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提拉米蘇
關於提拉米蘇的由來,有一個溫馨的故事:一戰時期,一個意大利士兵要出征了,可是家裡已經什麼也沒有了,愛他的妻子為了給他準備乾糧,把家裡所有能吃的餅乾、麵包全做進了一個糕點裡,那個糕點就叫提拉米蘇。每當這個士兵在戰場上吃到提拉米蘇就會想起他的家,想起家中心愛的人。提拉米蘇,Tiramisu,在意大利文裡,有 「 帶我走 」 的含義,帶走的不只是美味,還有愛和幸福。一層浸透了Espresso咖啡與酒(Masala、Rum或Brandy)、質感和海綿蛋糕有點像的手指餅乾,一層混合了Mascarpone cheese(最適合專門用來做Tiramisu的芝士)、蛋、鮮奶油和糖的芝士糊,層層疊上去,上頭再撒一層薄薄的可可粉……這就是提拉米蘇Tiramisu。
其中的鮮奶油、蛋黃、蛋白三件都需要分別充分打鬆。起士則需準備於較大的攪拌容器中,與三件先行打發物充分混合,製成起士奶蛋液。
傳統的提拉米蘇是完全不加酒精的。有的人則堅持要加Marsala酒才算正統。也有加白蘭地、咖啡甜酒(Kahlus)或者其它果酒的。除了酒。傳統配方中,重要的馬斯卡彭亦有人以奶油乳酪(cream cheese)取代。沒有的手指餅乾,有用海綿蛋糕代替的。奶油-起士-咖啡-可可-(酒)這一傳統口味之外,亦有以香橙、抹茶等取代咖啡-可可的變奏口味。種種替代產品借位重組之後,是否還算是提拉米蘇則見仁見智。
I want to clarify what you need, hope I can give u some info.
In preparation of pastry kitchen, it divided several kinds of product as follow:
1) sponge - basic sponge, roulade sponge and chiffon sponge
2) cookies - butter-base cookies, egg white-base cookies
3) chocolate - show pieces, truffle and praline, candy, etc.
4) bread and dough - puff pastry, short pastry, croissant, danish, brioche, hamburger & hotdog, french baguette, sour dough, etc.
5) mousse - buffet mousse items (shooter glasses)
6) dessert - french, italian, pacific rim, classical desserts
7) decorative materials - sugar, chocolate, icing decoration, crisp decor, etc.
8) festival product - x'mas pudding, panettone, stollen, easter egg,
9) cake shop item - mousse cake, cream cake, chocolate cake and other individual pastries
10) craft item - blow sugar, pull sugar, sugar casting, chocolate decoration, ginger bread house and similar item, dummy wedding cake, bread show pieces and other ornaments materials
11) color matching and printing - edible color: water soluble and oil soluble use for chocolate coloring and cake decoration.
Many minor things will be applicated in pastry and dessert creation.
參考: experience