Rose frozen cheese cake recipe-Chinese Food-best chinese food recipes-cooking food

Rose frozen cheese cake

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The taste is delicate. The cream cake is rich and mellow. The texture is moist and light. It's sour and sweet, not greasy. Especially after cold storage, it tastes better. With the bottom of the cake, it's cool and doesn't hurt your stomach. It's very suitable for summer. Cheese cake. Also called cheese cake. Cheese cake. Because the transliteration of English cheese is cheese. Cheesecake is divided into light cheesecake and heavy cheesecake. It is classified according to the content of cheese. This kind of cheesecake with cranberry sandwich. The formula of cheesecake sauce is based on the pineapple cheesecake of Japanese pastry master Ogasawara. But the shape and filling have been changed. The stuffing is changed from pineapple to cranberry jam. The cake embryo is sponge cake without drenching. The formula is as follows - Sponge Cake embryo at the bottom - 2 whole eggs, 12g honey, 30g sugar, 60g low gluten powder, 22G sugar powder, 22G almond powder, 20g salt free fermented butter.

Cooking ingredients

egg:2

sugar:75g

low gluten powder:60g

salt free fermented butter:20g

water:40g

salt:1g

Cooking Steps

Step1:Prepare all kinds of ingredients. Fill the interior of the bormec mold with melted butter. This makes the sponge cake easier to demould. If there is no such mold, it can be replaced by Cupcake mold. After baking, part of the inner core can be dug out.

Step2:Make cranberry jam - soak Cranberry in dry water and wash for a while. Put in a non stick pot with sugar and a little water. Stir fry over low heat until sticky. Dish out to cool.

Step3:Making cheese cream sauce - mix the sugar and salt. Add it to the cheese softened by warm water. Mix well and add the cold cream. Beat to a sharp corner. Squeeze into the bottom of the pattern mold. Squeeze a little jam in the middle. Fill with cream cheese sauce. Scrape the surface. Refrigerate.

Step4:Make sponge cake embryo - pour eggs, honey and sugar into the egg beating basin. Heat to about 40 ℃ with water and low heat. Beat with egg beater. To the extent that traces of dripping do not dissolve quickly.

Step5:Sift the low gluten powder, sugar powder and almond powder and mix well. Add them in two times. Stir from the bottom to a dry state.

Step6:Put the batter into the cut mounting bag. Squeeze it evenly into the bormec mold. Squeeze to about eight full. Make sure there are no air holes in the middle. Then put it into the middle layer of the preheated oven. Bake at 170 ℃ for about 10 minutes. Turn it a little cold and pour it out of the mould to cool.

Step7:Pour cranberry jam into sponge cake embryo. Because the sponge cake made by bormec mold is cup-shaped, it can be operated directly. If you use a cupcake mold, you need to dig out part of the middle. Take the frozen rose cheese out of the refrigerator and demould it. Put it on the bottom of the sponge cake. Use a little melted chocolate to mark the outline of the rose.