Tiramisu
By VicentaLakin
An eight-inch version of Tiramisu was added to the King's formula。
Recipe Recommendations
- lady fingers 2 parts
- Muscarpine cheese
- light cream
- water
- fine sugar
- egg yolk of 3
- Italian espresso
- rum
- gelatin tablets
- Cocoa powder (decorative surface) appropriate amount
- sweetening
- skills
- several hours
- divine level
Steps for Tiramisu
1
finger cracker practice (one volume): three yolk, two proteins, 55 g fine sugar, 70 g low-band powder, and a few drops of vanilla. pumping protein into dry hair bubbles, adding yolk to vanilla (without exception) to thickness, adding half of the protein paste and half of the sifting flour, evening it, adding the other half of the paste and sifting flour, evening it evenly, filling the face in a scavenger bag, squeezing out a strip of paper, putting it in a pre-heated oven, 190 degrees up and down, about 10 minutes on the surface. if eight inches of lamisu don't decorate the perimeter, it's enough。
2
Material collection。
3
Water and sugar are pouring into the pot, heating it to boil and turning it off。
4
Three yolks scattered。
5
Take it easy with sugar。
6
5-10 minutes with an eggbeater and a side cooler。
7
The Maskarpun cheese was slid with an egg-beater。
8
The cooled yolk paste is evenly mixed with Maskapen。
9
The pre-emption cold-water-bulled glitting tablets are used to heat up the melting of the insulation (not to be too hot) and put aside。
10
Hit the light cream until it just appears in the texture。
11
Add the glitting solution to the just mixed mascarpone cheese paste。
12
And then add the light cream, and mix。
13
Combining Italian condensed coffee with rum into a cup of coffee, taking a finger cracker, rolling fast in coffee. Without Italian coffee, other pure coffee can be found instead。
14
And then the fingers and cookies that pass through coffee are covered in the bottom of an eight-inch mold。
15
Half the cheese paste。
16
Continue to lay a finger cracker paste, pour the rest of the cheese paste, freeze for six hours, decorated。
17
The finished chart。