Friday, February 11, 2011

What Is Formulas Of Cfm Calculate

The Birramisu '... The red shrimp

We now place this nice and original recipe came from two things that I like: The tiramisu 'and beer.
The tiramisu 'is taken as the basic recipe by master pastry chef Lucas Montersino .


Ingredients:

175 g of egg yolk (51% sugar)
340 g caster sugar 100 g
Beer Coffee or chocolate / water (30% sugar) 1 vanilla bean bourbon


425 g cream 500 g mascarpone
250 g of sponge
400 g of wet beer
15 g unsweetened cocoa powder + 2 / 3 coffee beans crushed


procedure

For the cream : If you love beer then do this step with the beer, otherwise if you want to try the taste is fine what already gives the wet end and then you decide to do this step with the water. After making your choice you put your liquid in a saucepan and then put the sugar, stir the sugar time to dissolve and set on fire, cook up to 121 °, then pour the cooked sugar at this temperature on the egg that are already fitted with vaniglia.Montate until it cools. Now mounted with mascarpone cream cold well (watch out for this step because the cream will fit a lot more 'fast because there are also fat mascarpone. Look at sight because if you cross the right consistency then the two compounds are divided into small lumps and you have to throw everything). Passaiamo now to merge the two compounds, another point that deserves attention. In a pastry basic rule is that two compounds are mixed consistency simile.Noi best when we are faced with the egg mixture (which in technical parlance is called "base parfait" or better yet "pate a bomb") which is Very light and airy and then we have the mixture of cream and mascarpone cheese that has a more 'solid, then surely we insert the cream into the eggs and never the other way otherwise it would form lumps that should be difficult without taking away the mixture, do this: we take a small part of the mixture and mascarpone cream and put it in our base parfait, and only for this first operation, we shoot everything with a whisk until completely absorbed (because? usually mixing with a spatula from the bottom up but when we have to make two similar compounds, "sacrifice" a small part of the compound, stirring with a whisk which by its nature is not appropriate at this stage, but there ease in our primary objective is to make two similar compounds) have made a lot more than two hours' like before, now take a spatula and 2 / 3 times put the cream in parfait base by combining bottom-up and turning the bowl. Cover with foil to contact the mixture and store in refrigerator until needed.
Now take the first sponge cake and cut into slices of 1 cm, then remove the edges and cut quadratini.Bagnateli now with the beer bath (use a beer flavored with coffee or chocolate and adds them spices or whatever, because the beer already has its characteristic flavors and aromas) exceeds with wet otherwise your squares will then break down and spoil the cream releasing liquid that would change the consistency. We come now to the composition of the cake. For consistency I have served in a glass of beer, but if you have other requirements, you can use any other glass or tin. Start by placing the sponge on the bottom followed by a layer of cream tiramisu ', then continue layering, if you choose to do 2 or 3 layers and finish with the cream. Store in refrigerator at least 2 / 3 hours and just before serving, sprinkle the surface with a mixture of cocoa and coffee beans crushed.

E 'tiramisu' suitable for everyone, including children, as the Raw eggs are not pasteurized but not cooked with sugar and baked at 121 degrees.

I inserted the% next to the egg yolks and water to make it easier to prepare this compound pastry base for other uses and especially in doses diverse.Le% relate to sugar, so any amount you do not forget that the yolks are 51% of the weight of the sugar and water 30%.

For the sponge cake is a place with the recipe on the blog.

Fatmi Try to find out ...


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