Chinese Food
Shuflei cheese cake (6-inch one)
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At the beginning of the year, I went to the full suffering cake shop of shapowei family in Xiamen with my brother Shan (FA Xiao). It is famous for chestnut cake, chessboard cake and shuflei. You know, for a city that loves to eat like life, there's no reason for those shops that can survive and have their doors closed. In order to buy these cakes, we both saved our lives. After waiting for nearly half an hour, we finally got them one after another. These cakes taste good. Especially shuflei is very popular with my brother. It's soft, soft and smooth. It's like waking up in the morning and feeling your cat rubbing against you through the quilt. That's what brother Shan said. I don't know if this shuflei I made today is scratched by a cat. In short, it's delicious. I've swallowed it by myself. Do you want to do it or not. -
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:Cream cheese in a bowl and soften in hot water. Stir until smooth.
Step3:Add cream and yogurt to the softened cream cheese.
Step4:Use the hand beater to stir evenly.
Step5:Then add the yolk and stir well.
Step6:Add corn starch and stir well.
Step7:Add milk and orange juice and stir well. The cake liquid is relatively thin at this time. Sift through the liquid for use (there will be some corn starch that is not completely dissolved).
Step8:Take out the frozen protein. Beat up the big bubble with the electric beater. Add 40g sugar three times. Beat up the protein with a strong hook shape. The pattern formed by the protein dropping in the basin is the same. That's OK.
Step9:Pour the beaten egg white into the sifted cake liquid. Turn it over with a rubber scraper and mix well. Pour into a mold lined with baking paper underneath and around. Put in the lower layer of the preheated oven. Bake in water. Bake for 15 minutes at 200 degrees. Reduce to 150 ℃ and bake 40 times for 60 minutes. Take out the mold after cooling (I missed the last step. You can start to imagine according to the text).
Cooking tips:1. The cake liquid must be sifted. The cake made in this way will not affect the taste because of the undissolved flour particles. 2. The protein should be sent to dry foaming, that is to say, it has a relatively firm hook shape. 3. After pouring the cake liquid into the mold, shake it gently for several times, so as to shake out the small bubbles inside. 4. Baking at high temperature for 10 minutes is for coloring. You can adjust it according to your own oven. If the color is darker at first, you can cover the cake with a layer of tin paper to prevent the color from getting darker. There are skills in making delicious dishes.
