Happiness on the tip of the tongue

Happiness on the tip of the tongue

Introduction:

"Huanhuan version of Souffle cheesecake, which had been collected for a long time, was finally made on her husband's birthday. It was really delicious and shrieking. After baking two in a week, I still didn't enjoy it. In fact, this cake is enough to make people infatuated without deliberate decoration. You can hear the sound of "whew whew whew" when you take a spoonful of it, and let it melt slowly on your tongue when you take a small spoon of it. It's delicate, smooth, wonderful, and full of milk flavor, which makes people intoxicated. It's no exaggeration to say that the moment when the cake comes into your mouth, you really experience the feeling of happiness. "

Production steps:

Step 1: melt the butter in water, freeze the protein until there is a little ice around, sift the corn flour, pad the baking paper in the mold, preheat the oven 180 degrees, and prepare the required materials.

Step 2: soften the cream cheese in the microwave oven, about 36 degrees, and then put it into a basin with the melted butter. It doesn't matter if it's a little separated

Step 3: put in egg yolk and sugar in another basin, stir, add corn flour and mix well.

Step 4: pour the yolk into the bowl quickly.

Step 5: put the mixing basin in boiling water (boiling water while boiling on low heat, pay attention to scald, it's better to operate with gloves!), and quickly stir the egg paste with a manual egg beater until it's thick. Leave the hot water immediately (until it's thick for no more than 1 minute)

Step 6: pour hot into a well beaten cheese bowl.

Step 7: stir evenly into a fine paste and cover with a dry hot towel.

Step 8: add sugar to the egg white in three times until the egg white is glossy, and then drop the protein tip on the beater.

Step 9: add 1 / 4 of the beaten protein into the cheese paste.

Step 10: stir well from bottom to top, then add all the remaining protein and mix well in the same way.

Step 11: mix well and pour into the mold. Put hot water into the baking tray (I use a movable bottom mold, first wrap the bottom with tin foil, then make the lining with oil paper, put it in the pizza tray, and then put it in the hot water, so that I don't have to worry about water leakage)

Step 12: bake in a preheated 180 ℃ oven for 15 minutes, then lower the temperature to 160 ℃ for 25 minutes. Don't take it out after baking. Leave it in the oven for 40-60 minutes. After cooling, wrap the fresh-keeping film with the mold and put it in the refrigerator for one night. Morning Decoration: Honey Peach jam with a little water. After microwave heating, brush it on the surface of the cake. Place the fruit mint leaves and brush it on the fruit again A layer of peach syrup will do.

Materials required:

Cream cheese: 300g

Butter: 45g

Egg yolk: 57g

Sugar: 55g

Corn starch: 11g

Milk: 150g

Protein: 95g

Peach Jam: right amount

Strawberry: moderate

Tizi: right amount

Sugar beads: right amount

Mint leaves: moderate

Note: 1. Don't beat the egg white too hard. Just lift the egg beater, and the egg white will be slightly bent and drooping. 2. The cake will expand and crack when baking. After baking, it will be flat after 40-60 minutes in the oven. 3. It's better to refrigerate the Souffle cheesecake overnight.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor