Tiramisu
By VicentaLakin
Tiramisu is now the most fashionable dessert in the major cafés, bakegates and western restaurants, with its fluffy tastes, adult flavors of cheese, coffee and wine, and the wind of cheesecakes. Tiramisu's practices have a lot of squares, and look at them, and they're not exactly where they are, and they're good, and even though I don't use the legendary Maskapen, they still taste much better than the egg room
Recipe Recommendations
- cake base appropriate amount
- cream cheese 250 grams
- light cream 200 grams
- egg yolk of 3
- white sugar
- coffee liqueur appropriate amount
- sweetening
- mix
- ten minutes
- simple
Steps for Tiramisu
1
First of all, look at the bottom of the cake: it's the same way to make a fingercake。
2
Raw materials: eggs 150 g (three), sugar 100 g, flour with low band 130 g and cocoa 20 g. The egg yolk is filled in the bowls with sugar and flour。
3
The yolk and half of the white sugar were blown to the point where the color became lighter, and the protein and lemon juice and the other half of the white sugar passed. Half of the distributed protein is added to the yolk paste, and half of the mixed flour is sifted in a light and even
4
Adding the other half of the protein and the other half of the powder continues to be evenly mixed and baked into the oven into the bottom of the cake cake. If you make a fingercake, you put the pasta in the bag, squeeze out the fingercake and bake it on a plate with tin paper, and if you make the bottom of the cake, you can just dump it in the mold。
5
And then there's the cream cheese paste approach: raw materials: I used 250 grams of sweet cheese (or Mascapane), 200 grams of light cream, three yolks, 50-60 grams of sugar. In addition, there are alternatives to coffee sweets: 30 grams of raw condensed coffee, 30 grams of fresh water, 15 grams of rum and 5 grams of sugar。
6
The cream cheese is unfrozen, and it's smoother with an egg-pumper
7
The egg yolk and glucose are insulated to heat, and the omelet is strewn to the height of the color white。
8
It's just that I don't know what I'm talking about
9
The rapid disturbance of the melting side of the insulation is about two minutes away from the cooling。
10
The light cream was thrown into the container and hit 60-70%, in a state of marginal mobility。
11
It will be evenly mixed with cold cream cheese。
12
Put down the bottom of the container and brush your coffee and sweet wine
13
I'm not sure what I'm talking about
14
Another layer of pie。
15
Finally, the cream cheese was poured down, the refrigerator was refrigerated for more than 4 to 6 hours, before the consumption of cocoa powder and sugar powder. I made six large glasses this time, and the other five are frozen in the fridge, so you can eat them early and warm。Tiramisu Make Tips
Leftover tiramisu can be frozen. Just thaw it before eating.