It's the most delicate and beautiful one - shufulei cheese cake

It's the most delicate and beautiful one - shufulei cheese cake

Introduction:

"A few days ago, I made a Souffle without cheese. Cheese cake has always been my bear's favorite. How can Souffle with cheese not try it. Shufulei with cheese is most suitable for making in the evening. After making it, refrigerate it in the refrigerator for one night and eat it the next day. It's really delicate, but I don't know if my taste buds are dull. I think it's similar to the taste of the cheese cake I made before. "

Production steps:

Step 1: soften the cheese in hot water and beat smooth.

Step 2: add the melted butter.

Step 3: stir evenly and reserve.

Step 4: add sugar to egg yolk and stir well.

Step 5: add corn starch and mix well.

Step 6: pour the boiled milk into the egg yolk and stir while pouring.

Step 7: heat the egg yolk mixture over low heat, stir while heating, turn off the heat after forming a paste.

Step 8: pour the egg yolk paste into the cheese paste and beat well.

Step 9: cover with a damp cloth and set aside.

Step 10: put the protein into the refrigerator and freeze it until there is a little thin ice. After taking it out, add sugar three times and beat the protein until it is wet and foamy.

Step 11: mix the egg white and cheese paste three times.

Step 12: put baking paper in the mold, pour in the cheese paste, smooth the surface slightly, and bake in the oven.

Materials required:

Cream cheese: 300g

Butter: 45g

Egg yolk: 57g

Sugar (into egg yolk): 20g

Corn starch: 11g

Milk: 150g

Egg white: 95g

Sugar (into protein): 55g

Note: 6-inch round mold raw materials: 300g cream cheese, 45g butter, 57g egg yolk, 20g fine sugar (into egg yolk), 11g corn starch, 150g milk, 95g egg white, 55g fine sugar (into protein) baking: water bath method, in the middle and lower layers of the oven, first bake at 180 ℃ for 15 minutes, then bake at 160 ℃ for 25 minutes, and finally bake at 200 ℃ for 5 minutes to color Simmer in the oven for 40-60 minutes, take it out, cover it with plastic wrap, refrigerate it in the refrigerator, and cut it into pieces the next day. 1. Freezing the protein can make it not easy to beat too much, and the protein will be more delicate. 2. Using the online baking time, I baked the cake at 200 ℃ for 5 minutes. However, the surface of my cake has not been colored. If I baked it again, it would crack, so I didn't bake it again, and it tasted very good.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor