[xiaogashufrey cheese cake] a classic formula ready to use at the entrance recipe-Chinese Food-best chinese food recipes-cooking food

[xiaogashufrey cheese cake] a classic formula ready to use at the entrance

(732189 views)

The formula is based on the shuflei cheese shared by self Huanhuan. The practice is simplified. The amount of cheese in the original formula is 300g. I bought a pack of 250g, so it's all reduced.

Cooking ingredients

yolk paste (material a) -:8

protein paste (material b) -:8

egg white:79G

sugar:46G

Cooking Steps

Step1:Mix the yolk of material a with sugar and corn starc

Step2:Add in milk and stir wel

Step3:Heat the mixture over a low heat until it is viscous and stop using the boiling milk and take a hot bath. It's easy to be troublesome, but you should be careful not to overcook the mixtur

Step4:Put cream cheese and butter in the microwave oven, and then put them together until the cheese softens and the butter melts. It was originally mixed with the melted butter after the cheese is softened = = OK, I don't want to use two bowls for trouble. As a result, less butter will melt first. So don't worry about the cheese stung too much

Step5:The way to beat cheese and butter until smooth is to beat cheese and butter. Is this little butter cheese? What's the concept of cheese pie? Because there is no preview ~ I can't stop doing it. Decided to ignore that. So I just hit Shunhua and checked it a little later. I didn't see that there was any saying that cheese can be used to kill it. So I think it's possible to stir it to Shunhu

Step6:Pour the mixture of step 3 into the cheese paste of step 5 and stir well. At this time, the mixture of 3 and 5 should be warm. Huan's method is to keep the 6 pastes well mixed warm. I think the later operation is very fast. It shouldn't be much cooler. I'm sorry to bother you agai

Step7:The sugar of material B is added to the egg white in several times, and then it is sent to the state of soft tip and sagging (as shown in the figure). Very shin

Step8:Mix the beaten cream into the yolk paste in step 6. Stir evenl

Step9:Pour into the mold (a little bit more batter. I used a 6-inch round mold and a long strip mold) the bottom of the movable bottom mold was coated with tin pape

Step10:Put in the hot water bath of the middle and lower layers of the preheated 180 ℃ oven, bake for 15 minutes on the upper and lower fire, then turn to 160 ℃ for 25 minutes, and do not take out the oven immediately after turning off the fire. Simmer for 40 minutes to an hour, then remove and cool. Then wrap the plastic wrap and send it to the refrigerator for refrigeration overnight. The next day you can eat it. Huan said it will expand and crack and then shrink. According to the time and temperature, it should be the same. The picture is that when the expansion is the most severe, the result I make is that the round mold cracks badly. After that, it still remains almost full mode. Curved surface. n

Step11:

Cooking tips:The way of writing this article is very verbose ~ but don't be nervous. The process is not complicated. Just want to write a little more clearly shuflei cheese practice early saved more than N kinds. I haven't made it all the time because it's so troublesome to buy cheese one day. Ah Hua said she wanted to make a cheese. I recommended this model to her with a good reputation. After reading it, ah Hua said that it was troublesome. Then I decided to order two pieces of cheese because I didn't try and didn't dare to talk to others. I still have to do it myself to know and then ah then. One day before I planned to make it, I took a look at the method ~ as a simple cheesecake ~ it's so troublesome and shaking.. I feel that many places can be simplified. So I did it. As for the results. Now, there are skills in making delicious dishes here.