Tiramisu
By VicentaLakin
I used to go to the Brethren, which was the perfect dessert, and I've been trying to learn about Tiramisu for the first time since I learned Mangomus。
Recipe Recommendations
- mascarpone 250g
- qingshui 75g
- soft white sugar 75g
- egg yolk of 2
- gelatin tablets 10g
- finger biscuit 1 bag
- instant coffee 75ML
- rum 15ML
- cocoa powder appropriate amount
Steps for Tiramisu
1
A cup of fast coffee to dry。
2
Ten gramlidin slices cut it down with soft water。
3
Two yolks have been sent to thick。
4
In the pot, 75 grams of fresh water was poured and 75 grams of white sugar was poured into the pot, and the sugar was melted by fire。
5
The boiler heats the soft glittin slices with a little watering。
6
The melted sugar water is slowly poured into the yolk, mixed with the pouring, all of which are then hit with an egg-beater for about five minutes, until white。
7
Put the tattered glitting tablets in the yolk, and put them aside。
8
Maskarpun gets smoother, then pours the mixed yolk into the mixed maskapun。
9
I'll give you six cents of the light cream. It's still flowing。
10
And I'll evenly mix the omelet with the mixed yolk。
11
i'll take the coolest coffee, about 50ml plus 15ml rum, and evenly pour it into a deeper plate。
12
The finger crackers are all wet in the adapted coffee wine, and they're covered in a six-inch cake mold。
13
And pour in half the mixed mascarpone。
14
And then the same step, the finger crackers get drunk, and then the next layer。
15
The rest of Maskar Penn Loch was poured into the cake mold and put in the freezer for four hours。
16
Find a piece of paper larger than six inches in diameter, draw a square of 2.5*2.5 like this, and cut off a part of the square like this。
17
AFTER FOUR HOURS OF COLD STORAGE, PUT A HOT TOWEL AROUND THE CAKE MOLD, PUT A CUT PAPER ON THE CAKE, SIFT COCOA POWDER WITH A FILTER OF SOYBEAN MILK, AND PUT A FINGER COOKIE AROUND IT (WHICH IS NOT GOOD FOR A PHOTOGRAPH)。