Matcha tiramisu -- Italian light formula from master Pierre herm é(mo cha ti la mi su lai zi da shi de yi shi qing ying pei fang )

Matcha tiramisu -- Italian light formula from Pierre herm é

Introduction:

"Recently, there are many uses of Matcha, mainly some desserts. When they do it for the second time, they want to integrate some new ideas. These attempts often produce wonderful sparks. Last year, when I was traveling in Italy, I always ordered tiramisu for every meal. I couldn't get tired of it. It's no exaggeration to call tiramisu the Pearl of Italian desserts. I've been to all the Italian supermarkets I've visited, but the Marsala that makes authentic tiramisu is in big bottles, so I can't take it with me on the plane, so I have to give up. Later, on the Internet, I saw a video of yidili making Tiramisu with lemon flavor. I was deeply impressed by the Italian's free and easy attitude (I will attach the video link to the tips behind the practice. If you are interested, you can go to see it. Maybe it will have new inspiration!). Just a while ago, I bought a box of muscapone cheese and finger biscuits, so I also plan to use the materials at hand to develop the teat flavor tiramisu. Of course, I don't think my transformation is thorough enough. Next time I make it again, I plan to add some Matcha to the coffee wine soaked in finger biscuits. I don't know what effect it will have. Once upon a time, I have made a hard version of tiramisu (which can be demoulded and divided like a mousse cake) with a slice of Justine. I have also made a cup version of Tiramisu with a light cream version. The taste and taste of tiramisu are better than that of hard version. In this attempt, Pierre herm é's Italian formula, instead of light cream, uses whipped Italian protein cream to support the cheese paste! This recipe is comparable to the best tiramisu I've ever had in Italy! It tastes light, melts in the mouth, smooth but not greasy, and has a long aftertaste. The main ingredients of tiramisu include muscapone cheese, finger biscuits, Marsala and espresso coffee. In China, the latter two may not be easy to find, or some small partners may not like finger biscuits. It doesn't matter. These raw materials can be replaced by similar ones according to personal conditions. And muscapone cheese is indispensable, not to replace one. Almost every online bakery or physical bakery stores in China sell muscapone cheese, but even so, because muscapone cheese has a short shelf life and is difficult to store, domestic cake stores will not use real muscapone cheese to make tiramisu. If you like baking, you may as well purchase all the raw materials and make a tiramisu by yourself to comfort your tongue and enjoy DIY. "

Production steps:

Step 1: get the ingredients ready

Step 2: first, make the cheese paste. Put the mascarpone cheese into a large bowl and stir with the egg pump until smooth

Step 3: separate the egg white and protein, put the protein into a large bowl without water and oil, and pour the egg yolk directly into the stirred mascarpone cheese paste

Step 4: mix the cheese and egg yolk with egg puff, cover with a layer of preservative film and set aside

Step 5: make protein cream. Protein without sugar, directly with electric egg beater sent to fluffy texture is not easy to eliminate, lift egg beater appear hook state. Because there is no sugar in this process, the protein is rough and small bubbles can be seen by naked eyes.

Step 6: pour 30ml clean water and 90g white granulated sugar into the non stick pot, bring the sugar water to a boil over low heat. While observing the change of thermometer value, turn off the heat when boiling to 117-120 ℃.

Step 7: pour the syrup into the protein slowly, and don't stop beating with the egg beater during this period, so as not to scald the protein into pieces. Slow down for about 1 minute until the protein is smooth and there is no resistance. This is to touch the basin with your hand. The temperature is still a little high. Continue to play until the hard foam, protein presents a shiny brightness, clear grain state. Hand basin has been reduced to normal temperature, Italian protein cream is ready.

Step 8: add one third of the protein cream into the cheese paste just mixed, and stir it evenly from bottom to top. Then pour the cheese paste into the remaining two-thirds of the protein cream and stir well. The cheese paste is ready.

Step 9: pour 300ml coffee wine into an open container

Step 10: cut the finger biscuit into corresponding size according to the size of the cup, soak it in the coffee wine, and place it at the bottom of the cup.

Step 11: cover the biscuit with a layer of cheese paste, then a layer of finger biscuit dipped in coffee, and then a layer of cheese paste

Step 12: repeat until the glass is full. Smooth the cup with a scraper.

Step 13: sprinkle a layer of Matcha powder or cocoa powder on the surface. You can also put it in the refrigerator for a period of time, and then take it out and sprinkle with Matcha powder or cocoa powder when you need to eat it.

Materials required:

Mascarpone: 250g

Eggs: 4

Water: 30ml

White granulated sugar: 90g

Finger biscuits: 1 Pack

Coffee wine: 300ml

Matcha powder or cocoa powder: appropriate amount

Note: 1. The video link of yidaili's making lemon tiramisu is here http://www.bilibili.tv/video/av792994/2 3. Finger biscuits can be bought off the shelf or baked by yourself. Those who don't like finger biscuits can use plain Qifeng cake or white toast instead. 4. Finger biscuits absorb a lot of water, so just soak them in coffee wine. It doesn't take long. 5. The syrup can be used after boiling to 117-120 degrees. Although the production process of the protein cream with syrup is more troublesome than that with white granulated sugar, the stability and gloss of the protein cream are much better, and there is basically no over whipping. It's very suitable for makaron and tiramisu. 6. When filling the cheese paste, you can first put an appropriate amount of cheese paste in the cup, and then pick up the cup and knock it on the table for a few times. In this way, the cheese paste can be easily laid flat and even. 7. It's better to refrigerate tiramisu for a period of time. And it's best to sprinkle decorative powder on it when you need to eat, so as to prevent the decorative powder from getting damp in the process of refrigeration in the refrigerator. 8. The surface of the decorative powder can choose Matcha powder or sugar free cocoa powder, as well as other sugar free classification, or use a planer to wipe some black chocolate on the surface, in short, the key is not too sweet

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Mo Cha Ti La Mi Su Lai Zi Da Shi De Yi Shi Qing Ying Pei Fang