Chinese Food
Shuflei cheese cake
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The sufrey cheese cake made by Mr. Xiaogu. After heating, the batter and the protein cream are mixed into a large number of Kiri cream cheese to make a soft and smooth thick cheese cake. Because the proportion of sugar accounts for 58% of the protein cream. The bubbles are delicate and smooth, so the taste is unique, soft and smooth, and the mouth becomes smooth. I made two in total this time. I didn't feel comfortable eating the first one. The taste was wet and thick. I refrigerated it in the refrigerator at night and took it to the company to share with my colleagues the next day. The taste became cool and delicate, which changed the thick and greasy feeling of the first taste. I was deeply tempted to become a baked must. Component - the diameter of the solid bottom round die is 18cm1 part (for the movable bottom die, please wrap the whole die with tin paper to form another die body)
Cooking ingredients
Cooking Steps
Step1:Put the protein in the bowl into the freezer.
Step2:Lay the baking paper on the side of the mold. The height is about 1cm higher than the mold. Lay the circular baking paper on the bottom.
Step3:Heat the cream cheese in microwave oven to about 36 ℃. Then put it into the egg beating basin. Add the melted butter. Mix well with the hand egg beater.
Step4:Add the yolk to the sugar and stir well. Add the sifted corn starch and continue to stir.
Step5:Bring the milk to a boil. Add it to the yolk paste and mix well.
Step6:Heat the egg milk paste with water, stir continuously, realize the gelatinization of starch, stir until the whole is initially thickened, tilt the basin to the bottom of the basin, and leave the hot water for about 5 seconds. Stir quickly and substantially while the residual heat is still available, and then it will be in a viscous state. Do not over heat to make the surface hard. (I have to take photos because I have to stir. I can't help it. The yolk paste is a bit caked. So the whole process must be stirred continuously.
Step7:Before the egg cream paste cools, add it to the cheese paste. Use the eggbeater to mix it carefully. When it is smooth and shiny, stop mixing.
Step8:Take out the protein with a little ice dregs around the frozen area from the freezing chamber. Add lemon juice and sugar into the egg beater for three times to quickly beat the protein cream. When lifting the agitator, it is the best that the front end of the blade can slowly form an icicle like drop shape. Do not beat it too hard.
Step9:Mix the cheese and egg cream first to restore the smooth effect. Then take a quarter of the protein cream and put it into the batter. Draw a circle from the center to the side and mix it. Turn the left hand anticlockwise to the basin about 60 ° and mix it evenly. Add the remaining protein cream again. Change the genovas method and mix it for 34 times, left and right will be basically uniform. Pay attention not to over mixing. It is more convenient for the novice to use the manual egg pumping and mixing.
Step10:Pour into the model. Shake the model slowly to make the surface flat. Use the scraper to make the paste flat again.
Step11:Spread baking paper on the deep baking tray. Pour in 11.5cm high hot water. Preheat the oven to 170 ℃ and bake for 15 minutes. Then bake at 160 ℃ for 15 minutes until the surface is colored. Turn off the power to the oven. Leave in the oven for about 1 hour.
Step12:When I was a child, I took out the cake and wrapped it with plastic wra
Cooking tips:There are skills in making delicious dishes.
