Chinese Food
The classic shufley cheesecake makes a wonderful sound of poop poop every time it's scooped
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Finally, I pulled the grass. Every time I scooped it, it would make a wonderful sound of puff and puff . The light, soft and strong taste was so touching that I cried. It's also one of the characteristics of this cake, because it's too light. Ingredients - 300g cream cheese, 45g butter, 57g egg yolk, 20g sugar (added egg yolk), 11g new corn starch, 150g milk, 95g protein, 55g sugar (used to kill protein) mold - kuxinyi heightening 6-inch mold
Cooking ingredients
Cooking Steps
Step1:Prepare first - put oil paper in the mold. Melt the butter in water. Put the protein into the refrigerator in advance and freeze it to a thin layer of ice. Preheat the oven 170 degree
Step2:Cream cheese is divided into small pieces, heated and softened in water, or put into microwave oven for tens of seconds to soften the cheese
Step3:Mash the softened chees
Step4:Add melted butte
Step5:Stir into a very fine glossy cheese past
Step6:Take another basin. Put egg yolk and sugar 20
Step7:Stir evenly and sieve in corn starc
Step8:Stir evenl
Step9:Add the boiled milk to the mixing egg paste basin and stir it quickl
Step10:Place the bowl in boiling water. Stir the batter quickly with a blender
Step11:Until it's sticky. Get out of hot water now
Step12:Pour the cream cheese into the batte
Step13:Stir evenl
Step14:Use a hot, damp towel over the whipped cream cheese bow
Step15:The protein is put into the refrigerator in advance and frozen until there is a thin layer of ice on the surface. Take out the protei
Step16:The protein is added with sugar three times. The protein is sent at a low speed until it is glossy. And the egg beater is lifted. The protein is drooped in a big triangle. That is to say, wet foaming is OK
Step17:Take 1 / 4 of the beaten protein and add it to the cream cheese and egg past
Step18:Mix evenly from bottom to to
Step19:Add the rest of the protein to the cream cheese batte
Step20:Stir evenl
Step21:Pour the mixed cake paste into the mold. It's better to pour the batter down from a height of 30cm. In this way, large bubbles can be discharged
Step22:Shake the mold slightly. Remove the bubbles to make the surface smooth
Step23:Put hot water into the baking tray. Put the baking rack on the baking tray. Put the cake mold on the baking rack. If it is a solid bottom mold, directly put the mold in the hot water. 170 ° 15 minutes. 160 ° 25 minutes. Turn off the heat and simmer for 60 minutes, then take it out of the oven
Step24:
Step25:
Cooking tips:1. Do not overkill the protein. Wet foaming is OK. It must be baked in a water bath. Otherwise, it is easy to crack. 2. After the cake is taken out and cooled, it is packaged with a plastic wrap together with the mold and refrigerated for one night. The next day, it is demoulded and eaten. The best taste of the dish is delicious.
