Stir fried sea salt milk cheese cake recipe

Step3:Add a few drops of lemon juice into the protein basin. The lemon juice can reduce defoaming. Beat the egg beater until the protein bubbles and pour in a third of sugar

Step4:The big bubble disappears. When you hit the small bubble, add half the sugar left

Step5:Add the last sugar to the protei

Step6:The eggbeater can be lifted with a small hook, that is, 8 points. It's wet and dry. I personally don't like it to be dry and easy to crack. The cake is also wet at this level. I like the taste of the cake very much

Step7:Add sifted low gluten flour to the yolk bow

Step8:Use the z-stroke technique to mix the flour well. Do not circle it so that the gluten on the flour will not affect the taste of the cake

Step9:State after mixing. Fine without particle

Step10:Add 1 / 3 of the egg yolk batter. Stir. Turn from 2 o'clock to 7 o'clock. Do not circle to avoid defoaming

Step11:Status after first protein additio

Step12:Add 1/2 of the remaining protei

Step13:Protein state added for the second tim

Step14:Add the last protein for the third tim

Step15:Pour in the 8-inch mold. Shake it 2 times. Shake out bubbles. Preheat the upper and lower tubes of the oven at 130 ℃ for 10 minutes and put them into the cake mold. Bake for 60 minutes (different temperatures in the oven are different. Please make it according to your own oven. My oven has a high temperature. It's about 40 degrees higher. You'd better use a thermometer to measure it

Step16:Start to make custard mayonnaise, sugar, corn starch and low gluten powder. Mix well. It will dry at first. Do not add water. Just stir for a while. Be patient

Step17:Well stirred. Is it thin?

Step18:Add milk to the milk pot and boil i

Step19:Let's go. Let's get out of the fire.

Step20:Add it to the yolk paste in batches. Stir and add mil

Step21:It's all like milk. Then put it back in the milk pot and heat it to boil sauce

Step22:Heat in a small fire. Stir continuously during the period. Turn off the fire when it is thick and delicat

Step23:Add butter and stir well. Then sit in a cold water pan to cool down

Step24:Make cheese sauce, cream cheese, add sugar, sea salt, beat with eggbeater until smooth and smoot

Step25:Loo

Step26:Add yogurt and continue to sti

Step27:After mixing evenl

Step28:Add custard sauc

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Cooking tips:1 - the mixing technique of cake. Don't make circles to avoid defoaming. The defoaming cake can't be roasted. 2 - the last step of casda sauce must be stir continuously on a small fire to avoid the paste bottom. All the previous efforts should be wasted. 3 - the cake must be cooled thoroughly and demoulded. 4 - the almond slices should be roasted in a few minutes. Be sure to observe the color. There are skills to avoid the baking paste and cooking.