Tiramisu Comes Standard, The Practice of Finger Biscuits~

Tiramisu Comes Standard, The Practice of Finger Biscuits~

1. STEP1: Mix the egg yolks and sugar, put them in the butter bucket and whip;
Beat evenly at a slow speed, then beat at a medium speed for 2 minutes, then adjust to fast, and the overall control is 5-6 minutes, and beat until tender yellow. When the time is up, adjust the speed quickly and slowly to eliminate foam.

2. STEP2: Pour the egg whites into the whisk, and pour the sugar in twice;
Beat at a slow speed first, mix the sugar and egg whites evenly, pour in the remaining sugar when there is a little bubbling, break up the sugar, slowly adjust from slow to medium, medium speed for 2 minutes to fast, you can Just see the lines. The egg beater defoams from fast to slow speed, showing a wet chicken tail shape.

3. STEP3: Stir the whipped egg whites with the whipped egg yolk;
Stir together with the beaten egg yolk, put 1\3 first, and then pour the remaining egg white into the egg yolk. The mixing speed must be fast, otherwise the egg white will defoam.

4. STEP4: When the above liquid is not completely uniform, pour in corn flour and low-gluten flour, and mix well;

5. STEP5: Put the egg liquid into the decorating mouth and squeeze it into a long strip on the baking tray;

6. STEP6: Sprinkle with powdered sugar, put it in the preheated oven, bake at 180 degrees Celsius for 10 minutes, and it will be out of the oven~