#aca Fourth Session Roasting Contest# Building An Erotic Coffee Tower
1.
Make coffee milk flavor a day in advance: 500ml whipped cream, 35 grams of instant coffee powder, 20 grams of caster sugar, 7.5 grams of gelatin flakes, and 2 grams of black coffee.
2.
Soak the gelatin tablets in ice water or cold water to soften them.
3.
Bring the whipped cream to a boil and remove from heat. After adding 35 grams of instant coffee and 2 grams of black coffee, stir quickly to avoid lumps.
4.
Sift the coffee milk in step 3, add the soaked gelatin slices and stir until melted.
5.
Add 20 grams of caster sugar and stir well.
6.
Cover the surface of the coffee milk fragrant with plastic wrap and put it in the refrigerator overnight.
7.
To make pie crust: 210 grams of low powder, 85 grams of powdered sugar, 1 egg, a little vanilla powder, 125 grams of unsalted butter, 25 grams of almond powder, and 4 grams of salt.
8.
Take out the frozen butter and sprinkle some dry powder, use a rolling pin to soften it,
9.
The low powder is sieved, and a groove is dug on the operating table with a scraper. Put softened butter in the center.
10.
Put on powdered sugar, salt, and almond powder. Use your fingertips to soften the butter, and mix the butter, salt, powdered sugar and almond flour evenly.
11.
Mix into a paste, add eggs, vanilla powder or a little vanilla extract. Grab it evenly with your hands.
12.
Use a scraper to gather the surrounding powder. Rub with both hands. When the flour and oil are in a loose but agglomerated state after being filled and mixed, press it with the palm of your hand, knead, and mix. Repeat until there are no lumps.
13.
Knead into a dough, wrap it in plastic wrap, and keep it in the refrigerator for 1-2 hours.
14.
Next, make finger biscuits: 40 grams of low powder, 2 eggs, 2 egg yolks, and 55 grams of soft white sugar.
15.
Separate the egg whites and yolks of the two eggs into an oil- and water-free basin.
16.
In two egg whites, add 25 grams of soft white sugar in three times and beat until dry and foamy. (The first time you add sugar to the fish-eye bubble state, the second time the egg whites are smooth and fine and grainy, and the third time the egg whites are in the wet foaming state. Lifting the whisk is in the state of large hooks.)
17.
Add 30 grams of sugar to 4 egg yolks, and beat until the color is whitish and the volume becomes fluffy.
18.
Add the egg yolk paste to the meringue in small portions and mix by cutting and turning. Then pour the sifted low powder in portions. And mix it by cutting and mixing until the batter is fine and without lumps.
19.
Put the batter into a piping bag, squeeze it into a long strip, and squeeze it into a round shape with an egg tart mold. Don't get too close, leave a gap.
20.
Put it in the oven at 165 degrees for about 10 minutes. The temperature and time are adjusted according to your own oven.
21.
Next, make ganache. Light cream 220ML, white chocolate 300g, instant coffee powder 16g, black coffee powder 4g.
22.
Boil the whipped cream, add the coffee powder and stir well, sieve it, then pour it into the white chocolate and stir well. If it is not melted, it can be stirred with insulated water. Coffee ganache can be made.
23.
Roll the pie crust into a dough crust of about 3mm. Fit into the pie plate. Use a fork to pierce the bottom, put in the refrigerator and freeze for 20 minutes. Use the egg tart mold: Divide the dough into about 17 grams each, put it in the egg tart mold, and push it out to the edge with your thumb. Also pierce the eyes, put in the refrigerator and freeze for 20 minutes.
24.
Mix 4 grams of black coffee powder with 20ML of hot water, add 10 grams of rum to make finger biscuit liquid.
25.
Take out the coffee and fresh milk fragrant paste until there are lines, and then put it in the refrigerator for a while.
26.
Preheat the oven and heat up and down at 175 degrees, and bake the tart crust for 20 minutes. Toasted pie crust, pour a layer of coffee ganache, put in the baked finger biscuits, rinse with coffee rum liquid, and then pour the ganache. Squeeze the coffee with fresh milk and fragrant. Then put it in the refrigerator.
27.
After refrigerating, sift a little cocoa powder.
Tips:
1. After the coffee milk is fragrant and thick, it can be decorated after being refrigerated. Because there are gelatine tablets.
2. Make the pie crust in this way. Mix the butter, sugar and egg into a paste, and the oil and roux form a protective film. Avoid too hard pie crust. Don't worry about mixing too much.
3. Don't squeeze too much finger biscuit batter. Don't get too close when squeezing.
4. When rolling the pie, you can put it in the middle of the plastic wrap for better operation.
