Authentic tiramisu has two things in common: finger cake and mascarpone cheese.Because of the high cost of mascarpone cheese, many merchants in the market use cheap cheese instead, so they often can't eat good tiramisu, so if you want to eat good and authentic, you have to do it yourself.And the finger cake is another soul of tiramisu! The square of tiramisu finger cake today is still very useful, but when the sky is empty, add another one.Looking at the big picture above, almost every finger cake is the same, which is a surprise to me, who is used to making dough with a bag of flowers.

WHAT YOU NEED

Ingredients

Protein two.
Three eggs.
50 grams of fine sugar
Low flour 70 grams

How TO MADE Tiramisu is a must-have finger cake.

Steps 1 to 4

1. Egg yolk and protein are added to the bowl separately, and the protein is refrigerated for backup, and today I'm going to talk about protein delivery, many people don't know about protein delivery.

2. When the protein is cooked in the egg beater, add 30 grams of fine sugar three times, and send it to the egg beater to dry.

3. See the graph below.

4. a: Protein begins as a coarse and unstable foam

Steps 5 to 8

5. After about a minute or so, the protein becomes very delicate, and the patterns begin to follow the appearance of the egg head, at which point the protein begins to stabilize somewhat, estimated to be five distributions.

6. b: Then keep beating for about 40 seconds, and the protein starts to get a little hard, but it's still soft.

7. Turn off the egg beater, raise it vertically, find that the protein is still obviously able to bend the waist, this time it is distributed as 7, this time it is suitable for making shovel, etc.

8. c: restart the egg beater, continue beating in the original direction, the beating protein starts to have some resistance

Steps 9 to 12

9. After about 30 seconds, it is about eight to nine times distributed, also known as moist foaming) suitable for making yogurt cake, Swiss roll, etc.

10. d: the final resistance of the protein is getting bigger, turn off the egg breaker, lift vertically, the protein is short and straight, does not bend, this is the hardness (dry foaming) suitable for making pancakes etc.

11. Add the remaining 20 grams of fine sugar to the egg yolk and beat it with an egg beater until the egg yolk is thick, light in color, and bulky.

12. Pour 1/2 of the protein into a bowl of egg yolk, and use a rubber scraper to stir the protein and egg yolk evenly.

Steps 13 to 16

13. Do not stir in circles to prevent the protein from leaking.

14. Pour the mixed dough back into the protein and repeat the mixing evenly.

15. The flour is mixed in the sieve into a thick dough, at this time the dough should have a textured thick dough, not produce bubbles, and not too thin.

16. Otherwise, it indicates over-stirring or improper stirring, causing the protein to evaporate, and the finger cake embryos squeezed out will spread too strongly because the dough is too thin.

Steps 17 to 20

17. Put the dough in the flower pot, bake the plate with oil paper.

18. Use a large circular mouthpiece to squeeze the striped dough out of the grill.

19. You can hold the dough in one hand and hold it in the other hand, and it's very stable, and each one is about the same size.

20. If you're worried that the dough isn't finished in the flower pot, you can use a silicone scraper to make a circle in the flower pot, so that the dough can be pushed to the flower's mouth.

21. It's all cleaned up.

22. Put the dough in a preheated oven, 190 degrees, for about 12 minutes, until the surface is slightly golden yellow, the texture is crisp, the specific time depends on the oven.

23. The baked finger cake is about the same size as the finger, slightly larger, cooled and sealed as soon as possible, because the finger cake absorbs water very strongly, it is easy to become moist and soft.

24.

Handy cooking tips

　　Baking and dessert