Two-tone Tiramisu
1.
Sift the low powder twice and then set aside; add vanilla extract to the egg yolk liquid and mix; add vanilla egg yolk liquid in the method 2, and mix it evenly
2.
After the egg whites are beaten to thick foam, add sugar in 2 times to beat the egg whites to dry foaming, and the egg whites will stand upright by pulling up the hooks
3.
Continue to add the sieved low flour, continue to mix it evenly (do not draw a circle to defoam), and become a particle-free batter; put the mixed batter into a piping bag, and use a large round mouth for the surface flower mouth
4.
In order, squeeze the batter onto a baking pan lined with a silicone mat or non-stick baking paper. The shape of the finger biscuits is a long stick shape; sprinkle powdered sugar on the squeezed finger biscuits, and sprinkle it twice. (Pause for 30 seconds before sprinkling); Put the baking tray with finger biscuits into the preheated oven at 180°C, and bake for 8-10 minutes. The surface can be taken out after the surface is golden and cool.
5.
Coffee sugar liquid production: espresso (Espresso) 160CC, coffee wine 20CC, sugar 35g, vanilla extract 10cc; the espresso here can be mixed with 5~6 tablespoons of instant coffee powder + water, a total of 160cc; two-color milk cream Cheese paste production: 200g cream cheese, 40-60g sugar, 40g unsweetened homemade yogurt (extra thick), 1 tsp lemon juice, 1 piece of gelatin, 25cc fresh milk, 150g animal whipped cream, 1 tsp matcha powder
6.
Soak the gelatin flakes in ice water for about 10-15 minutes; mix the cream cheese + sugar (I use 40g) to form a fine, non-particle creamy paste
7.
Whip the whipped cream to 7 for distribution, and just pull the hook to have a sag; after the gelatin is dried and mixed with hot milk to become a liquid, add it to the cream paste of method 2, and add yogurt + lemon juice; Finally add the whipped cream and mix well
8.
Put the matcha powder into a small bowl and take half of the amount.4 Mix the cheese paste with the matcha powder, and stir evenly. Non-grainy Tiramisu Combination: Put the finger biscuits into the coffee sugar and soak for about 30 seconds, and then put the syrup on the biscuits. Put it into the cup; squeeze the matcha cheese paste into the cup about half the height, gently tap the bottom of the cup to let the cheese paste sink to the bottom
9.
10.
Then pour the original cheese paste into the cup and fill it up; put the cup in the refrigerator and freeze for about 3-4 hours; take out the cheese paste after it has solidified, and use a sieve to sieve the unsweetened cocoa powder on the surface , And finish the tiramisu after a little decoration
