Chinese Food
[Coconut White Chocolate shuflei cheese cake]
(769467 views)![[Coconut White Chocolate shuflei cheese cake]](https://cp1.douguo.com/upload/caiku/e/8/d/yuan_e876ec0b1c473cd375aaf34da029425d.jpg)
Cooking ingredients
Cooking Steps
Step1:Melt the white chocolate in water, add 40g milk, mix well and cool, then add 38g butter softened at room temperature, mix wel
Step2:Cream cheese softened and stirred evenl
Step3:Well mixed cheese and the first step of white chocolate sauce mix wel
Step4:Add coconut and mix wel
Step5:Add three yolks in several times. Mix each one wel
Step6:Add 30g coconut milk and stir evenly to make yolk paste. Set asid
Step7:Add 50g white granulated sugar into the egg white 3 times and beat until it is soft and shar
Step8:Add half beaten egg white batter to the yolk batter and mix wel
Step9:Add the rest of the regular protein paste. Stir evenl
Step10:Pour into the mold. I made a six inch round mold and a cheese mold. The circular mold is a movable bottom, so it's wrapped with tin foi
Step11:Put hot water in the baking tray. Put it into the lower layer of the preheated oven at 175 ℃. Turn it to 150 ℃ after putting it into the oven. Bake it for 50 minutes, then leave it in the oven and simmer until the cake is cool. I also used 175 ℃ for a while during the night to help climb. About 10 minutes ~ the surface of the cake is easy to crack if it's hot. If you want to have a nice surface, please bake it slowly at low temperature, but I feel that this cake needs to be expanded and then retracted to have the feeling of soft and instant air, so I gave up the surface. Anyway, the baking time is short and the power is saved
Step12:Finished product
Step13:Finished product
Cooking tips:The inspiration for this cake is from Miss Xiaogu's shuflei cheese to learn a method rather than just a recipe. For example, it is often useful to make cakes with high cheese content. The egg white can't support as well as light cheese, but it can also create a special taste correspondingly. After expansion, the soft and instant air feeling of retraction needs high-temperature baking to make it expand. But the surface of the cake cracks easily. I've also tried slow baking at low temperature. The surface is complete and beautiful. But I always think that it's a disadvantage that I can't say what I owe. Maybe it's just a psychological function. Maybe you can choose it according to your own needs. This recipe is made by me. The purpose is to consume some corner materials in the home, and consider again or add the coconut which is in urgent need of consumption. Otherwise, the fragrance of coconut must be insufficient. If you feel that the granular feel of coconut is not consistent with the taste of the cake as a whole, you can go
