Chinese Food
Baileys Cheesecake
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You should be able to see the taste in this detail. It's a little heavier than light cheese. But it's not greasy. It's very fragrant. At first, it will have a very obvious taste of Bailey liqueur. At the back, it is still under the pressure of strong milk flavor.
Cooking ingredients
Cooking Steps
Step1:Cream and cheese soften in water, add milk, Bailey liqueur, melt butter and mix well. Sift in low flour and corn starch, mix well. SIFT for standby. Beat the protein until it is wet. 68. Distribute. The yolk paste must be sifted. This is the key to the fineness of the finished product. Mix with protein crea
Step2:Decoration Chiba - dark chocolate - light cream = 1-2. Heat and mix evenly. Draw a horizontal line firs
Step3:Line up and down vertically with a siev
Step4:It doesn't matter if there is a little crack after baking. It will close automatically after airing. This time, I'm going to have a 150 degree warm-up. 140 degree water bath. 4550 minutes for the middle level. Don't take it out in a hurry after baking. Let it out 30 minutes later. If you want the surface to be even, you need to turn the cake mold every 5 minutes in the last 15 minutes. Because our small ovens are all two baking tubes. It's easy to bake out the surface of two bars.
Cooking tips:Sanneng 7-inch round mold tried the decoration of Chiba pattern this time. It's simple and beautiful. It's worth trying. There are skills in making delicious dishes.
