Pumpkin Bread Tiramisu

Name: Pumpkin Bread Tiramisu
Total time: 1 d
Yield: 4
Cuisine: Chinese
Ingredients: 250g Cheese; 150g Light cream; 75g water; 75g Caster sugar; 2 pcs yolk; 60ML coffee; 20ML rum; 2 slices (about 10g) Gillian; Some cocoa powder

by Aimei's Home (From Sina Weibo.)

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

I am very fortunate to be able to enter the finals of the 5th Bai Cui Food Contest. Thank you for the recognition of the judges and teachers, thank you teammates for their support, thank you friends for voting, and thank you so much. Thank you so much.

The theme of the last game is: baking a sweet, "baking" for love
This theme is very good and big. How to fit the theme and make novel, unique, delicious and loving works made me think for a long time. Time passed slowly, and my thoughts gradually became clear.

Autumn is golden and golden harvest season. There are pumpkins we love to eat. The first pumpkin to eat was driven by my mother. She focused on health care. Starting from pumpkin porridge and pumpkin steamed buns, let us fall in love with pumpkins little by little. Pumpkin has always been my mother’s favorite ingredient in autumn. It is not only rich in nutrition, but also natural and healthy. Not only is there pumpkin in the pasta at home, but even my baking recipes have this beautiful golden color. The family likes it. That's what I love to do

Tiramisu is known as the most beloved Italian dessert. It combines the bitterness of coffee, the moistness of eggs and sugar, the mellowness of sweet wine, the richness of chocolate, the denseness of the filling, the richness of cheese and fresh cream with its rich and rich taste. The mellow aroma and the dryness of cocoa powder are perfectly blended together, blending the "sweet" and the intricate experiences that sweetness can evoke, blending layer by layer to the extreme.
Tiramisu, the well-known meaning of "take me away" and "remember me", I understand it expresses "together", no matter when and where, being with the one you love is the taste of happiness .

Tiramisu used to be a sponge cake version, and also a finger biscuit version. Compared with cakes, our family prefers more bread, so I tried to use bread for the first time to make tiramisu sandwich and side bread. Instead of the previous practice, the requirements for the organization of the bread are relatively high. It should be soft enough and delicate enough. I thought of pumpkin. It not only brings beautiful golden yellow, but also an excellent moisturizer. Add pumpkin to the old-fashioned bread recipe. Mud, it turns out that my choice is correct. Use it as the interlayer and sidewall. It still has a perfect taste after being refrigerated in the refrigerator.

So, my first entry came out. There are pumpkins that my family likes, breads that we love to eat, tiramisu with mellow and rich layers, and a few sweet and waxy pumpkins. These are our favorite flavors, full of happiness.

Baking tools: Baicui PE8500W bread machine, Baicui PE5386 electronic oven Baking temperature: 180 degrees up and down, middle level, 10-15 minutes

Ingredients

250g Cheese
150g Light Cream
75g Water
75g Caster Sugar
2 pcs Yolk
60ML Coffee
20ML Rum
2 slices (about 10g) Gillian
Some Cocoa Powder

Pumpkin Bread Tiramisu

1. For delicious cakes, I can’t help but take a few more shots. This recipe can be made into a 6-inch round mold.

2. The small pumpkin for decoration is edible: the cooked pumpkin puree for making bread, add glutinous rice flour and a little sugar, knead it into a slightly harder dough, knead it into a circle, use a scraper to press out the pattern to make a pumpkin shape, steam it to dry After it's cool, use chocolate beans to make pumpkin pedicles, it's sweet and waxy and delicious

3. I tried to make tiramisu with bread for the first time. At first, I was a little worried. I was worried that the finished product would not taste as soft as finger biscuits or sponge cakes. But when I made the first spoonful of cake, my heart was really happy. , The bread filled with coffee and wine, tastes great.

4. Take a look at the inside of the cake after a scoop is cut, the layers are perfectly combined.

Okay, let’s start making cakes now

5. First, make the pumpkin bread sandwich and rim for tiramisu:
1. Mix the starter materials evenly.
2. Put it in a warm place until it swells and then falls back, the inside is honeycomb-shaped.

6. 3. Put all the materials except butter into the PE8500W bread bucket together, start the IMix function on the bread machine panel to start kneading, after kneading the dough has been kneaded until the surface is smooth, add softened butter at this time.
4. Press the IMix function on the panel again, and the butter will slowly knead into the dough. If the butter is stirred on the wall of the bucket, scrape it off with a spatula and continue to knead until the gluten expands.

7. 5. Put the kneaded dough into a pot and put it in the oven, and then put a bowl of hot water to turn on the fermentation function for basic fermentation.
6. When the dough has grown to 2-2.5 times the size, it is ready if it does not shrink or collapse by poking the hole.

8. 7. The fermented dough does not need to be loose, and it is directly divided into two 80g doughs.
8. Divide the rest of the dough into small doughs of about 5g. I made 33 pieces in total.

9. 9. Roll the big dough into two 6-inch round molds to make the interlayer of tiramisu.
10. Knead the small dough pieces one by one into strips, the length is slightly longer than the height of the 6-inch round mold, and place them on a baking pan covered with greased paper.

10. 11. Put in a warm and humid place for final fermentation.
12. Gently press the hair around the edge with your hand to make it flat.

11. 13. Bake the two interlayers in the 6-inch round mold first, and put them into the middle layer of the Baicui PE5386 electronic oven preheated at 180 degrees and bake for 15 minutes.
14. Put the finished rim into the middle layer of the 180-degree Baicui PE5386 electronic oven and bake for 10 minutes.

12. 15. The finished circular interlayer will be removed immediately after being released from the oven, and the surface shall be brushed with a layer of melted butter.
16. Brush a layer of melted butter as soon as the rim comes out of the oven.

13. Next is the combination of tiramisu:
17. Add espresso to rum and mix evenly to make coffee wine.
18. Add water and sugar to a small pot and boil until it boils.

14. 19. When the egg yolk is beaten to a thick state with an electric whisk, slowly pour the boiling syrup.
20. Continue to beat with an electric whisk for about 5 minutes, the egg liquid will turn white, and the volume will become larger and the temperature will slowly drop to the same temperature as the hand.

15. 21. Use a whisk to beat the mascarpone cheese until it is smooth.
22. Add the egg yolk paste to the mascarpone cheese three times, and beat and mix well.

16. 23. After soaking the gelatine tablets in cold water to filter out the water, heat it over water to dissolve, pour into the mixed 6 and mix well.
24. When the whipped cream is beaten with a whisk until there are slight lines in it, pour it into the mascarpone cheese paste and mix well to complete the mascarpone cheese paste.

17. 25. Use a bread blade to peel the pumpkin sandwich bread to expose the soft inside.
26. Evenly brush the top and bottom sides of the bread slices with coffee and wine.

18. 27. Spread the bread slices covered with coffee wine on the bottom of the cake tin.
28. Pour half of the mascarpone cheese paste.

19. 29. Put in another slice of bread that has been surface-treated and covered with coffee and wine.
30. Pour in the remaining mascarpone cheese paste, gently shake the mold to make the surface flat, and put it in the refrigerator for five to six hours or overnight.

20. 31. After the cheese paste has solidified, blow a few times around the mold with a hair dryer to release the mold smoothly, and evenly sprinkle cocoa powder on the surface.
32. Compare the height of the pumpkin bread used for the rim with the height of the finished cake, and cut into the same length.

21. 33. Dip slices of bread on the periphery of the cake and fix them with ribbons.
34. The decorated glutinous rice pumpkin does not have a process diagram. The method is very simple: add glutinous rice flour and a little sugar to the steamed pumpkin and knead it into a round shape and steam it, then use chocolate beans to make pumpkin pedicles and place them on top. Cool the mushrooms, squeeze a few whipped cream balls, sprinkle sugar beads, insert a few mint leaves, and you're done.

Tips:
TIPS:
1. When making pumpkin bread, the amount of water in the pumpkin puree is variable. When adding it, you should adjust it to a suitable soft and hard dough.
2. The oven has a temperature difference, and the actual temperature in the oven is 180 degrees.
3. The hard-body version of tiramisu should be added with gelatin slices. Gelatin slices have different brands of different thickness. When using it, you must weigh it to ensure that there is 10g, otherwise the solidification effect will not be good.
4. When unmolding, you can use a hair dryer or wrap the outer ring of the cake mold with a hot towel for a short while. Both methods can smoothly take the cake out.