Chinese Food
Hokkaido double layer Cheesecake
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Hokkaido double layer cheese cake. I don't know how to make it all the time. I just heard that when I finally know the recipe, I will practice it immediately. It's really famous. It's really delicious fried chicken.
Cooking ingredients
Cooking Steps
Step1:Sponge cake part. Actually, I've made a recipe before. This time I'm going to beat the whole egg. Beat the egg. Put all the sugar in it. Stir and melt it. Then sit in a 50 degree water basin. Put it in for a while. Then put 5g water in it. Stir it for a few times. Then beat it with water. It's about 4 to 5 minutes. Look at the state. It's sticky. It's good to say it doesn't disappear after writing. Then beat it at a low speed for 2 to 3 minutes Even if you have beaten the egg part, put it in low powder. You can put it in several times or at one time. Stir it quickly and evenly. Then add the mixture of butter and milk about 40 degrees. Pour it into the batter along the wall of the basin or scraper. Stir it evenly and bake it for about 150 degrees and 40 minute
Step2:After the cake is baked, it can be demoulded by turning it upside down for five minutes. Turn it over to cool it
Step3:The heavy cheese part - cream cheese softens at room temperature. Put in sugar. Beat the egg beater until the sugar melts. Or directly beat with sugar powder and eggs. Add them to the cheese in several times. A small amount of cheese must be beat many times. Mix the corn starch and low flour and sift them. Put them in the cheese basin. Stir them evenly. (here, sift them). I am lazy and skip them directly. Then add the light cream. Stir them evenly. Cut off the baked sponge cake about 11.5cm. Spread it in a 6-inch mold. Pour in the heavy cheese paste. The mold is wrapped with tin foil. Water bath method. Bake at 140 ℃ for about 40 minutes. See the statu
Step4:Frozen cheese part - put the sugar in the milk. Heat it on a low heat until the sugar melts. Pour the sugar water into the egg yolk basin with a long flow. Stir quickly at the same time. Mix a small amount of cheese with gilding water first, then pour it into the remaining cheese basin. If it's not easy to mix at this time, you can mix it with water. Beat the cream to 6, and then mix it with the cheese paste. Then put the egg yolk paste into the cheese paste and mix it evenly. Pour it into the cheese paste and let it cool On the heavy cheesecake. Refrigerate for about 4 hour
Step5:Finally, demoulding. Whisk the Cream 8 for distribution. A thin layer of plastering. Rub the remaining sponge cake into crumbs and stick it on the plastered cake. Then it can start
Cooking tips:Pay attention to every detail. The most important thing is not to bake the heavy cheese part too old. The original recipe let it bake for 30 minutes. I think it's too tender. Another 10 minutes. I think it's just right. Only a little bit of flow in the middle. This can connect with the taste of the frozen cheese part. It doesn't taste too porcelain solid. There are skills to make dishes just right.
