Chinese Food
Blueberry sufrey cheese cake
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In summer, refrigerator is my food steward. If someone asks me what my favorite dessert is, I will answer shuflei cheese without hesitation. There are more than ten kinds of cheesecake I have eaten so far. But this one is the only one. I like her very much. This time, we tried to add fresh blueberry granules to this sufrey cheese cake. After high-temperature baking, blueberries will burst and the taste of sour, sour and sweet will be integrated into the cake. With the light and soft taste of sufrey cheese, it tastes very good. This formula is the quantity of an 8-inch round mold. -
Cooking ingredients
Cooking Steps
Step1:Preparation - heat butter in water until melted; separate protein from egg yolk. Freeze the protein for a while; sift corn starch; wash blueberries; put oil paper on the bottom of the mold; preheat the oven 180 degrees.
Step2:Microwave the cream cheese until warm (about the same temperature as the body temperature). Mix with the melted butter and beat evenly with the egg beater. (it's OK to mix evenly. It doesn't matter if there is a little water and oil separation
Step3:Mix the yolk and sugar in another bowl. Add the sifted corn starch. Mix well.
Step4:Bring the milk to a boil and pour it into the yolk paste.
Step5:Sit the bowl directly in hot water. Heat it apart from the water and stir it quickly until the batter is thick. Use boiling water and stir quickly when heating. When mixing, you can take a heat insulation water jacket to avoid scalding.
Step6:Pour the custard from the previous step into the cream cheese while it is hot. Stir quickly until it is smooth and moist.
Step7:The protein is frozen in the refrigerator. It is frozen to a circle of thin ice near the inner wall of the bowl.
Step8:Add a small amount of fine sugar to the protein. Beat with a beater at low speed until it is seven times distributed. About 2 minutes. Don't send too fast to avoid the bubbles that are too big to be delicate. Pour the rest of the sugar into the egg white twice. Beat for 30 seconds after the first time. Add the second time. Use the egg beater to slowly circle. Lift the beater. Slowly bend down the tip of the cream.
Step9:Pour 1 / 4 of the protein into the cheese paste. Turn it up from the bottom with a spatula and mix well.
Step10:Add the remaining protein. Stir until uniform.
Step11:Pour the washed and drained blueberries into the batter. Stir until well distributed.
Step12:Pour into the mold. Smooth the surface. Slightly shake out the internal bubbles.
Step13:Pour hot water into the baking tray. The depth is about 11.5cm. Place the mold in the baking tray. Bake at 180 ℃ for 15 minutes. Then bake at 160 ℃ for 25 minutes. After baking, don't take out the cake. Leave it in the oven. Bake it for 40 minutes and 1 hour. Take out the cake. After cooling, wrap it with plastic wrap and mould. Put it into refrigerator for cold storage. It can be demoulded when eating.
Step14:Finished product drawin
Cooking tips:* * the protein should be frozen and then sent. Although the time is longer, it will make the protein more delicate. If it is over frozen, it can also be taken out and thawed to a circle of thin ice on the surface. **The whole mixing process must be fast. Use the turning method to avoid defoaming. **After turning off the oven, be sure to use the remaining temperature to bake the cake. In addition, put it in the refrigerator after cooling. It's better to stay overnight. In this way, the taste of all kinds of ingredients inside the cake begins to permeate and blend. The taste will be more full-bodied and delicious. **The blueberry taste is more sour and sweet. There are also big blueberry granules in the explosion pulp. It's very enjoyable to eat. There are skills in making delicious dishes.
