Exercise 1:
Marsala wine formula
Formula: 5 egg yolks, 3 egg whites, appropriate amount of whipped cream, 500g mascarpone cheese, appropriate amount of Masala wine, espresso, Ladyfinger, sugar-free cocoa powder.
Exercise:
1. Add 2 tablespoons sugar to five egg yolks and stir until the color is very light. Heat and stir in water. Add the other two tablespoons of sugar to the three egg whites until dry and frothy. The cream is also thick, so be careful not to break it too much.
2.500g mascarpone is poured into a large basin, and the thick egg yolk is mixed in first, and beaten well. Add foaming protein and whipped cream. Add appropriate amount of Masala wine or coffee liqueur and stir carefully. Try it yourself and adjust the amount of fruit wine.
3. Make two or three cups of espresso. Soak a few pieces of lady's fingers in coffee, then take them out quickly, and keep the biscuits not too wet or too dry.
4. Put it into the model. First, one layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream.
5. Plastic wrap is sealed and refrigerated. At least four hours is enough. It tastes better overnight.
6. Sprinkle sugar-free cocoa powder evenly before enjoying.
Exercise 2:
Traditional formula
Formula: mascarpone cheese, Ladyfinger, egg yolk, egg white, whipped cream, espresso, high-purity sugar-free cocoa powder.
Among them, whipped cream, egg yolk and egg white need to be fully dispersed respectively. Cheese needs to be prepared in a large mixing container and fully mixed with the first three things to make cheese, milk and egg liquid.
There is no denying that Tiramisu is really difficult to do. For many people, the failure to make a decent cake must be due to a certain process, such as weight, technique, sequence and temperature. After careful consideration, you can successfully make a beautiful cake of your own.
1, containers and tools should be clean, that is, there is no excess oil and water.
Put the materials evenly, don't pour them all at once.
4. Pay attention to the order of adding materials.
5, it is best to use finger cakes, which are not hard in China or have good water absorption.
6. If it tastes like green tea or coffee; Just add 2 tablespoons cornmeal and flour and sieve.
3 egg yolks
Protein 1 or 2
3 tablespoons of fine sugar (tablespoons)
2/3 cups of wine (wine Santo, or Masala, or brandy, or rum, or coffee wine).
Espresso? cup
Mascapone cheese 8 ounces (227 grams)
2/2 whipped cream 1 cup
Ladies' Finger 4 ounces (113.4g)
Exercise 3:
Take an iron pan, mix egg yolk with a spoonful of sugar, put it in water and heat it, and stir it with an eggbeater until the color turns pale yellow.
Add 1/3 cups of wine to the bowl and continue stirring until the yolk thickens. When finished, set aside to cool.
In another large bowl, mix and stir well, then add a spoonful of sugar and stir well.
Beat the whipped cream until it is soft.
In another large bowl, beat the egg whites until thick, and add the beaten egg whites.
Pour the rest of the wine into a shallow tray, dip lady finger in espresso and put it into a glass bowl or wine glass (a 9-inch× 2-inch glass baking tray can be used).
Cover with one layer of material (about 1), cover with another layer of material (about 1), and cover with another layer of material (about 1/2).
Repeat the previous steps and cover with a layer of coffee-soaked biscuits → Maersk Capone → Egg Yolk Wine → Cream Oil.
Refrigerate for several hours before eating.
Simple home-made prescription:
Ingredients: 20-24 Lady Fingers 1 50g, 2 tablespoons iced black coffee, 2 tablespoons coffee powder, 2 tablespoons Italian almond wine, 4 egg yolks, 75g sugar, vanilla extract, 350g lemon and cheese, 2 teaspoons lemon juice, 250ml double cream,1tablespoon milk, 25g toasted almond toast and 2 portions cocoa powder.
prepare
1. Put the finger lady in the bowl.
2. Put the black coffee, coffee powder and wine together in the biscuit bowl.
3. Put the egg yolk in a heated bowl, put it in boiling water, and add sugar, vanilla extract and lemon juice. Add water and cook. Boil and stir until foam appears.
4. Put the cheese in a bowl, add lemon juice and stir well.
5. Add eggs and cheese, stir well and pour into a bowl with finger cakes.
6. add a layer of lady finger to the solidified object and make another layer according to the procedure just now. Cool in the refrigerator for 2 hours.
7. Add fresh milk and sprinkle with cocoa powder when eating. Finally, add rock sugar.
Practice 4:
Cake material:
4 whole eggs, 80g low flour, 80g sugar, 20g butter, 1 teaspoon cake oil.
Mousse material:
200g of whipped cream, cream cheese 100g (the most authentic is Italian Maersk Capone cheese), Geely powder 10g, 60ml of milk, egg yolk 1, and a little fresh lemon juice.
Impregnation:
Rum 1 bottle cap, coffee wine 3 bottle caps, a bag of instant espresso, water 100ml.
Decorative materials:
Appropriate amount of fragrant cocoa powder and finger cakes
Exercise:
1. Add sugar to the eggs and stir until thick. Sift in low flour and beat until smooth and free of powder particles.
2. Add the cake oil and the dissolved butter and stir thoroughly.
3. Bake in a preheated oven at 200 degrees for 20-25 minutes.
4. After the cake is cool, cut off the upper and lower coke skins, and carefully cut the cake into two pieces, one of which is cut into about 7 inches.
5. Whip the whipped cream until it is neutral and frothy.
6. Put the cream cheese in a little fresh lemon juice and stir until fluffy.
7. Stir the milk and egg yolks, heat them, dissolve the gelatine powder (the temperature should not be too high), and pour in the cheese several times and stir well.
8. Mix the whipped cream and cheese and stir well.
9. Mix the impregnating materials evenly.
10. Put a cake in an eight-inch wood wool circle, coat half of it with wood wool, put the cut cake slices, brush the dip on the cake slices, coat the other half with wood wool, scrape it flat with a rubber knife, and put it in the refrigerator until it becomes hard.
1 1. Take out the Mu Si ring, put the cocoa powder into a fine hole colander, and evenly spread the cocoa powder on the cake surface.
12. Gently press the pattern on the cake surface with the back of the knife.
13. Use whipped cream as glue and stick a circle of finger cakes around the cake.
Ingredients: cheese: mascarpone cheese 250G cream: 250G eggs: 2 (3 for small ones) sugar: 85G (if you want to be sweeter, you can add more sugar) Geely powder 10g Melt lady's finger coffee with 5 times cold water (if not, you can use cake slices instead) chocolate juice: 150G, one.
Exercise:
1 Geely powder is softened with ice water 15 minutes for standby.
Mascapone cheese softens at room temperature and is stirred very slowly by hand. Don't stir too much.
3 eggs+sugar warm water are sent to white and expanded for about 5 minutes.
4 Add the softened Geely powder to the beaten eggs, heat and stir with warm water until completely dissolved (don't add too much heat, or the eggs will change).
5 cream is wet and foamed with ice water.
6. Mix all the above materials and stir well. Don't stir too much. Never separate oil from water. .
7 lady finger soaks one side with coffee juice for about 65,438+00 seconds, takes out the neat pattern and puts it in the box (the side without juice is downward for easy taking out) until half of the cheese paste is put in, and it is scraped flat with a spatula. Then, both sides are covered with biscuits, soaked in coffee juice for about 30 seconds, and then placed neatly and gently on the cheese paste. Finally, the remaining half of the cheese paste is poured in and scraped flat with a spatula.
8. Put it in the cold storage room 1, take it out after half to two hours of dew condensation on the surface, and then preheat it at room temperature for about 10 minutes.
When cutting, cut a knife with a hot knife, wipe the knife surface with a cloth, and then put it in hot water for 5 seconds before cutting.
10 sprinkle cocoa powder on the surface with a sieve and eat.