Chinese Food
Shuflei cheese cake
(137609 views)
Cheesecake is my favorite. Heavy cheese, light cheese, semi cooked cheese. Change to another one. Today's shuflei cheese cake. It's fragrant, delicate and delicious. It's a must-have delicacy for cheese control. Fang Ziyuan is from Xiaogu. He has made some adjustments. -
Cooking ingredients
Cooking Steps
Step1:Cream cheese softens at room temperature. Beat well with the whisk.
Step2:Whisk the yolk with sugar, and then add corn starch.
Step3:Milk boils on a low fire.
Step4:Pour the milk into the egg yolk and stir until it is well combined.
Step5:Then heat over low heat and stir until the milk and egg are thick. Then put the butter into the mixture while it is hot.
Step6:Mix the mixture of step 5 and cream cheese evenly and cover with plastic film for standby.
Step7:Beat the protein with sugar three times until it is wet foaming.
Step8:Mix the beaten protein into the cheese paste three times.
Step9:Pour the mixed cheese paste into the oiled paper mold. Put it into the baking tray. Pour hot water into the baking tray.
Step10:After the oven is preheated, bake at 150 ℃ for 30 minutes, then turn to 140 ℃ for 20 minutes, and finally bake at 130 ℃ for 15 minutes. Then stew for half an hour and take out.
Step11:After taking it out, you can sprinkle some moistureproof sugar powder on the surface for decoration. Refrigerate it for 3 hours before eating.
Step12:Cut it up and try it. It's delicious.
Step13:Finished product
Step14:Finished product
Cooking tips:1. The movable bottom mould water bath method should be wrapped with tin paper or grilled separately. 2. The temperature and time of the oven should be adjusted flexibly. There are skills in making delicious dishes.
