Coffee Tower
1.
First, prepare the coffee milk flavour the day before: 500ml whipped cream, 35g instant coffee powder, 20g caster sugar, 7.5g gelatin flakes, 2g black coffee
2.
Soak the gelatin tablets in ice water or cold water to soften
3.
Boil the whipped cream away from the heat
4.
Mix 35 grams of instant coffee powder with 2 grams of black coffee powder and add it to the boiled whipped cream. Stir quickly to avoid lumps
5.
Sift the blended coffee cream to filter out the agglomerated impurities
6.
Add 20 grams of caster sugar to the coffee cream and mix well
7.
Cover the surface of the coffee whipped cream with plastic wrap and put it in the refrigerator overnight
8.
The next day to make sweet and crisp pie crust: 210 grams of low powder, 85 grams of powdered sugar, 1 egg, a little vanilla extract, 125 grams of frozen unsalted butter, 25 grams of almond flour, 4 grams of salt
9.
Use a rolling pin to soften the frozen unsalted butter
10.
Use a screen to sieve the low powder on the operating table, and use a scraper to dig a groove in the middle
11.
Put the softened butter in the center and sift the powdered sugar
12.
Put salt and almond flour
13.
Use your fingertips to soften the butter in the groove, and mix the butter, salt, powdered sugar, and almond powder evenly
14.
Mix to paste
15.
Add beaten eggs and vanilla extract in the center
16.
Mix well with the paste material of step 14
17.
Use a scraper to gather the surrounding flour to the middle, knead and mix with both hands. When the flour and oil are fully mixed and loose but agglomerated, push the agglomerate away with the palm of your hand, then continue to knead and mix. Keep repeating until there are no lumps
18.
Wrap the sweet pastry pie dough with plastic wrap and put it in the refrigerator for 1-2 hours
19.
Make finger biscuits when refrigerating the pastry crust: 40 grams of low powder, 2 eggs, 2 egg yolks, 55 grams of fine sugar (the actual amount of finger biscuits is about half of the finished product)
20.
First, separate the egg whites from the yolks of the 2 eggs, and ensure that the container for the egg whites is oil-free and water-free
21.
Add 25 grams of fine sugar into the egg white three times, and beat until it is dry and foamed (the first time the sugar is added is the state of fish-eye foam, the second time is the egg white smooth and fine grained state, and the third time is the egg white moist foaming. The egg container presents a large hook state)
22.
Add 30 grams of caster sugar to 4 egg yolks, and beat until the color turns white and the volume becomes larger and fluffy
23.
Mix the mixture of egg yolk and sugar into the meringue in a small amount, and mix the batter by cutting and mixing, then gradually pour in 40 grams of low flour, and mix by cutting and mixing to make the batter smooth and without lumps
24.
Squeeze the finger biscuit batter into the decorating tape and squeeze it into a strip
25.
If you use the egg tart mold, you can squeeze it into a round shape (be careful not to squeeze too much, the batter will spread out and expand during baking), and the oven will be heated at 170 degrees and bake for about 13 minutes (in order to prevent cracking of the biscuits, in the baking A layer of powdered sugar can be sifted on the finger biscuit batter before, which can effectively prevent the finger biscuit from cracking. The powdered sugar used here is in addition to the formula share)
26.
Next, make coffee ganache: 220ml whipped cream, 300g white chocolate, 16g instant coffee powder, 4g black coffee powder. First boil the whipped cream, add coffee powder, stir well and sift
27.
Pour the sieved liquid into the white chocolate, stir until it is fused, and the coffee ganache can be made
28.
Take out the sweet and crisp pie crust dough, roll it into a dough of about 3 mm, fit it into the pie pan, insert a small hole in the bottom of the pie pan, put it in the refrigerator for 20 minutes, preheat the oven to 180 degrees, and add the pie crust. Put baking paper on the baking stones, bake for about 20 minutes, and take it out
29.
Fill the baked pie crust with a layer of coffee ganache and put in the baked finger biscuits. Mix 4 grams of black coffee powder with 20 milliliters of hot water, add 10 grams of white rum to make a finger biscuit liquid, and brush on the surface of the finger biscuit. Fill the finger biscuits with a layer of coffee ganache, and put it in the refrigerator
30.
Take out the refrigerated coffee milk fragrant and send it, squeeze it on the top of the coffee tower, and sift the cocoa powder to complete it.
Tips:
1. Coffee fresh milk fragrant milk cannot be completely erected like whipped cream. As long as it is thick and textured, it can be refrigerated to decorate, because it contains gelatine flakes, which can be squeezed out.
2. The reason why the pastry dough is made by mixing butter, sugar, eggs, etc. into a paste is because the paste will form a protective film when mixed with flour, which makes the flour loose and does not become gluten. , To avoid the pie crust from being too hard, so that the dough will not be over-mixed.
3. When making coffee milk fragrant, the reason why the plastic wrap is attached to the surface of the liquid at the end is because it is afraid that the water vapor will evaporate and fall into the liquid, which will affect the quality of the finished product. This should also be followed when making various mousse glazes. step.
4. The batter for finger biscuits must not be squeezed too much, because the batter will spread out by itself, and the volume will increase after baking. Don't press it too tightly when squeezing.
