Tiramisu (hard body version)(ti la mi su ying shen ban )

Tiramisu (hard body version)

Introduction:

"Tiramisu" is the representative of Italian desserts. In the original Italian text of tiramisu, "Tira" means "Ti, La", "Mi" means "I", "Su" means "up", which together means "pull me up"; another explanation is "take me away" and "remember me", which takes away not only delicious food, but also love and happiness. Tiramisu is divided into hard body version and soft body version. In the hard body version formula, fish glue powder or fish film is added to help solidify, which will not soften too quickly at room temperature. It is usually made by round mold. In the soft body version formula, there is no fish glue powder or fish film, which tastes soft and is easy to soften at room temperature. It is generally made into cup-shaped desserts. I seldom make dim sum with complicated process. Although tiramisu has no difficulty coefficient, it's still very troublesome to make tools, basins and bowls that brush n many times at one time. Since my niece's birthday, I made a tiramisu as a birthday present, and my son ate some, he fell in love with the taste. If you don't eat it every few days, you will talk about it. Every time he would say, mom, I want to eat the cake layer by layer. I'm happy to hear that. The classic Italian desserts with romantic allusions are described by him as similar to pork. There are three boxes of muscapone cheese in the fridge that he can eat until summer comes. Are all mothers like this, because they love their children, so as long as the children like it, no matter how much trouble they will do? Just started with two rectangular mousse circles, the size is 18 * 9 * 4 (length * width * height), and the square shape is very pleasing, so this is different from the traditional rectangular tiramisu. "

Production steps:

Step 1: mix egg yolk with 40g sugar, stir well with hand beater until light

Step 2: add 80 grams of sugar into the protein three times, beat until it is close to dry foaming

Step 3: mix the beaten egg yolk with the cream

Step 4: sift in the flour twice and mix well

Step 5: put the batter into the flower mounting bag with round and flat mouth, spread high temperature cloth or oil paper on the baking tray, and squeeze out finger shaped batter at intervals. Sift powdered sugar on the surface

Step 6: preheat the oven, 190 ~ 200 degrees, 10-15 minutes, color the surface and turn into golden yellow

Step 7: break the fish glue pieces, add 30ml cold boiled water to soak and soften them, then melt them in hot water for standby. Set aside: 25 grams of sugar, 2 grams of coffee powder, 75 grams of boiling water, and a small spoonful of rum (mainly for children. The concentration of my rum and coffee is very low, so it's more convenient to use chocolate sponge next time).

Step 8: measure finger biscuit with mousse ring

Step 9: put tinfoil on the mousse ring. Cut off the extra part of the finger biscuit, put it into the model, and then brush the wine sugar evenly

Step 10: mix the egg yolk and sugar evenly, and then heat the mixture in water until the sugar dissolves and the color becomes lighter. Then turn off the heat

Step 11: add muskabone cheese and stir in hot water until the cheese dissolves

Step 12: add 2 tbsp coffee wine sugar and mix well

Step 13: add the dissolved fish glue into the cheese paste in step 5, and stir with ice water to lower the temperature

Step 14: beat the animal cream to about 6, then add it into the cheese paste cooled in step 7 twice, and mix well

Step 15: pour the cheese paste into the model with the cake slice on the bottom to half the height

Step 16: put another layer of finger cake with wine and sugar on it

Step 17: pour in the remaining cheese paste and smooth the surface

Step 18: refrigerate until set. Remove the sugar free cocoa powder from the sieve

Step 19: demoulding

Step 20: cut into pieces and enjoy.

Materials required:

Fresh cream: 280g

Muscabon cheese: 250g

Egg yolk: 2

Fine granulated sugar: 40g

Fish glue: 1 to 2 pieces (I used one)

Finger biscuit: right amount

Sugar free cocoa powder: small amount (for surface decoration)

Protein: 4

120 g Sugar

Low powder: 120g

Coffee wine: moderate

Note: when demoulding, use the electric hair dryer to blow around the mold, then demoulding can be done easily. But I can't blow it too long. It will melt after too long. There is also a more convenient method. Wet a long thick towel, wring it out slightly, heat it in the microwave oven for 1 minute, take it out and take it away from the outside of the mousse ring for a few seconds, then it can be easily demoulded (it is recommended to wear anti scalding gloves)

Production difficulty: simple

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Ti La Mi Su Ying Shen Ban