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Health effects:

Milk: Rich in protein.

Composition:

Cream100g

50 grams of Maersk Capone cheese

Sugar [Figure] 25 grams of sugar food

5 ml espresso water

Milk [Figure] Milk 35g food

Gelatin 5g

Two pieces of cocoa cake

slicker scraper

Hand-held whisk

Stirring basin

Electric hand-held eggbeater

Square or round mold

chopping board

Small bowl

Recipe practice:

The diagram of Tiramisu's practice is 1 1. The production stage of batter: first put gelatin in a small bowl filled with cold water and soak it for 10 minute, and replace tap water with directly drinkable blisters.

Tiramisu practice notes 22. Put the cream cheese into a mixing bowl and stir at low speed with a blender until it becomes cheese sauce. Then pour in the milk, add the sugar, and put the soaked gelatin into a mixing bowl.

Tiramisu practice notes 33. Now let's make cheese paste, take a pot, boil the water in the pot until the bottom of the pot bubbles, then sit on the mixing basin, be careful not to let the water enter the cheese, and use an electric hand-held whisk to stir at low speed until there are no gelatin slices, and the cheese paste is ready.

Diagram of Tiramisu's practice 44. Then take another mixing bowl, pour the whipped cream into the mixing bowl, beat it at low speed until it bubbles, then switch to the middle range and beat it clockwise twice. Whipped whipped cream has slight lines.

Illustration of Tiramisu's practice 55. Pour half the whipped cream into the cheese paste and stir up and down in a straight line. After blending, pour in all the remaining cream and continue to choose evenly. Then pour in coffee water and mix well in the same way.

Description of Tiramisu's practice. Forming stage: wrap the bottom of the mold with a piece of plastic wrap, or use the mold with movable bottom. Put a cake in it, compact it, pour in the cheese paste and evenly spread it, then put another cake in it, and then pour in half the cheese paste and evenly spread it.

Description of Tiramisu's practice. Now, let's discharge the small bubbles inside, put the cake on the chopping block, shake it and shake the bubbles out, so that the texture of the cake will be more even and delicate.

Illustration of Tiramisu's practice 88. Then put tiramisu in the refrigerator-freeze at 4 degrees for 3 hours, then take it out and poke it after 3 hours. If it doesn't stick to your hands, it is ripe if it is elastic.

Diagram of Tiramisu's practice 99. Apply a hot towel to the mold, then slowly lift the mold and gently scrape off the melted cream around.