material
Five egg yolks, three egg whites, moderate whipped cream, 500g mascarpone cheese, moderate Masala wine, espresso, Ladyfinger, sugar-free cocoa powder.
working methods
Add 1, three eggs into 50g sugar in three times, and beat until wet and foaming, that is, lift the small corner.
2. Add 30 grams of sugar to the egg yolk and beat until the color becomes lighter and thicker. Add corn oil in batches and stir until it is viscous.
3. Take part of the protein and cut it evenly in the egg yolk basin. Pay attention to shearing and stirring, and don't go around in circles to avoid defoaming. Then pour it all into the egg white bowl and continue to cut and mix evenly.
4. Mix and sieve the three powders, pour them in, and continue to cut and mix evenly. The faster the better. This step is a bit difficult. Tiramisu Step 4 (Chocolate Sponge Cake Edition)
5. Pour the 8-inch round mold with movable bottom into the preheated oven (160 degrees for 25 minutes). The time and temperature here vary from oven to oven.
6. Use two egg yolks in the mousse until the color becomes lighter and thicker.
7, 75 grams of sugar and 75 ml of water into syrup, boil from the fire, slowly pour in the egg yolk, while stirring with an eggbeater to avoid scalding into egg drop soup. Stir until the temperature drops.
8. Cut gelatin into small pieces with scissors, put it in a small bowl, put it in a pot without adding water, and heat it in water until it melts into a liquid state.
9. Cut the cream cheese into pieces, pour the gelatin solution into the cooking machine until it is smooth and particle-free, and pour the egg yolk syrup.
10, take another bowl, beat the light cream until it can draw a pattern, add it to the solution in the previous step, and stir well. At this point, mousse is partially completed.
1 1. Cut the cake evenly into two pieces, put one piece into the mold, pour half of the mousse, put another piece of cake, and then pour the rest of the mousse. Refrigerate for more than 5 hours, preferably overnight.
12. Take it out of the refrigerator, blow it with a hair dryer for demoulding, and screen the surface with even cocoa powder.
Exercise 2
1 Prepare cake slices and ladies' fingers in advance.
Brew the coffee liquid in advance, and then add the wine after the liquid cools and stir well.
Spread a layer of cake slices or finger cakes on the bottom of the mousse circle, and then brush a layer of coffee liquid.
4 Soak the gelatin powder in cold water (stir the gelatin powder quickly with chopsticks when adding water) and put it aside until it absorbs enough water before using it.
5 whipped cream can be sent to 60%, that is, when the cream expands and just solidifies, you can stir up the curved chicken tail with an eggbeater.
6 Mix the egg yolk with sugar and milk, heat it in water, and stir it while heating until the temperature of the egg yolk reaches 70-80 degrees (the egg liquid becomes very thick and the color becomes lighter).
7 Add the gelatin powder into the warm egg yolk solution and stir until the gelatin powder is completely dissolved.
8 After the cheese softens at room temperature, stir it evenly with electric egg beater until there are no particles (if the cheese is hard, you can put a pot of warm water under the cheese pot and stir it).
When the temperature of the egg yolk liquid is almost the same as that of the hand, pour the egg yolk liquid into the cheese paste and stir well.
10 Add the whipped cream into the completely cooled cheese paste and stir evenly with a rubber spatula.
1 1 Pour half of the cheese paste on the cake slices brushed with coffee liquid.
12 put a layer of finger cake and brush it with coffee liquid, then pour all the remaining cheese paste into the mold and put it in the refrigerator for 4 hours or 40 minutes until it is solidified.
13 can be demoulded with a gun or heated with a hot towel (or hair dryer), and the surface can be sprinkled with a layer of cocoa powder and a small amount of sugar powder.