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French blueberry snow cheese CI è meetfiomage

Introduction:

"Who says cheesecake must have a strong taste? Try this kind of snow cheese as gentle as angel and light as snowflake. It's totally free of burden and tastes like ice cream. It's cool and creamy, so you can eat it one by one

Production steps:

Step 1: soften the cream at room temperature, then put it together with other materials into the mixing basin, stir it with a slurry mixer until it is granular, and refrigerate for about 2 hours

Step 2: take out the dough which is rolled into 1cm thick, press it into the required size with a circular die, and cut off the excess dough.

Step 3: put the model into the oven, preheat and bake at 200 ℃ for about 20 minutes.

Step 4: mix the cream cheese and sugar with a paste mixer, soften at room temperature, and then add the sifted low gluten flour. Add eggs, animal cream and lemon peel, mix well to make cheese paste.

Step 5: take a 6-inch movable round mold, put in the baked shabretta skin, and then pour in the cheese paste. Put into the oven and bake at 210 ℃ for about 40 minutes.

Step 6: stir the wild berries and transparent pectin evenly and spread them on the surface of the baked cheese cake. (prepare blueberry jam and pour it on the surface in 3 steps)

Step 7: add: boiling method of Blueberry Jam: 1. Wash blueberry, drain, pour into acid resistant pot (enamel pot, casserole, stainless steel pot is OK), 2. Add water, squeeze in a lemon juice, boil over medium heat, Turn down the heat, add maltose and cook slowly. When cooking, use wooden spoon or stainless steel spoon to keep stirring. When maltose is completely dissolved, add fine granulated sugar and continue to boil until the sauce is thick. (the verification method is to drop one or two drops of jam into cold water. If the jam does not disperse and sinks quickly, it can be canned.) Note: glass bottle is the best container to store jam. The container should be scalded with hot water in advance and dried thoroughly. When the jam is a little bit cooler, not lower than 80 degrees, put it into the bottle, seal it with a lid, and refrigerate.

Materials required:

Cream: 45g

Fine granulated sugar: 35g

Salt: 1g

Egg yolk: 18g

Low gluten flour: 60g

Baking powder: 3G

Vanilla stick: 1 / 2 (vanilla essence instead)

Cream cheese: 275g

Eggs: 1.5

Animal fresh cream: 200g

Lemon peel: 1 / 4

Blueberry: 600g

Maltose: 120g

Lemon: half

Water: 100

Notes: Muriel's little nagging: 1. French shapretta skin dough should not be stirred too much, otherwise the cake skin will not be crisp. It is often used in biscuits or mousse sandwich, with crisp taste and crispy taste. 2. Pay attention to the oven temperature and adjust it properly. 3. The cream and cheese part of step 1 should be well mixed without particles. 4. Warm water should be used for water insulation heating, and the height of water is about 1 / 3 of the model.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour