Chinese Food
Semi cooked cheese cake
(86715 views)
Recently, Holly came out with a new semi cooked cheese cake. It's very popular. Last night, I was playing at home and used brie cheese crazily. The finished product was delicious. There was no SEI. Of course you can use cream cheese. The reason why I use brie cheese is that I got a lot of brie in the cheese competition. But Bree's milk flavor is stronger than cream cheese. It's very delicious. It's just that the outer skin is not easy to break. It's a little grainy. Next time, you can try sieving before the second step. Anyway, I'll still use Bree next time. Brie 120 g pure milk 125 g butter 50 g low powder 45 g egg yolk 3 honey 25 g protein 3 sugar 40 g lemon juice 10 g mold aluminum foil cake cup (bottom diameter 6.2cm Opening diameter 8.2cm Gao Yue 3.5cm ）Five
Cooking ingredients
Cooking Steps
Step1:Tear brie into small pieces and mix with milk. Heat and stir until smoot
Step2:Add the melted butter and stir well. Prepare the low gluten flour
Step3:Sift in low flour for three times and mix well. Mix egg yolk and honey. Add into cheese paste
Step4:Beat the protein and lemon juice three times with sugar until it is wet foaming. Take one third of the protein and put it into the cheese paste and mix wel
Step5:Mix the cheese paste back into the protein. Then pour it into the mould (I poured 65g into each mould in this experiment. At last, there is a little bit of cheese paste left. In fact, it can be added to 7075g of each mould. In this way, the mould should be flat after baking and shrinking
Step6:Put the mold into the baking tray. Pour hot water into the baking tray. Heat it up and down for 145 ° 8 minutes. Turn it up for 230 ° C. keep it down for 145 ° 5 minutes until the surface is colored. Turn off the heating. Keep it down for 145 ° 10 minutes. Do not take it out immediately after the end. Put it in the oven and take it out at room temperature.
Cooking tips:(optional) tips - it's better to have skills in cooking after cold storage.
