A six-inch live bottom mold, such as the taste of the original tiramisu to remove the durian mud Tiramisu (Tiramisu) is an Italian dessert with coffee flavor. Mascarpone cheese is used as the main material, and the sponge cake of the traditional dessert is replaced by finger biscuits, and other elements such as cocoa powder are added. It tastes fragrant, slippery, sweet, greasy, and soft with a change in texture. The taste is not sweet. In Italy, Tiramisu means “take me away, pull me up” means that if you eat such delicious food, you will be happy and floating like a fairyland. The finger cake is a famous Italian snack with the name of Tiramisu. Although it is a biscuit but it does not contain oil, its taste is as sweet and soft as a sponge cake. It is very suitable for children to eat alone.
Make a finger biscuit oven 200 degree preheating to separate the egg white egg whites. Beat the egg yolks. The sugar is added to the protein three times to lift the eggbeater protein to pull out the small hook.
Mix the beaten protein twice with the egg yolk.
Sift into low-gluten flour and mix well until there is no dry powder. Do not over-mix.
Put the baking mat into the oil paper, put the batter in the baking bag, and squeeze the batter on the baking tray. . Bake in the oven at 200 degrees for 10 minutes.
Durian is made into a mud with a cooking machine and sieved for use. Geely tablets are soft with cold water (soft foam in summer)
Heat the pot of hot water, egg yolk, water, and fine sugar into the egg bowl. Keep the water in a manual beater and continue to heat with a small fire. Until the yolk paste becomes sticky, (must control the heat, don't burn it into a group or granules. If this step is not done, it will affect the finished taste).
When the temperature of the egg yolk paste drops below 50 degrees, add a soft butyl sheet and stir until it melts.
Mix the Mascarpone cheese with a manual whisk. The egg yolk paste is mixed twice with Mascarpone cheese twice. Continue to add durian mud and mix evenly.
Beat the whipped cream to 60%, and the cream can flow.
The cream is sent 3 times and mixed with Mascarpone Durian paste.
Finger biscuits are rolled out in the coffee wine, placed in the bottom of the six-inch mold, and poured into half of the tiramisu paste. Slightly shake the mold. (When the tiramisu paste is poured, the finger biscuits will encounter the problem of floating. The paste can be poured in 4 times. After each pour, put it frozen for one minute and then pour the second paste.)
Spread a layer of finger biscuits and continue to pour the tiramisu paste.
Refrigerate in the refrigerator for 4 hours, and apply a hot towel to release the mold. Sift the cocoa powder and powdered sugar to decorate
Mascarpone: Mascarpone, not cheese, is the most iconic ingredient in tiramisu. It is also famous for the popularity of tiramisu, but it is not strictly speaking. Cheese on. Most cheeses are made by adding lactic acid bacteria or rennet to milk, fermenting and removing whey, and often have a unique flavor due to fermentation. However, Mascarpone is made from butter as a raw material. After heating, it is added with tartaric acid and stirred until thick, and the whey is filtered out with gauze. It has not been fermented, and it can not be preserved for a long time like ordinary cheese. It will deteriorate in a few days. Therefore, until today, Mascarpone is still a kind of cheese that is worthy.