Coffee cheese
By VicentaLakin
like coffee, hot or cold. so sometimes, when you make food, you wonder if you can put coffee in it? today, watching the fridge open for days with cream cheese, felt the need to use it quickly. the best place to go is cheesecake, and then look in the drawer at the fresh coffee that was bought a long time ago, and it's gone. the last taste is just good, without the bitterness of pure coffee, but leaves the unique smell of coffee, blended into the cake, diluted the sweetness, and loved it. materials: 180g cream cheese, 3 eggs, 55g low-banded flour, 75g sugar, 60g yog, 40g milk, 5.4g pure coffee (3 bags), 78g light cream
Recipe Recommendations
- cream cheese 180
- eggs of 3
- low-gluten flour 55g
- fine sugar 75g
- yogurt 60g
- milk 40g
- light cream
- pure coffee
Steps for Coffee cheese
1
Put coffee in the milk
2
Smash it slowly and dissolve it
3
Put yogurt in the coffee and milk
4
Smuggle evenly
5
In the light cream
6
Smuggle evenly
7
Softened cream cheese at room temperature
8
Use an electric omelet to smooth it down
9
And slowly pour into the coffee mixed up in the front
10
直至Smuggle evenly
11
Add yolk
12
Smuggle evenly
13
Scan low-banded flour
14
Put a layer of film in the freezer
15
Protein splits with sugar until 6-7
16
Take a third and pour it to cheese paste
17
Flip evenly
18
Then back to the protein pot
19
Keep mixing
20
Pumping the mixed cake down to the seven inches
21
In the lower floor of the pre-heated oven, with cold-watered dishes, the cake is placed on the second shelf of the penultimate layer and baked using an insulation method; it is about 70 minutes to bake at 150 degrees, dry and demould, and can be refrigerated for more than 4 hoursCoffee cheese Make Tips
1. When dissolving the coffee in the milk, if it is not easy to melt, you can slightly heat it and let it cool before use;
2. If the cheese is not easy to beat evenly after softening at room temperature, you can heat it over a water bath to beat it smooth;
3. You must refrigerate the egg yolk and cheese mixture, which can increase its viscosity and improve the mixing effect with the egg whites;
4. Pay attention to the degree of beating the egg whites; just beat until fine and smooth with the appearance of streaks, as further beating will over-beat it and cause cracking during baking;
5. If using a fixed-bottom mold, you can directly place it in the water for the water bath method;
6. Be sure to refrigerate before cutting, so that the cross-section effect is good;