered his home and the people he loved at the centre. Tiramisu, Tiramisu, in Italian, has the meaning of "take me away" and takes away not only delicious but also love and happiness. A layer of espresso coffee and wine (Masala, Rum or Brandy), a sense of taste and a sponge cake with a bit of a finger cracker, a layer of mascarpán mixed with eggs, cream and sugar cheese paste, layered up and a thin layer of cocoa powder on top ... This is Tiramisu。
Recipe Recommendations
- low-gluten flour 90g
- eggs of 3
- fine sugar 40g
- cocoa powder
- powdered sugar appropriate amount
- gelatin tablets 2 tablets
- egg yolk of 3
- mineral water 60g
- mascarpone 250g
- light cream 180G
- coffee wine 100g
- milk fragrance
- roast
- several hours
- senior
Steps for Kitty, Tiramisu the cat
1
The omelet is separated in two oil-free and water-free basins。
2
A few drops of lemonade or white vinegar are added to the bubbled state, with an electric puncher, one third of the fine sugar, one third of the fine sugar, and one third of the fine sugar when it continues to emit the protein into a thick foam, at which point the electric puncher moves to the middle, and continues to emit the protein with a few textures, adding the rest of the fine sugar, and then continues to do so。
3
The protein was sent in a delicately smooth state, with the lifting of a straight, small angle of an egg beater, a rigid bubble, and a stop to the break。
4
The yolk is added to fine sugar 2, the electro-pumper is distributed at maximum speed to the thick hair of the yolk, swells to twice the size, lifts the puncher, and drops are maintained within 10 seconds。
5
Add a third of the protein to the yolk paste, and mix it evenly。
6
The homogenous yolk paste falls into the remaining proteins and continues to be homogenized。
7
(c) The state of the flipping flat。
8
Scan low-banded flour。
9
Flipping to a state free of dry powder and filling it in a bouquet。
10
The oven is preheated at 170 degrees, the grill is made of oil paper, and the bouquet is cut by a mouth, which is grown into strips. Put it in the middle of the oven, burn it up and down at 170 degrees for 15 minutes, and bake it to the surface of the biscuit in gold and yellow。
11
Wrapped in tin paper at the bottom of the Moose Circle。
12
Insulated water melts with ice water。
13
Biscuit's out of the oven and it's out of the oilpaper。
14
The sugar is pouring into the milk pot, adding mineral water, and the gas boils。
15
The yolk is broken with an electric omelet。
16
After cooking, wait two minutes to turn off the fire。
17
Sugar drops slowly into the yolk in a state of fine flow at even speed, while the right-hand open-to-egger hits the yolk at the highest speed until it gets thicker, whiteer, with a visible texture。
18
Add a glitting solution, evenly mixed with an electric omelet。
19
Mascapán mixes it with an electric egg-pumper, doesn't break it, smudges it a few times, separates it from the oil, adds half of the yolk to it, and adds the remaining yolk to it。
20
Cream cream is distributed to five distributions, thick and mobile, and mixed evenly with Maskapen and mayo。
21
(c) The state of the flipping flat。
22
Silicon brushes the fingers and cookies on both sides。
23
The fingers and cookies covered with coffee and wine are covered at the bottom of the Moose Circle。
24
A layer of Talami Solution, a layer of finger cookie, so repeated three times, three layers of finger cookie, and three layers of Tirami Solution。
25
In the end, the surface was levelled with a razor and the refrigerator was frozen for more than four hours。
26
The refrigerated Tiramisou used a windbox to blow the mould for two minutes and then disemboweled, sifting a thin layer of cocoa powder。
27
Scanning sugar powder。
28
The finished product。
29
Sweet。
30
Cut the face。Kitty, Tiramisu the cat Make Tips
First, the tablets must be soft and soft with ice water. They cannot be used with piped water. They must be frozen with mineral-water refrigerators. 2. Maskapen does not overexposure and avoid oil separation. Thirdly, when the sugar powder is finished, the sugar powder is lifted vertically, or the surface is scraped。