Tiramisu

1

Masukapang cheese with sugar and evenly mixed。

2

Add condensed coffee in two parts and mix it。

3

The cheese is poured into the freezer and placed in the freezer room for 4 hours to condensate the cheese。

4

The rice immersed for two hours。

5

Prepares two blades, with opposite hair, to be folded upwards at one third of the right hand。

6

In turn, they are placed in rice, frozen cheese, and capped with rice。

7

The left leaf is folded, covered in the body, the sides of the leaf are folded and completely wrapped around the side of the blade。

8

The extra part turns to one side, and a perfect triangle shape emerges。

9

With cotton wires, two angles can be held up。

10

Prepare a pot, put it in a stubble, and pour it into water that's enough to be free of stupor。

One, cheese paste can be as sweet as possible because it is internal. 2. If the cheese paste is not evened, a few bit of the ice is available. For rice, it is recommended that a minimum of two hours and a maximum of eight hours be spent. In the summer, the cheese bars were very easy, and it was suggested that two or three be taken from the fridge at a time and that they be packed and taken. For the sake of the beauty of the finished product, it is suggested that the leaves be folded only once and that the redundant parts be cut off. When you put the sting on it, make sure they're all at similar heights and that they're not all in the water. 7. As the density of the tirami sodium is low, it is easy to float in the water, and it is recommended that a plate be pressed on the tirade so that the heat is even when cooking。