㊗️ Father's Day is fast️ 乐️
By the happy life of Springfield Flowers
<h2>Royalties</h2>
Egg yolk paste
Low gluten powder 51 g
Butter 30 g
Salad oil 30 g
Cocoa powder 7.5 g
Water 50 g
4 egg yolks
Protein cream
4 egg whites
Sugar 75 g
Lemon juice a few drops
Tiramisu cream filling
Light cream 200 g
Mascarpen 74 g
Coffee wine 12 g
White sugar 21
Drizzle noodles
75% dark chocolate 100 g
Grape seed oil 90 g
Crushed hazelnuts 45 g
<h2>Practice steps</h2>
1: Separate the egg yolk and egg white, and put the egg white and beaten egg head in the refrigerator for safe use
2, low gluten powder first sifted separately for backup, softened the butter at room temperature, add salad oil
3: Turn on low heat to melt the butter, measure the temperature while stirring, and leave the heat at 95 degrees
4: Quickly flush the sieved flour and stir well, let cool and set aside
5. Pour cocoa powder with warm water at 79 degrees Celsius
6. Stir well
7: Pour into batter and stir well
8. Stir well
9: Beat the egg yolk quickly with a manual whisk for 30 seconds
10: Beat until evenly and slightly white
11: Pour the egg yolk liquid into the cocoa paste
12: Stir well, cover and set aside
13: Remove the egg whites from the freezer and add a few drops of lemon juice
14: Add egg whites to the white sugar twice
15, beat to 70% round, there is a small sharp corner to stop the hair, open the oven to preheat, on the heat of 170 degrees, under the heat of 160 degrees
16: Take 1/2 into the cocoa yolk paste and remake it
17: Pour back into the protein basin and evenly replace it
18: Pour in a 28*28 square baking dish and gently shake the exhaust
19: Bake for about 25 minutes and remove from heat
20: Place on a cooling rack to cool
21, inverted cake slices on the oil paper, the oil paper folding cover the cake slices, to prevent air drying, can also be put into the refrigerator refrigeration
22: Make tiramisu cream filling, prepare all the ingredients, add light cream, open high speed and beat until 80%.
23: Put in a framed flower bag, set aside 50 grams for a small spare, put in the refrigerator and refrigerate for 15 minutes
24: Remove the cake slices, squeeze the cream in the middle, set aside about 5 cm on both sides, spread it slightly with a spatula, roll it up and freeze it in the refrigerator, freeze it for more than 30 minutes
25: Finally make a drizzle, and melt the chocolate and grape seed oil through water
26: Add the cunsauts
27: Transfer the frozen cake rolls from the oil paper to the drying rack
28: Spread with the spare 50 g of tiramisu cream
29: Spread well up and down, and then put it in the freezer and freeze for more than 30 minutes
30: Remove the frozen cake rolls from room temperature to about 30 degrees, put plastic wrap on the baking tray under the drying rack, and drizzle with chocolate noodles
31, cut into pieces to eat, a roll that can not be eaten at a time, continue to put in the freeze, can be stored for about 7 days, the cake embryo of the hot noodles is very wet, the tiramisu has the strong aroma of coffee, the taste is very similar to ice cream, very suitable for summer Father's Day as a gift to the fathers Oh ~ ~
<h2>Tips</h2>
Grape seed oil can be replaced with an equal amount of cocoa butter (white) or coconut oil
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