Chiba cheese cake

Chiba cheese cake

Introduction:

"I haven't made a cheesecake for a long time, because the last cheese was broken. I usually put the unused cheese in the fresh-keeping bag, put it in the fresh-keeping box, and then put it in the zero degree space of the refrigerator. As a result, it was still broken, so I had to throw it away. I bought some the other day, and the cheesecake appeared in my fridge again. Although it's broken, I still use this method of cheese preservation. I have the impression that it's no problem to keep it for a few months. Although I didn't feel well about the Chiba pattern this time, little bear said that it was more abstract, so I was relieved. "

Production steps:

Step 1: take the cheese out of the refrigerator to soften. Soften it quickly with hot water. Be sure to soften it in place. Let's see the effect of the picture. Only in this way can the cheese be stirred evenly.

Step 2: add sugar and egg yolk into the cheese and stir well.

Step 3: sift the low gluten flour into the cheese and beat well with the egg beater.

Step 4: add light cream and stir evenly. Add it in several times. Beat the last time and then add the next time.

Step 5: stir to smooth and no particles.

Step 6: clean and dry the egg beater, add sugar to the egg white and beat it to the state of wet foaming.

Step 7: add the egg white to the cheese and stir well.

Step 8: spread some butter around the cake mold to prevent sticking. Pour in the cake paste and shake it a little. Put the dark chocolate and light cream into the decoration bag, melt them in hot water, and then squeeze them on the cake paste to draw patterns.

Step 9: water bath method, bake in the oven, cool out of the oven, refrigerate in the refrigerator for 4 hours, then take out and cut into pieces.

Materials required:

Cream cheese: 200g

Sugar (into cheese): 20g

White granulated sugar (into egg white): 40g

Cream: 100g

Eggs: 2

Low gluten flour: 25g

Dark chocolate: 10g

Note: Ingredients: 200g cream cheese, 20g white sugar (into cheese), 40g white sugar (into egg white), 100g light cream, 2 eggs, 25g low gluten flour, decorative materials: 10g dark chocolate, 5g light cream, baking: water bath method, middle layer of oven, 160 ℃, 60min, 6-inch cake mold 1. Use Jun Zhi's recipe. 2. Cheese is cream cheese. 2. In the Chiba pattern drawing method, first squeeze the chocolate into a row of horizontal patterns, and then use a toothpick (I use chopsticks, because the pattern spacing I draw is very large) to scratch on the horizontal patterns. If I don't draw well, I should draw more close the gap between the patterns. Cream cheese is a kind of immature full-fat cheese. After processing, its fat content can exceed 50%. It has fine texture and soft taste. Cheese (one of which is also called cheese) is a kind of fermented milk products. Its properties are similar to common yoghurt. It is made by fermentation process and contains lactic acid bacteria that can be used for health care. However, the strong flavor of cheese is low It is more nutritious than yogurt, similar to solid food. Every kilogram of cheese products are concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients, is a pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet