Chinese Food
Durian cheese cake
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Rich durian flavor with enough cheese. That taste. Close your eyes. Imagine it. Some people are not used to the taste of cheesecake. Some people are not used to the taste of durian. When the two tastes meet, the effect is enough to make some people hate it. Others love it. This cheesecake has a very strong taste. The taste is not as light as the previous one, nor as solid as the classic heavy cheesecake. Match with durian. It's the best.
Cooking ingredients
Cooking Steps
Step1:First, make the sponge cake bottom. Place the bottom bracket of the 6-inch round open bottom cake mold on the one paved with oilpaper or oilcloth. Use a sieve to sift a thin layer of flour along the bottom bracket.
Step2:Take off the bottom tray. A circle of the same size as the bottom tray appears on the oilcloth. Click here to make cake batter according to the method of crispy sponge cake. Put the batter into the decoration bag. Draw a circle in the circle screened out in advance.
Step3:Put the batter into the preheated oven at 180 ℃ for 910 minutes until the surface is golden. Cooling backup. (the amount of batter in the formula can make 34 sponge cake bottoms. The surplus can be sealed and put in the refrigerator for at least 2 months. Take it out for defrosting when necessary
Step4:After the cream cheese softens at room temperature, whisk it for a while at high speed with an egg beater until it becomes smooth and free of particles.
Step5:Put the whole egg, yolk, sugar (40g) and fresh durian meat into the food processor and beat them into a mud. Pour the mashed durian into the cream cheese three times. Beat with the eggbeater. Beat each time until it is well combined and then beat again.
Step6:Sift the low gluten flour. Pour it into the batter.
Step7:Mix well with a rubber scraper. The batter is thick and delicate.
Step8:Add 1 protein to the remaining 15 grams of sugar. Use the beater to whisk until the beater is lifted. The hook can be pulled out of the wet foaming state.
Step9:Mix the egg white into durian cheese batter. Turn it up from the bottom. Do not circle it.
Step10:After mixing, the cake batter is finished.
Step11:The 6-inch cake mold is wrapped with tin paper. Spread a layer of butter on the inner wall of the cake mold to prevent sticking. Spread the sponge cake baked in the third step on the bottom. Then pour in the cake batter. Trowel it.
Step12:Pour boiling water into the baking tray. Put the cake mold into the baking tray.
Step13:Put the baking tray into the oven preheated at 150 ℃ for 1 hour. The cake will be fully expanded. The surface will be light golden yellow, and then it can be baked out (the oven used in this recipe is Changdi cktf30gs. Put the baking tray on the second to last layer). Cool down after discharging. Refrigerate with mould for 4 hours before demoulding. Cut into pieces.
Cooking tips:Tips-1. The crispy sponge cake used in the recipe is used as the bottom of the cake. Directly put the batter on the baking plate to form a circle with the same size as the cake mold to bake out the cake slice. It is a very time-saving and labor-saving method. It is no longer necessary to bake a circular sponge cake alone and slice it horizontally. Of course. If you have baked a round sponge cake, you can cut a piece directly as the bottom of the cake. 2. When the cheesecake is baked, do not rush to release and cut. The cake is very delicate at this time. Refrigerate enough time before demoulding and cutting. It will be much easier. 3. If the surface of cheese cake cracks when baking, it may be that the oven temperature is too high or the surface is too close to the upper heating tube. So when baking, generally put the baking tray in the middle and lower layers, and keep it as far away from the heating tube as possible. There are skills in making delicious dishes.
