Chinese Food
Net red new favorite / fluff Caramel marshmallow double layer Hokkaido cheese cake
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I got fluff marshmallow for the first time. It's not very amazing. But the light caramel smell attracted me after it was opened. Take a taste. The delicate and silky taste is totally different from the ordinary marshmallow. It's as smooth as cream. So I want to make some desserts with it. So the caramel Hokkaido double layer cheese was born.
Cooking ingredients
Cooking Steps
Step1:This cake has many layers. Its making is relatively complicated. First we need to make a 6-inch sponge cake. Break up the eggs. Melt butter, milk and marshmallows in hot water. Sift the low powder twice. Preheat the oven 180 degree
Step2:Fluff Caramel marshmallows are semi liquid, so they need to be melted in hot water to blend with the yolk. And keep marshmallows, butter and milk at room temperatur
Step3:Mix the broken egg sugar evenly, and then mix it in hot water. When the egg temperature reaches about 40 ℃, stop heating and take out the egg basin.
Step4:Beat eggs with sugar and hot wate
Step5:Then use the hand-held beater to continue to pass the whole egg. At this time, it needs to be sent at high speed
Step6:Beat at a beat while you're passing
Step7:After about 20 minutes, the yolk paste starts to become thick and delicate. You need to continue to beat it at this time
Step8:When it comes to beating the head, the yolk paste will drip slowly. Then use low speed to beat it for a while.
Step9:The successful yolk paste should be glossy. You can draw 8 words if it doesn't disappear in 15 seconds
Step10:Slowly pour the sifted low powder into the egg yolk paste. The scraper cuts in from 2 o'clock. Turn it to 8 o'clock. At the same time, turn the left hand anticlockwise to beat the egg basin. Repeat for about 30 times until you can't see the low powder.
Step11:Note that the mixing technique must be light and fast.
Step12:Finally, slowly pour the melted milk, butter and marshmallow solution into the cake paste. Continue to mix in the same way as before. At this time, we should pay more attention to technique. It's easier to eliminate bubbles. Stir until the cake is smooth. At this time, the cake paste should be light and shiny. If there are many bubbles, it means defoaming.
Step13:Finally pour into the mold. Tap it to shake out the bubbles. Then put it into the oven and bake at a reference temperature of 170 ℃ for about 50 minutes. The temperature difference in each oven is different, so it's only for reference. Because of the addition of marshmallows, the finished product is moist and does not smell like egg.
Step14:When the cake is cool, you can make the second cheese part. You need cream cheese, marshmallow and other materials. Oven preheatin
Step15:Now heat the cream and marshmallow in hot water and mix well. Break up the eggs
Step16:Cream cheese softened with sugar and hot water. Be careful not to turn into wate
Cooking tips:My mold is 5-inch-high. It can be converted into an ordinary 6-inch mousse circle. Pay attention to every detail in the process of making. The following aspects should be paid attention to in order to make cheese cake with delicate and smooth export feeling. First, cheese and cheese should be softened to a very delicate state after hot water separation, but they cannot be turned into water. The second cheese paste should not be mixed at high speed with an egg beater. It is easy to form large bubbles. Manual mixing is recommended. Second, half baked cheese must not be as hard as cake, but it can't be as thin as water. It depends on the state. Third, when making mascarpone cheese, the egg yolk should not be too hot or too low. In this way, it is not easy to melt the gilding. The whipped cream should not be too thin. Otherwise, the finished product is not easy to set. Of course, it is also related to the amount of gilding. The cake crumbs on the outer layer are not very good. Be careful. I've talked a lot about my experience in making layers. Let's do it. There are skills in making delicious dishes.
