Chinese Food
Tea time in the afternoon
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The formula is based on the shuflei cheese shared by self Huanhuan. A 227g piece of cheese I bought says that the amount of all ingredients changes. The mold is a 6-inch fixed round mold. Classic things have always been re engraved. Only because of its delicious. Scoop down. It's so soft that you'll never forget it.
Cooking ingredients
Cooking Steps
Step1:Melt the butter into a liquid. Soften the cream cheese and stir until it is thick. Put the protein into the freezer in advance and freeze it until it is a little bit thin ice around (about 30min
Step2:Break up the egg yolk with white granulated sugar and add the sifted corn starch and mix wel
Step3:Add the boiled milk to the egg yolk paste, and then pour it back into the small po
Step4:Put the small pot in boiling water and stir with the eggbeater until it thickens. Make sure to separate the water (this step is similar to the production of casserole
Step5:Pour the batter into the batter while it's hot. Mix well. Cover with a hot towel
Step6:Add 1 / 3 white granulated sugar to the protein and beat it for 2 minutes at a moderate speed. I am the ACA eggbeater with 2 crotch. Add the remaining granulated sugar twice to the protein and stir it at a low speed for 30s for the first time. Stir it in a circle for the second time to lift the protein with luster and a small hook. That is, wet foaming
Step7:Add a quarter of the beaten protein to the cream cheese paste and mix well. Add in all the remaining protein and mix wel
Step8:Keep away from water (make sure to put hot water). 170 degrees, 15 minutes to 160 degrees, 15 minutes. Don't rush to take it out after baking and put it in the oven to continue to simmer for 60 minutes and refrigerate overnight
Step9:It's a big surprise to eat it after refrigeration
Step10:Detai
Cooking tips:Cracking is normal. I crack every time I do it. Every oven has its own temper. Don't go for cracking too much. If you like, you don't need to freeze the protein. Beat it until it's glossy and wet foaming. I use vanilla sugar instead of white sugar oven to preheat the ingredients in advance. Kiri is recommended by Xiaogu. Just choose what you like. The taste of the food is very personal. There are skills in making delicious dishes.
