The preparation of tiramisu -- finger cake(ti la mi su de qian qi zhun bei shou zhi bing )

The preparation of tiramisu -- finger cake

Introduction:

"To prepare finger cakes for tiramisu in the early stage, it can also be used as light mouth snacks, with soft taste and mellow taste. For this tiramisu, I actually roasted three times, three plates each time, because I was so careless that I gave it to you first Then there's no more. There's nothing left And it's the kind that he takes me away when the first set comes out, and there's no first set when the second set comes out!! I said that playing games has a finger cake that is very cool In fact, it's a kind of egg sponge. It's just that the temperature is set relatively high, so the baked biscuits are crispy and retain a certain degree of softness. "

Production steps:

Step 1: prepare 3 egg yolks, 2 protein (egg size is medium, weight with skin is about 53g), 70g low powder, sift and set aside

Step 2: add 30g sugar to 2 proteins in 3 times, beat until hard foaming

Step 3: beat egg yolk with 25G sugar until white and puffed

Step 4: add half of the protein and half of the flour to the yolk

Step 5: add the other half of the flour and protein

Step 6: the batter should be glossy and have poor fluidity after thorough cutting

Step 7: paste into the mounting belt. Place an oilcloth on the baking pan and squeeze the batter into strips

Step 8: preheat the oven at 190 ℃ for 10 minutes

Step 9: finished product

Step 10: another finished product

Materials required:

Yolks: 3

Protein: 2

Low powder: 70g

Sugar: 55g

Note: 1. This finished product drawing and process are not a set Tiramisuri's finger cake is not the same as the finished product or process Because it's eaten up But a blessing in disguise, I figured out how to mount a more three-dimensional and tailless biscuit: the flower mounting mouth must be installed in the flower mounting bag. When it's crowded, the angle between the flower mounting bag and the oil paper is 45 degrees. At the end, I pause and then lift it up. The finger cake in tiramisu's post is obviously very beautiful. 2. The action must be fast when cutting and mixing batter. Otherwise, excessive defoaming is easy to become a baked egg bar. Although it tastes good, it is not suitable for making tiramisu. 3. Finger cake has plastic silicone mold. I also bought it. Pay attention when using it, It should be a layer lower than the usual baking position, and the temperature should be a little lower, and the time should be a little longer, otherwise the sponge cake will come out

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ti La Mi Su De Qian Qi Zhun Bei Shou Zhi Bing