Tiramisu(ti la mi su )

Tiramisu

Introduction:

"Tiramisu is a classic dessert in Italy. It is said that after eating the delicious tiramisu, you will be happy as if you are in a fairyland. In desserts, Shen Hongfei praises that "it has the bitterness of espresso, the moistening of egg and sugar, the mellow of sweet wine, the fragrance of chocolate, the density of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder". It impacts the vision, intertwines and deduces all kinds of complex experiences that it can evoke, and makes people's imagination like skyrocketing. Tiramisu is a dessert full of love, and only when the heart is full of deep love can it make the pure taste of love. Tiramisu is not as colorful as banana boat, nor as monotonous as cheesecake. The overall color of tiramisu is harmonious and changeable. Gently scoop up a spoonful and put it into your mouth. It's not cold, and you will feel fresh in your mouth. The special sliminess of fresh cream covers your lips, tongue and teeth thickly. If you swallow it slowly, you will feel sweet everywhere in your body. "

Production steps:

Step 1: get all the materials ready.

Step 2: soak gelatine in cold water.

Step 3: put 75g sugar and 75ml cold water into the egg bowl.

Step 4: bring to a boil and leave the fire.

Step 5: beat the yolk with electric beater until thick.

Step 6: pour the boiling sugar water into the egg yolk.

Step 7: pour in and beat well.

Step 8: muscapone beat the egg with an electric beater until it is smooth and free of particles.

Step 9: mix with the previous yolk paste.

Step 10: mix well.

Step 11: soak the soft gelatin slices, drain the water, put them in a bowl and heat until they melt into gelatin solution.

Step 12: pour the melted gilding liquid into the cheese and egg yolk paste and stir well.

Step 13: beat the light cream to 60% of the hair with the electric beater, that is, it just has texture.

Step 14: pour the light cream into the cheese and egg yolk paste, and mix them well.

Step 15: stir into cake paste.

Step 16: cut the finger biscuit into small pieces.

Step 17: dip it in the coffee wine.

Step 18: then spread finger biscuits dipped in coffee wine over the bottom of the mold.

Step 19: pour in half the batter.

Step 20: then dip the whole finger biscuit in the coffee wine.

Step 21: spread it on the cake paste.

Step 22: pour the remaining cake paste into the mold and smooth the surface. Refrigerate for 6 hours or overnight.

Step 23: before taking out the cake from the refrigerator, cut the remaining finger biscuits into uniform and appropriate lengths.

Step 24: cover the cake with a hot towel, and then push the cake out from the bottom.

Step 25: put a circle of cut finger biscuits around the cake.

Step 26: sift the cake surface with a layer of moisture-proof cocoa powder.

Step 27: tie another beautiful ribbon.

Step 28: you can also screen a layer of powdered sugar on the surface according to your personal preference.

Step 29: in this way, a beautiful and delicious tiramisu is ready.

Step 30: finished product figure 1

Step 31: finished product figure 2

Step 32: finished product figure 3

Materials required:

Mascarpone: 250g

Cream: 150 ml

Water: 75ml

Fine granulated sugar: 75g

Egg yolk: 2

Coffee wine: 55ml

Gilding tablets: 2 tablets

Finger biscuit: one

Moisture proof cocoa powder: appropriate amount

Moisture proof sugar powder: appropriate amount

Precautions: 1. Muscapone should be placed at room temperature for a while in advance; 2. The eggs in this formula are raw, so high temperature is needed to kill the bacteria in the production process, so the boiled sugar water should be poured into the egg yolk. 3. The egg liquid added with gilding must be warm, or it will solidify. 3. Finger biscuits should be dipped in the coffee wine quickly. Don't soak them. They can't be taken out after soaking, because finger biscuits are very absorbent. 4. The criterion of demoulding is to touch the surface gently with your fingers. If it doesn't stick to your hands, you should continue to refrigerate. 5. When sifting cocoa powder and sugar powder, you should pay attention to a small amount of sifting, so that it can be even and the thin one is more beautiful. Don't be greedy. Sift too thick, especially the part of the pattern.

Production difficulty: ordinary

Craft: Skills

Production time: one day

Taste: sweet

Chinese PinYin : Ti La Mi Su