[tomato formula] mascarpone making process - classic taste can also be made(fan qie pei fang ma si ka peng zhi zuo guo cheng jing dian kou wei ye ke yi zuo chu lai )

[tomato formula] mascarpone making process - classic taste can also be made

Introduction:

"Mascarpone is not strictly cheese. Mascarpone should be classified as whipped cream, not cheese. It is because it is not a traditional cheese that it has a short shelf life and is difficult to preserve. So the market price is small and expensive, and often there is no goods, it is difficult to buy. At this time, tomato brings good news to the relatives of tiramisu. Don't worry if you can't buy muscapone! Use muscapone to make formula, and make classic Tiramisu with the same taste

Production steps:

Step 1: take the lemon juice and slowly add it into the animal cream. Pour it in slowly while stirring with a spoon.

Step 2: when the lemon juice is completely added, the light cream has gradually become thick and slightly solidified

Step 3: soften the cream cheese at room temperature and cut into small pieces

Step 4: use the egg beater to disperse the cream cheese until it is smooth and free of particles

Step 5: then pour the cream mixture into the cream cheese twice

Step 6: wait until the last light cream mixture is completely mixed with the cream cheese, then add the next one, so the muscapone is ready. A good muscapone should be delicate and smooth

Materials required:

Cream cheese: 200g

Lemon juice: 5g

Animal light cream: 45ml

Note: Note: 1, the cream used in the formula should be made of animal cream. Vegetable cream will be thinner and thinner. 2. This formula can make 250g muscapone cheese and is suitable for making 6-inch tiramisu. To make an 8-inch tiramisu, use 500g muscapone.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Ma Si Ka Peng Zhi Zuo Guo Cheng Jing Dian Kou Wei Ye Ke Yi Zuo Chu Lai