Shuflei cheese cake recipe-Chinese Food-best chinese food recipes-cooking food

Shuflei cheese cake

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The sufrey cheese cake from Xiaoshan is soft on the outside and thick as half cooked eggs in the heart. It's really super delicious and can't be stopped. Because of its tenderness, it needs a good cake bottom to help it move easily. I chose the Vienna sponge cake bottom, which is also from xiaoshanjin with strong flavor and soft and fluffy texture. (~by@sheryl)

Cooking ingredients

Cooking Steps

Step1:Vienna sponge cake bottom (36 × 26cm square baking tray, 1 quantity) material - 200g whole egg / 100g yolk / 120g fine granulated sugar / 110g low gluten flour (screened) / 56g salt free butter (microwave Ding to melting

Step2:1) put the whole egg, yolk and fine granulated sugar in the steel basin. Heat the water and beat

Step3:2) add the low powder after sieving in 3 times. Lift the steel basin to one side. Use the rubber scraper to carefully mix from the bottom to the top. When the handle of the rubber scraper becomes heavy, it is the symbol of mixing the batter.

Step4:3) add the melted butter, rotate the steel basin, and quickly mix it from the bottom to the top until the paste is glossy.

Step5:4) pour the batter mixed evenly into the oven paved with oil paper. Quickly scrape with the surface, shake out big bubbles and put them into the oven. The oven temperature is adjusted to 190 ℃ on the fire, 160 ℃ on the fire, and bake for 25 minutes. After baking, remove the cake and put it on the baking net to cool.

Step6:5) cut off the bottom of the cake with mousse circle of the required size, tear off the skin, and split it into 2 pieces in half. Put the bottom of the cake into the mousse circle which has been wrapped with oil paper.

Step7:Cream cheese is cut into small pieces. Soften at room temperature and beat until smooth.

Step8:Put the yolk and 25g of sugar and low powder into the steel basin. Stir well.

Step9:Put milk, whipped cream and butter in a saucepan. Heat over medium low heat until slightly boiling, then turn off

Step10:Slowly add it to the yolk paste in several times. Stir while adding.

Step11:Pour the mixed custard back into the milk pot. Heat it over medium low heat and stir it with a heat-resistant rubber scraper until it is thick, just like mayonnaise sauce.

Step12:Pour the batter into the whipped cream cheese while it's hot. Stir well.

Step13:Add white wine and vanilla oil to add flavor. Stir well.

Step14:Put the protein into another clean steel basin. Add the remaining fine granulated sugar in three times. Beat until it is wet foaming (the protein can not be too foaming, otherwise the cake will crack when baking). Mix well with cream cheese paste.