What is the practice of Tiramisu?

Ingredients: 4 servings.

Whipping cream Nescaine whipping cream 250 ml, cheese mascarpone cheese 250 grams, coffee wine 50 grams, milk fresh milk 80 ml, finger biscuits 100 grams, cocoa powder to taste.

Accessories. 1 whisk, 1 silicone spatula, 1 6-inch cake mold.

Homemade Tiramisu Step 1

Prepare the materials.

Step 2Pour the whipping cream into a basin and beat the rich foam, do not stir when beating, and whip in one place.

Step 3: Pour the mascarpone into the frothy whipping cream and continue to whip. Note: In the same way, don't stir around when whipping, fix it in one place for a while, and then fix it in another place.

Step 4: Brush the whipping cream and mascarpone until you can see obvious lines, you can lift it, don't drop it, it's OK, put it in the refrigerator and set aside.

Step 5: Pour 50g of coffee wine into a plate.

Step 6: Add 80ml of pure milk and stir well (the general dosage is 80-100ml according to the degree of harmony between different brands and coffee wine).

Step 7: Dip the front and back of the finger biscuit with coffee wine, note: Dip it quickly, do not soak it in it, because the finger biscuit has a strong adsorption force.

Step 8: Dip a finger biscuit and place one into the mold to fill the bottom of the mold. Note: The fuller the stuff, the better, to spread the cream evenly and to look good in the cross-section when cut.

Step 9: Apply a layer of cream on top of the finger biscuits, the smoother the better. And so on, spread another layer of cookies on top of the cream, then spread another layer of cream.

Step 10: Use a mesh sieve to evenly sprinkle the cocoa powder on the surface of the cake. Then refrigerate for 4 hours.

Step 11: Cover the mold with a hot towel for a few minutes when demolding, so that it can be well demolded and taken off more smoothly.

Step 12: The last step! Tiramisu boxed! Da Da Da You can give it to foodie friends! Beautiful!

Picture of the finished product of homemade tiramisu.

Cooking skills. There is no sugar in the whole process, just the sugar on the finger biscuits, but the sweetness is still there, so there is no need to add extra sugar.

Finger biscuits should be dipped in coffee wine quickly and not soaked for too long.

Cover it with a hot towel for a while when demolding.

Steps. 1. Separate the egg yolk and egg white, put them in two clean basins, add 10g of caster sugar to the egg yolk, and beat with an egg whisk until the egg yolk becomes lighter in color and larger in volume.

2. Add 2g of fresh lemon juice to the egg whites, turn on the electric egg beater and start beating the egg whites.

g Fine sand is added to the whipped egg whites in three parts.

4. When adding caster sugar for the third time, add 5g of corn starch at the same time.

5. Continue to beat until the hard foaming state.

6. Pour the egg yolk paste into the egg whites, mix and stir well.

7. Sift in the cake flour.

8. Stir with the "J" word until there is no dry powder.

9. Put the mixed batter into a piping bag with a 1cm round mouth.

10. Spread oil paper on the baking sheet, squeeze the batter onto the baking tray in a circle, and squeeze it into two circles about six inches in size.

11. Sift the powdered sugar on the squeezed batter, let it stand for 1 minute until the powdered sugar is absorbed, and then sift the powdered sugar again.

12. Put the mold into the middle layer of the preheated oven, bake at 180 degrees for 10 minutes, and let it cool after baking.

13. Use the six-inch heart-shaped mousse mold of the school kitchen to cut out 2 hearts on the cool finger biscuits, one of which is used as a sandwich, the size is slightly smaller than the six inches, and put it aside for later use.

14. To make tiramisu cake: take a clean basin, pour whipping cream into the basin, and beat it with an electric whisk.

Six or seven into the hair, that is, just appear lines, put in the refrigerator and refrigerate.

15. Soak gelatin tablets in ice water in advance to soften.

16. Take another large bowl, put the egg yolk and half of the caster sugar in the bowl, and stir with the egg whip until the caster sugar melts.

17. Pour the milk into the milk pot, add the other half of the caster sugar, and heat the milk pot on the stove over low heat until the side of the pot is bubbling.

18. Slowly pour in the heated milk while stirring the egg yolk quickly.

19. After mixing evenly, pour it back into the milk pot, stir constantly while heating over low heat, until the custard becomes thick, and then remove from the heat.

20. Soak the soft gelatin slices and add them to the custard, stir until the gelatin melts.

21. Add the mascarpone cheese.

22. Continue to stir until smooth, sieve the cheese paste and let it cool slightly.

23. When the cheese paste cools down to about 30 degrees, add the whipped cream.

24. Stir gently a few times with a manual whisk, and then stir evenly with a spatula**.

25. Assemble: Put a piece of cut six-inch heart-shaped finger biscuits at the bottom of the mold, brush with an appropriate amount of coffee wine, and try to make the biscuits absorb coffee wine.

26. Pour in half of the batter.

27. Spread another layer of finger biscuits that soak up coffee and wine.

28. Pour in the remaining batter.

29. Refrigerate for more than four hours.

30. Use a hair dryer to blow back and forth around the mold a few times to get rid of the mold.

31. After demolding, decoa powder and powdered sugar are screened on the surface.

Tips: 1. Cut out the extra finger biscuits are not afraid of waste, and they are delicious to eat directly, and they can also be used as finger food for the baby; 2. When demolding, you can use a hair dryer to blow back and forth around the mold a few times, or cover it with a hot towel to demold.

Ingredients: 1 egg yolk.

60g of granulated sugar

Milk 30g

Mascappone cheese 250g

Whipping cream 1 4 cups.

Vanilla extract 3 4 teaspoons tsp

Rum 1 4 teaspoons tsp

Black Coffee 150ml

Finger biscuits 1 pack.

The practice of tiramisu.

Prepare the ingredients. Place the egg yolks in a bowl and add the sugar and milk, then heat them over water and stir constantly with a whisk. Until all the sugar is melted and the egg is fluffy, cover with plastic wrap and let cool to room temperature.

Add the mascarpone cheese to the egg mixture at room temperature and stir to combine. Add vanilla extract and rum at the same time. Whip the cream.

Stir the cream into the cheese mixture. Stir the cream into the cheese mixture. Stir the cream into the cheese mixture.

Dip your finger biscuits in coffee on both sides. The order in which tiramisu is made: add the ingredients in the order of a layer of finger biscuits dipped in coffee and a layer of cheese paste until the mold is filled.

The order in which tiramisu is made: add the ingredients in the order of a layer of finger biscuits dipped in coffee and a layer of cheese paste until the mold is filled. The order in which tiramisu is made:

Add the ingredients in the order of a layer of finger biscuits dipped in coffee and a layer of cheese paste until the mold is filled. When the mold is full, put the tiramisu in the refrigerator and set it for at least 6 hours, preferably overnight. The next day, remove the tiramisu and sprinkle with cocoa powder, cut it open and serve.

This first takes out the flour, then adds an appropriate amount of eggs and red dates and puts it in the oven, and it tastes good after baking.

You can bake tiramisu straight from the cake and add some cream to it and you're good to go.

You can go to a professional training institution to find out.