Grenade cheesecake
By VicentaLakin
Maybe you and I have the same taste of "steal" and love the smell of durian and maybe you can't accept it. It's all right. This is a good idea. But if you don't really try it, don't give it up so easily. Maybe it's what you've been looking for。
Recipe Recommendations
- low-gluten flour 40 grams
- cream cheese 100 grams
- eggs of 3
- sugar 40 grams
- pure milk 150 ml
- unsalted butter 10 grams
- durian meat 120 grams
Steps for Grenade cheesecake
1
Cream cheese is melted with 10 grams of sugar, butter insulated water and heat, so that it is not granulated。
2
Add pure milk evenly。
3
Add yolk evenly。
4
The durian goes to the core, crushes the mud。
5
The guacamole joins the yolk paste。
6
Sift in low powder, mix。
7
The proteins were added to a few drops of lemon juice, and were hit in a thick bubble at a low speed。
8
In three minutes, 30 grams of fine sugar were added, with a medium-speed effect to wet-eating bubbles, approximately 7 distributions。
9
A third of the protein is cut evenly in the yolk paste。
10
And then back to the proteins, quickly cut evenly。
11
The face is poured into the mold and the bubbles in the table are pumped out a few times down, into a flat-bed grill, injected around three quarters of the temperature water height model, and placed in the oven at 170°C for approximately 20-30 minutes, turning 150°40 minutes。
12
Out of the oven, before cooling off。