[tomato formula] shufulei cheese cake -- not only Nicholas Tse can make such a perfect cake

[tomato formula] shufulei cheese cake -- not only Nicholas Tse can make such a perfect cake

Introduction:

"French desserts, souffl é, also translated as shuhuli, souffle. It is a kind of dessert originated from France, which is light and fluffy after baking. Compared with light cheese cake, shufulei cheese cake has stronger cheese flavor, which is equivalent to heavy cheese cake. It's often described as the taste of ice cream, melting in the mouth, very delicious

Production steps:

Step 1: soften the cream cheese with water and stir until smooth and free of particles

Step 2: mix the light cream with the old yogurt evenly, add it into the cream cheese several times, and stir evenly with the manual egg beater

Step 3: add egg yolk and continue to stir well

Step 4: add corn starch and stir well

Step 5: add milk and lemon juice, stir well to make a thin cake paste

Step 6: filter the cake paste as a whole to get a more delicate cake paste

Step 7: add the protein into the sugar and beat it to 70% of the textured hair with electric beater

Step 8: add the beaten protein to the cake paste, and stir evenly with a scraper

Step 9: pour the cake paste into the bottom mold wrapped with tin foil, put it into the lower layer of the preheated oven, and bake it with water

Step 10: bake at 200 ° for 20 minutes, then lower the temperature to 150 ° for 40 minutes, and the surface will be slightly golden. After the baked cake is cooled at room temperature, put it in the refrigerator for 3 hours. Finally, spread some cream on the surface and decorate it with blueberries.

Materials required:

Cream cheese: 200g

Old yogurt: 80g

Milk: 67g

Protein: 3

Cream: one portion

Light cream: 80g

Corn starch: 10g

Lemon juice: 10g

Fine granulated sugar: 60g

Note: 1, water baking method: first fill the hot water baking plate on the bottom, and then put the baking net on the top of the baking plate, cake recipe baking net, so that baking can achieve the same moist taste as the water bath method baking cake, not too dry, and prevent the risk of water into the cake. 2. The protein in the formula only needs to be beaten until the protein lines do not disappear.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet