Chinese Food
Shufley cheese cake
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The recipe of teacher Xiaodao was cut down to two-thirds, so as to eat fresh food and feel the heat is high. Be careful. But after cold storage, the taste is really instant. The milk is full-bodied and mellow. It's worth a lot of effort.
Cooking ingredients
Cooking Steps
Step1:Heat cream cheese in a bowl over water until softened. Add melted butter. Mix well with hand beater.
Step2:Beat up the yolk with 15g of sugar, then add 7g of corn starch and mix well.
Step3:After the milk is boiled, cool it for a while and slowly add it to the yolk liquid to stir. Then put it into the boiling water and heat it up. Stir it quickly until it is thick.
Step4:Add mayonnaise to cream cheese while it's hot. Stir well.
Step5:Put the egg white in the refrigerator and freeze for a while. Bring some ice ballast. Add 35g of sugar in three times. Let it go for seven minutes.
Step6:Put a quarter of the egg white into the cheese paste. Just like the cake, mix it up and down evenly. Then add all the remaining egg white and mix well.
Step7:Heat the water in the baking tray. 1cm deep. Put the baking paper into the mold and pour the cake paste into it. Shake for several times to exhaust. Preheat the oven 180 degrees. Lower layer for 20 minutes. Then 160 degrees for 30 minutes. Observe the color depth. After baking, simmer for about half an hour and then take out.
Step8:Cool it thoroughly and put it in the refrigerator overnight. You can enjoy it.
Cooking tips:This cake looks troublesome. In fact, it's faster to prepare it in advance. For example, first isolate protein and freeze it, then boil water. Use these skills to melt butter at the same time. Let's see our normal operation habits. Moreover, the temperature of each oven is different. Time control also depends on feeling and experience. There are skills in making delicious dishes.
