Bean milk cheesecake -- dessert control must taste single recipe-Chinese Food-best chinese food recipes-cooking food

Bean milk cheesecake -- dessert control must taste single

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The days are long and the years are short. Every year after thirty-five years old is a fleeting gap. In chaos, I am one year old again. My 2016. There is no starry River, flaming trees and silver flowers. Only the warmth of the winter sunshine diffuse into the curtains. Her daughter is still lying in the arms of her husband. Her ruddy face is full of heartlessness. Although I sighed that she didn't work hard in the exam, I also secretly congratulated myself that she still enjoyed the carefree life of her age. 2016. The biggest harvest is to finally face up to your pride and start to understand how many things are beyond the reach of human resources and how many things should be ordered by heaven. 2017. I will continue to measure the broad world with my feet. I hope my heart will be fuller and fuller. I hope to feel more joy in my life.

Cooking ingredients

cake embryo:8

low gluten powder:40g

decorate soybean powder:8

soybeans:200g

sugar:20g

Cooking Steps

Step1:In fact, it's very simple. After the soybean is washed, it's fully dried. Then put it in the pan and stir fry for 10 minutes. The surface of the soybean turns yellow and overflows the bean fragrance. Then cool the fried beans. Put them into the blender (with flour grinding function). Beat them several times at high speed. Until you taste the soybean flour, you can feel very delicate. You can't get any slag. Now let's make the cake. The cake is made of small four rolls of recipe. First beat the yolk with sugar until it turns white. The sugar will melt completely.

Step2:Add corn oil and fully emulsify.

Step3:Then pour in the soymilk, stir it into the delicate yolk liquid, sift in the low gluten powder, and stir until there is no dry powder. My habit is to sift the yolk paste again. I don't like it.

Step4:Add sugar into the egg white three times. Beat it to the appearance before the wet foaming state, that is, don't show strong little hook. The egg white also has a soft appearance. The oven begins to warm up. The temperature is 180 degrees.

Step5:Add a third of the egg white paste to the yolk paste. Turn it up from the bottom to a smooth and delicate state.

Step6:Then pour the batter back into the egg white bowl. Stir well.

Step7:Spread the oil paper in the 28 * 28 cake tray. Pour the cake paste in. Use a scraper to smooth the surface. Shake the baking pan before entering the oven. Shake out the big bubbles inside. Bake in the oven for about 15 minutes.

Step8:Turn over the cake slices and put them on the baking net to cool, then remove the oil paper. Cut into three equal sized pieces.

Step9:Now we're going to make soy sauce. Add 30g of sugar to the yolk. Beat by hand until delicate.

Step10:Sift in 30g corn starch and continue to stir until it is fine and dry.

Step11:Heat the soymilk in the milk pot until it boils.

Step12:The boiling soymilk is immediately poured into the egg yolk paste in step 10. Pour and mix by hand.

Step13:Pour the mixed soybean milk and egg yolk paste back into the milk pot. Heat it to a thick consistency over a low heat. Also, heat it while stirring. Avoid the paste bottom.