Recipe: Simple novice 6 inch hurricane tiramisu (Gilly Ding powder version)

Home Cooking Recipe: Simple novice 6 inch hurricane tiramisu (Gilly Ding powder version)

Notes:

I am a rookie who is getting started baking for a month and seven days... I got the baking poison when I got started... Hehe... I like Tiramisu... I was looking for a prescription and found all the Geely tablets... and I bought the powder. ... hard scalp done... actually succeeded... now is 6 inches... I found a lot of 6 inches with 250g cheese... I used half of this... other materials have also been reduced... and when making mousse, I also I used the manual electric egg beater that I think is easy to use... I can also do it according to my own habits... Newbies can refer to it, experts don’t shoot bricks...

Ingredients:

Steps:

  1. Home Cooking Recipe: Eggs are best chilled, help to fight... protein and egg yolk separation... protein continues to be refrigerated in the refrigerator... hurricane materials are called ready...

    Eggs are best chilled, help to fight... protein and egg yolk separation... protein continues to be refrigerated in the refrigerator... hurricane materials are called ready...

  2. Home Cooking Recipe: Make a hurricane egg yolk paste: Add the egg yolk to the powdered sugar and stir until dissolved. Add water, stir until evenly, then add corn oil and continue to stir until the fine state... The surface is white, gently stirred, the bottom of the egg yolk liquid is still darker color ~ Matcha powder is dissolved with a little water, stirring without particles... low The powder is sieved and added to the egg yolk paste. The matcha liquid is also sieved and added, and the method is cut until the powder disappears... At this time, the batter is thick and not thin! The oven can be preheated, 30 degrees higher than the target temperature, ie 180...

    Make a hurricane egg yolk paste: Add the egg yolk to the powdered sugar and stir until dissolved. Add water, stir until evenly, then add corn oil and continue to stir until the fine state... The surface is white, gently stirred, the bottom of the egg yolk liquid is still darker color ~ Matcha powder is dissolved with a little water, stirring without particles... low The powder is sieved and added to the egg yolk paste. The matcha liquid is also sieved and added, and the method is cut until the powder disappears... At this time, the batter is thick and not thin! The oven can be preheated, 30 degrees higher than the target temperature, ie 180...

  3. Home Cooking Recipe: Make a hurricane protein cream: add a few drops of white vinegar (the lemon juice is also available), put the protein into a coarse bubble state, add the first sugar; continue to send to the white at medium speed, but can not pick up the sharp corner when adding Second time; the medium speed continues to send to the finer, when the small sharp corners add a third sugar, change the low speed to send out the full sharp corner, there is resistance when stirring...

    Make a hurricane protein cream: add a few drops of white vinegar (the lemon juice is also available), put the protein into a coarse bubble state, add the first sugar; continue to send to the white at medium speed, but can not pick up the sharp corner when adding Second time; the medium speed continues to send to the finer, when the small sharp corners add a third sugar, change the low speed to send out the full sharp corner, there is resistance when stirring...

  4. Mix the egg yolk paste and meringue: Pour 1/3 of the protein cream into the egg yolk paste and mix well. Then pour the mixed egg yolk paste back into the remaining protein cream and mix well. Method: Cut and mix, don't draw a circle... It will be easy to defoam...

  5. Baking: Pour the cake paste into a 6-inch live bottom mold, scrape the surface, put it into the oven with a few shocks, my oven is three layers, I put the bottom layer... The temperature remembers to change back to 150 degrees, time 50 minutes... After the furnace is released, it will fall freely at a height of about 40cm from the table top, and immediately buckle down. Let cool cool, do not demould at the bottom... Remember! In the middle, you can make mousse every 30-50 minutes... Wait until the hurricane is baked, but then you can slice it, add mousse!

  6. Make mousse (first remove the cheese and cut into small pieces to soften it): Separate the egg yolk. First use the manual egg beater to send the egg yolk to a lighter color and whiten. Take a small pot and add 50g of water, 50g of sugar, and boil. After the sugar, slowly pour it into the egg yolk, add it quickly and stir it with a manual egg beater. Be sure to pour it slowly and whipped it quickly, otherwise it will roll out the egg flower. You will get a bowl of egg yolk bubbles, put it on the side...

  7. The gelatin powder is dissolved in a little water (I put warm water, because I can't find the formula with the gelatin powder, I don't know what water is good, huh, I study it myself), the cheese is almost softened at this time, and the eggs are manually beaten. The instrument is smooth and smooth, add the gelatin solution, continue to hit smooth, can not have particles... Take another container to whipped cream, use electric egg beater to hit the grain, do not disappear, then add the cheese paste, use manual Beat the egg evenly...get a big bowl of cheese paste

  8. Mix the egg yolk bubble with the cheese paste and the mousse is partially finished!

  9. At this point, the hurricane has cooled down. I used a demoulding knife to demould the side, and the bottom did not take off (there was a bottom demoulding, which caused the hurricane to float with the mousse and floated, failing). After the demoulding, the hurricane Cut three pieces, one of which can be eaten immediately, haha... Clean the outer mold after demoulding and dry it; put the hurricane at the bottom of the mold back into the mold (maybe this is not formal, but I think this is a newbie One of the easiest ways to succeed) Mousse check again, stir with a manual egg beater, pour half of the mousse into the mold, gently shake a few times; then put another hurricane, pour the remaining mousse Under light shock, the surface is covered with a fresh-keeping mold (I put it in a plastic cake box), and it is kept in the refrigerator for more than 6 hours or overnight.

  10. After the cake is formed in 6 hours, it can be demolded. Take a circle around the hair dryer and you can easily demould (put a cylinder in the middle of the mold, as shown in the figure!

  11. Use a sieve to apply some tea powder to the surface of the screen... Finish...


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