Author: Ahhhhhhhhhhhhhhhhhhhhhhh
Created: 2015-11-23 14:17:03
#手指饼干
1 egg white
1 egg yolk
Caster sugar 20+10
Low flour 33 g
#提拉米苏
2 egg yolks
Caster sugar 10 g
Water 50 g
Caster sugar 55 g
Mascarpone cheese 250 g
Light cream 180 g
Coffee syrup 50 g
Coffee Li Jiao 40 g
0. Preparation of the first part of the finger biscuits Egg white egg yolk separation Spare egg whites are divided into three times and 20 grams of fine sugar are whisked to dry foam
1. Add the egg yolks to the warm water under the beaten egg bowl with 10g of fine sugar and whisk until the color is white and thick
2. Add the beaten egg yolks to the meringue and stir evenly with a spatula: the mixing method is the same as the chiffon batter mixing method, do not stir in circles
3. Sift in 33g low powder twice,
4. Stir well with a spatula
5. Fill the medium round mounting mouth into the flower bag, and then put in the mixed batter (without the round mouth, cut the tip of the framed flower bag directly)
6. Extrude long strips (Yanuo gold-coated baking pan does not need to be coated with oil paper, the original baking pan must be laid)
7. Squeeze in the middle of the preheated oven, bake at 160 degrees above and below for about 15 minutes
8. Baked in place of the biscuits can be easily removed from the top of the oil paper, if this step is difficult to do, indicating that the bottom fire is not enough, the oven that can be controlled can be increased by ten degrees, and the biscuit can also be properly moved down to bake for a few minutes. In short, it can be appropriately adjusted according to the actual situation. The biscuits are oil-free, the egg flavor is sweet, and even if you don't make tiramisu, the bottom of the biscuit is very smooth for the baby when the snack is baked in place
9. Part II: Tiramisu Prepare egg yolks with 10 g of sugar
10. Whisk at high speed until the color becomes lighter and thicker
11. Put 50g of water and 55g of sugar into the milk pot, heat to a boil and continue to cook for 30-40 seconds on low heat
12. Whisk the egg yolks while pouring in the boiled syrup.
13. The syrup should be slowly and streamlined, stirring as it poured
14. After weighing the mascarpone cheese, mix well or whisk smoothly with a spatula or whisk
15. Pour the egg yolk paste into the mascarpon cheese and mix well,
16. Combine pressing and tumbling until there are no cheese granules
17. Whisk the light cream until six dispenses
18. Combine the cheese yolk paste with the beaten light cream and stir well
19. Add coffee syrup to coffee liquor and mix well
20. The finger biscuits are rolled in a circle in the coffee wine and set aside, so that the finger biscuits absorb the surface wine
21. Place in the bottom of the cup and pour in the tiramisu paste
22. Pour in the tiramisu paste and shake the cup to level the surface of the tiramisu paste
23. A layer of finger biscuits and a layer of tiramisu are poured in until the cup is full
24. Refrigerate for at least 5 hours, preferably overnight and then remove the sieve and garnish with cocoa powder and powdered sugar
Tips:
Coffee syrup preparation instant coffee 6 g hot water 40 g fine sugar 100 g water 15 g rum 1 tbsp instant coffee added to hot water, shake to make the coffee completely melt spare fine granulated sugar into the milk pot, add 15 grams of water on low heat to slowly melt completely, gently shake the milk pot so that it is heated evenly and continue to heat over low heat, until the syrup is moderately caramelized brown away from the fire, pour the prepared coffee liquid mix well, add the rum made coffee syrup into the container for later use