Tiramisu that Upgrades Your Love (rolled Around The Cake)
1.
First prepare the baking tray and wrap it with tin foil about 1/3 of the area (for painted cake rolls).
2.
Print the love pattern, put it on top of tin foil, and cover it with greased paper.
3.
Pour the milk and salad oil into the egg-beating bowl, draw a "Z" and stir evenly.
4.
Sift in the first portion of low-gluten flour (55g), draw "Z", and mix well.
5.
Add egg yolk, draw "Z" and stir until it becomes smooth and smooth.
6.
Next, divide the egg yolk batter, first divide 1/2 (finger biscuits) into the second portion of low-gluten flour (20g), scoop out a small spoon (love) for the remaining half, add a small drop of red pigment, and finally leave Add cocoa powder. Draw a "Z" and stir evenly to form a three-color batter.
7.
Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
8.
After dividing the meringue, use a rubber spatula to stir the batter until no trace of egg white is visible, and the batter is smooth and delicate.
9.
Pink batter state.
10.
The original color batter state.
11.
Cocoa batter state.
12.
Put the pink love batter into the piping bag, draw the pattern on the oil paper, and send it into the preheated oven. The top and bottom heat is 170℃, and it is baked for 2 minutes to set the shape.
13.
Take out the baking pan, pour the cocoa batter onto the love pattern, smooth it slightly with a spatula, and shake it twice. Put the finger biscuit batter into a piping bag and extrude long strips.
14.
Put it into the oven, heat up and down at 160℃, and bake for 20 minutes. After being out of the oven, he fell from a high place and shook out the heat. When the cake roll is unmolded, put a piece of greased paper on the baking net, and buckle the cake roll directly on the greased paper. Remember to cover it with greased paper to prevent it from drying out.
15.
Add edible cold water to the gelatin and put it in the refrigerator for later use.
16.
Leave a little sugar and add it to the water, and add the rest to the egg yolk. Turn on the electric whisk to beat the egg yolk to double its volume and turn white.
17.
Boil the remaining caster sugar in water over low heat.
18.
After boiling, slowly add the egg yolk paste, and start the electric whisk to continue to beat. After the sugar water is added, use an electric whisk to beat at high speed until the egg yolk paste expands to 3 times the size, the color is whitish, lines appear on the beaten part of the egg beater, and the batter is fine and thick.
19.
Gelatine tablets are heated and melted in water.
20.
Pour in the egg yolk paste, turn on the electric whisk, and beat it evenly.
21.
Use a whisk to beat the mascarpone cheese four or five times to make it smooth.
22.
For the mascarpone cheese, pour half of the egg yolk paste, and mix them evenly with pressure mixing and tossing until there are no cheese particles. Then pour the cheese paste into the remaining egg yolk paste, and continue to mix them evenly with pressure mixing and turning.
23.
Whip the whipped cream until the lines appear, and distribute about 5 minutes.
24.
Pour the whipped cream into the cheese paste all at once, stir and mix well.
25.
Take out the finished cake roll and cut it into a suitable size.
26.
Wrap it around the edge of the 6-inch mousse circle.
27.
Take out the prepared finger biscuits, soak them in coffee wine, soak both sides.
28.
Then put it on the bottom of the mold and fill the bottom.
29.
Then pour in the tiramisu paste, add another layer of finger biscuits, and another layer of tiramisu paste. Put the prepared batter in the refrigerator for at least 5 hours, preferably overnight, and then take it out and decorate it.
30.
After the demoulded tiramisu is sprinkled with moisture-proof cocoa powder, sieve the pattern you like with powdered sugar.
Tips:
1. Don't worry about the raw egg yolk, because we have sterilized it with boiling sugar water.
2. Now the weather is relatively cold, and the prepared mousse paste is easy to solidify quickly. You can soften it with hot water of about 40°C after pouring, but be careful not to melt.
3. The cocoa powder and powdered sugar sprinkled on the surface should be moisture-proof.
4. The cold water for soaking gelatine tablets should be edible, I usually use mineral water.
5. Mascarpone cheese only needs to be whipped for a few seconds.
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