Fat reduced tiramisu(jian zhi ban ti la mi su )

Fat reduced tiramisu

Introduction:

"Today's very complicated recipe is tiramisu. I've been struggling for several days. Even I'm worried about the pictures and the steps, and I'm worried about the menu! However, it's a classic dessert. If you look at the cheese you like, you will surely succeed with patience and carefulness. The main features of this tiramisu are: 1. Reducing fat and heat: instead of using light cream in the filling, you use a lot of protein instead. The fat and heat are greatly reduced, but the taste is not affected at all. The recipe is said to come from a famous chef named Tony. Instead of using the classic finger cake, the cake uses almond chocolate sponge cake. Almond powder is widely used to reduce the amount of low gluten flour, increase nutrition and reduce heat, but the taste is still mellow. The taste of chocolate increases the overall flavor and taste. 2. Safe and reassuring: choose organic eggs, protein and yolk are disinfected by high temperature, can be safe to eat. Don't be "scared" by the following list of ingredients and process chart. Step by step, even if you can't make a superb appearance, you can still enjoy the authentic taste. Anyone who wants to taste it is bound to shout delicious

Production steps:

Step 1: lay the baking oil paper in the baking pan for standby; preheat the oven 180 degrees in advance;

Step 2: almond powder, sugar powder, low gluten flour, sugar free cocoa powder and baking soda, accurately weigh, mix and sift for standby;

Step 3: put 20 butter into the microwave oven, high heat "Ding" to melt (also can melt in hot water);

Step 4: 3 whole eggs, beat by hand or electric beater until thick and dense;

Step 5: sift in all the powders from step 2‘

Step 6: change the scraper, cut and mix into even and smooth batter;

Step 7: 3 proteins, add 20g sugar in three times;

Step 8: beat with electric egg beater until 8 or 9 and distribute (like the cream of Qifeng cake);

Step 9: add 1 / 3 protein cream into egg yolk batter;

Step 10: gently and quickly cut and mix evenly;

Step 11: pour step 10 back into the protein cream;

Step 12: gently and quickly cut and mix evenly, and add the melted butter, quickly cut and mix evenly (step diagram missed, it can be seen that it should be fast and gentle, to avoid defoaming. You can also add butter to step 10 and mix it with protein cream. It should be OK.)

Step 13: pour the batter into the baking pan;

Step 14: scrape with scraper;

Step 15: put into a 180 degree preheated oven and bake for about 12 to 15 minutes;

Step 16: take it out and put it on the grid to cool for standby.

Step 17: add 90ml water and 60g sugar into the pot, and heat until boiling;

Step 18: turn off the heat, shake the small pot, let the sugar water cool slightly, and then add 1 tablespoon of coffee powder;

Step 19: after cooling to room temperature, add 1 tablespoon of coffee wine;

Step 20: stir well to make coffee wine sugar liquid and set aside.

Step 21: remove 500g mascarpone cheese from the refrigerator in advance and soften it to room temperature;

Step 22: soak gilding tablets in ice water until soft;

Step 23: put 106G egg yolk, 67g milk and 60g sugar into a large bowl;

Step 24: immediately put it on the slightly boiling hot water, and let it pass through the hot water;

Step 25: beat until the color turns white, the volume is bulky, soft and smooth, and leave the hot water;

Step 26: add the softened gilding tablets and stir gently until completely melted;

Step 27: add softened cheese;

Step 28: draw by hand and stir gently until smooth.

Step 29: put 100g protein into a large bowl, and use an electric egg beater to beat until it foams;

Step 30: add 80g sugar and 18G water into the pot, do not stir, heat slowly over low heat;

Step 31: heat to 121 degrees (this needle thermometer is best). If you don't have it, just observe: after the sugar dissolves, start with big bubbles, then start with medium bubbles after the big bubbles transfer, and the color of the sugar water remains unchanged.)

Step 32: pour the sugar water into the protein bubble in a thin line shape, and use the electric egg beater with the other hand at the same time, that is, pour the sugar water while stirring (take a picture by yourself, unable to show it, gesticulate);

Step 33: beat until it is completely foamed, that is, lift up the egg beater, and there is a small vertical sharp corner in the protein cream. It doesn't matter if it's a little short. Don't overdo it. That's it.

Step 34: Take 1 / 3 Italian protein cream (step 33) into cheese paste (step 28), gently cut and mix evenly;

Step 35: pour 34 back into Italian protein cream 33

Step 36: gently cut and mix to form a thick and smooth tiramisu stuffing cheese egg paste.

Step 37: button out two large cakes with mousse circle, and trim one of them with scissors;

Step 38: put the mousse ring on a flat plate, spread a large piece of cake on the bottom, brush a layer of coffee wine and sugar evenly and brush more;

Step 39: pour 1.5-2CM cheese egg paste into 1 / 2 of the mousse circle, and then put a small piece of cake on the cheese egg paste;

Step 40: evenly brush the coffee wine sugar liquid on the cake slice, and brush more;

Step 41: pour the cheese and egg paste to the full mold, and smooth it; be careful not to fill it completely, leave a little space;

Step 42: cover with plastic film and refrigerate overnight;

Step 43: when demoulding, you can use an electric hair dryer to blow around the outside of the mousse ring, or you can use a hot towel to cover the outside ring;

Step 44: after demoulding, sieve sugar free cocoa powder and decorate with sugar powder.

Step 45: eat!

Materials required:

Whole egg: 3

Almond powder: 100g

Sugar powder: 80g

Low gluten flour: 25g

Sugar free cocoa powder: 10g

Baking soda: 1 / 2 teaspoon

Egg white: 3

Fine granulated sugar: 20g

Butter: 20g

Water: 90ml

Sugar: 60g

Instant Italian coffee powder: 1 tablespoon

Coffee liqueur: 1 tablespoon

Muscapenni cheese: 500g

Egg yolk: 106G

Milk: 67g

Gilding tablet: 1 tablet + 1 / 3 tablet

Protein: 100g

Cocoa powder: moderate

Note: 1, must use muscapenni cheese is authentic tiramisu. Many restaurants and desserts use cream cheese instead of muscapenni, which greatly reduces the cost and tastes inferior. Once you've eaten mascarpone, you'll never be cheated by cream cheese again. 2. It tastes great, but it may be sweet. I've reduced some sugar. If it's too sweet, I can reduce some sugar in each step. 3. There is a surplus of cake body and cheese batter, which can be combined into several tiramisu cups. I have more interesting and simple combinations, which will be broken down next time.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jian Zhi Ban Ti La Mi Su