Sikong Yao pondered for a moment, and finally responded: "No, there are no special ingredients needed, I think everything I want can be found here." ”

Lu Ting nodded, he was also very confident in the ingredient reserves of the International Association for the Study of Gastronomy, "Okay, since there is no special need, let's start?" ”

Sikong Yao nodded, the process of making a tiramisu will probably take nearly an hour, sooner rather than later, while the work of the research institute is not yet busy, Sikong Yao plans to end this exchange as soon as possible, so as not to bring any trouble to Lute. After all, he is an employee of the International Association for the Study of Gastronomy, and it is not something to show off with such a guest as her, in case he encounters a stereotypical leader, it will be troublesome.

Sikong Yao nodded and said, "Well, let's start, I'm ready." ”

Sikong Yao knew that Lute, as an Italian, would inevitably use mascarpone cheese when making tiramisu, and if he chose the same cheese, he might not be able to make better than Lute, so Sikong Yao also made plans along the way, and if he used cream cheese to make tiramisu, it might be better, at least not to go head-to-head with Lute, with her current strength, there is no chance of winning.

Therefore, Sikong Yao focused on cream cheese, milk and cream, and cream cheese, put it in a container, dissolve it in water, add 4 egg yolks to 1 in batches, stir one well, and add another one.

Sift the flour and cornstarch into 2, the key when mixing well is to pay attention not to mix in circles, unlike making chiffon cake batter, the cheese is very delicate, if you use too much force, it will produce foam, and eventually destroy the overall taste.

Add a few drops of white vinegar or lemon juice to the egg white, and add sugar in 3 times, and when the meringue is wet and foamy, you can generally start to put tin foil into the mold.

However, Sikong Yao chose to mix the egg white paste and cheese egg yolk paste well and pour it into the model, using a live bottom mold. All the live bottom molds do not need to be padded with tin foil, and the cost is quite high, and the price is not low, that is, the International Association of Gastronomy Studies, which is not short of money, can be equipped on a large scale.

Sikong Yao couldn't help but sigh. Cooking with high-end tools is completely different.

Preheat the oven to 175 degrees, middle layer, top and bottom heat, put the model like a baking tray, immediately put a cup of boiling water in the baking tray, bake the cheese by water bath method, bake it for about 10 minutes, and the cheese skin is enough to color. Sweets that are covered with tin foil and baked in a water bath are generally very gentle.

There are four keys to determining the taste of tiramisu, cheese is one of them, Sikong Yao chose cream cheese, presumably to make wet soft tiramisu, Lute quickly judged.

Lute's experience is also very sophisticated, and in order to take care of Sikong Yao, he can only choose to make hard tiramisu, that is, mascarpone cheese. As long as you avoid a head-to-head confrontation with Sikong Yao, then you won't hit her too hard, after all, it's just an exchange match, and there is no need to show all her strength.

Of course, taking care of Sikong Yao's feelings doesn't mean that Lute will let go of water because of this, he just avoided a head-on exchange with Sikong Yao, but it doesn't mean that he won't use all his strength.

Another key to the decision on tiramisu is coffee, and it's Italian espresso!

Tiramisu is a dessert that neutralizes the bitterness of espresso coffee, the moistness of eggs and sugar, the alcohol of liqueur, the richness of chocolate, the creaminess of finger biscuits, and the thick aroma of cheese and whipped cream.

The average person makes the perfect Italian espresso at home. It's life's little challenges. To master the secret of brewing, as it was intended, fast, fast cooking. Drink fast, it's an unchanging note. It is extracted instantaneously using a high-pressure machine and then drunk in one go. 30cc coffee requires 7-9 grams of ground coffee using an extremely fine special grinding method.

However, for Lute, there is a coffee machine available at the institute, so it is relatively easy to brew Italian espresso. However, special attention should not be paid to the extraction of too much, the coffee powder used to make Italian espresso should not be ground too finely, which will cause the coffee to be over-extracted, making the coffee taste bitter, on the contrary, it is not good to grind too coarsely, so the coffee will taste too light, so the coffee machine must be able to close very quickly and accurately.

When the dripping coffee starts to take on a golden-brown brown color, the Italian coffee is ready. This liquid is called "coffee cream" and is a layer that floats on top of the black coffee. This layer of coffee cream will spread out after a few minutes, but within a few minutes, it can be used to test the quality of this cup of Italian coffee. If the coffee cream is too light, too thick, or too thin, it is a sign that the espresso is not of the right quality.

True Italian coffee is not only very particular about the choice of ingredients, grinding process and coffee utensils, but also brewing coffee has become a craft in Italy. Such a complex and delicate process has given birth to Italy's unique coffee culture and countless types of coffee, the coffee commonly drunk in Italy is distilled and has a very strong taste, similar to the espresso of Chinese "kung fu tea", and there is also a fragrant cappuccino dotted with milk foam. In addition, coffee with many other toppings, such as chocolate, cream, wine and even whiskey, is very common in Italy.

With such a wide variety of coffee, the Italians will naturally not have too low requirements for coffee pots, just walk into the kitchen of any Italian family, you can always see a height of about 30 centimeters octagonal shape, exquisite small coffee pot, this is the famous Moka pot, make exquisite Moka pot, can give full play to the fragrance and romantic mood of coffee, but also a beautiful decoration. In addition to the popular coffee pots, there are also Moka pots decorated with various patterns and unique designs. However, no matter what kind of moka pot they are, one thing these Moka pots have in common is that the coffee brewed with them is extraordinarily fragrant.

Whereas, espresso means twice the strength of regular coffee, which is usually processed with freshly ground coffee beans placed in a press to preserve the rich aroma of the coffee.

Italian coffee is famous all over the world, and you must try Italian coffee when you have the opportunity to travel to Italy. Fortunately, coffee houses in Italy are not expensive, and the prices are clearly marked in most cafes, but it is very interesting that in Italian cafes, it is cheaper to drink coffee standing than sitting, and there are even coffee machines on the street that are sold in automatic receiving machines, and the quality is also very good.

If you know your friends in Italy, if you talk to them about Starbucks, they will not understand why it can run rampant in China, they think that it is coffee grounds with milk and sugar, Italian coffee, if you have not tasted it yourself, you can't understand the true meaning of the word espresso.

Since it was just an exchange match, Lute didn't want to make the atmosphere too tense, so after preparing the coffee for making tiramisu, he also brewed a small cup of Italian espresso for Sikong Yao.

Lute smiled: "Taste it, an early morning in Italy, an indispensable cup of coffee, please drink it in three sips." ”

Pure Italian espresso can enjoy all its delicious taste when drunk in three sips, without adding sugar and milk.

The perfect Italian espresso will be covered with a rich crimson crema, which is a layer of dark brown foam on the surface of the coffee, containing the key aroma molecules in the coffee, and the rich aroma will not dissipate for three days and three nights if you do not wash it.

In Italy, if there is no crema left on the wall of the cup, it is not a good Italian espresso, and in Italy, guests can refuse to pay for an espresso without a cup.

After drinking this cup of espresso in three sips, Sikong Yao only felt that it was very redundant, if she could, she only needed to taste it and drink it all, she was quickly impressed by the rich taste and aroma, which is the difference between Italian coffee and other coffees, aroma and concentration are two measures to measure whether Italian coffee is delicious.

Sikong Yao smiled: "Thank you for your Italian coffee, in that case, I will also make some snacks for you to eat." ”

Gifts are still exchanged, and since Lute has prepared such a rich and mellow coffee for himself, Sikong Yao naturally has to adapt to returning the gift.

Seeing Sikong Yao so relaxed, Lute was also very relieved, and said with a smile: "Okay, I'm waiting for your return gift." ”

Cheese and espresso are both indispensable ingredients for tiramisu, and the other is rum, but Sikong Yao naturally can't make a bottle of rum temporarily, and she doesn't know the process of brewing at all, so she focuses on the fourth flavor, which is finger biscuits.

Since the cream cheese was chosen, Sikong Yao intended to maintain a soft and moist feeling overall, so an overly dry finger biscuit was definitely not a good choice, and it was more suitable to pair with mascarpone cheese.

When it comes to cream cheese, Sikong Yao first thinks of cheesecake, if sponge cake is used to ban finger biscuits, it is also a good choice, many famous dessert shops will do this, but Sikong Yao always feels that without cookies, tiramisu will be much inferior.

Cookies are the obvious choice to keep them moist, but using cookies to outlaw finger cookies is a bit of a stretch, so she targets a different kind of cookie. (To be continued.) )