Long grass tiramisu, but the price of mascarpine is so expensive, so I bought some tartaric acid and made my own mascarpine. Although I have never eaten it, I think what I made is still very delicious, not sour, not astringent, very delicate. Just in time for my aunt to start school on National Day, I decided to give it to her to wish her a safe journey.
Anyway, although I made two servings, I really didn't eat them. My classmate came to my house to play and ate the one from the crisper box. She said it was extremely delicious. Hehe, the room was full of people, which greatly satisfied my vanity., O(④_④)O haha ~
Homemade Mascapone cheese
By DeionWolff
Recipe Recommendations
- finger biscuit appropriate amount
- light cream 150g
- gelatin 1.5 tablets
- water a spoonful
- egg yolk appropriate amount
- salt 1/16 spoon
- fine sugar 55g
- sugar 1/16 spoon
- milk fragrance
- baking
- several days
- senior
Steps for Homemade Mascapone cheese
1
Add 35g of fine sugar to beat the egg yolks well, heat over water and beat until the egg yolks turn white. Be careful not to get too hot to avoid agglomeration. Cool to room temperature.
2
Beat the cheese to loosen and smooth the hair.
3
Stir in the egg yolk paste in 1. Mix in a small amount, a little bit, and mix well.
4
After soak the gelatine tablets until soft, heat over water until melted, add the melted gelatine liquid, and mix well.
5
Beat the cream until it has just lines, then stir into the cheese paste to finish the cheese paste.
6
Quickly dip the finger biscuits in the coffee wine, then spread the bottom of the mold, just one layer, and break small pieces to fill the gaps.
7
Pour half of the cheese paste, then spread another layer of finger biscuits, add the cheese paste, and place it in the refrigerator for 4 hours. If you freeze quickly, it will be faster.
8
Take it out when you want to eat, use a hair dryer or a hot towel to release the mold, and then sprinkle with cocoa powder. If it looks good, sprinkle with sugar powder and sieve the flowers.
9
Demold and sprinkle with powdered sugar. Isn't it beautiful? I remember, if you give it to someone, sprinkle the powdered sugar last, otherwise it will melt, but I think the cocoa powder looks good when wet.
10
How to make Mascapone cheese 1. Light cream, add sugar and salt and heat to 85 degrees. 2. Dissolve tartaric acid with 1 spoonful of water and add it to the cream at 85 degrees, stir constantly, and keep it at 85 degrees for 5 minutes. 3. Cool and place it in the refrigerator for 12 hours, then pocket the cheese with clean gauze and hang it in a deeper container for 24 hours.