Kitty Cat tiramisu
As for the origin of tiramisu, there is a warm story: during World War II, an Italian soldier was about to go to war, but his family had nothing left. In order to prepare dry food for him, his wife made all the biscuits and bread that could be eaten in the family into a cake, which was called tiramisu. Whenever the soldier ate tiramisu on the battlefield, he would think of his home and his loved ones. Tiramisu, tiramisu, has the meaning of "take me away" in Italian. It takes away not only delicious food, but also love and happiness. A layer of finger biscuits soaked with espresso coffee and wine (masala, rum or brandy), with texture similar to sponge cake, and a layer of cheese paste mixed with mascarpone, eggs, fresh cream and sugar, which are stacked layer by layer and sprinkled with a thin layer of cocoa powder... This is tiramisu.1. First, jiliting tablets must be softened with ice water instead of tap water. They should be used after being refrigerated with mineral water refrigerator.2. Don't overdo it and avoid oil-water separation. Third, after screening the powdered sugar, lift the powdered sugar screen vertically upward, otherwise the surface will be scratched.
Step 1 . The egg white and yolk are separated in two oil-free and water-free basins.
Step 2 . Add a few drops of lemon juice or white vinegar to the egg white, turn on the first gear of the electric egg beater and send it to the coarse bubble state, add one-third of the fine granulated sugar 1, continue to send it until the protein is thick foam, and then add one-third of the fine granulated sugar. At this time, the electric egg beater turns to the middle gear and continues to send it until the egg white has a little grain, add the remaining fine granulated sugar, and then continue to send it.
Step 3 . When the egg whites are in a fine and smooth state, lift the egg beater and it is in a small upright corner and in a hard foaming state. Stop the egg beatings.
Step 4 . Add fine granulated sugar 2 to the egg yolk, turn on the electric egg beater at the highest speed until the egg yolk is thick and white, and expands to twice the size. Lift the egg beater, and the dripping lines will not disappear in 10 seconds.
Step 5 . Add one third of the protein into the egg yolk paste and stir well.
Step 6 . Pour the egg yolk paste evenly into the remaining protein, and continue to stir evenly.
Step 7 . The state after mixing evenly.
Step 8 . Sift in low gluten flour.
Step 9 . Turn and mix until there is no dry powder, and put it into the flower mounting bag.
Step 10 . Preheat the oven at 170 degrees above and below the fire, spread oil paper on the baking tray, cut a hole in the flower mounting bag, and squeeze them into long strips respectively. Put it in the middle of the oven, bake it at 170 degrees for 15 minutes, and bake it until the surface of the biscuit is golden.
Step 11 . Wrap the bottom of the mousse circle with tin foil.
Step 12 . Gelatine tablets are soaked in ice water and melted in hot water.
Step 13 . Remove the biscuits from the oil paper after they are discharged and cooled, and set aside.
Step 14 . Pour fine granulated sugar into the milk pot, add mineral water, and boil the gas over a low heat.
Step 15 . The egg yolk is broken up with an electric egg beater.
Step 16 . After boiling, wait another two minutes and turn off the heat.
Step 17 . The sugar water is slowly poured into the egg yolk at a constant speed. At the same time, turn on the egg beater with your right hand to beat the egg yolk at the highest speed until the egg yolk becomes thick, white and has obvious lines.
Step 18 . Add gelatine solution and stir evenly with an electric egg beater.
Step 19 . Muscapen uses an electric egg beater to beat smoothly. Don't beat it. Just beat it smoothly for a few times. Excessive beating will separate oil and water. Add half of the egg yolk liquid and mix it evenly, and then add the remaining egg yolk liquid and mix it evenly.
Step 20 . Whisk the light cream to five and distribute it. It is thick and has strong fluidity. Add the mixture of mascarpone and egg yolk liquid, and stir it evenly.
Step 21 . The state after mixing evenly.
Step 22 . Brush both sides of finger biscuits with coffee wine with silicone brush.
Step 23 . Spread finger biscuits stained with coffee wine at the bottom of the mousse circle.
Step 24 . Pour a layer of thalamisu solution, and then spread a layer of finger biscuits. Repeat this three times, spread three layers of finger biscuits, and pour three layers of tiramisu solution.
Step 25 . Finally, use a scraper to smooth the surface and put it in the refrigerator for more than four hours.
Step 26 . The refrigerated tiramisu is blown around the mold with an air duct for two minutes, then demoulded, and a layer of cocoa powder is sieved on it.
Step 27 . Sift on powdered sugar.
Step 28 . Finished products.
Step 29 . adorable.
Step 30 . Section.
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