Tiramisu
Step 1 . Lay baking oil paper in the baking tray for standby; The oven is preheated 180 degrees in advance;
Step 2 . Almond powder, sugar powder, low gluten flour, sugar free cocoa powder and baking soda, accurately weighed, mixed and sieved for standby;
Step 3 . Butter 20 into the microwave oven, high fire "Ding" until melting (can also be separated from hot water to melt);
Step 4 . 3 whole eggs, hand drawn or beaten with an electric egg beater until thick and dense;
Step 5 . Sift all the powders in step 2
Step 6 . Change the scraper, cut and mix into a smooth batter;
Step 7 . Protein 3, add 20g fine granulated sugar three times;
Step 8 . Beat with an electric egg beater until 8 or 9 (like the egg cream used to beat Qifeng cake);
Step 9 . Take 1/3 protein cream and add it to egg yolk batter;
Step 10 . Gently and quickly cut and mix evenly;
Step 11 . Pour step 10 back into the protein cream;
Step 12 . Cut and mix gently and quickly, add melted butter, and quickly cut and mix evenly (the step diagram is missed, so it can be seen that it should be fast and gentle to avoid defoaming. You can also add butter to step 10, and then mix it with protein cream, which should be no problem)
Step 13 . Pour the cake batter into the baking pan;
Step 14 . Scrape with a scraper;
Step 15 . Put it into a preheated oven at 180 degrees and bake for about 12 to 15 minutes;
Step 16 . Take it out and put it on the net rack to cool, and set it aside.
Step 17 . Put 90ml of clean water and 60g of sugar into the pot and heat it to boiling;
Step 18 . After turning off the fire, shake the pot, let the sugar water cool slightly, and then add 1 tablespoon of coffee powder;
Step 19 . After cooling to room temperature, add 1 tablespoon of coffee wine;
Step 20 . Stir well to make coffee wine and sugar. Set aside.
Step 21 . Take 500g mascarpone cheese out of the refrigerator in advance and soften it to room temperature;
Step 22 . Soak gelatine tablets in ice water until soft;
Step 23 . Put 106G egg yolk, 67g milk and 60g fine granulated sugar into a large bowl;
Step 24 . Immediately put it on the hot water heated to slightly boiling, and remove it from hot water;
Step 25 . Beat until the color turns white, the volume is bulky, soft and smooth, and leave the hot water;
Step 26 . Add the soaked gelatine tablets and stir gently until completely melted;
Step 27 . Add softened cheese;
Step 28 . Pump by hand and gently stir until it is even and smooth.
Step 29 . Put 100g protein into a large bowl and beat it with an electric egg beater until foamy;
Step 30 . Add 80g fine granulated sugar and 18G clear water into the pot, do not stir, and heat slowly over a low heat;
Step 31 . Heat it to 121 ℃ (it's best to have this kind of needle thermometer. If not, observe: after the sugar dissolves, the big bubble will appear first, and then the medium bubble will appear after the transfer of ownership, and the color of the sugar water will not change.)
Step 32 . Pour the sugar water into the egg white bubble in a thin line shape, and use the electric egg beater with the other hand to beat it at the same time, that is, while pouring sugar water to beat it (take photos by yourself, can't show it, make gestures);
Step 33 . When the egg beater is lifted until it is completely foamed, a small upright sharp corner appears in the egg cream. It doesn't matter if it is slightly short. Be careful not to hit it too far. OK.
Step 34 . Take 1/3 of Italian protein cream (step 33) into the cheese paste (step 28), gently cut and mix evenly;
Step 35 . Pour 34 back into Italian protein cream 33
Step 36 . Gently cut and mix to form a thick and smooth tiramisu filling - cheese and egg paste.
Step 37 . Buckle two large pieces of cake with mousse circle, and trim one of them with scissors;
Step 38 . Put the mousse ring on a flat plate, spread a large piece of cake on the bottom, and brush a thick and uniform layer of coffee wine and sugar liquid, and brush more;
Step 39 . Pour in about 1.5 to 2cm of cheese and egg paste, about 1/2 of the mousse circle; Then put a small piece of cake on the cheese and egg paste;
Step 40 . Evenly brush coffee wine and sugar liquid on the cake slices, and brush more;
Step 41 . Then pour the cheese and egg paste until it is almost full, and smooth it; Be careful not to be full, leave a little space;
Step 42 . Cover with plastic wrap and refrigerate overnight in the refrigerator;
Step 43 . When demoulding, you can use a hair dryer to blow around the periphery of the mousse circle, or you can use a hot towel to cover the outer ring;
Step 44 . After demoulding, sift sugar free cocoa powder and decorate it with powdered sugar.
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