[tiramisu] - mousse version(ti la mi su mu si ban )

[tiramisu] - mousse version

Introduction:

"Every year, tiramisu is essential. Then, as if I'm used to it, I buy a big box of muscapone every time, and make tiramisu twice. Because the shelf life of this cheese is very short, Kaifeng will run out as soon as possible.. ER.. How can I feel a little self-contained.. However, it's really not enjoyable to make it only once. One person in a small cup has a cup, and one minute doesn't eat much... So, it's a wise choice to make it twice ~ ~ in this one, I chose to make it into a hard body cake in the form of mousse. In fact, it's just a matter of adding more slices of gilding, but the formula has been changed, which is simpler than before, and the taste is still very good ~ ~ materials: cheese paste: 300g mascarpone cheese, 200g light cream, 60g water, 60g sugar, 3 yolks, 3 slices of gilding In addition, appropriate amount of biscuits, Coffee Syrup: 100ml, Coffee Syrup: 100ml

Production steps:

Step 1: cut the finger biscuit into the right length

Step 2: place a circle inside the mold for standby

Step 3: pour the white coffee into the measuring cup

Step 4: add 100ml hot water and mix well

Step 5: pour in 100ml hot water, mix well, cool slightly and pour in coffee wine

Step 6: mix well and set aside

Step 7: soak gelatine tablets in cold water and set aside

Step 8: break up the yolks and set aside

Step 9: pour water and sugar into a small pot

Step 10: heat to boiling and turn off the fire

Step 11: pour the sugar water into the egg yolk

Step 12: beat with electric egg beater while pouring

Step 13: continue stirring until all are poured out

Step 14: remove the mascarpone cheese softened at room temperature

Step 15: beat until smooth

Step 16: pour the egg yolk paste into the cheese and beat evenly

Step 17: drain the gelatine tablets

Step 18: then heat to melt

Step 19: pour into the cheese paste

Step 20: mix well

Step 21: beat the cream to 7

Step 22: pour into the cheese paste in batches

Step 23: mix well and make the tiramisu cheese paste

Step 24: dip the finger biscuit with coffee syrup

Step 25: lay a layer on the bottom of the mold

Step 26: pour in half of the tiramisu cheese paste

Step 27: continue placing finger biscuits dipped in coffee syrup

Step 28: pour the remaining cheese paste into the mold, refrigerate the cake mold for half a day, demould it after it is completely solidified, and sprinkle some cocoa powder and sugar powder on the surface for decoration

Materials required:

Mascarpone cheese: 300g

Light cream: 200g

Water: 60g

Fine granulated sugar: 60g

Yolks: 3

Gilding tablets: 3 tablets

Coffee wine: 50ml

White coffee: 30g

Boiling water: 100ml

Finger biscuit: right amount

Cocoa powder: moderate

Sugar powder: right amount

Note: 1. This formula does not use protein, and the yolk has been scalded by boiling sugar water, so students who are not familiar with it can rest assured to eat; 2. Finger biscuits are still used ready-made, and yesterday's one, a total of a whole bag of children; because today's one uses a large part of the rim, so the inside is relatively small, you can choose not to do it There are about 60ml of Coffee Syrup left in the end, because there are few biscuits in the interlayer. If there are more biscuits in the interlayer, it may not be enough.. Don't throw out the extra Coffee Syrup, find a clean small empty bottle to refrigerate, and then make other cakes to brush the face; 4. The mold I used was 7 inches, which was just right to put in; 5. When demoulding, some cheese paste spilled over the crack of biscuits and stuck to the side of the mold, which could be demoulded smoothly with a little blow of a hair dryer~

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Ti La Mi Su Mu Si Ban