Fingercake for Tiramisu

Published Jul 9, 2020 at 12:21pm ET

Authentic Tiramisu has two indispensable things: finger pie and Mascarpone cheese. Because of the high cost of Mascarpone cheese, many businesses on the market use cheese instead of cheap cheese, so often can not eat delicious Tiramisu, so, if you want to eat authentic, you have to do it yourself. And finger cake is another rare soul of Tiramisu! Todays Tiramisu finger cake recipe is still very good, another one when you have time. Looking at the big picture above, almost every finger cake is the same, which is a surprise to me, who is used to paste with mounted flower bags.

Food Material List

1 protein 2
2 Yolk 3
3 Berry sugar 50g
4 Low powder 70g

Operational steps

1 Egg yolk and protein are put into bowls separately for reserve. Protein has been refrigerated for reserve. Today, we have to explain the whipping of protein. Many people do not know about whipping of protein.
2 Whip the egg whisker until it is frothy. Add 30 grams of granulated sugar three times. Whip the egg whisker until it is dry. See the diagram below
.
3 A: protein was initially bulky and unstable foam.
4 After about a minute or so, the protein becomes very delicate, and the lines begin to follow the beating of the egg head. At this time, the protein begins to be somewhat stable, which is estimated to be five distributions.
5 B: Then continue for about 40 seconds. The protein starts to be a little hard, but its still very soft.
6 Turn off the beater and lift it vertically. It is found that the protein can still bend down obviously. At this time, it is distributed for 7. It is suitable for making Shuffle and so on
.
7 C: Restart the beater and continue beating in the same direction. The beater starts to have some resistance.
8 After 30 seconds or so, its about 8-9, also known as wet foaming) suitable for making yogurt cakes, Swiss rolls and so on
.
9 D: The final resistance of the protein is getting bigger and bigger. Turn off the beater and lift it vertically. The protein is short, sharp and straight, and will not bend down. This is the hard (dry foaming) which is suitable for making Qifeng cake and other < br/> beaten protein reserve.
10 Add the remaining 20 grams of granulated sugar
into the yolk and beat it in an egg beater until the yolk becomes thick, light and bulky.
11 Put 1/2 of the protein into the yolk bowl and mix the protein and yolk evenly with a rubber scraper. Do not stir in circles to avoid defoaming of the protein. Pour the mixed egg paste back into the protein, and then cut and mix well.
12 Sift in the flour and mix it into a thick paste. At this time, the paste should be a thick paste with texture, no bubbles and not too thin. Otherwise, it means that excessive stirring or incorrect stirring methods lead to protein defoaming, and the extruded finger cake embryos will spread too much because the batter is too thin.
13 Put the batter in the mounting pot and the baking tray with grease paper.
14 Extrude strip batter on baking tray with large round hole flower mouth. When batter is used, one hand can hold the other hand, and the batter will be squeezed steadily. Each size is about the same.
15 If you are worried that the batter will not be finished in the mounting pot, you can use a silicone scraper to circle the mounting pot so that you can push the batter to the mouth of the mounting pot.
16 The batter was completely squeezed.
17 Put the batter into the preheated oven, 190 degrees, one or tow centimeters or so, until the surface is slightly golden and the texture is crisp. The specific time depends on the oven.
18 The baked finger cake is similar to that of the finger, a little bigger. It is sealed and stored as soon as it is cooled, because the finger cake absorbs water very strongly and is easy to become damp and soft.

Tips

baked dessert

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