Recipe: Tiramisu / simple egg yolk disinfection method, the point where the finger biscuit does not float. / "Sponge and its derivatives" baking video cake article 4

Home Cooking Recipe: Tiramisu / simple egg yolk disinfection method, the point where the finger biscuit does not float. /

Notes:

Tiramisu's retentive formula, silky and delicate Mascarpone entrance, mixed coffee and cocoa bring a rich and harmonious taste. The traditional tiramisu needs to add raw egg yolk, but many people have concerns, and it is not easy to master the syrup. Today, I share with you the practice of disinfecting egg liquid through a microwave oven, which is more suitable for home operation. After watching the video, you can master: 1. How to make a full cooked egg yolk paste quickly and easily? 2. How to make a smooth and silky tiramisu solution? 3. How to make the mousse circle not leak? (In the middle of the night, wipe the tears of the refrigerator to learn _ (: зゝ∠) _) 4. How to make the finger biscuits do not float? (Every time I see a pile of cake bottom in the snorkeling is very big and there is wood?) 5. How to make the surface smooth and flat? Basic baking video compilation from shallow to deep: https://www.xiachufang.com/recipe_list/107044141/ Ask the tool model to see this ~https://www.xiachufang.com/recipe/102299400/

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: 1. Soften the gelatin tablets with ice water. 2. Tighten the bottom of the mousse ring with plastic wrap.

    Preparation: 1. Soften the gelatin tablets with ice water. 2. Tighten the bottom of the mousse ring with plastic wrap.

  2. Home Cooking Recipe: Make an egg yolk paste. 40g water + 60g sugar boiled, set to warm from the fire.

    Make an egg yolk paste. 40g water + 60g sugar boiled, set to warm from the fire.

  3. Home Cooking Recipe: The egg yolk is broken up and poured into warm syrup while stirring.

    The egg yolk is broken up and poured into warm syrup while stirring.

  4. Home Cooking Recipe: 3. Put in a microwave to heat.

    3. Put in a microwave to heat.

  5. Home Cooking Recipe: The microwave oven is heated for 30 seconds each time, and the mixture is taken out and stirred evenly. Repeat the above steps 2-3 times until the egg yolk paste thickens. (If the microwave oven has a heating gear, please use medium or medium fire.) (The egg yolk paste will have pores when it is taken out, don't worry, stir it evenly.)

    The microwave oven is heated for 30 seconds each time, and the mixture is taken out and stirred evenly. Repeat the above steps 2-3 times until the egg yolk paste thickens. (If the microwave oven has a heating gear, please use medium or medium fire.) (The egg yolk paste will have pores when it is taken out, don't worry, stir it evenly.)

  6. Home Cooking Recipe: Remove the egg yolk paste and sieve. The agglomerated protein was sieved, and after sieving, the back of the sieve was scraped off with a spatula.

    Remove the egg yolk paste and sieve. The agglomerated protein was sieved, and after sieving, the back of the sieve was scraped off with a spatula.

  7. Home Cooking Recipe: Send the egg yolk paste until the volume expands and the color turns white. The egg yolk paste is finished.

    Send the egg yolk paste until the volume expands and the color turns white. The egg yolk paste is finished.

  8. Home Cooking Recipe: Make tiramisu mousse. Pour the egg yolk paste into Mascarpone and mix well at low speed. (Stop and stop immediately, Mascarpone is easy to overturn and rough)

    Make tiramisu mousse. Pour the egg yolk paste into Mascarpone and mix well at low speed. (Stop and stop immediately, Mascarpone is easy to overturn and rough)

  9. Home Cooking Recipe: The gelatin tablets drained off the water and the microwave melted for 10 seconds. (The weight of the gelatin tablets can be increased or decreased as appropriate. This component is soluble at the entrance but can keep the cake formed. If you make a cup of tiramisu, you can omit it; if you want to travel long distances, you can add 1 piece of agilent tablets to ensure stability. )

    The gelatin tablets drained off the water and the microwave melted for 10 seconds. (The weight of the gelatin tablets can be increased or decreased as appropriate. This component is soluble at the entrance but can keep the cake formed. If you make a cup of tiramisu, you can omit it; if you want to travel long distances, you can add 1 piece of agilent tablets to ensure stability. )

  10. Home Cooking Recipe: Pour into Mascarpone and mix well.

    Pour into Mascarpone and mix well.

  11. Home Cooking Recipe: Gently whipped cream until it becomes solid. Note: Light cream should be hard! To fight hard! Hard! If you can't beat it, your finger biscuits will float! (Mom, I can't get bold words in the kitchen. I am really anxious to die...)

    Gently whipped cream until it becomes solid. Note: Light cream should be hard! To fight hard! Hard! If you can't beat it, your finger biscuits will float! (Mom, I can't get bold words in the kitchen. I am really anxious to die...)

  12. Home Cooking Recipe: Mix well with Mascarpone.

    Mix well with Mascarpone.

  13. Home Cooking Recipe: Tiramisu mousse is finished.

    Tiramisu mousse is finished.

  14. Home Cooking Recipe: Assembly. 2 packs of instant black coffee are washed with 50g of boiling water. (If you have the conditions, you can grind a cup of espresso) and mix it with coffee and wine.

    Assembly. 2 packs of instant black coffee are washed with 50g of boiling water. (If you have the conditions, you can grind a cup of espresso) and mix it with coffee and wine.

  15. Home Cooking Recipe: Spread a layer of finger biscuits.

    Spread a layer of finger biscuits.

  16. Home Cooking Recipe: Brush the coffee solution. (Finger biscuits have amazing water absorption. You can avoid too much espresso from being too bitter and too wet with a brush instead of a sputum. If you like a soaked taste, you can sip in the coffee.)

    Brush the coffee solution. (Finger biscuits have amazing water absorption. You can avoid too much espresso from being too bitter and too wet with a brush instead of a sputum. If you like a soaked taste, you can sip in the coffee.)

  17. Home Cooking Recipe: Pour half of the mousse solution.

    Pour half of the mousse solution.

  18. Home Cooking Recipe: Spread the second layer of finger biscuits and repeat the above steps.

    Spread the second layer of finger biscuits and repeat the above steps.

  19. Home Cooking Recipe: From the height of 20cm, from the center to the surrounding, the large bubbles are eliminated and the finger biscuits are compacted by gravity.

    From the height of 20cm, from the center to the surrounding, the large bubbles are eliminated and the finger biscuits are compacted by gravity.

  20. Home Cooking Recipe: The thumb is fixed to the mousse circle, and the hands gently move the mousse pad back and forth to make the surface of the solution flat.

    The thumb is fixed to the mousse circle, and the hands gently move the mousse pad back and forth to make the surface of the solution flat.

  21. Home Cooking Recipe: Refrigerate overnight (at least 4 hours or more) (frozen for a little longer, will not disfigate when the plastic wrap is torn off) The main body of the cake is finished.

    Refrigerate overnight (at least 4 hours or more) (frozen for a little longer, will not disfigate when the plastic wrap is torn off) The main body of the cake is finished.

  22. Home Cooking Recipe: Demoulding and decoration. After confirming that the cake is frozen (yes, the smashing is so I have to smash it again), set the cake up and tear off the bottom wrap.

    Demoulding and decoration. After confirming that the cake is frozen (yes, the smashing is so I have to smash it again), set the cake up and tear off the bottom wrap.

  23. Home Cooking Recipe: Use a spray gun or hair dryer to release the mold. Pay attention to the rotation and heat evenly.

    Use a spray gun or hair dryer to release the mold. Pay attention to the rotation and heat evenly.

  24. Home Cooking Recipe: Gently lift up and take out the mousse circle. (If there is adhesion, don't pull hard and pull it, use a spray gun or a hair dryer to heat it up.)

    Gently lift up and take out the mousse circle. (If there is adhesion, don't pull hard and pull it, use a spray gun or a hair dryer to heat it up.)

  25. Home Cooking Recipe: Finally, gently sprinkle with cocoa powder. The amount of cocoa powder is just right, too much may come.

    Finally, gently sprinkle with cocoa powder. The amount of cocoa powder is just right, too much may come.

  26. Home Cooking Recipe: Can start it~

    Can start it~

Tips:

The formula is also suitable for operation without a microwave oven. Add sugar and egg yolk to the viscous water while heating it on medium heat. The gelatin tablets can also be heated and melted by water. The gelatin tablets can be replaced with 5g gelatin powder, and 20g of cold water is added to form a paste and then melted in the same microwave.


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