Tiramisu, less fat
By VicentaLakin
today's last particularly complex recipe — tilamisu. after all these days, i've had a lot of pictures and steps, and i've had a lot of problems with the recipe! but this is the classic dessert, and the favorite cylinder is slowly seen, and by tussor, patiently and surely successful. the most important feature of this tiramisu is — l, defaminating, deheating — the non-use of light cream in the pate, which is replaced by large amounts of protein, with a substantial reduction in fat and heat, without any impact on the taste. it is said that the package came from a chef named “tony”, well known. instead of using classic fingercakes, the cakes chose to use almond chocolate sponge cakes, using almond flour in large quantities, reducing the use of low-weather flour, increasing nutrients, reducing heat, while the tastes were still condensed and chocolate tasted more generally. 2. safety assurance: organic eggs, protein and yolk are disinfected at high temperatures and can be easily eaten. don't be frightened by the fabric table and process chart below, step by step, even if you can't make a superb look, you can get out of the tunnel, and anyone who tastes it is bound to cry and want to stop..
Recipe Recommendations
- whole egg of 3
- almond powder 100g
- powdered sugar 80g
- low-gluten flour 25g
- sugar-free cocoa powder 10g
- baking soda 1/2 teaspoon
- egg white of 3
- fine sugar 20g
- butter 20g
- qingshui 90ml
- white sugar 60g
- Instant espresso powder 1 tablespoon
- coffee liqueur 1 tablespoon
- Mascapeni cheese 500G
- egg yolk
- milk 67g
- gelatin tablets
- protein 100g
- cocoa powder appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Tiramisu, less fat
1
(b) Bread paper in the oven; the oven is preheated 180 degrees in advance
2
Almond flour, sugar powder, low-banded flour, sugar-free cocoa powder and small sodas, in precise quantities, mixed with sifting backup
3
Butter 20 into the microwave, high fire “ding” to melt (also insulated water)
4
(a) Three eggs in their entirety, with hand-pumping or electric instrumentation to the point of thickness
5
Scan all powders in step 2 "
6
Scratch, cut into smooth and smooth paste
7
three proteins with 20 g fine sugar added three times
8
(b) An electric omelet to 8 and 9 for distribution (like a protein cream for a clinker cake)
9
1/3 protein cream added to the yolk paste
10
(a) Easy, fast and even
11
Rewind step 10 to protein cream
12
Softly, quickly and evenly cut, adding melted butter, and quickly evenly mixed (the step map is missing, and can be seen to be softer to avoid bubbles). Butter could also be added to step 10 and mixed with protein cream
13
Pumping pasta to the grill
14
Scratching with scratchboards
15
(b) A preheated oven of 180 degrees for approximately 12 to 15 minutes
16
Take out the hanger and hang it。
17
90 ml of water and 60 g of sugar to boil
18
(b) Shake the small pot after the fire has shut down, cool the sugar and add a large spoon of coffee powder
19
When cooled to room temperature, a large spoon of coffee wine was added
20
Smuggled into coffee and sugar, spare。
21
maskapeni cheese 500g was removed early from the refrigerator and softened to room temperature
22
(b) The glitting tablets are soaked with ice water
23
106g egg yolk, 67g milk and 60g fine sugar in large bowls
24
(b) Heat it immediately to the fine boiling hot water, which insulates it
25
(b) To whiteen the colour, expand the volume, smooth the light, and leave the hot water
26
(a) Add a soft glitting tablet and gently mix it to full melting
27
Add soft cheese
28
Smuggle it with your hands, gently and smoothly。
29
100 g of protein into a large bowl, with an electric omelet to a bubble
30
(b) 80 g of fine sugar with water and 18 g of fresh water, not to mix, and the fire is slowly heating
31
Heated to 121 degrees (with the best needle thermometer). Not observed: Large bubbles start when sugar melts, medium bubbles start when a large bubble crosses the household, and the sugar water color remains unchanged)
32
(b) Pumping sugar water into protein bubbles in a thin line, with the other hand simultaneously operating an electric omelet, i.e., by pouring sugar water (self-photo, incompetence, comparison)
33
To the point of total bubble, which is to raise the egg-beater, there's a straight little tip of the protein cream, which doesn't matter if you're short. It's okay。
34
(a) Take a third of the Italian protein cream (step 33) to the cheese paste (step 28), evenly and gently
35
Thirty-four to thirty-three
36
Lightly and gently mixed into thick and smooth tirami — cheese and egg paste。
37
Two pieces of cake with moose rings and one piece with scissors
38
Put Moose's circle on a flatboard, with a large piece of cake on the bottom, with a thick, smooth layer of coffee and sugar, and more
39
(a) the drop of about 1.5 to 2 cm of cheese egg paste, approximately a second in moose circle; a small piece of cake to be fixed on the egg paste
40
(b) Equalize the coffee and sugar on the cake tablets, and more
41
(b) Put the egg on top of the egg, which is basically full and flattened; be careful not to be full and leave a little space
42
Cover the film and freeze it for the night
43
When demersalized, the wind can be used to blow around the outside of the Moose Circle or to cover it with hot towels
44
After demodeling, sugar-free cocoa powder is sifted and decorated with sugar powder。
45
Eat