To the one you love most in your heart - tiramisu

To the one you love most in your heart - tiramisu

Introduction:

"There are many different stories about the origin of tiramisu. It's warm to say that during World War II, an Italian soldier was about to go to the battlefield, but there was nothing left at home. In order to prepare dry food for him, his wife made all the dry cakes and bread that she could eat into a cake, which was called tiramisu. Every time the soldier ate tiramisu on the battlefield, he would think of his home and the people he loved at home. Tiramisu, in Italian, has the meaning of "take me away". It takes not only delicious food, but also love and happiness. The first layer is soaked with espresso coffee and wine (masala, rum or brandy), texture and finger biscuits, and the second layer is a cheese paste mixed with mascar ponecheese (the most suitable cheese for tiramisu), eggs, cream and sugar, which is folded layer by layer and sprinkled with a thin layer of cocoa powder. This is tiramisu. With the bitterness of espresso, the moistening of egg and sugar, the mellowness of sweet wine, the fragrance of chocolate, the density of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder, "it impacts the vision, interweaves and deduces all kinds of complicated experiences it can evoke, and makes people's imagination like a bombshell."

Production steps:

Step 1: prepare materials for making fingers. (2 eggs, 60g sugar, 80g low gluten flour.)

Step 2: separate the yolk from the protein, and add the yolk to 20 grams of sugar.

Step 3: mix well with a manual beater.

Step 4: put the protein into a water-free and oil-free container, add 40g sugar in three times, beat until hard foaming.

Step 5: pour the egg yolk into the protein and stir it up and down with a scraper.

Step 6: sift in the low gluten flour.

Step 7: mix well.

Step 8: then put it into the decoration bag.

Step 9: spread oil paper on the baking pan and squeeze the cake paste into two cakes smaller than the mold.

Step 10: squeeze the rest into finger pie shape.

Step 11: preheat the oven at 170 ℃ for 20 minutes.

Step 12: put the finger cake in the oven at 170 ℃ for 15 minutes.. (to make the biscuits crispy, put all the biscuits in the oven until cool after baking.)

Step 13: prepare the materials for tiramisu. (3 egg yolks, 70g white sugar, 2 gilding slices (10g), 200g mascarpan cheese, 10g rum, 200g animal cream, 50g coffee wine)

Step 14: add 70 grams of sugar to the egg yolk.

Step 15: soak gelatine tablets in cold water for 5 minutes.

Step 16: mix muska cheese with 10 grams of rum.

Step 17: stir with hot water until 80 ℃ (I don't have a thermometer, I turn off the fire as soon as the water bubbles in the pot).

Step 18: add cold water to soften the gelatine tablets.

Step 19: pour the mashed macaroni into the egg yolk paste and stir well to form the egg yolk cheese paste.

Step 20: beat the cream until it has lines.

Step 21: pour the yolk paste into the whipped cream.

Step 22: then stir well.

Step 23: wrap the bottom of the mousse ring with tin foil.

Step 24: put the round finger cake soaked in coffee wine under the mold.

Step 25: then pour the cake paste and put on the round finger cake.

Step 26: finally, add the cake paste, smooth it, and refrigerate for more than 4 hours.

Step 27: take out the refrigerated tiramisu, remove the tin foil, and blow two circles of the mold edge with the air duct.

Step 28: then gently remove the mousse ring.

Step 29: sift the cocoa powder.

Step 30: finally put the baked finger biscuit around the top and decorate the surface.

Materials required:

Yolks: 3

Fine granulated sugar: 70g

Gilding tablets: 2 tablets

Musca cheese: 200g

Rum: 10 g

Cream: 200g

Coffee wine: 50g

Low gluten flour: 80g

Eggs: 2

Cocoa powder: moderate

Strawberry: 1

Note: I use a 6-inch mousse mold. The amount of coffee wine can be increased. I feel a little less when I use 50g. The finger cake is not soaked thoroughly. I can add 30g more to soak the finger cake thoroughly. It tastes stronger. When squeezing your fingers, you must squeeze them evenly, and the height should be the same, so that the edges will not be uneven.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet