Strawberry cheese cake

Strawberry cheese cake

Introduction:

Production steps:

Step 1: remove the frozen eggs from the refrigerator and separate the egg yolk and protein.

Step 2: mix the low gluten flour and Matcha powder and sift in advance.

Step 3: add 13g sugar to egg yolk and stir until dissolved.

Step 4: Add 20 grams of water and stir for about 30 seconds.

Step 5: add corn oil and stir continuously.

Step 6: stir until delicate, the surface is white, stir gently, the egg yolk is still dark color.

Step 7: sift the powder again, and add all into the egg yolk paste.

Step 8: stir until the powder disappears.

Step 9: next, whisk the egg white. For the first time, whisk the egg white to the shape of fish eye bubble at high speed. Add 1 / 3 sugar.

Step 10: change the medium speed and stir until the protein has turned white, but can't pick up any sharp corners. Add 1 / 3 sugar.

Step 11: continue to beat until there is a little sharp angle, add the remaining one-third of sugar and beat at low speed. It can be sent until there is a small corner.

Step 12: pour a third of the cream into the egg yolk paste.

Step 13: mix well.

Step 14: pour the batter into the remaining protein bowl.

Step 15: mix evenly by cutting and turning. 30 seconds.

Step 16: pour the cake paste into the baking pan covered with oil paper, scrape it evenly with a spoon, shake it gently and send it into the middle layer of the oven. Bake it at 150 ℃ for 25 minutes.

Step 17: cool the baked Qifeng cake, and cut it into a round cake piece with the same size as the rose mold with a circular cutter.

Step 18: cut the cream cheese into small pieces.

Step 19: add sugar and heat until softened.

Step 20: clean the strawberries and cut them into pieces. Put them into the blender and beat them into mud.

Step 21: stir the cream cheese into a paste. Add fresh milk in batches and stir.

Step 22: soak the fish glue powder in clean water for 10 minutes, heat it in water and dissolve it into liquid.

Step 23: continue to heat the mixed cream cheese into a uniform sauce. Add the fish glue powder and mix well. Then pour in the brandy and mix well. Let cool and set aside.

Step 24: beat the fresh animal cream to 6.

Step 25: add whipped cream to the cream cheese.

Step 26: This is the cheese paste.

Step 27: pour 2 tbsp cheese paste into strawberry jam and mix.

Step 28: pour the strawberry jam into the cheese paste and mix well.

Step 29: This is strawberry cheese paste.

Step 30: pour strawberry cheese paste into silicone mold.

Step 31: cover the surface with Matcha Qifeng cake slice. Refrigerate overnight. The next day, tear the mold upside down, and then put the cake in the refrigerator to thaw and eat.

Step 32: finished product drawing.

Materials required:

Egg yolk: 2

Granulated sugar (egg yolk): 13g

Water: 20g

Corn oil: 20g

Low gluten powder: 33g

Matcha powder: 5g

Protein: 2

Granulated sugar (egg white): 33 G

Cream cheese: 150g

Fine granulated sugar: 70g

Fresh strawberries: 100g

Fresh animal cream: 120g

Fresh milk: 70g

Brandy: 1 tablespoon

Fish glue powder: 2 tsp

Water: 3 tbsp

Note: to shape the cheesecake, it must be put into the freezer to freeze before removing the mold. But you must thaw before eating, otherwise you will not get the taste of instant melting.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet