Chinese Food
Shuflei Cheese Cake - traditional method without cracking
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Souffl é. French is a French dessert. It's made up of a base and a bulging protein. It's stronger than a cheesecake. I found a lot of prescriptions from shuflei on the Internet. At last, I started with the traditional recipe of sina blogger Nina Yuye. The recipe is very successful. It doesn't crack. I want to share it with you. This square uses a 6-inch movable bottom mold. -
Cooking ingredients
Cooking Steps
Step1:First, spread a layer of butter on the mold evenl
Step2:Sprinkle with sugar. Slowly turn around. Make the sugar evenly cover the edge of the mold. Then pour out the excess sugar
Step3:Put a piece of oiled paper on the bottom mold. Put a layer of tin paper on the outside of the mold for standby (according to the blogger, it is better to close the gap between the cake and the mold than baking paper or just apply butter. After the sugar is heated, it can better close the gap between the cake and the mold. It can prevent uneven air flow. Moreover, the friction is great, the cake can climb high. It is easy to demould
Step4:Cream cheese over hot water. Beat with eggbeater until smoot
Step5:Pour milk and butter into a small saucepan. Boil over low heat until the butter melts
Step6:Pour the starch into the yolk. Mix well with the beate
Step7:Then pour in the boiled milk liqui
Step8:Stir evenly, sift and return to the milk po
Step9:Turn on the small fire while stirring slowly with the egg beate
Step10:After slowly mixing, it will start to become viscous. The original blogger made the casda sauce in different ways. After step 8, use the microwave oven to heat it for half a minute, and then heat it for half a minute, and then stir it to viscous state. I think it can better control the concentration by boiling directly in the milk pot.
Step11:Mix the casserole with cream chees
Step12:Mix wel
Step13:Cover with plastic wrap for cooling (cover with plastic wrap to prevent caking
Step14:Next to the protei
Step15:The egg whites are first adjusted to the middle level with an electric beater, and then they are whipped clockwise to the coarse bubbles. Then the sugar is added three times. Note - add sugar once for each time. After the sugar and the bubbles are completely combined, add the next time
Step16:After adding sugar, you will find that the bubbles are more and more delicate. After the third addition of sugar, you will slowly find that the protein cream begins to have lines to close to the hard foaming state. Then you can manually beat the egg beater for a few times to make it more delicate. (as shown in the figure, pulling up the eggbeater is in a hook state. My state is soft. I can play for a little longer.
Step17:Put the beaten egg white into the cheese paste for 3 times and mix and sti
Step18:Use scraper to lift it from the bottom to the top every time. Avoid defoamin
Step19:Stir until no protein is see
Step20:It can be seen that there are some lines falling like silk ribbon. The paste is glossy
Step21:Mix the batter agai
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Cooking tips:There are skills in making delicious dishes.
