提拉米做法(Salami practice).docVIP

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  • 2017-08-03 发布于河南
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提拉米做法(Salami practice) practice From Italy Tiramisu (tiramisu) brings people rich layers of flavor, coffee, wine, cheese, cocoa layers mixed with each other, it is difficult to resist the delicious. Doing it yourself is not only delicious, but also surrounded by love and happiness. Practice one: family simple self-control Preparation: take an iron pan, mix egg yolk and a spoonful of sugar, heat the water over each other, and whisk the eggs continuously until the color becomes pale yellow. Add the 1/3 cup of wine in the mixture and continue stirring until the yolk is thickened. After finishing, put aside to cool. Take another bowl, mix, mix well, add a spoonful of sugar, then stir Tiramisu The whipped cream to wet foam (soft peaks.) in another bowl, whisk the egg whites to play tip (stiff), will lay a good protein by adding the remaining wine into the tray, take the finger biscuit coated with espresso, arranged on the loading finished glass bowl or glass (available 9 inch x 2 inch glass baking pan) covered with a layer of material (about 1/2 servings), then covered with a layer of material (about 1/2 servings), a cover layer (4) material (about 1/2 weight) repeat the previous step, a layer of coffee with cookies, mascarpone material, egg yolk material, milk wine refrigeration oil a few hours after eating. Ingredients: 20-24 fingers 150 grams of biscuits, ice coffee, coffee powder 2 tablespoons, 2 tablespoon Italy wine 2 tablespoons almonds, 4 egg, 75 grams of sugar, vanilla, lemon, cheese cheese 350 grams, 2 teaspoon lemon juice, cream double 250 ml, 1 tablespoon milk, almond 25 grams, toast 2 tablespoons cocoa powder, crystal sugar practice: 1, finger biscuits in a bowl. 2. Put black coffee, coffee powder and wine in the bowl of the biscuits. 3. Place the egg yolk in a heated bowl. Add the sugar, vanilla extract, and lemon juice to the boiling water. Add water and cook. Boil and stir until frothy. 4. Place cheese and cheese in a bowl. Add lemon juice and mix well. 5

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