Prestige cake: simple tiramisu

Prestige cake: simple tiramisu

Introduction:

"The original intention of learning to make pastry is for chicks. As they see more and do more, they gradually fall in love with the feeling of making pastry. Every time they do it, it seems that they are completing a work of art."

Production steps:

Step 1: separate the egg yolk from the protein, beat the egg yolk with sugar, vegetable oil, milk salt, and add another one after each addition. Don't worry. Sift in the flour and corn starch, and cut and mix evenly with a scraper.

Step 2: protein with a few drops of white vinegar, and batch add some sugar, a little patience, sent to dry foam.

Step 3: add the whipped protein into the flour paste three times. After adding each batch, cut and mix evenly with a scraper.

Step 4: pour into the mold or spread oil absorption paper or tin foil on the baking tray, directly pour it on the baking tray, and shake it on the chopping board to eliminate the air inside.

Step 5: oven 160 degrees, 40 minutes, my home is Changdi.

Step 6: demould and cut into the shape you like.

Step 7: cut the cake into two round pieces with the same size, put one piece under it, surround it with finger biscuits to form a shape, then spread finger biscuits on the cake evenly, pour in the blueberry chocolate sauce evenly, sprinkle some raisins, lay another round cake, slightly press, pour in some sauce, pay attention to leveling, sprinkle some cocoa powder and coconut powder slightly (it's too troublesome, anyway, I'm sorry) Put it in the refrigerator for one hour.

Materials required:

Ordinary flour: 80g

Corn starch: 20g

Eggs: 5

Sugar: 40g

Vegetable oil: 50g

Milk: 40g

Salt: 1g

Note: 1. For protein, eggs should be at room temperature. In addition, the container containing protein should be free of oil and water. If it is operated with warm water, it will be easier. 2. When mixing protein and flour paste, the action is a little faster, but you must not use too much force. Use the hand method of turning and stirring to avoid using circle stirring. If the time is too long and the action is too large, it will affect the defoaming. 3 It's better to adjust the temperature according to the temperament of the oven; 4. Take out the buckles and demould while it's hot to avoid retraction; 5. Change the pattern of sweet sauce according to personal preference.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet