See the steps of the formula.

Method for making tiramisu Explosicum cake

Cake body: egg yolk 50g corn oil 40g black coffee powder 10g boiled water 45g coffee wine 15g Korean coffee sauce 15g low flour 60g corn starch 20g protein 160g lemon juice, a few drops of sugar 60g tiramisu Explosicum cake. Step 1.

Step 2 of the method of slightly cooling tiramisu Explosicum cake after melting black coffee powder with boiling water.

The third step of adding corn oil to tiramisu Explosicum cake.

Gently stir and emulsify tiramisu Explosicum cake evenly. Fourth step

Mix low flour and corn starch, sift in coffee corn oil and stir until there is no dry powder tiramisu Explosicum cake. Step five.

Pour in the egg yolk and stir well. Step 6 of Tiramisu Explosicum Cake.

Pour in coffee wine and Korean coffee sauce, and gently stir tiramisu Explosicum cake. Step seven.

In this way, the yolk paste of Explosicum Tiramisu cake is ready. Step eight.

Prepare to deliver protein. Protein had better freeze 15 minutes in advance. This will make the meringue more stable.

Add a few drops of lemon juice to the egg whites. Step 9 of Tiramisu Explosicum Cake.

Beat with an eggbeater and add sugar three times. Beat until the head that is still beating is raised and there is a small sharp corner. Method steps of instant foaming tiramisu Explosicum cake 10.

Add one third of the egg white cream to the yolk paste and stir well. Step 1 1.

Pour the egg yolk paste back into the egg white cream, and stir evenly to get the tiramisu Explosicum cake. Step 12.

I used a18cm hollow Qifeng mold to make tiramisu Explosicum cake. Step 13.

Pour the batter into the mold, shake it twice, and bake in the preheated oven 180℃ for 30 minutes. The steps of making tiramisu Explosicum cake are 14.

Bake Qifeng Cake Inverted Cool Tiramisu Explosicum Cake Steps 15

When baking a cake, make tiramisu sauce.

Tiramisu sauce: black coffee powder 5g boiling water 25g sugar 35g egg yolk 30g whipped cream 60g mascarpone 125g Korean coffee sauce 8g coffee wine 5g Tiramisu Explosicum cake step 16.

Tiramisu Explosicum cake uses 30g egg yolk and10g sugar. Step 17.

Send an expanded volume and a viscous state. I spent about 4 minutes on the highway. The making steps of tiramisu Explosicum cake are 18.

Coffee powder+boiled water+residual sugar (20g), put in a small pot and heat to 100℃. Note: The boiling temperature is less than 100℃, and 100℃ is only available if there are very thick and sticky bubbles. It is suggested to measure Explosicum cake with a thermometer. Step 19.

Pour the cooked coffee syrup into the egg yolk paste bit by bit, and keep the mixer cool at high speed.

After the coffee syrup is completely poured in, I will send it at high speed until it hits the wall of the basin and is lower than the temperature of my hand. After drinking, add coffee sauce and coffee, and stir tiramisu Explosicum cake evenly. Step 20

One thing Mascapone can send is that electric egg beater can get Tiramisu Explosicum cake in a few seconds. Step 2 1.

Mix mascarpone and coffee yolk paste in the previous step evenly. Step 22.

Finally, after whipping the cream (without sugar) until it is hard, mix the tiramisu Explosicum cake with the previous step. Step 23.

In this way, Tiramisu sauce completed the 24th step of Tiramisu Explosicum cake.

Take a large tapestry ribbon and put it in the puff mouth, then pour in tiramisu sauce for later use. When not in use, put it in the refrigerator to prevent the sauce from rising in temperature, becoming too thin and too fluid to operate tiramisu Explosicum cake. Step 25.

The cool Qifeng cake can be demoulded. Step 26 of Tiramisu Explosicum Cake.

After demoulding, put it into a plate. Spread baking paper on the bottom edge of the cake, so that the convenient tiramisu Explosicum cake can be taken out directly after the cocoa powder is sprinkled. Step 27.

Step 28: Select 8 points on the top of the flag peak, insert puffs, and then pour tiramisu sauce and tiramisu Explosicum cake.

Finally, put some sauce on the surface. Finally, sprinkle cocoa powder so that Tiramisu Explosicum cake can be made into Tiramisu Explosicum cake. Step 29

skill

1. Preheat the oven in advance 180 degrees.

2. Manna coffee wine, Korean coffee sauce, 1 17 coffee powder are all from a treasure, please search for them yourself.

3. Egg whites should be frozen 10 minutes in advance, and it is best to have ice residue on the edge. The protein cream made in this way is very stable.

This kind of cake will taste sweet and bitter, which is not suitable for people who love sweet very much. Suitable for parents who like the taste of coffee but can't eat too sweet.

5.Mascapone uses both Chiresa and Both. Personally, I feel that the latter is a complete victory, but it is expensive.

6. There are several steps for coffee sauce. If the room temperature is high, pay attention to turning on the air conditioner or opening the window. If it is too hot, the sauce has strong fluidity and is not easy to operate.

7. It is best to sprinkle cocoa powder before eating. If it is not moisture-proof cocoa powder, it will be easily soaked by sauce, which is not good-looking. For example, my picture is a little bubbly.