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Matcha Tiramisu (15cm)
Ingredients
Matcha Genoise
3 (54-55g) Egg yolk
30g Sugar
50g Milk
30g Unsalted butter
100g Cake flour
9g Matcha powder
3 (108-110g) Egg white
90g Sugar
Mascarpone cream
2 (36g) Egg yolk
75g Sugar
1/2ts Vanilla paste
100g Milk
5g Gelatine sheet
250g Mascarpone cheese
150g Fresh cream
Matcha syrup
70g Water
35g Sugar
4g Matcha powder
How to Matcha Genoise
1. Separate the egg yolk from the white. Place egg white in the refrigerator.
2. Add 30g of sugar in egg yolk and whisk until it become ivory color.
3. Melt the butter with milk by microwave.
4. Mix it with yolk mixture.
5. Sieve cake flour and Matcha powder.
6. Whisk the egg white. When the bubble is formed, add the sugar in 3 times and whisk them with high speed.
Make glossy and dense meringue.
Clear the air bubble with low speed to make perfect meringue.
7. Add the mixture of yolk and powder in twice.
8. Pour the batter into 18cm the square pan lined parchment paper.
9. Release air by beating the pan on the floor, and bake at 170℃ for 25-30 minutes and cool down.
How to Mascarpone cream
1. After soaking the gelatine in the cold water for 30 seconds, squeeze it to remove water.
(Soak the gelatine in the ice water in summer to prevent it from melting)
2. Add sugar in egg yolk.
3. Add vanilla paste.
4. Heat the milk until boiling the surface of milk with over medium heat.
5. Mix milk with yolk mixture a little by little.
6. Pour it into pot and heat over medium heat.
7. Whisk it rapidly by whipper.
8. Boil until 82-84℃.
(If you don't have thermometer, it's successfully finished when the line that your finger draw, does not disappear clearly.)
9. Add gelatine and melt it. Mix until it become lukewarm.
Creme Anglaise is completed.
10. Mix Mascarpone cheese of room temperature smoothly.
11. Mix Creme Anglaise in twice.
12. Whisk fresh cream until 60-70%.
(When the fresh cream is over-whipped and mixed with Mascarpone cream, the cream becomes thick.)
13. Mix the whipped fresh cream with Mascarpone cream in twice.
How to Matcha syrup
1. Mix sugar with water. Melt sugar in the microwave.
(It is okay to melt by heating in the pot.)
2. Divide Matcha powder in 3 times and mix.
(If the powder is mixed at one time, it might not be mixed well)
3. Mix it without lump and cool down completely.
Montage
1. Cut Matcha genoise into 1cm thickness. We need 2 slices of genoise.
2. Press the genoise by the 15cm square mousse mold.
(When the genoise isn't cut clearly, cut it again by bread knife etc.)
3. Place the Matcha genoise in the mold and slather with Matcha syrup.
4. Pour Mascarpone cream and make top flat.
5. Put the Matcha genoise and slather with Matcha syrup.
6. After pour Mascarpone cream and make top flat abd smooth with spatula.
7. Place in the refrigerator to harden for 3-4 hours.
8. Sprinkle the powdered sugar on the top of the Tiramisu and sieve Matcha powder.
(When the powdered sugar is sprinkled at first time, Matcha powder absorb water less)
9. Swathe the mold with a hot water-moistended cotton stuff and separate the mold.
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