materials

lady finger egg yolk 4 lady finger fine sugar 12g lady finger protein 4 lady finger low gluten flour 11g lady finger sugar powder appropriate amount of tiramisu tower mascarpone cheese 5g tiramisu egg yolk 16g tiramisu milk 8g tiramisu fine sugar 1g tiramisu animal fresh cream 4g tiramisu fine sugar (for fresh cream). 4g tiramisu gelidin tablets 1g brush wine Karuwa coffee wine 3g brush wine water 5g decorative moisture-proof cocoa powder appropriate mold SN3243 Mu Si circle 2

practices

1

[ lady finger] Prepare a white newspaper, draw a six-inch Mu Si circle-sized pattern and center point, and I will make the border with [length 24, width 6 cm and 12 strips]. After actual measurement, I can barely draw three borders.

2

[ lady finger] Preheat the oven to 19 degrees, and beat the fine sugar (7g) with four egg yolks until it turns white.

3

Beat the [lady finger] protein until it is coarse, add the remaining fine sugar in batches, and beat the protein until it is wet and neutral.

4

[ lady finger] Mix Step 2 in three times, not all at once. After mixing the materials on both sides in several times, it will not be easy to defoam after the texture is similar, and mix well with a rubber scraper for later use.

5

[ lady finger] Add the sieved low flour in several times and mix evenly until there are no particles. Remember to move lightly but quickly, so as to avoid excessive action leading to defoaming!

6

[ lady finger] Pack it in a flower-squeezing bag and prepare the baking tray and baking tray cloth.

7

[ lady finger] Put the pad drawn in step 1 under the baking tray cloth, draw a circle from the center, and then draw the edge part after painting!

8

[ lady finger] Remember to sprinkle powdered sugar on the surface of the batter after painting, so as to avoid the skin sticking after baking.

9

[ lady finger] Use the oven to fire up and down 19 degrees and bake for 1 minutes. Remember the turntable when baking for five or six minutes (the color is even).

1

[ lady finger] Let the finger cake cool after baking, and wrap the bottom of the Mu Si circle with plastic wrap!

11

[ lady finger] After mixing Kaluwa coffee wine with water evenly, apply it evenly on the finger cake with a brush, and put it in the refrigerator after the bottom layer and interlayer are evenly coated!

12

[ Tiramisu] Let me introduce that this tower brand Masca Peng Zhen is quite amazing, and it doesn't need to be softened at room temperature. When preparing materials, it can be taken out and operated easily like Yogurt. I can only say that the progress of the times is amazing! (XD

13

[ Tiramisu] After evenly breaking up the milk, fine sugar and egg yolk, heat it to 6 -7 degrees in water, and keep stirring for at least five minutes, which is the sterilization effect step of egg yolk! Finally, it will be white and foaming!

14

[ Tiramisu] Mix the mascarpone cheese in step 13 and stir evenly, then add the softened gelatine tablets, stir until there is no granule, then turn off the heat, set aside and cool to 2-25 degrees for later use.

15

[ Tiramisu] Add 4g of animal whipped cream to fine sugar (used for whipped cream) and send it to 7-8 to be semi-flowing. After evenly mixing and cooling, in step 14, it can enter the mold! (

16

[ Tiramisu] First, put half the cheese Mu Si, put a finger cake sandwich coated with good wine, fill it with mousse and put it in the refrigerator for one night, and then demould and decorate it the next day!