Chinese Food
Shuflei cheese cake
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Good desserts always resonate with foodies . For example, semi cooked cheese. Maybe many people are impressed by its mellow taste. The taste is soft, waxy, fragrant and sweet. But in my opinion, this dessert shared today is more delicious than half cooked cheese. It's more fluffy and soft. It's easy to melt in the mouth. You can even experience the wonderful feeling of happiness. This cake is called shufley cheese cake.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Separate egg yolk protein into clean, water free and oil-free containers. Put the protein in the freezer and freeze it out of the ice or put it in the freezer. The mould needs to be padded with oil paper for one circle. The mould is better to use the solid bottom.
Step2:Butter melts into a liquid in hot water. Cream cheese should be softened at 40 ℃ intervals. Do not over heat. Do not become thin. Pour in the melted butter. Stir well.
Step3:It's delicate. Butter and cream cheese blend.
Step4:Add sugar to the yolk. Mix well. Pour in cornstarch. Use the manual eggbeater. Stir to get the even and fine egg paste.
Step5:Milk boils. And prepare the pot. Boil the water.
Step6:Boiled milk. Put it into the egg yolk paste. Mix well.
Step7:In the hot water pot. Stir slowly. As the temperature rises, the batter thickens. The bottom is visible. Take it out of the pot. Stir quickly, smooth and delicate.
Step8:Then pour into the cheese paste. Use the hand beater. Mix well.
Step9:Use a scraper to fuse the walls of the basin. The paste is elastic and glossy. The cheese paste is finished. Cover the plastic film for use.
Step10:Add 1 / 3 white sugar to the protein. Beat until the protein looks like a small bubble. Then add the remaining general sugar. Beat until there are lines. Add all the sugar. Until the egg white is fine and glossy, and the egg beater is pulled up in the shape of a beak similar to the cheese paste.
Step11:Cheese paste made before. Stir it a few more times until smooth. Mix 1 / 3 of the cream and cheese paste. Mix with the remaining protein cream.
Step12:The last cake paste is very delicate.
Step13:Pour in the mold with the oiled paper. I used a 4-inch round cheese mold made by a chef. I used 4. Put them in a larger baking pan. Put in hot water. It's about 1cm away from the mold.
Step14:Preheat the oven 170 degrees in advance. Bake for 15 minutes at 170 degrees. Bake for 15 minutes at 160 degrees. Color the surface of the cake a little. After baking, keep it in the oven for 1 hour.
Step15:Then take it out and let it cool. It tastes better after cold storage.
Step16:Deliciou
Step17:Deliciou
Cooking tips:1. When the cream cheese is softened in hot water, don't stir it all the time. It will soften until the eggbeater still feels a little resistance. Don't soften it too thin. 2. After the milk boils, add it into the yolk liquid once. Stir it slightly. Then heat it up in hot water. 3. The yolk liquid can't be heated too long in the pot. It's easy to solidify. The required state is smooth and delicate. 4. If the mold is flexible, it needs to be wrapped with 2 layers of tin paper. And the mold also needs oilpaper. Because this cake is very soft. It is better to demould with oilpaper. There are skills in making delicious dishes.
