Chinese Food
Sufrey Cheesecake
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Some people say that when you are in a low mood, let the dessert fill your stomach. When your stomach is full, your heart will no longer feel lonely and cold. Then in this counter attack period, let's have a dessert sufrey cheese cake. The recipe comes from Xiaoyu teacher's recipe translated by Huanhuan. From the preparation of the material to entering the oven for 1 hour. Then bake for 1 hour. Refrigerate for more than 4 hours. Every step of this can be done We need to be very careful. The raw materials are accurate and the technique is correct. Even when baking, we should always pay attention to the changes in the oven. The long process and waiting. Giving always pays off. The taste of this cake is really excellent, delicate and soft. When the fork goes down, you will hear the sound of whoosh. Eat it into your mouth. Just sip it on your tongue and open it. It's just the entrance.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and egg white in two bowls. Cover the bowl with plastic wrap. Put it in the freezer and freeze until there is a thin layer of ice on the surface.
Step2:Cream cheese softens at room temperature. Melt butter in water. Mix softened cream cheese and melted butter. Beat with electric mixer.
Step3:Break up the egg yolk. Add in sugar and corn starch and mix wel
Step4:Boil the milk in a milk pot and pour it into an egg yolk bowl. While pouring, quickly stir with a hand mixer to avoid caking. In another pot, add water and boil it, then turn to medium low heat. Put the bowl of egg milk water into the pot. Use the hand mixer to stir it quickly until it is thick. Take out the hot water pot immediately. The whole process is about 1 minute (what I do may be a little too thick. It can be properly diluted
Step5:Pour the prepared custard into the whipped cream cheese bowl while it is hot. Stir well from the bottom to the top. Cover with a hot towel for use.
Step6:Take out the protein with a thin layer of ice in the refrigerator. Add a little sugar. Beat the electric stirrer until it has small bubbles. Add the remaining half of the sugar for the second time. Continue to stir until it has fine lines. Add the remaining sugar. Continue to beat until it is soft and foaming (lift the stirrer and drop the sharp corners)
Step7:Add 1 / 4 of the protein to the blended cream cheese (step 5). Stir well from bottom to top.
Step8:Pour all the remaining protein into step 7. Stir evenly from the bottom to the top (do not circle to avoid protein defoaming).
Step9:Pour the stirred 8 into the cake mold. Shake the mold on the table. Put it into the baking tray with hot water. Put it into the middle and lower layers of the preheated 180 degree oven. Bake it at 180 degree for 15 minutes, then turn it to 160 degree for 25 minutes (at this time, the cake will slowly expand or even crack). Turn off the oven after the top is colored. Do not take it out. Let the cake continue to simmer in the oven for 4060 minutes (at this time, the cake will slowly shrink back ）. then take out and cool the chess pieces and put them in the refrigerator for 4 hours (even overnight).
Cooking tips:Note - the film should be wrapped with tin paper to prevent water from entering the mold and affecting the taste of the cake. There are skills for making delicious dishes as shown in the figure.
