Chocolate Cheesecake

Chocolate Cheesecake

Introduction:

"There is no foundation for mounting flowers, so it is: love is so simple."

Production steps:

Step 1: the actual amount of small triangle cream cheese is three pieces, weighing 52.5g.

Step 2: put the butter, cheese and milk in a container, and heat them with water. The butter will melt easily, and the cheese will be a little slower. After softening, mix them evenly until they are fine without particles.

Step 3: add egg yolk and stir well.

Step 4: sift in low flour and starch, and mix the flour in advance.

Step 5: mix well without dry powder and put it in the refrigerator.

Step 6: beat the protein in a clean, oil-free and water-free container, and add 10 grams of sugar when the blister comes out.

Seventh step: add 10 grams of white sugar to the foam when the texture appears.

Step 8: beat the egg white to eight, lift the chopsticks, not the strong triangular point, just bend slightly.

Step 9: scoop 1 / 3 protein into the cheese paste, mix well, then scoop 1 / 3 protein and turn well.

Step 10: then pour the cheese paste into the protein bubble, and mix well again.

Step 11: the cake paste is delicate and light.

Step 12: add the cake paste after steaming in the pan, steam over high heat for 40 minutes, and then cool naturally.

Step 13: I usually don't advocate reverse deduction. I always reverse deduction and then correct it. According to my own habits.

Step 14: 43 grams of Dove chocolate (one bar) and 20 grams of milk (the amount of milk is not included in the top material list). Melt the chocolate in water. Do not drip water.

Step 15: add 10 grams of milk in two times and mix well.

Step 16: when the temperature drops to about 30 degrees, pour it on the surface of the cake.

Step 17: if there is no whipped cream on the cake, you need to pour chocolate twice.

Step 18: simply decorate it, and the light cheesecake is ready to eat after cooling.

Materials required:

Cream cheese: 60g

Milk: 50g

Butter: 20g

Low powder: 20g

Starch: 5g

Eggs: 2

Sugar: 20g

Note: 1, egg yolk paste with starch, online said that this is not easy to make cheese sink. 2. The egg yolk paste will thicken when refrigerated. If it is too thin, it is easy to make the cheese sink and cause stratification. 3. It is said on the Internet that too much beating will make it difficult to mix well with the cheese paste because it is too light, and it is easy to crack when baking. 4. Prevent soda water from dripping on the cake surface during steaming. 5. There are three kinds of chocolate noodles (excerpted from the Internet): Crispy: chocolate is used to melt directly through water. Soft: the ratio of chocolate to milk or cream is 3:1. Fruit cream: the ratio of chocolate to cream is 1:1

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet