Delicate and delicious: tiramisu (soft body version)(jing zhi mei wei ti la mi su ruan shen ban )

Delicate and delicious: tiramisu (soft body version)

Introduction:

"I once made a tiramisu, which is a hard body version that can be cut into pieces (hard body tiramisu) http://home.meishichina.com/space-532464-do-blog-id-204051.html ）However, according to the introduction, the most traditional tiramisu is made without gilding. Its texture is very soft. It is usually packed in glass containers and eaten with spoons. I bought mascarponesheese some time ago, so I'll make a soft body version this time. This time I made this Tiramisu with finger biscuits. I thought that I didn't need to make the rim anyway, even if it was different in size, so I made it myself. We use two different containers to pack them. Which one do you think looks more beautiful? "

Production steps:

Step 1: let's make finger biscuits first. Beat the protein with sugar until it is hard and foamy.

Step 2: add sugar to the egg yolk, stir well, and mix the egg yolk and protein well.

Step 3: sift the low flour into the egg paste and mix well.

Step 4: put the egg paste into the flower mounting bag and squeeze it into the baking tray which has been padded with baking paper. It's really ugly. The main reason is that I don't need to use it to surround the edge, so I don't squeeze it seriously. Don't follow me. Bake it in the oven and take it out after baking.

Step 5: now make the mascarpone stuffing. Put the yolk, sugar, milk and rum into the bowl and beat well with the beater. Put the bowl in hot water, keep stirring, but the temperature rises to 80 degrees, the yolk becomes thicker.

Step 6: put the heated egg yolk in a cold water bowl and continue to beat until it cools. The beat egg yolk will be thicker. This step can be completed by using an electric egg beater.

Step 7: prepare the cheese.

Step 8: beat the cheese until smooth.

Step 9: pour the egg yolk and milk in step 6 into the cheese, and beat it side by side to make it mix evenly.

Step 10: the freshly mixed cheese paste will be a little thin. Refrigerate until it is very thick.

Step 11: when the cheese is very thick, take the cream out of the refrigerator, add the powdered sugar, and beat until it shows the pattern.

Step 12: Mix Cream and cheese well.

Step 13: prepare the coffee wine, mix the instant coffee and rum evenly, and the coffee wine is ready. Break the finger biscuit into small pieces and soak it in the coffee wine.

Step 14: put some finger biscuits at the bottom of the container, pour some cheese paste, and then put some finger biscuits.

Step 15: pour the cheese paste until full.

Step 16: refrigerate it in the refrigerator, take it out the next day, sprinkle some cocoa powder and sugar powder as decoration, and eat it with a spoon.

Step 17: two different containers are used. Which one looks more beautiful?

Materials required:

Egg: 1

White granulated sugar (into protein): 15g

White granulated sugar (into egg yolk): 10g

Low powder: 35g

Mascarpone: 250g

Cream: 150g

Powdered sugar (with cream): 15g

Yolk: 2.5

White granulated sugar: 50g

Milk: 32g

Rum: 18g

Espresso: 40g

Note: finger biscuit material: egg 1 white granulated sugar 15g (into protein) white granulated sugar 10g (into egg yolk) low powder 35g baking: oven middle 190 degrees 10 minutes mascarpone stuffing: mascarpone cheese 250g light cream 150g sugar powder 15g (into light cream) egg yolk 2 half white granulated sugar 50g milk 32 rum 18G coffee wine ingredients: Espresso 40 rum 15g decoration: OK Can powder sugar powder 1, with the king's formula, slightly modified, in order to use up a small box of cheese, the amount of all the raw materials are increased. 2. Coffee I use a small bag of instant coffee without sugar, because instant coffee uses cold boiled water, so I am the last to prepare the coffee wine. If you use hot coffee, you can prepare the coffee earlier, cool it and pour in rum, and the coffee wine will be ready. 3. The original formula was masala, and I replaced it with rum. 4. Tiramisu is not difficult to do, just a little more materials and steps, as long as careful, I think everyone can succeed.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jing Zhi Mei Wei Ti La Mi Su Ruan Shen Ban