Chinese Food
Marble Cheese cake cheese cake
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The recipe is a small change based on Jun's recipe. It's an 8-inch round mold. The cake should be baked in water bath.
Cooking ingredients
Cooking Steps
Step1:A family portrait. All the ingredients are ready. Let's start right away.
Step2:Separate the egg yolk from the egg white (the bowl should be clean without oil or water). After the cream cheese is softened at room temperature (in winter, please heat it in separate water or in microwave oven), add 36g of sugar and yolk. Beat it with an egg beater until smooth and without particles. Add the sifted low gluten flour and beat evenly with the egg beater.
Step3:Add 180g of fresh animal milk oil. Beat evenly with egg beater. Do not add all the whipped cream at one time. Add a little bit. Beat while adding. Then you can mix it with cheese.
Step4:The egg white is added with sugar in three times. It can be whipped into a wet foaming state (the beating head should be cleaned and dried before beating).
Step5:Pour the egg white into the cheese paste. Use a rubber scraper to quickly mix the egg white and cheese paste from the bottom up. Do not stir in circles to prevent the egg white from defoaming.
Step6:Put 10 grams of dark chocolate and 5 grams of animal milk oil into the flower mounting bag. Soak them in hot water and knead them by hand. Melt the dark chocolate to liquid state. After melting, wipe off the water on the decoration bag. Cut a small hole in the front of the decoration bag. Extrude a horizontal stripe on the surface of the cheese cake.
Step7:Use toothpicks to cut the stripes one by one, resulting in marbling. Don't shake your hands.
Step8:If it's a bottom mold, wrap one or two layers of tin paper around the cake mold (to prevent water from entering the bottom). Add hot water to the baking pan. Put the cake mold in the water (the height of the water is better than half of the height of the cake paste).
Step9:Put the baking tray in the middle layer of the preheated oven with the temperature of 160 ℃ up and down. Bake for about 1 hour until the surface is golden. After the cake is cooled, put it in the refrigerator for 4 hours before demoulding and cutting.
Step10:It's not very beautiful.
Step11:Happy Mother's Da
Cooking tips:1. Cream cheese, the main raw material of cheese cake, is also called cream cheese, cream cheese, etc. Its English name is creamcheese. It is a kind of cheese that is most suitable for making cheesecake. Cream cheese is a little hard in cold storage. It will become soft after being placed at room temperature for a period of time or heated in water. At this time, it can be beaten with an egg beater until it is smooth. It is used to make cheese cake. 2. Marble pattern is very simple. Just pay attention to the toothpick when marking. The action should be crisp and neat. It can form a beautiful marble pattern. 3. Cheesecake is fragile when it comes out of the oven. Don't rush to release it at this time. Refrigerate it for 4 hours and then release it and cut it into pieces for consumption. The effect is the best. When cutting, each knife should be wiped clean and then cut. The cake will be beautiful. 4. The egg white only needs to be sent to the wet foaming. To the extent that it is less than wet foaming
