Chinese Food
Vanilla souffle
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I haven't made a cake for a long time. Today's shuflei cheese is a small and fresh style compared with the heavy cheese I often make. It contains less cheese, but the taste is delicate and light. It's not too much to describe it in the way of instant taste. There are many modern baked cheesecakes in the market, which are actually shuflei cheese. But they mainly eat it now. They eat it hot. I prefer the taste of ice. Maybe everyone's taste is not good Come on. I can't eat hot shufley cheese.
Cooking ingredients
Cooking Steps
Step1:Soften cream cheese with hot water. Stir with a blender until soft and even.
Step2:Scrape the vanilla seeds from the vanilla pods into the cheese and stir well.
Step3:The yolk is divided into several parts. Add one egg to the cheese and stir well.
Step4:Sift the low gluten flour into the cheese paste and stir well.
Step5:Add milk and stir well. Add cream and stir well.
Step6:Whisk the protein with sugar until it is neutral. The protein is in the shape of soft hook.
Step7:Take part of the protein and add it into the cheese yolk paste and mix well.
Step8:Pour step 7 into the remaining protein and mix well.
Step9:Pour the cheese batter into the mold. If you use the convertible bottom mold, please cover the outer surface of the mold with tin paper.
Step10:Pour water into the pan. Put two molds into the pan.
Step11:Baking - preheat the oven to 150 degrees in advance. Bake for about 1 hour.
Cooking tips:There are skills in making delicious dishes.
