Tiramisu(ti la mi su )

Tiramisu

Introduction:

"Italian desserts combine the bitterness of coffee and the thick aroma of cheese and fresh milk, which is delicious."

Production steps:

Step 1: prepare materials.

Step 2: add instant coffee powder into espresso to melt the coffee completely. If it is not enough, add some water.

Step 3: add 60 grams of sugar into the protein in several times and beat until dry foaming.

Step 4: add the yolk.

Step 5: beat well.

Step 6: sift in the flour, pour in the coffee wine, and stir up and down with a scraper.

Step 7: put it into the decoration bag and cut a small opening.

Step 8: preheat the oven 180 degrees, squeeze the batter into the oiled paper pan and bake for 10 minutes.

Step 9: soak the gelatine tablets in cold water, heat the water and 106 grams of sugar at 115 ℃.

Step 10: add egg yolk and beat until foamy.

Step 11: soak gelatine tablets in cold water and heat until gelatine solution.

Step 12: beat the cream to six.

Step 13: smooth after mascarpone softens.

Step 14: add the egg yolk paste to the smooth cheese paste, add the gilding slice liquid, add the whipped cream, and mix well.

Step 15: add sugar to the coffee and let it cool. Add rum and brush it on the finger cake. Spread a layer of finger cake on the eight inch round mold and pour a layer of cheese paste. Put a layer of finger cakes on it.

Step 16: pour the rest of the cheese into the batter and scrape it flat with a scraper. Refrigerate for 4 hours.

Step 17: sift in cocoa powder and garnish with sugar powder.

Materials required:

Egg yolk: 2

Protein: 72g

Instant coffee powder: 10g

Espresso: 20ml

Sugar: 28g

Mascarpone: 250 grams

Water: 46 G

Low gluten flour: 60g

Rum: 16 g

Cream: 400g

Gilding tablets: 6g

Note: 1, tiramisulga wine is a major feature of it, must not be omitted. 2. Mascapone uses warm water to separate water and heat to make it smooth.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ti La Mi Su