This recipe combines Jun's chocolate sponge cake recipe and Tiramisu Musi recipe, slightly modified, the cake body is a chocolate sponge cake, using an 8-inch mold (6-inch mold material halved ). Since playing baking, this is the most done. Friends, colleagues, and mom’s friends are very fond of it. It’s much better than the ones sold outside, because the raw materials are very real, like the friends of Tiramisu. We can't miss it~
3 eggs are divided into eggs, the protein is added into 50 grams of sugar three times, and sent to the wet foam, that is, the small sharp corners are raised.
Add 30 grams of sugar to the egg yolk and make it lighter and thicker. Add corn oil in portions and whipped until thick.
Take a portion of the protein into the egg yolk pot and mix it evenly. Be careful to cut the mixture, do not circle, and avoid defoaming. Then pour all of them into the protein bowl and continue to mix evenly.
Mix the three kinds of powder through the sieve, pour in, continue to mix and mix evenly, and the speed is as fast as possible. This step is a bit difficult.
Pour the 8-inch live bottom mold into the preheated oven (160 degrees, 25 minutes). The time and temperature vary from oven to oven.
The mousse part is made up of two egg yolks, which are lighter in color and thicker.
75 grams of sugar and 75ml of water boiled into sugar water, boiled away from the fire, slowly poured into the egg yolk, while smashing with an egg beater, so as not to burn into egg-flower soup. Whipping until the temperature drops
Gelidin is cut into small pieces, put into a small bowl to soak the water to soften (prepare first), then pour off the water, put it into the pot and heat it with water to melt into a liquid
Pour the cream cheese diced and gelatin solution into the cooking machine until smooth and granule-free, pour into the egg yolk water
Take another bowl and send the whipped cream until you can draw the pattern. Add it to the solution in the previous step and mix it evenly. At this point, the mousse is partially completed.
Cut the cake evenly into two pieces, put a piece into the mold, pour half of the mousse, then put another piece of cake, then pour the remaining mousse. Refrigerate for more than 5 hours, preferably overnight
Take it out of the refrigerator, blow it around with a hair dryer to release the mold, and evenly sieve the cocoa powder on the surface with a sieve. The beautiful tiramisu can be eaten (^_^)
1. Before baking the cake, put a piece of oil paper on the bottom of the mold to facilitate demoulding. The oven temperature should be adjusted according to your own. 2. Sponge cake body Many people have reported that there is no water or milk. The original formula of Jun is not put, just put 30g of oil, I feel that it is dry, so adjust to 60g, if you still feel dry, you can Add liquid or increase the amount of oil. If adding liquid, be careful of the separation of water and oil, add in several parts. 3. Regarding the problem of whether the powder is added first or later, try it once and add it to the egg yolk paste. The egg yolk paste will be too dry and it is difficult to mix well. It is recommended to mix it with the protein cream first, and finally add the powder and cut the mixture. , faster. 4. Regarding the problem of agilent tablets, 1 piece is 5 grams, online said 6 inches to put 10g, 8 inches to put 20g, we can refer to, I basically put 3 pieces (15g). Regarding the gelatin powder, I have done the same amount once, the mousse can't be solidified, and I haven't tried it again, so the amount of powder is not clear. 5. The problem of the upper cake piece floating up, this is often done several times recently. Many people suggest adding half of the mousse, putting it in the refrigerator, or freezing it all at once, waiting for the mousse to thicken and then pour it into the other half, it should be feasible. 6. Coffee powder can be added or not, I like the smell of a little coffee, so I always have to add, use the ordinary instant coffee powder, what brand can be. Regarding the problem of oil, corn oil has no strange smell. It is more suitable for some. It is not. Ordinary oil can be used. The original formula is butter. 7. Yes! The classic tiramisu is made with mascarpone, finger biscuits and espresso. I am a cake body, the taste is not the same, but it is also tiramisu, anyway, I prefer this. As for Mascarpen's practical and common cream cheese substitute is completely ok, I don't think the taste is much worse, and the price is relatively cheap. Everyone chooses according to their own preferences. Thank you for your interest in this recipe. I saw that many people have done very well and are better than what I did. Since so many people can make it, I have done it myself many times, so the formula itself is not a problem, but of course it is not perfect, and I am still groping. For those who have failed, and said that I am a waste of material, sorry, I am not an expert, the reference is risky, you need to be cautious! In addition, I would like to thank the cooks who gave me suggestions in the comments, and I have a lot of rewards. I hope you can make delicious tiramisu (^_^)