Today I am going to make a tiramisu that is very suitable for the sweet atmosphere of Valentine's Day. Italy is a world-famous romantic country, and “Tiramisu” is one of the sweet contributions it has created for all mankind. You can't understand Italian, but you must remember this word “take me away” because You will take away not only delicious, but also love and happiness. It has a rich and mellow taste, coffee bitterness, egg and sugar, liqueur alcohol, chocolate scent, finger biscuits, cheese and whipped cream, and cocoa powder.
First make a finger biscuit: Prepare the material of the finger biscuit in advance
The egg yolk is separated and placed in an oil-free and water-free eggbeater.
First, the egg white is sent. The fine sugar is added to the low speed three times, and the tip is hooked, smooth and delicate dry foam.
The egg yolk is added to the fine sugar, and it is sent to a state where the whitening is thick and the texture is not easy to disappear. At this time, the oven is warmed up by 170 degrees.
Use a manual egg beater to check whether the protein is defoamed. If there is uneven air bubble, use a manual egg beater to beat the egg white to a uniform and fine shape.
Mix the checked 1/3 protein cream with the egg yolk paste evenly
Then pour it back into the meringue and mix it evenly from bottom to top.
Sifting into low-gluten flour
Mix evenly from bottom to top, as long as there is no flour granules, do not over-mix, then the batter will not be particularly smooth
Loading the flower bag
Extrusion strips can be squeezed with a large round flower mouth, or you can squeeze directly into the flower bag. If you want a good baking sheet, you can also use oil pad paper.
The inner layer of the oven is baked at 170 degrees for about 20 minutes.
Baked surface golden yellow can be released from the furnace, cooled and then demolded
Start making the tiramisu section now. Prepare the required materials in advance
Gelatine soaks cold water to soften
a part of fine sugar and boil in small fire
During the boiling of the syrup, first send the egg yolk, add the remaining sugar to turn the yolk to white
Boiled sugar water is added to the egg yolk paste to continue to send, and is sent to expand to 3 times larger, white, thick lines appear and no obvious temperature is felt.
Melting the gelatin tablets
Pour the gelatin into the egg yolk paste and mix well
Mix the Mascarpone cheese with a whisk
Mix the egg yolk paste in half and mix it into the mascarpone cheese. Mix with the mix and mix until there is no cheese granules.
Pour the cheese paste into the remaining egg yolk paste and mix evenly.
Light cream is sent to the appearance of the texture.
Pour the whipped cream into the cheese paste and mix well.
Mix black coffee and coffee wine
Finger biscuits roll in the mixed coffee liquid
Put the rolled finger biscuits into a six-inch live bottom mold, the first layer should be covered
Then pour the cheese paste
Repeat this sequence of tiramisu paste and put it in the refrigerator for about 4 minutes.
The refrigerated tiramisu can be demolded with a hot towel and then evenly sprinkled with chocolate powder.
Then use the mold to sprinkle with moisture-proof powdered sugar to decorate the tiramisu.
Cut inside and watch for appetite
1. This formula can be made into a 6-inch tiramisu. 2. Boiling sugar water is added to the egg yolk to disinfect the raw egg yolk. 3. The egg white after standing is easy to defoam. At this time, use a manual egg beater to beat it. Will restore smooth and delicate, if not beaten directly mixed with egg yolk paste, will mix unevenly, and defoaming, resulting in batter failure due to thin water 4. No Mascarpone cheese can be used: 200 grams of cream cheese, 45 grams light Cream, 5 grams of lemon juice instead of 5. Must use moisture-proof cocoa powder and moisture-proof powder, otherwise the cake will not look good after damp