Chinese Food
Xiaogu shuflei cheese cake
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The first work I did in the oven in January this year was sufrey's cheesecake. At that time, I couldn't even beat the protein. I can imagine that the result was definitely a failure. A cheese omelet. That taste can only be fed to the trash can eat. It's mainly about the 300g cheese. Sangxinwa... The lesson of blood. So I've been afraid of shuflei. I dare not touch it. But this ridge must be crossed
Cooking ingredients
Cooking Steps
Step1:After the egg yolk is evenly stirred with sugar, the corn starch is sifted and stirred without particles.
Step2:Soften the cheese and pour in the melted butter. Stir and separate slightly.
Step3:Boil the milk and pour it into the egg yolk paste of the first step and mix well.
Step4:Heat and stir the mixed milk and egg yolk paste with water separated. When the whole is slightly sticky, turn off the fire. Use the remaining temperature in the pot to quickly stir until it is smooth and sticky.
Step5:Then pour into the cheese butter mixture. Whisk quickly with the egg. Smooth and elastic. And after the best degree of hardness and softness of protein cream can be the same.
Step6:In order not to dry the surface, cover with wet towel for standby.
Step7:Freeze the separated protein in the refrigerator until the surface is frozen. Take out and put half of the sugar into the egg beater at a low speed. A small, thin foam will be added to the remaining fine sugar. The egg whisk speed can be transferred to medium speed (not to high speed). To wet foaming. Preheat the oven 170 degrees... (the temperature depends on your oven temperature
Step8:Mix the egg white and cheese paste in several times. Mix well each time. Do not over mix.
Step9:Write production step
Step10:Pour in the mould and shake out the bubbles. Bake in the oven by water bath. 160 degrees 40 minutes.
Step11:Do not take it out immediately when the baking time is up. Continue to heat it in the oven with the remaining temperature. Take it out after 40-60 minutes. Cool it and refrigerate it before eating.
Cooking tips:This cake requires a sense of instant in the mouth, so protein can't be sent at a high speed. Keep it at a medium speed. Turn to a low speed to discharge large bubbles after the association state appears; the baking time can't be too long. 30-40 minutes. After baking, it should be stuffy in the oven for 40-60 minutes; after cooling completely, it will have a better taste after refrigerated. I can't wait. The refrigerator was refrigerated for 2 hours, and then I took it out for a visit. It's really delicious. The entrance is instant. It's much more delicious than the uncle's and grandpa's. finally, I'll sum it up. In the past, I used to bake yogurt cake and cheese cake at the bottom. So this one was also baked at the bottom. I didn't expect the bottom fire was big. It's probably because there is no flour. The cake is too light. It can't stand it . the surface is cracked. After the final baking, it feels a little tender. Next time improve. Bake in the middle. Welcome to join the baking group 341431995 to exchange and learn. There are skills in making delicious dishes.
