Tiramisu that is So Smooth to The Heart (34 Pictures are Super Detailed)
1.
Finger biscuit material collection
2.
Egg white + sugar beaten until hard foaming (slowly lift the beater head, short and straight)
3.
Add egg yolk and stir well
4.
Sift in low powder and stir evenly,
5.
Remember to move gently
6.
Put it in a piping bag with a round mouth
7.
According to your own container, squeeze out the corresponding shape on oil paper or tarp and sieve powdered sugar on the surface, then start to preheat the oven at 170 degrees
8.
Wait until the oven is preheated, then sift the powdered sugar again,
9.
Bake the middle and upper layer in the oven for 12 to 15 minutes
10.
It can be taken off the oil paper after it is out of the oven and let it cool.
11.
Liquor sugar liquid-boil all ingredients except wine together
12.
Set aside to cool after boiling
13.
Wait till it cools completely, pour in the white rum
14.
Egg yolk cream——
15.
Egg yolks and sugar to beat
16.
At the same time, the sugar water is boiled until it boils
17.
While not stopping to beat, slowly pour the sugar water into the egg yolk,
18.
Immediately sit the egg yolk bowl in the bowl filled with boiling water, and stir while heating until the egg yolk is firm, take it out and stir until it cools (this part must be done until the final egg yolk cream is very firm)
19.
Cheese paste-Mascarpone insulation water melts
twenty one.
twenty two.
20.
Mascarpone insulation water melts to no particles
21.
Put the gelatin tablets soaked in ice water and continue to melt in water
22.
Put the previously beaten egg yolk cream into the melted mascarpone in 2 to 3 times, paying attention to the gentle mixing
23.
After being mixed thoroughly, sieving to remove some small particles
24.
Get a delicate paste
25.
Whip the whipped cream until 8 points
26.
8 The distribution state has lines, but it can still flow
27.
Divide the whipped cream into the delicate cheese paste 2-3 times
28.
Soak finger biscuits in wine and sugar liquid until full of liquid
29.
In order to avoid soaking, my method is-put in-silently recite 1, 2-lift up,
30.
I usually put 3 layers of finger biscuits, the bottom layer first
31.
Pour the first layer of cheese paste
32.
Then put in the second layer of finger biscuits (of course they are soaked in liquor and sugar)
33.
After the second layer is filled with cheese paste, put it in the refrigerator for more than 4 hours
34.
35. Take out the moisture-proof cocoa powder on the sieve
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