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2 1 g 1 lb How much is the cake 2 1 g?
A pound cake means that each of its ingredients is a pound, so it is called a pound cake.
2 1 guest? Hehe,
1 lb = 0.45359237kg.
How to make tiramisu cake Question 1: What materials are needed for making tiramisu cake?
Preparation materials:
Ladyfinger lady finger 14, Mascarpone cheese, high-purity sugar-free cocoa powder, 57g fine sugar, egg yolk, egg white, 500g sugar-free animal fresh cream and espresso.
Among them, the whipped cream, egg yolk and egg white need to be fully beaten separately. Cheese needs to be prepared in a large mixing container and fully mixed with the three first-sent things to make cheese milk and egg liquid.
1. Add 2 tablespoons of sugar to five egg yolks and beat until the color is very light. Heat and beat in water. Add the other two tablespoons of sugar to the three egg whites until dry and foaming. 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 evenly. Add the foaming protein and whipped cream. Add a proper amount of Marsala wine or coffee liqueur and beat them carefully. Try it yourself and adjust the amount of fruit wine.
3. Cook two or three cups of expresso coffee. Soak several pieces of lady finger in coffee and take them out quickly, keeping the biscuits not too wet or too dry.
4. Put it into the model. First, a layer of cheese milk and egg, another layer of coffee lady finger, another layer of cheese milk and egg, another layer of coffee lady finger, and another layer of cheese milk and egg.
5. Plastic wrap is sealed and refrigerated. At least four hours is enough. Overnight flavor is better.
6. Sprinkle sugar-free Kehai powder evenly before enjoying.
Because tiramisu contains extremely high fat and calories, consumption depends on personal needs and physique, so the number of people who eat this formula is difficult to determine. An 8-inch model can be filled.
About the adjustment of formula:
Traditional tiramisu is completely alcohol-free. But some people insist on adding Marsala wine to be orthodox. There are also brandy, Kahlus or other fruit wines. Except for the wine. In the traditional recipe, the important mascarpone was also replaced by cream cheese. There is no lady finger, but sponge cake can be used instead. In addition to the traditional taste of cream-cheese-coffee-cocoa-(wine), there are also variations that replace coffee-cocoa with orange and matcha. After all kinds of substitute products are reorganized, whether it is still Tiramisu is a matter of opinion.
Question 2: How to make tiramisu cake milk tea;
Milk 100ml, 2 egg yolks, 90g of sugar, 200g of mascarpone cheese, 80ml of lemon juice 1 spoon, 80ml of fresh cream, 300g of plain milk tea, a bottle of brandy, 200g of ice, 4 finger cakes, wine and sugar liquid for finger cakes, 2 tablespoons of hot water, and instant coffee/kloc-0.
Practice:
1, egg milk liquid, boiled milk to beat raw eggs, immediately stir.
2. Pour the washed egg milk back into the pot, heat it with low fire, and stir it while heating for coagulation. Stir until it is thick, and the egg and milk liquid on the spoon has an obvious trace with chopsticks.
3. Pour the cooked egg milk into the mascarpone cheese in small quantities and stir until smooth.
4. Pour the lemon juice and mix well.
5. Mix all the wine and sugar liquid materials evenly and stir until all the sugar is dissolved.
6. Pour the wine and sugar liquid on the finger cakes that have been broken into small pieces, and spread them evenly so that each finger cake can absorb the liquid.
7. Put the mixed egg-milk paste in a basin, sit on the ice, stir and cool, then add fresh cream and stir evenly and put it in the refrigerator for 3-4 hours.
8, take out the stirring, can not make the ice cream too solid.
9. Add the prepared ice cream to the milk tea and finally add brandy and ice.
Question 3: How to make tiramisu cake in the oven?
Ingredients
mascarpone cheese
300g
egg yolk
four
granulated sugar
100g
whipping cream
250ml
Gelatin sheets
10g
Ladyfinger
a pack of
ingredients
espresso
of appropriate amount
rum
of appropriate amount
vanilla extract
of appropriate amount
cocoa powder
of appropriate amount
step
1. Prepare the required ingredients, and put mascarpone cheese and eggs at room temperature in advance to warm up.
2. Make espresso for 4 people.
3. Soak the gelatin tablets in ice water for later use.
4. Add 4 egg yolks to the basin and add about 80g sugar.
5. Put the basin in a hot water pot and beat it until the yolk paste becomes very thick.
6. Add the drained gelatin tablets, stir until the gelatin tablets are completely melted, and take the container out of the water.
7. Add a little vanilla extract and rum and mix well.
8. Add mascarpone cheese, stir until smooth, set aside and let it cool to room temperature.
9. Take another container and beat the whipped cream to 7 for distribution.
10. Add whipped cream to the cheese paste.
1 1. Stir evenly and smoothly.
12. Add about 20g of sugar into the container, add about 40ml of espresso and rum, and mix well.
13. lady finger was soaked in the sugar solution of coffee wine and discharged into the mold.
14. After spreading a layer of lady finger, add a proper amount of cheese paste and smooth it.
15. Spread a layer of lady finger again and add the remaining half of the cheese paste.
16. Smooth the surface after all the ingredients are added.
17. Sieve a layer of cocoa powder and put it in the refrigerator for at least 4 hours.
18. After being completely solidified, demould, sieve a little cocoa powder and decorate.
Question 4: How to make a good tiramisu cake Preface This is a tiramisu cake made according to Junzhi's tiramisu hard plate. The coffee is freshly ground with coffee beans produced in Xinglong, Hainan, and the strong coffee flavor and milk flavor are really delicious!
Question 5: How to make tiramisu cake? The first kind:
The real tiramisu is characterized by soft body, because its main raw material is soft cheese, which is specially used to make desserts, which is different from the raw cheese used in cooking; There must be a cake at the bottom and in the middle. Authentic Tiramisu is a finger cake; There is also a strong taste of coffee wine, because finger cakes must be soaked with the taste of coffee wine; You must also sprinkle a thick layer of cocoa powder.
Taste characteristics: cheese, coffee and cake are fragrant and smooth, and its taste is delicate and charming, like thoughts in love.
Bottom material: finger cake or cake, butter.
Ingredients: cream, soft cheese, coffee wine, egg yolk, fish powder, sugar, green lemon juice.
Steps:
First, seal the bottom of the cake mold with butter paper and spread the bottom of the cake evenly.
Sprinkle coffee wine evenly on the bottom of the cake and let it taste fully for about 30 minutes.
Beat cream and cheese until soft.
Add egg yolk to the cream, then add sugar, lime juice and salt and beat well.
Dilute the gelatin powder with water, then dissolve it with hot water and pour it into the cheese.
Add whipped cream to the cheese paste and beat well.
Add the mixed cheese filling to the pre-made cake bottom and put it in the refrigerator for about six hours.
Add cocoa powder and powdered sugar for decoration and you're done.
There is no denying that it is indeed difficult to make tiramisu. For many people, the failure to make a decent cake must be due to a certain process, such as weight, technique, order and temperature. Carefully ponder, you can successfully make a beautiful cake of your own. 1, cream should be affordable, containers and tools should be clean, that is, there is no excess oil and water. 2. Put the materials evenly, and don't pour them all at once. 3. Fish gelatin powder should be dissolved in frozen water before it is dissolved in hot water. 4. Pay attention to the sequence of adding materials. 5, it is best to use finger cakes, the hard ones in China can't work. Or a cake with good water absorption. 6, if it tastes like green tea or coffee; Just add 2 tablespoons and sift well with corn flour and flour.
The second type:
Material (10 *14 ~15.5 inch rectangular die)
4 eggs, 2 tablespoons sugar+1/4 cups, 2 tsps green tea powder, baking powder 1 tsp, flour (I used low flour) 1/2 cups, warm milk 1.5 tablespoons stuffing:
2 cups of taro paste1/and 4 cups of whipped cream1/.
Practice:
1 oven preheating 160c
Mix flour with baking powder, and then sieve twice for later use.
Add 2 tablespoons sugar to the egg yolk and beat until the color turns white. Mix the green tea powder with warm milk and add it to the egg yolk paste and mix well.
Add 1/4 cups of sugar into the egg yolk paste for three times and beat until hard and foaming. Add it into the egg yolk paste for three times and mix well. Sift in flour and baking powder and mix well.
5 Pour the cake paste into a rectangular mold covered with baking tray paper, smooth it, and bake it for about 15 minutes (don't bake it too dry, just insert toothpicks without batter).
Peel off the backing paper after the cake is slightly cool, then put the cake back on the paper or dry towel, and roll it into a loose cake roll with the paper or towel when the cake is hot and fix it. (Putting the towel can keep moisture, so the cake won't dry. This is the origin of towel cake.) Wait until it is cool before releasing it.
Beat the cold cream until it is wet and frothy. Add the taro paste and mix well. Rub it on the cake focal surface (front). Roll it up. Wrap it in paper and wrap it tightly. Refrigerate it in the refrigerator until it is set. Slice it and eat.
Question 6: How to make 8-inch tiramisu cake and how to eat the main ingredients well
Mascapone cheese
250g
liqueur
30ml
Fresh cream
180g
ingredients
yolk
two
Espresso
80ml
Dingjili tablets
10g
Ladyfinger
150g
cocoa powder
of appropriate amount
berry sugar
80g
step
1. First of all, please prepare the required materials and put them in containers respectively! At the same time, when making tiramisu, you must have some tools (egg beater, 8-inch cake mold, screen). Other tools can be selected from the existing ones at home!
2. First, mix liqueur and coffee, and glue one side of lady finger to cover the bottom of the mold (if there is a small brush, it will be more convenient to brush it evenly. )
Step 3 beat mascarpone cheese until smooth
4. Whisk the egg yolk+10G fine sugar until the color becomes lighter. Add the egg yolk liquid to Masca Peng Zhong and stir well.
5. Beat the whipped cream until it is textured, add it to ④ and stir well. After the egg whites are beaten to the shape of fish eye bubbles, add the remaining sugar, then beat it, then add it to 1) and mix well.
6. Heat Dingjili tablets in water to liquid state, then add them into step 5 and stir, and the tiramisu paste is thus prepared ~! But we must pay attention to it, it will be tragic if it is not adjusted too thinly.
7. The next step is filling! Remember that the first layer of biscuits in the mold must be covered! The specific method is: a layer of biscuits dipped in sauce, a layer of tiramisu paste, another layer of biscuits dipped in sauce, a layer of tiramisu paste, and then scrape the top tiramisu paste flat.
Tip: If the biscuits on the first layer are not covered or the tiramisu paste is too thin, you will find that the tiramisu paste will slowly flow out from the bottom of the mold ..... (because the bottom of the 8-inch cake mold is not sealed).
8. The last step is to put a plastic wrap on Tiramisu and put it in the refrigerator for more than 5 hours ~
Friendly reminder: if you put it in the freezer, it will be easy for you to cut into pieces after it is done, and it will have a softened taste after 2~3 minutes at room temperature.
If you don't like the "frozen" Tiramisu, you can always put it in the freezer!
9. finally sprinkle with cocoa powder ~ ~ delicious tiramisu is done ~ ~! ! Scatter flowers ~ ~ scatter flowers ~ ~ ~
The best flavor of Tiramisu is within 7 days, but it is estimated that it will be destroyed immediately after it is made!
Tips
1) mascarpone cheese is a must, don't replace it with anything else.
2) Remember not to mix the whole tiramisu paste too thinly.
3) lady finger must be covered with the bottom of the mold, and it doesn't matter if you squeeze it.
4) use an egg beater ~! You will be miserable if you use other egg-beating tools.
Question 7: Russian tiramisu cake making materials: gelatine powder (5g), water (20g), whipped cream (98g), egg yolk (about 2 pieces), sugar (2 1 g), milk (32g), mascarpone cheese or cream cheese (98g) and brandy (6g).
1 Prepare cake slices and lady finger in advance.
Brew the coffee liquid in advance, and then add wine and mix well after the liquid cools down.
Put a layer of cake slices or finger cakes on the bottom of Mu Si 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, stir while heating, and wait until the temperature of the egg yolk reaches 70 or 80 degrees (the egg liquid becomes very thick and light in color).
7 Add the gelatine powder to the warm egg yolk solution and stir until the gelatine powder is completely dissolved.
8 After the cheese is softened at room temperature, stir it evenly with electric egg beater until there are no particles (if the cheese is hard, put a basin of warm water under the basin containing the cheese to stir).
9 When the egg yolk liquid is about the same as the hand temperature, 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 the cheese paste on the cake slice with coffee liquid. Healthy eating network foodwang
12 put another 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 demolding with a musket or heating with a hot towel (or air blower), and sprinkling a layer of cocoa powder and a small amount of sugar powder on the surface.
Question 8: How to take Tiramisu cake out of the cake mold completely after molding? I help you! To make a cake that needs to be frozen, after the batter is made, surround the bottom and round edges of the mold with transparent plastic cellophane, and then surround the round edges with hard plastic. After freezing, gently connect the plastics. (Because Su Hai doesn't stick to batter! ) I hope it will help you!
Question 9: What tools do you need to make Mu Si cake and Tiramisu? Mould spatula trowel just has two (large and small) egg beaters, two (electric and manual) induction cookers or gas stoves for decorating, and a screen for screening cocoa powder in refrigerator with flat mouth for decorating.
Question 10: How to keep tiramisu cake in a cold storage environment at 0-4 degrees for a long time? The shelf life is about 48 hours.
It's better to eat it within 2 hours in an environment above 5 degrees. Otherwise, the flora will exceed the standard and the stomach will be acceptable. After more than 8 hours, the cream will go bad.
material
Tiramisu (6-inch three-energy flower mold), Qifeng cake slice (8-inch three-energy round mold), 4 egg yolks, 20g fine sugar, 45g vegetable oil, 45g water, 80g low flour, salt 1g, 4 protein, 40g fine sugar, and 2 bags of espresso coffee, 100g. Mascapone cheese paste: 250g of Mascapone cheese, 4 egg yolks, 60g of fine sugar, 8 vanilla pods 1/,gelatin tablets1tablet, 250g of whipped cream, surface: whipped cream 150g, and appropriate amount of cocoa powder.
method of work
1) Cut the cooled and demoulded pieces of Qifeng cake into 2 pieces with a thickness of about 1.2cm, and then press out the pattern with a die for later use.
2) Making Mascapone cheese paste: egg yolk+fine sugar+vanilla seeds are whipped until it is thick and smooth.
3) Add the yolk paste into the mascarpone cheese that has been stirred until it is smooth, and stir well.
4) Gelatine is softened with ice water and melted in water. Add it into the cheese paste in the previous step and mix well. You can stir it in water to make it smoother.
5) Beat the whipped cream to 6-7 and distribute (viscous but slightly flowable).
6) Add the whipped cream into the cheese paste in step 4 and mix well with a rubber scraper, so that the Mascapone cheese paste is ready.
7) Prepare a mold with a fixed bottom, then spread two layers of oil paper in the mold, then put the Mu Si circle and a piece of cake into the Mu Si circle.
Then mix coffee+water+coffee wine, and brush it evenly on the cake slice. Let the cake slice be completely soaked in coffee liquid, and adjust it if it is not enough.
8) Pour in some cheese paste.
9) Put another piece of cake and brush it with coffee liquid. Pour in some cheese paste, smooth the surface with a spatula, put it in cold storage 1 night, blow it with a hair dryer for four weeks, and then demould it.
10) Beat the whipped cream on the surface, use a 1cm round flower nozzle, put the whipped cream into the flower mounting belt, extrude a number of small balls with thick bottom and sharp top on the cake surface, and sieve the cocoa powder.
Senior one girls must eat cakes for their birthdays. How big is the mango Mu Si cake100g 2 1 g? 100 gram is 2221gram cake, which is not as big as a fist. 2 1 g is even smaller. 2 1 g cake is eaten in one bite. Cake is a high-energy food. If you eat too much, you will get fat. It is best for little girls to eat this.
The difference between semi-sugar cake and ordinary cake is whether the cake should be semi-sugar or less sugar according to your own needs. If you want to be sweeter, choose less sugar, and if it is lighter, choose semi-pond.
Semi-sugar refers to half of the normal sugar content, while less sugar is generally seven cents sugar, which is 70% of the normal sugar content, so the sugar content of semi-sugar is less. The calorie of semi-sugar is also a little lower than that of less sugar. The sweetness of semi-sugar is just right for friends who don't like sweet very much. Less sugar is a little bit greasy on the basis of sweetness.
The proportion of low sugar in the cake:
1, cake embryo: No matter how much the original formula is, it is about15g close to low sugar, and people with keen taste will feel a little sweet, but it is really low sugar; 20 g ~25 g is semi-sugar, and then you can add some raisins, nuts or cream according to your taste. Ruxiang birthday cake
Add some cream, then the overall taste will not be particularly greasy.
2. Bread: about15 ~ 20g close to low sugar; 2 1 g
0 ~26 grams is semi-sugar, and then you can add some extra ingredients that suit your taste, even sweet fruit materials, which can increase the taste or not adapt to foods with too low sugar.
Can I order 2 1 g cake at home? You can order cakes at home, but it is not recommended to do so. This is a special period. In case the take-away person is a person with virus, it will threaten you, so it is best not to order, control your appetite and buy cakes after this period.