Chinese Food
Iron Man tenderness. Romantic Anjou cheese cake full of boyfriend power
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Kimura tuozai's Cr é metd'anjou, the same French Anjou cream cake in the star picking Kitchen God. Pure appearance, soft taste, mellow taste. The most important thing is simple. Straight man Valentine's day must be home flirting dessert.
Cooking ingredients
Cooking Steps
Step1:Make a jam for the stuffing first. Cut the strawberries in half. If your strawberries are big or you like the smaller ones, you can cut them all in four. But don't cut them too small. It's not delicious without taste. Mix the cut strawberries with the sugar in the formula and marinate for 2 hour
Step2:The pickled strawberries will produce some water. The sugar will start to melt. Cook slowly over medium low heat. Stir while cooking. Prevent the paste.
Step3:At the beginning, strawberries will become soft. The water will be more and more. If you continue to boil the water, it will gradually start to volatilize. At this time, add lemon juice and salt. Continue to boil and stir.
Step4:The more water you boil, the less water you boil. There are big bubbles in the pot. There will be clear marks when you use a scraper to cut the bottom. That's good. Turn off the fire and let cool for standb
Step5:In a large bowl, add cream cheese and mascarpone cheese. Mix well. Beat with a hand beater until smooth. If the weather is cold, you can sit in warm water or microwave for 15 seconds. It's better to mix evenl
Step6:Add yogurt to the cheese. Stir well. The yogurt here should be thick. It's not the same as water. The best, the best and the best are sugar free.
Step7:In another bowl, whisk the cream. The fat content is 35% or more. Send to 70% of the hair. There are clear and permanent lines. Shake the bowl and keep a little fluidity. The texture is similar to the old yogurt.
Step8:Mix the cheese and yogurt paste with the whipped cream. There's no skill here. Just mix it evenly with the egg puff. Cold storag
Step9:Put room temperature protein in a clean and oil-free container. Beat it with a hand beater until it expands, but the bubbles are uneven and slightly glossy
Step10:Sugar and water in the milk po
Step11:Heat to 106108
Step12:Slowly add syrup to half of the protein. Beat and add. Italian protein. I see. Send to lift the elastic hoo
Step13:Mix the granny cheese paste with the beaten protein. Mix well in several times. The Italian protein is firm. It's OK to lighten it a little bit and speed it up.
Step14:Put gauze in a small bowl with a round bottom. I have two floors here. It must be big enough. The gauze should be 2.5 times the size of the bow
Step15:Fill in 2 / 3 of cheesecake paste firs
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Cooking tips:The traditional Anjou white cheese cake uses french fresh fermented white cheese. It tastes a little sour and has a high fat content. But it's not easy to buy. Cream cheese and mascarpone are used instead. It can also be replaced by cottage cheese. The fat content is relatively low. Traditional Anju protein uses the method of adding sugar directly. Considering the food safety, Italian protein is used here. The taste may be heavier. But hot syrup has bactericidal effect. You can feel more comfortable and delicious.
