The Whole Process of Making Cocoa Tiramisu Cake (photo)
1.
Weigh 250g of mascapone cheese, add 2 egg yolks, keep squeezing, don't stir like beaten eggs, but keep squeezing to fuse the cheese and eggs.
2.
Add 60g of pure milk and continue to squeeze.
3.
Add 75g of tablespoons powdered sugar and continue to squeeze until it is completely blended and becomes a uniform mud.
4.
Take an appropriate amount of Ladyfinger finger biscuits, soak the upper side of the biscuits with expresso coffee water with a brush, and then intensively place them in the pre-selected mold. The irregular parts can be broken and soaked in the biscuits to make the whole cake. bottom of.
5.
Take another pot, pour 250g of whipped cream, and use a blender to stir until it becomes a paste.
6.
Add 10g of melted fish gelatin to the flat cheese basin squeezed by the spatula.
7.
Then add the cream that has been stirred.
8.
Then pour 10g of the weighed brandy; continue to squeeze with a spatula to make the small bumps continue to fuse.
9.
After it is completely smoothed, pour it into the prepared mold. (The mold has no bottom, so wrap the bottom and sides with tin foil. Note that the wrapped edges should be turned out to facilitate removal after molding)
10.
Carefully pat the poured cake liquid on the table to make it evenly distributed, and then put it in the refrigerator for more than 2 hours, the longer the better.
11.
Take advantage of this time to design a pattern carefully! Draw a sketch first, and then use a cutter to carve out a paper-cut-like piece of paper (preferably a thicker piece of paper or plastic).
12.
Take out the frozen stock solution, use a torch to quickly heat the surrounding area to separate it from the mold, then peel off the tin foil, remove the mold and the cake sample will appear, clap, pop.
13.
Carefully place the cut pattern on the cake and press it down slightly.
14.
Sprinkle the cocoa powder evenly with a mesh cover, not too thick, but try to be even.
15.
Carefully remove the pattern diaphragm and the cocoa tiramisu is complete! !
16.
It is best to eat as soon as possible, or keep refrigerated.
Tiramisu, as a representative of Italian desserts, has a gorgeous appearance and charming posture. It is currently popular in major cafes, baking stores and western restaurants. This dessert has become popular since the mid-1980s. Nowadays, all kinds of high-end restaurants around the world may serve this dessert, not exclusively for Italian restaurants. The most innovative of its formula is the coffee-flavored cheese custard. This new flavor is also absorbed by other forms of hot and cold desserts such as cakes and puddings.
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