The accessory is the square of the finger biscuit The main ingredient is the square of the tiramisu The tiramisu square is from Wenyi (slightly modified) The finger cake comes from the baking book
Royalties
Mascarpen cheese 250g
Manna coffee liqueur 10ml
Lemon juice 5ml
3 egg yolks
Caster sugar 30g
Gilliding 5g
Whipped cream 110g
White coffee (liquid non-powder) 15g water + 15g powder
1 egg
Low gluten flour 20g
Production steps
1. Make finger cakes first, skip them with the person who bought them: divide the eggs
2. Add 20g of sugar to the egg whites three times and beat until dry foaming
3. Add 10g of sugar to the egg yolks and beat off
4. Beat until the yolk is bulky and white, and the yolk protein is compared
5. First put 1/3 of the egg yolk into the egg yolk and quickly stir, then put the yolk into the remaining egg white and mix well, and finally sift in the flour and stir well
6. Squeeze out a long strip of about 6.5cm long and about 2cm wide with a round mounting spout, with a spacing of 3cm between each oven at 150 degrees Celsius for 12 minutes
7. Make tiramisu: Gilliding plus blisters soft
8. Mascarpone beat with an egg beater, add lemon juice and coffee liquor and mix well [Why I wrote coffee liquor!] Well, the main reason is that there is no rum, only this one, I just want to say try it, I didn't expect the taste of the lijiao wine to make something first-class! The reason why I didn't like to eat tiramisu before is that I feel like eating wine, rum makes too strong a taste, but you decide for yourself, or many friends love the classic version, I recommend Li Jiao wine]
9.3 egg yolks add 30g of white sugar, put a basin of hot water under the bowl, not more than 80 degrees, not less than 50 degrees, do not boil and then mix with a little cold water
10. Beat the egg whisk until the sugar melts, the egg yolk turns white, add the soft gill, beat a few times, it will melt open, after complete melting, take it out of the basin and put it aside to cool
11. Light cream add 30g of sugar and beat until wet foaming
12. Three-way mixing
13. [The original formula wrote 50ml of espresso (strong black coffee) plus 5ml syrup mixed well, these two I did not have, so directly used white coffee without sugar, added a little wine, and 50ml is a bit more, I wrote 30 (15 + 15) should be almost just right] 15ml hot water plus 15g white coffee mix well
14. Finger cake on the field, break the small piece of the look, try to spread the bottom (with chopsticks to pick up the finger cake into the coffee to dip it, stain the bottom) [In fact, it is said that the finger cake is a technical work haha, stick more to eat is all wet, less than not to stick, I dipped this time is not bad, eat it does not feel flawed] Add cheese paste, gently shake the mold, pave. Then lay a layer of finger cake, and then spread the cheese paste, about 10 points full
15. Put in the refrigerator for about 4 hours or more, and sift on cocoa powder before eating
Tips
[Tiramisu generally uses finger cake or sponge cake as the base, because I didn't buy finger cakes, I want to do it myself, and a pack of too many to use, this tiramisu is actually as long as you use 120g of finger cake, according to my 30 + 20 + 1 recipe will be a little less, but I think there is no difference, so it is not very concerned] Of course, you can also make your own sponge cake as the base, I think it is a little complicated or choose a simple finger cake] Forget to say The material of this square can be made into about 10 finished Tu Soufflé cups