Author: Candey
Created: 2012-01-01 10:53:32
Description: Tiramisù is a famous Italian-style cake, which can also be translated as tiramisu. Tiramisu is made from finger biscuits made in coffee or rum, added with a mixture of mascarpone, egg yolks, cheese, and sugar, and then sprinkled with a layer of cocoa powder on the cake surface. It combines the bitterness of espresso , the moistness of egg and sugar , the mellowness of liqueur , the richness of chocolate , the thickness of finger biscuits , the thick aroma of cheese and whipped cream , and the dryness of cocoa powder. Using less than ten kinds of materials, the "sweet" and the intricate experiences that sweetness can evoke are intertwined layer by layer to the extreme. tiramisu in the original Italian text, "tira" is the meaning of "lift, pull", "mi" is "I", "su" is "up", together is the meaning of "pull me up"; there is another interpretation is "take me away" and "remember me", taking away not only delicious, but also love and happiness.
Low gluten flour 50 g
Eggs two
Sugar 50 g
Powdered sugar to taste
Mascarpen cheese 250 g
Light cream 250 g
Coffee wine about 10ml
3 egg yolks
Caster sugar 60 g
Gelatin tablets 2 pieces (10 g)
0. Fill the egg whites and yolks of the whole egg separately into two oil-free and water-free basins. Egg white + sugar, whisk until long, firm horns can be pulled out
1. Beat the egg yolks, add 1/3 of the meringue to the yolks and mix well
2. Pour the remaining meringue into the mixture and mix well
3. Sift in two sifts in low powder
4. Stir or cut well
5. Pour into a framed bag with a round nozzle (my use of Sanneng M).
6. Squeeze the length and height as consistently as possible on the oil-covered baking sheet
7. Sift in powdered sugar and sift again after one minute
8. Bake at 200 degrees for 8-10 minutes, the surface color is uniform, and the pressure is elastic
9. The remaining egg paste is squeezed in a circle around the base of a mousse, and the handling method and baking method are the same as above
10. To make a mousse: Mascarpone cheese is removed early and left to soften
11. Loosen and loosen in one direction
12. Place gelatin tablets in cold water to soften. Put the egg yolks and white sugar into a large bowl, put the hot water (the water is boiled and then turned to a low heat) and whisk quickly, this step is to sterilize the egg yolks, be sure to keep the whisk fast to prevent the yolks from curing the particles
13. Beat until the yolk becomes lighter in color and a pattern appears during whipping, add the soft gelatin flakes, continue to whip until melted (so far, in order to take pictures conveniently I only get out of the fire), after leaving the fire, let cool slightly and mix well with mascarpone cheese
14. Beat the light cream until seven dispenses
15. Flowable state
16. Mix well with the cheese egg yolk paste
17. Combination: Use a mousse ring to buckle out a base and evenly brush the coffee wine
18. Pour half the height of the mousse paste
19. Spread the finger biscuits soaked in coffee wine on top
20. Pour mousse paste into the mold and smooth the surface
21. The remaining mousse paste combines finger biscuits soaked in coffee wine
22. Can be served in a cup
Tips:
1. I have seen many versions of tiramisu and can't accept raw egg yolks, even if the eggs are self-raised by friends. So I took this method of heating and sterilizing through water, my method is not authentic, but the taste is good, hao hao likes it very much. 2. Check the data, the sterilization temperature of the egg yolk is 58-63 degrees, lasting for three minutes. Everyone's operating conditions, such as different thermal conductivity of the container, the specific water temperature and stirring speed should always be flexibly mastered according to the state, the temperature is too high, the time is too long, the egg yolk will be too thick, will increase the difficulty of subsequent mixing, so basically the egg yolk can be stirred out of the line can be added to the fish film, without waiting for the thorough cooling can be mixed with cheese.