Espresso Cheese Pudding

Italian coffee cheese pudding method:

Ingredients for making espresso cheese pudding:

150 ml espresso, 4 tbsp Jamaican coffee, 4 tbsp tongue liqueur or coffee wine (k8h1ua), 1 tbsp brandy, proper amount of cocoa powder, cake, 90 g butter, flour and salt, 3 eggs, 90 g fine sugar, mashup cheese mixture, 6 egg yolks, 60 g fine sugar, 500 g Mashup cheese, 1 teaspoon vanilla essence.

Procedure of making Italian coffee cheese pudding:

1. Prepare baked cake

(1) Preheat the oven to 180 degrees. Use brush to coat butter around the cake plate, paste butter paper, then coat butter on the paper, add 2 tbsp flour, let it stick evenly around the cake plate: pour out the remaining flour. Brush lightly with a thin layer of butter.

(2) Sift the flour and salt together. Use an electric blender to mix the eggs well, add sugar, and continue to beat the protein quickly until it is thick and light. Stop when you pick up the blender and drop the tail like egg liquid. The whole process takes about five minutes.

(3) Sift one third of the flour into the egg liquid, stir it from top to bottom in the middle with one hand, hold the bowl with the other hand and turn it anti clockwise continuously, then add the other flour twice to mix well.

(4) Mix the egg powder

Espresso Cheese Pudding

Italian coffee cheese pudding is a kind of desserts, which is made of cheese and coffee. The main seasoning is coffee wine, brandy, etc. it is mainly made by baking.

Material Science

150 ml espresso, 4 tbsp Jamaican coffee tongue liqueur or coffee wine (k8h1ua), 4 tbsp brandy, 1 tbsp cocoa cake, proper amount of butter and flour, 90 g flour, proper amount of salt, 3 eggs, 90 g mashup cheese mixture, 6 egg yolks, 60 g mash sugar, 500 g mashup cheese, 1 tbsp vanilla essence

Production method

Prepare a baked cake

1. Preheat oven to 180 ℃ (350, gas oven 4 ℃). Use brush to coat butter around the cake plate, paste butter paper, then coat butter on the paper, add 2 tbsp flour, let it stick evenly around the cake plate: pour out the remaining flour.

*Brush lightly with a thin layer of butter

2. Sift the flour and salt together. Use an electric blender to mix the eggs well, add sugar, and continue to beat the protein quickly until it is thick and light. Stop when you pick up the blender and drop the tail like egg liquid. The whole process takes about five minutes.

3. Sift one third of the flour into the egg liquid, stir it from top to bottom in the middle with one hand, hold the bowl with the other hand and turn it anti clockwise continuously, then add the other flour twice to mix well.

4. Pour the egg powder mixture into the cake pan and shake well to remove the bubbles.

5. Put the cake tray into the oven and bake for 30-40 minutes until the cake is bulky and firm. Take it out and pour it on the wire rack. Tear off the butter paper and let it cool.

Production experience

If using an egg beater, place the glass bowl on hot water (not boiling water) and stir for 10 minutes.

Prepare the mashgaban cheese mixture:

1. Stir the yolks and sugar in a heat-resistant bowl.

2. Put the heat-resistant bowl on a pot of hot water and continue to stir until the color turns pale and the material thickens. It takes about 3-5 minutes.

3. Remove the heat-resistant bowl from the hot water and continue to stir until the hot water cools down, about 1-2 minutes.

4. Mix the Macadamia cheese and vanilla oil with a spatula to make cream.

5. Add the yolk and sugar at the same time and stir until they are completely fused.

Making espresso Cheese Pudding

1. Use a serrated knife to cut the cake into 32 2.5cm wide finger shaped pieces.

2. Mix Italian espresso, Jamaican coffee liqueur and brandy in a deep dish. Dip the cut of the cake into the mixture. Place 1 / 3 of the cake pieces at the bottom of the bowl and pour 2 tbsp of coffee liqueur mixture.

3. Drizzle with 1 / 3 of the macaroni cheese mixture.

4. In the same way, place the other two layers on top of each other, sprinkle with macaroni cheese mixture, level the watch with a metal spoon, cover and freeze for at least 6 hours.

5. Mix cocoa and coffee. In addition, the hard paper is cut into four long strips and covered on the bowl surface, leaving a small gap between them: Sprinkle the powder evenly into the gap, remove the hard paper, you can see the velvet pattern on the surface of the cheese, and then arrange the hard paper in different directions: Sprinkle the powder in the same way, after removing the hard paper, you can see the diamond pattern.

Serve on the table with a large spoon to scoop up the desserts and decorate the surface with coffee powder and cocoa powder.

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