Sikong Yao's gaze became resolute, there was a stubborn meaning revealing a little strength, Lute was also a little touched when he saw Sikong Yao's resolute gaze, he rarely saw people with this kind of eyes, all of them were famous cooking masters, Sikong Yao's eyes had a unique charm in them, which made Lute believe that she could go further and further on the road of cooking.

A person who dares to challenge the strong is brave, and a brave heart will give them the strength to move forward until they lead to success, Lute was convinced of this, so he looked at Sikong Yao with a resolute expression and nodded, acquiescing to this unfair cooking duel, about tiramisu, Lute knows much more than Sikong Yao.

Seeing Lu nodded, Sikong Yao also smiled and said: "It's okay, it's better than Tiramisu, if I compare it to this, I won't lose too badly, so that I can see how far my full strength is from the first-class level." ”

Tiramisu is now known to everyone. More than a decade ago, it was an expensive pastry in China that only a handful of high-end Western restaurants could offer, and only a few people could taste it. Luckily, tiramisu is actually very easy to make, and as long as you have all the ingredients you need to make it, you can easily replicate its deliciousness. Luckily, one of the most important ingredients for tiramisu, mascarponecheese, is already available in many cities.

So, this once noble dessert can finally put down its body and come into the hands of ordinary baking enthusiasts, Sikong Yao first came into contact with this dessert three years ago, and its unique and extremely charming taste conquered her taste buds at once.

There are many recipes for tiramisu, and as long as the ingredients are ready, the taste will not be bad. In order to make a cake-shaped tiramisu that can be cut into pieces, many recipes add gelatin slices, but Sikong Yao knows that this is not the right way to do it, the real tiramisu is actually a bit like an ice cream ball, and the most traditional tiramisu is without gelatin slices. The texture is very soft, so it is often served in glass containers and eaten with a spoon.

However, so far, the tiramisu with that texture has been abandoned. Instead, there is a cake made up of multiple layers.

Sikong Yao knew that Lute was a first-class pastry chef, and the tiramisu he made was definitely restaurant-level, or even above that.

And Sikong Yao also knows. To ensure that your tiramisu has the same top-quality quality as in expensive Western restaurants, it is essential to make mascarpone cheese.

Mascappone cheese is an Italian "fresh cheese" formed by fermenting fresh milk and coagulating it, and then removing some of the water. Its solid species cheese has 80% fat content. The degree of softness and firmness is between whipped cream and creamecheese, with a slight sweetness and rich taste.

Strictly speaking, mascarpone cannot be considered cheese because it is neither fermented by bacteria nor made from curdled mold. It is very convenient to make, and it is made by adding tartaric acid to light cream and turning it thick. Therefore, mascarpone cheese should be classified as clotted cream, not cheese. Because it is not a traditional cheese, it has a short shelf life and is difficult to preserve, so the price on the market has always been high. Many people use cream cheese + lemon juice instead of mascarpone, but after all, the two are fundamentally different, because the finished product will taste very different.

In addition, traditional tiramisu also requires the use of finger biscuits and coffee wine. There is a saying that these three ingredients are essential, but if you use sponge cake instead of finger biscuits, rum and espresso instead of coffee wine. The effect on the taste of tiramisu is not huge. But without mascarpone, tiramisu would lose its most unique charm.

However, mascarpone cheese does not appear very often in the country, and this cheese that is unique to Italy is also a bit of a headache for many dessert lovers, after unremitting efforts and research. The pastry chef found that mascarpone cheese can also be replaced with creamcheese, and many pastry shops and cafes will also use creamcheese instead of mascarpone cheese in order to save costs, which is one of the reasons why most of the tiramisu flavors we eat now are no longer authentic.

However, it is undeniable that as an alternative to mascarpone cheese. The introduction of cream cheese has indeed opened up a whole new market for tiramisu.

Cream cheese is an unripe, full-fat cheese with a white color, delicate texture and slightly acidic taste, which is ideal for making cheesecakes. In general, cream cheese desserts are slightly harder than other cheese ingredients, and the appearance and taste of tiramisu can vary depending on the cheese used and the specific method.

There are countless ways in which tiramisu can be changed. Some chefs use other ingredients, such as Panatoni instead of finger biscuits. Cheese pulp comes in different raw materials, some use whole raw eggs, and some don't put eggs at all. Spirits are also sometimes made with Madeira, brandy, Porto, dark rum and Konyac.

Some tiramisu are dense, some are fluffy, some are made with gelatin sheets, some are made with egg yolks or egg whites that have been slightly processed, etc., in short, this dessert has a variety of methods, flavors, and colors are more bright and attractive, and it doesn't make much sense to be authentic or not.

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.

Lute was also very relieved to see Sikong Yao's unstoppable appearance, what the culinary world needs most is enthusiastic fresh blood, he smiled: "Then let's go to the ninth floor, there is a place in charge of dessert research, there are more tools and everything, and the ingredients are also complete." ”

Sikong Yao nodded, about the branch of the research institute, it is obvious that Lute is more familiar with it, and it is correct to hear the arrangement.

Follow Lute to the ninth floor of the research institute, where he is greeted with a sweet smell, which is different from the taste of cheese on the eighth floor, full of sweetness.

Originally, Sikong Yao had already seen some famous Italian desserts on the sixth floor, but when she arrived on the ninth floor, she discovered a wider dessert world, and the tearful desserts like jewels rushed into her eyes, which made her stunned.

The morning sun sprinkled warmly, lazily shining on all kinds of desserts, layers of sweetness, slowly melting, lingering on the tip of the tongue, filling the taste buds, into the heart, people can never resist the fatal temptation brought by the mellow sweetness, and even the mood is instantly lighter.

Lute introduced: "You can find all the desserts you know and don't know about Italy, and to be honest, there are actually some cold Italian desserts that even mine don't know. ”

Sikong Yao looked at Lute with some surprise, Italian desserts that he didn't even know, you can imagine how strong the International Association for Gastronomy Research is, and it can dig out those unknown customs and desserts.

Lute said, "Come with me, there is a spare space over there, and in the research institute, there are often chefs who compete with each other to promote each other, so there is a special arena, and the dessert area is over there." ”

Sikong Yao followed Lute to the arena in his mouth, which was actually the cooking table, but compared to what she had seen before, these cooking tables were obviously much more high-end, with a layer of unstained white porcelain noodles, all kinds of knives were readily available, any ingredients Sikong Yao wanted could be found, and there were also a large number of recipes prepared on the cupboard, in case she really didn't know what to do with it, she might be able to get a little inspiration by flipping through it at will.

Despite this, Sikong Yao was still a little disappointed, she originally thought that she could see the molecular cooking instrument on the cooking table, but after finding out that there was none, her mood was also a little low, but it was also a very happy thing for her to be able to communicate with Lute.

"Do you need any special ingredients?" says Lute. As long as you can tell me, I should be able to find it for you. ”

Lute is still very kind, he himself is much higher than Sikong Yao's level, so naturally he has to take care of her more, of course, it is impossible to release water clearly, so he can only work hard from the aspect of ingredients and try to meet Sikong Yao's requirements.

Sikong Yao thought about it, the key to tiramisu was cheese, rum and Italian coffee, which did not concern her very much, and as for the finger biscuits, there was nothing that could be worked on, so they were not included in the scope of consideration.

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." (To be continued.) )