[Brownie cheesecake] dual taste

[Brownie cheesecake] dual taste

Introduction:

Production steps:

Step 1: Ingredients: brownie cake ingredients, 50g butter, 50g dark chocolate, 50g fine granulated sugar, 40g egg, 20g original yogurt, 50g medium gluten flour < br > Cheese Cake Ingredients: 210g cream cheese, 40g fine granulated sugar, 50g egg (60g original formula), 2.5ml vanilla essence, 50g original yogurt (60g original formula)

Step 2: 1: cut black Qiao and butter into small pieces, heat them in hot water and stir them continuously until they are completely dissolved

Step 3: 2: add the sugar and stir well

Step 4: 3: add yogurt and eggs

Step 5: 4: mix in the sifted flour, turn and mix well to make Brownie lake

Step 6: 5: put it into the mold and smooth it, put it in the middle layer of the oven and heat it up and down 180 degrees for about 18 minutes

Step 7: 6: beat softened cream cheese with 40g sugar until smooth

Step 8: 7: add eggs, yogurt, vanilla essence (if not, save it) to make a thick and smooth cheese paste

Step 9: 8: the baked Brownie doesn't need to cool down, just pour in the cheese paste, shake it twice to make the bubbles come out, and then put it into the oven to bake at 160 ℃ for about 60 minutes (40 minutes is OK, I bake it dry for 60 minutes)

Materials required:

Butter: 50g

Dark chocolate: 50g

Fine granulated sugar: 50g

Egg: 50g

Original yogurt: 70g

Medium gluten flour: 50g

Cream cheese: 210g

Vanilla extract: 2.5ml

Note: after baking and cooling, refrigerate for more than 4 hours or overnight. If it's not an anti staining mold, it's better to put a piece of oil paper and pour brownie batter into it. Otherwise, I think it will be difficult to demould the original yogurt after refrigeration. Remember that it has a strong taste rather than water like milk

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet