The top delicacy you can make at home: tiramisu(zai jia li ye ke yi zuo chu de ding ji mei wei ti la mi su )

The top delicacy you can make at home: tiramisu

Introduction:

"I always wanted to make a tiramisu, but it was delayed because mascarpone needed to pick it up by itself. I finally got the special cheese for this tiramisu last weekend, so I went home to complete my tiramisu dream. We all know the classic story of tiramisu. The delicious top cake can be made at home now. I use a 6-inch round mold. Because I don't like biscuits, I just want to decorate it with finger cakes, so it's still sponge cake inside. "

Production steps:

Step 1: in some of my mousse cakes, I have already introduced the method of sponge cake. Here is a brief introduction: sugar, salt and lemon juice are added to the eggs and put into the basin.

Step 2: use an egg beater to beat the egg liquid. It's not easy to beat the whole egg. It's better to put the egg beater in warm water at about 40 degrees to beat the egg liquid. When you lift the egg beater, the lines of the egg liquid will not disappear soon.

Step 3: prepare the low powder.

Step 4: sift the low flour and add it into the egg paste in three times. After each mixing, add the following one. Pay attention to the mixing method. Use a rubber scraper to mix from bottom to top. Do not stir in circles, or the egg paste will be easy to defoaming. Add butter to the batter and mix well.

Step 5: apply oil around the cake mold, pour the egg paste slowly, and then lift the cake mold and shake it a few times to eliminate the big bubbles. Preheat the oven 170 degrees, lower layer, bake for 40 minutes.
After the cake is baked, while waiting for cooling, we can do the most important work today. Let's first look at the raw materials to be prepared.

Step 6: beat the two yolks to a thick state with the beater.

Step 7: add sugar to water and bring to a boil.

Step 8: turn off the heat after boiling, while beating with the egg beater, slowly pour the egg yolk prepared in step 5 into the sugar water.

Step 9: keep stirring for more than 5 minutes.

Step 10: prepare mascarpone cheese.

Step 11: smooth the cheese with the egg beater, and mix the egg yolk paste and cheese prepared in step 8.

Step 12: soften gilding in cold water and dissolve it in hot water with a little milk.

Step 13: add the gilding solution to the cheese mixture and mix well.

Step 14: whisk the cream until the pattern appears.

Step 15: pour the cheese paste mixed in step 13 into the light cream and stir well.

Step 16: mix the cheese paste evenly and set aside.

Step 17: pour coffee and rum into a small bowl to make coffee wine. (in fact, I wanted to omit this step at first, but because it's my first time, I'd better use all the ingredients that should be used.).

Step 18: divide the sponge cake into two pieces and cut off the edge. If you like finger biscuits, you can change the cake into finger biscuits.

Step 19: brush the cake with coffee wine.

Step 20: pour in half the cheese paste.

Step 21: after the cheese paste is smooth, put another piece of cake, brush with coffee wine, and then pour in the remaining cheese paste.
After the cheese paste is smooth, put it in the refrigerator for more than 6 hours, overnight is the best.

Step 22: after demoulding, sprinkle cocoa powder on it and surround it with finger cakes as decoration.

Step 23: it's really delicious.

Materials required:

Eggs: 2

Fine granulated sugar: 48g

Salt: 1g

Lemon juice: 5 drops

Low powder: 48g

Butter: 24g

Mascarpone: 250 grams

Cream: 150ml

Water: 75g

Egg yolk: 2

Coffee: 20ml

Gilding tablets: 2 tablets

Cocoa powder: moderate

Finger biscuit: right amount

Note: 1. Jun Zhi's prescription. He mentioned that the authentic tiramisu was filled with finger cakes, but because he didn't like biscuits, it was still filled with sponge cakes. 2. Finger biscuits can be made by myself, which is relatively simple, but because I didn't buy a finger biscuit mold, I was worried that the size of the biscuits would be different and the decoration would not look good, so I bought the finished product. 3. After taking it out from the refrigerator, blow it around the cake mold with an electric hair dryer to release the mold easily.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Zai Jia Li Ye Ke Yi Zuo Chu De Ding Ji Mei Wei Ti La Mi Su