Chinese Food
Japanese sufrey cheese cake
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The Kwai Fu cheese cake with only three ingredients is inspired by the sweetness of the original ingredient. So I made some adjustments. I added another material, honey, which was much less sweet and wet. The moisture content was also enhanced. The taste was very good. The formula can make a 6-inch cake with the same amount of Qifeng mold. -
Cooking ingredients
Cooking Steps
Step1:First, cut the white chocolate into small pieces.
Step2:The barrier melts (60 degrees) into a liquid.
Step3:Add the softened cream cheese and stir until combined.
Step4:Add honey and stir well.
Step5:Add the yolk and stir well.
Step6:Whisk the protein which has been refrigerated for more than 1 hour to the hard foaming.
Step7:Mix with the cheese paste in three times, and mix well.
Step8:Pour it into the mould with oil paper laid in advance. Lay oil paper at the bottom and all around.
Step9:Preheat the oven for 10 minutes in advance. Bake for 20 minutes in a water bath at 165 degrees, then turn to 155 degrees and bake for 25 minutes. Stew for 20 minutes after baking.
Step10:You can sprinkle some moistureproof sugar powder on the surface after it is put out of the oven so that it is convenient to back button without sticking.
Step11:When it's a little cold, it can be demoulded because of the oil paper directly buckled.
Step12:You can put some fruits on the surface and sprinkle them with moistureproof sugar powder for decoration.
Step13:When the knife is hot, cut it.
Step14:It tastes better after cold storage.
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
Cooking tips:1. When the chocolate melts, pay attention not to water and the temperature should not exceed 60 ℃. 2. The water bath method I use is a water-proof bath. You can also choose to put the mold directly in the baking tray. If it is a mold with a movable bottom, it should be wrapped with tin paper. There are skills in making delicious dishes.
