Semi cooked cheese cake recipe-Chinese Food-best chinese food recipes-cooking food

Step1:[pumpkin cake embryo] open the oven to 170 ℃ in advance and preheat for 10 minutes. Divide three fresh eggs into yolk and egg white. Put them into two bowls without water and oil respectively. Pour 30g salad oil and 40g warm milk into the cooking basin. Stir with egg extract until it is thick and sour milk lik

Step2:Sift in 33g of low gluten flour + 5g of pumpkin powder. Mix well with egg white and one word method

Step3:Add the yolk and mix until there are no granule

Step4:Drop a few drops of white vinegar into the egg white, add 45g of fine sugar, and then use the electric eggbeater to blow it to the neutral foaming state (firm small hook

Step5:Use a scraper to take 1 / 3 of the albumen paste. Add the egg yolk paste and mix evenly. Then pour the mixture into the remaining albumen paste. Mix evenly by two or eight methods

Step6:Pour the mixed batter into a 28 * 28cm baking tray. Use a silica gel scraper to smooth it. Put it in the middle and lower layers of the oven. Bake at 170 ℃ for 15 minutes and out of the oven

Step7:Drag the cake out of the mold after it is put out of the oven. Cover the surface with oil paper to keep moisture. After it is thoroughly cooled, tear off the oil paper. Buckle out the small cake pieces with the elliptical mold. The remaining cake embryos can be eaten. Paste the oil paper on the inner wall of the mold. Put the small cake pieces for use

Step8:[pumpkin cheese paste] peel, remove seeds and cut into small pieces. Cover with plastic film. Heat in microwave oven for 58 minutes. Dig out pumpkin mud and put it into homogenizer. Add 1 tablespoon milk to make it homogeneous and delicate

Step9:Screened for us

Step10:Heat cream cheese in microwave for 10s. Stir until smooth and granulated

Step11:Pour 30g egg yolk, 15g sugar and 9g corn starch into a large bowl and mix well with egg crea

Step12:Heat 100g milk and 25g butter until the butter is slightly boiling and melt. Add a small amount to the yolk paste several times. Stir while pourin

Step13:Pour the mixed egg cream paste into the milk pot. Heat it over a small fire while stirring. Heat it until it thickens. The bottom of the pot is scratched with obvious lines. Immediately leave the fire. Continue to stir with the remaining temperature until it thickens

Step14:Add smooth cream cheese and pumpkin puree while ho

Step15:65g protein, drop a few drops of white vinegar and beat to the blister. Add 25g sugar once again to beat to the wet bliste

Step16:To prevent the cake from cracking, it is recommended to check it with egg puff many times during the beating process

Step17:Use a scraper to take 1 / 3 of the albumen paste. Add the yolk paste and mi

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Cooking tips:1. Two eight fold mixing method - the scraper enters from two points. The bottom is copied and mixed. It comes out at eight points. Do not circle; 2. The baking tray is paved with high temperature resistant silica gel pad and oilcloth is the best. The towel surface baked is smoother; 3. The pastry makes the cheese cake softer and wetter. It will have a bit of half cooked mouth feeling. It is tender like pudding. There are skills in making delicious dishes.