【tiramisu】～～long Version
1.
☘Please familiarize yourself with the whole process, and you must go through it N times in your mind. 🍀Please make the cake embryo first, preferably tiramisu the next day. I'm bothered by cleaning the pot and bowl, so the workload is too much. Therefore, there must be enough stainless steel bowls, 55555.........I have only one heated bowl, and only one small pot for the bench-top whisk, which is too old to be brushed and has to be wiped dry, mine Kitchen paper, distressed.
2.
Please cut the cake base into the shape you want, one centimeter smaller than the edge of your container, pay attention to the scum. Prepare 2 slices of the same size for each container, about 1 cm thick.
3.
Adjust the black coffee liquid in advance, I use G7 black coffee, 2g a bag, and finally hook the divider. (Actually, I have been thinking that it is sugar water and black coffee. It is not enough to put the T1 of the G7 directly. The problem is that it is said that the most traditional method is to use it.)
4.
2 gelatine slices, about 🔟g, soak in cold water, throw in the refrigerator for later use. (The old-fashioned way is not to use it. I am stupid. I don’t need to take off the mold. Of course, if I eat it directly in a container, I personally think it can be omitted. With the ratio of cheese and cream in this recipe, solidification is not a problem)
5.
Divide the eggs into three, put 30g sugar in the yolks, and beat them until they become whitish and thick. If you want to speed up or the room temperature is low, you can dissipate it with insulating water.
6.
Heat 50 grams of sugar water to boiling and steam, add 1/2 of the egg liquid, and 1/2 for use.
7.
Heat the gelatine slices in water to melt, add rum, stir well, and put in the egg mixture.
8.
Beat the mascarpone cheese until it is smooth, and the spatula can be shoveled smoothly. It does not need to be beaten for a long time to avoid dilution of the cheese. Add coffee wine and stir well, add egg mixture.
9.
Whip the whipped cream until 5 is distributed, and there are obvious flow lines. Add the egg liquid and stir well. At this point, the cheese paste is complete.
10.
Brush a piece of cake with the sugar water and the coffee liquid evenly on the upper side, put it into the bottom of the container, and spread a layer of cheese paste. Brush another piece of cake on both sides with sugar water and coffee liquid again, spread it on, and then spread a layer of cheese paste and smooth it out.
11.
Keep a side of the container, sprinkle cocoa powder when eating, and keep it in the refrigerator for 12 hours.
12.
Sift an appropriate amount of original cocoa powder with a small sieve
13.
Unmold, there is a mousse ring, so you don’t have to worry about it. I don’t have it. This is a 6-inch live mold. It’s easy to smoke down with steam.
14.
Cut it and wipe the knife, clean
15.
Pretty good, hehe
16.
Cellophane edge
17.
Sealed individually
18.
A small shovel is easy to use, it is best to have one.
19.
Neat and perfect.
20.
I wish everyone success~
Tips:
After writing, I found a bit long-winded, so let's take a look.
