Soft body tiramisu(ruan shen ban ti la mi su )

Soft body tiramisu

Introduction:

"I've long wanted to make tiramisu, and the materials are ready, but I can't make time for it. I'm busy talking every day, and I don't know what I'm busy with. I always feel that the schedule is full and there is always something I need to do most, so I'm procrastinating until today. Baking class this time is cheese, it is necessary to make this cheese more tiramisu. Finger biscuits are ready in advance, and we're going to make tiramisu. I made a cup for each of my family. I have to say, the taste is really good, even the heat is also very high! Ha ha, whatever it is, delicious food comes first, and fat or not. "

Production steps:

Step 1: prepare raw materials. Finger cakes are made in advance by me. There's no coffee wine. I'm made of rum and coffee.

Step 2: light cream and 10 grams of sugar can be stirred until there is a pattern, do not send too hard, otherwise the back is not good to mix evenly

Step 3: add 50g sugar to the egg yolk and stir well

Step 4: stir quickly with hot water. The water temperature is 80 degrees. Don't let the water roll. Otherwise, the egg liquid will form granules, which will affect the taste.

Step 5: keep stirring until the yolk turns white. I feel that the egg liquid is very thick. I feel a little heavy when stirring. In this way, the yolk is basically cooked, and 80 degrees has been sterilized.

Step 6: pour muscapone into an oil-free, water free basin

Step 7: stir the egg beater at low speed until smooth

Step 8: pour in the yolk

Step 9: stir well and pour in whipped cream

Step 10: mix the cake paste evenly

Step 11: take the bottom of the cup and put in some stirred cheese paste

Step 12: soak the finger cake in the coffee wine

Step 13: spread a layer of finger cakes

Step 14: spread the cheese paste on top of the biscuit, then spread the cheese paste on top of the biscuit

Step 15: until the cup is completely filled, make the surface as smooth as possible. Refrigerate for more than 2 hours

Step 16: sieve the cocoa powder and sugar powder on the surface. Enjoy

Materials required:

Mascarpone: 250g

Light cream: 120g

Egg yolk: 2

Sugar: 60g

Coffee wine: 50g

Finger biscuit: 70g

Note: when mixing egg yolk, if there is a thermometer is the best, I use the temperature to measure the water temperature, if not, use a small fire, with a little bubble under the water is appropriate, do not let the water boil. Otherwise, it's not a smooth egg yolk liquid, it will become egg flower.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Ruan Shen Ban Ti La Mi Su