How do you make jaw tiramisu? How to do tiramisu?

Ingredients. Butter 50g

Caster sugar 45g

Honey 15g

Baking soda 2g

Eggs 60g

200g cake flour

Cocoa powder 7g

Whipping cream 300g

Caster sugar 24g

Method steps.

Put the butter, caster sugar 45g and honey in a large bowl, melt the butter in insulated water and stir well.

When the butter has cooled down, add an egg, add baking soda (baking soda can be substituted with baking powder) and stir well.

Then add the sifted cake flour and cocoa powder and stir well.

Knead into a smooth dough without dry powder, without dry powder, without excessive kneading.

Divide into 8 small doses equally.

Place each small dose on oiled paper and roll it out thinly with a rolling pin.

Use a 6-inch chiffon cake mold to press out a round shape on the surface.

Use a fork or toothpick to make a small hole in the middle to avoid bulging during the baking process, preheat the oven to 170 degrees in advance, and bake the middle layer for 7 minutes.

In fact, it is a 6-inch cocoa biscuit baked, and after cooling, remove the excess edges.

The extra edges are still useful, and put them in a food processor and break them into minced pieces for later use.

Spread plastic wrap on the piping table and place a large baked biscuit first.

Spread a layer of whipping cream on top.

Sprinkle with a layer of crumbled cookie crumbles.

In this order, stack all 8 large biscuits on top of each other.

Spread a layer of whipping cream on all sides and surface, not too thick, because there is cream on each layer of the filling, and too thick will cause it to be too sweet.

Spread the remaining crumbs evenly around the crust and on the surface.

Wrap a layer of plastic wrap or plastic bag on the surface, refrigerate it in the refrigerator for more than 4 hours, take it out and cut it into pieces, and eat it immediately, which tastes great.

If you want to make tiramisu, you can see that Douyin also has a tutorial.

First, prepare 100g of biscuits; 250g cheese; whipped cream 150; espresso 80ml; cocoa powder 10g; 80ml of coffee wine; water 500ml; caster sugar 15g; 30g egg yolk.

Whisk the whipped cream with espresso.

Mix the egg yolks, sugar, and whisk well.

Brush the coffee wine and espresso on the biscuits.

Sprinkle the biscuits with cocoa powder.

Make finger biscuits first, first separate the egg whites and egg yolks, then add white sugar to the egg whites 3 times, and then add 30g of white sugar to the egg yolk to beat the fluffy state, lift the egg yolk paste in the whisk and the egg yolk paste does not disappear immediately, then the egg white paste and egg yolk paste are mixed evenly, add the sieved low-gluten flour, mix well with the method of stirring, and the oven is 170 degrees up and down for 20 minutes.

2. For the tiramisu part, soak the gelatin tablets in edible pure water to soften. Put white sugar and water in the pot and boil over low heat, at this time, while boiling the sugar water, just beat the egg yolk paste, beat the egg yolk paste until the volume becomes large and fluffy, pour the sugar water into the egg yolk paste and beat it with an electric whisk. This part is used to disinfect the bacteria in the egg yolk with high-temperature sugar water (pour a little sugar water and whip it so that the egg yolk paste will not be scalded into an egg flower shape, and then pour a little straight until the sugar water is poured out) Drain the gelatin slices, dissolve the gelatin slices through the water, pour them into the egg yolk paste and stir well.

Next, beat the mascarpone to make it smooth, now beat the whipping cream, the whipping cream only needs to be beaten to the layer, pour the whipping cream into the mascarpone paste and mix well.

Put the finger biscuits lightly dipped in coffee wine and put them in the mold, pour in the tiramisu paste, put another layer of finger biscuits, and then pour in the tiramisu until the mold is full, put it in the refrigerator and refrigerate for 4 hours to take it out.

Ingredients: egg yolks, sugar, syrup, gelatin tablets, mascarpone, whipping cream, finger cakes, espresso liquid.

Steps: Step 1: Beat the egg yolk and sugar together until viscous;

Step 2: Mix the water and sugar together and bring to a boil;

Step 3: Pour the boiled sugar water into the egg yolk and stir well;

Step 4: Add mascarpone and stir evenly and add gelatin slices (gelatin slices are soaked in ice water first, then melted into liquid through water, poured into the previous mixture and stirred well);

Step 5: Pour the whipping cream into the cream machine and beat until it is 5-6 percent;

Step 6: Pour the mixture into the whipping cream and stir well;

Step 7: Spread 1 layer of mousse filling and then 1 layer of finger cake in the mold (dip the finger cake into the coffee liquid and put it into the mousse filling);

Step 8: Add another layer of mousse filling and finger cake (dip the finger cake into the coffee liquid and put it into the mousse filling);

Step 9: Put it in the refrigerator and freeze for 3-4 hours;

Step 10: After demolding, sprinkle with an appropriate amount of cocoa powder, and the delicious tiramisu is ready. It can also be decorated

Soak the gelatin slices until soft and set aside, then put the cream cheese in a waterless and oil-free container and beat it at low speed to form a cheese sauce. Then pour in an appropriate amount of milk, white sugar, soaked gelatin slices and stir well, and then start to make a paste, whip the whipping cream until there are lines, pour half into the container and mix evenly in the container, then pour in the remaining part and mix well, tidy up the bubbles, put it in the refrigerator and refrigerate 4 after the display takes out the powdered sugar or chocolate powder.

I'm sorry, we can't solve this problem, I can't solve this problem, I don't dare to give you easy methods and suggestions, please consult the relevant personnel to give you the correct answer, I wish you a happy life.

The tiramisu sold outside for 69 pieces can be made at home, without an oven, delicate and silky.