Black chocolate cheesecake
By VicentaLakin
the mouth of the entrance, which almost melts, and the fragrance of the fragrance of the chocolate, is already amazing at the beginning. taste it with a little chocolate, and then with a little cheese salt and sour, but it's thicker and sweeter. and even better, it's a very delicious piece of cake, which i strongly recommend! there's a black beer tx at home. try it once! it's absolutely amazing
Recipe Recommendations
- cream cheese 150g
- eggs of 2
- low-gluten flour 20g
- corn starch 10g
- light cream 30g
- chocolate 25g
- dark beer 50g
- lemon juice few drops of
- fine sugar 40g
Steps for Black chocolate cheesecake
1
All materials are prepared, with low-strength flour and corn starch being evenly mixed and screened 2-3 times in advance. (a) Stereotypes are pre-painted with oil paper
2
(a) called 90g black beer, where the fire heats up until it boils, until only about half the original weight is left
3
Add light cream, evenly mixed
4
Add chocolate and mix it to melt
5
(b) Cream cheese insulated water to smooth-sliding and non-particle
6
(b) The addition of light cream and chocolate solutions to the cream cheese in stages, each time until the last added liquid is fully mixed with the cream cheese, before the next
7
Add yolk one by one, evenly mixed
8
Add sifted powder mixtures
9
The last balconian state of the yolk paste, light and fine
10
Add a few drops of lemon juice to the eggnob, which causes a shock to the fish eye
11
Add one third of the fine sugar to stir the eggs to a fine foam state
12
Add a third of the amount of fine sugar and continue to stir until the egg-beater is lifted and the egg fluid on the head of the egg does not drop
13
Add the last one-third volume of fine sugar, which stirs the eggs to wet hair bubbles, i.e., lifts the head and shows a plume with a big tip
14
Preheat oven 180 degrees. Take a third of the distributed egg purm, add cheese paste, cut or evenly mixed
15
(b) Pumping the mixed cake back to the rest of the egg-cleansing, soft and quick to flip or even to cut
16
The last piece of cake mixed should be very delicate, with no bubbles
17
(b) Pumping out of the high end of the cake paste into the mold and shaking a few times over the stage
18
Take a dish bigger than the mold, put the mold into the dish, inject it with water, and you can do it at a height of 1/2
19
(b) Delivery of the moulds to preheated ovens, mid-level, upper-fire, 130 degrees, drying for 70 to 80 minutes
20
After the baking, get out of the oven and wait a few minutes. When the cake and the mold are separated and the molds are rotated on the board, they can be removed
21
When the paper is removed, there is no need to retort, to cool down to room temperature, to stay overnight and to cut the pieces。