4 eggs with fine sugar100g

Low gluten flour100g powdered sugar.

Coffee, wine and sugar solution

40 grams of boiled water and 40 grams of fine sugar.

Pure coffee powder 2 tablespoons coffee honey 30 grams

Cheese paste

Mascapone 500g whipped cream 250g

Eggs, 4 tablets of gelatin, 20g.

70g of fine sugar and 30g of boiled water.

Cream 15g fine sugar 25g

3 tablespoons coffee honey

Steps of Tiramisu's practice

Preparatory work/about to start work

1. the legendary mascarpone should be placed at room temperature for a period of time in advance. This kind of cheese will not soften easily without adding water, but will become liquid. If the time is short, it can be a little empty. The best way to soften in a short time is to pump it by hand or stir it constantly with a scraper, so that it will soften when it touches room temperature in a large area.

Make finger cakes

1. First of all, the finger lady needs to be made in advance. Finger lady is a kind of egg-dividing sponge, which is very simple to make. The only thing is to watch the time and not overcook it.

Eggs separate the egg white from the yolk.

Add half of the sugar (50g) to the egg white and stir until it is wet and frothy.

2. Add the other half of sugar and stir until hard and foaming.

You don't need to wash the eggbeater, just beat the yolk a little lighter.

4. Add 1/2 protein into the egg yolk and stir well.

5. Pour the paste from the previous step back into the protein bowl and stir well.

6. Sieve in the low powder and gently stir until there is no dry powder.

7. Turn the piping bag over half, put it in a cup, and pour in the batter.

8. Cut a hole in the front of the piping bag, not too small.

9. spread oil paper on the baking tray and squeeze the batter on it. The thick one is very cute. When squeezing, you can shake it from side to side, which will be thicker than your cut.

The first row is squeezed down at once, which is thinner, and the second row is thicker, that is, it is squeezed from left to right, and you can see the bending of the edge.

I don't recommend cutting a big hole directly, because it is thick and ugly.

After squeezing the batter, sieve a layer of powdered sugar, wait for 2-3 minutes, and then sieve another layer.

10 baking. 200 degrees 10- 15 minutes. Keep an eye on it. I burned a plate, but this amount is enough.

1 1. After drying for a period of time, take out the oiled paper from the bottom.

Be sure to open the oiled paper like this, don't open the biscuit, or the biscuit will break.

12. Finger cakes are very easy to absorb water vapor, so after being thoroughly dried, if they are not used all the time, they should be kept in fresh-keeping bags.

Prepare the mold

The movable bottom of 1 The 8-inch round die is wrapped with tin foil, which is more convenient for demoulding.

Mousse circles are also acceptable. When using the wood wire loop, the bottom can be covered with tin foil.

When preparing for these tasks, ice a bowl of boiling water in the refrigerator and soak it in gelatin for a while.

2. Because there is no hair dryer at hand, you are lazy to wrap cookies in a mold, so that you can come out without hot air or hot towel when demoulding.

First, take finger cakes with similar height and width and draw a circle around them. These cookies are reserved for the side, and one is prepared just in case.

Coffee, wine and sugar solution

1. After the finger cake is baked, you can make wine and sugar liquid first. The original prescription: coffee syrup method: 50 grams of espresso, 80 grams of fine sugar, 80 grams of water and 50 ml of rum.

My hands are folded. There are too many. This amount is enough.

I used coffee honey instead of rum.

Melt sugar in water, add espresso and mead, and set aside. The picture shows coffee and honey.

Make cheese paste

1. Soften mascarpone and mix it evenly by hand.

2. Ice water, 4 pieces of gelatin.

3. Cut the gelatin into sections and soak them in ice water. If the room temperature is very hot, put them in the refrigerator.

4. Make a pot of hot water to scald the egg yolk.

Because the eggs in this formula are all raw, high temperature sterilization is needed in the production process.

5. Put the egg yolk basin on it, stir it by hand, heat it to 50 degrees while stirring, and sit in a hot water pot for later use.

6. At this time, the egg whites are sent away, and at the same time, 70 grams of sugar and 30 grams of water are boiled into syrup and cooked to 1 18 degrees.

After the egg white is wet and bubbly, pour the cooked syrup into a thin line and continue to beat the egg white until it hardens and bubbles.

This step is more painful. I found a helper to help me cook the sugar to 1 18 degrees, and poured it in sparsely, but in the end a lot of sugar stuck to the bottom of the pot, but protein was basically beaten.

So there is a problem that the sugar content of the cake may not be enough. So I added some sugar to the whipped cream to balance it.

7. Take out the gelatin tablets, squeeze out the water, put them into the egg yolk, add 15g light cream at the same time, pump them by hand, continue to drain the water, and stir until the gelatin tablets are completely dissolved in the egg yolk paste. Sit in hot water for standby.

In fact, this step can be directly operated after the egg yolk is heated, so that the gelatin will melt directly. I need to reheat this because it has been dry for some time.

Remember that the egg liquid with gelatin must be warm, otherwise it will solidify.

8. Add 25 grams of sugar and 3 tablespoons of coffee honey to the whipped cream.

9. Please dial 6 to distribute. After this state, I think it is not enough to call again. I think the state of the 6-match should be like a milkshake, flowing and without big bubbles.

This time there was still a big bubble, so I just played a few laps.

10. Whip the whipped cream and add mascarpone in batches.

You can see the state of whipped cream at this time.

1 1. Take a little cream cheese paste, stir it quickly, cool the egg yolk paste and dilute it at the same time. Then pour the egg yolk paste into the cheese paste, and draw a powerful circle by hand and stir well.

12. protein was added in batches.

Because I was anxious to let the syrup touch all the protein, I sent a little more. But when I finally tasted it, I found that it didn't have any effect.

Put it together.

1. Spread a layer of finger cake on the bottom of the mold.

In addition to laying like me, you can also lay the edge first and then the bottom layer, whatever.

2. Brush with wine and sugar. You can brush a little more than me ...

3. The edge of the finger cake I cut is uneven, so at least the cheese paste will not come out from the side, and some will definitely come out from the bottom.

4. put on the hand-grabbed cake.

5. Pour in the cheese paste.

6. About half.

7. Brush coffee, wine and sugar on the finger cake and spread it in the middle.

8. spread a layer. The wine and sugar on the finger cake must be filled. If you don't have a brush, you can use a shallow dish, pour some liquid on it and dip it quickly with finger cakes. Don't soak. You can't get out if you soak it. Finger cakes are very absorbent.

9. Continue to pour the cheese paste.

10. Shake well, wrap with plastic wrap and refrigerate for 3-4 hours or overnight.

When you are in a hurry to eat, put it for 2-3 hours and then freeze it for about 20 minutes. Basically can be demoulded. The standard is to gently touch the surface with your fingers. If it's not sticky, it's OK. If it's still stuck, it should be refrigerated again.

1 1. Because of the finger cake, a cup comes out when demoulding.

12. Sift cocoa powder.

13. It's nice to tie a ribbon ~

14. You can also make your own sieve plate like this and screen it with patterns.

The handles erected on both sides allow you to easily take out the sieve powder, which is the advantage of the homemade sieve plate.

15. Gently place on the sifted cocoa powder.

16. Sift the powdered sugar gently.

17. The customized tiramisu version of Douguo is ready!

18. Look at the section. Like cheesecake, you have to cut it with a hot knife.

19. You can brush a little more wine and sugar on the bottom.

skill

Pay attention when screening cocoa powder and sugar powder. You must sift it a little, so that it will be even and thin. Not too thick, especially the patterned part.

If the cocoa powder sieve is too thick, you will rub the cocoa powder when you put the sieve plate; If the powdered sugar sieve is too thick, the area around Mao Mao will dry up when you remove the sieve plate.