A thousand-storey cheesecake
By VicentaLakin
they're very fond of "thousands of floors of cake" and "years of wheel cakes," and they're always a magical kind of cake. and those layers of homogeneity, like the best witnesses, bear witness to the signs of the course of time carved for the cake, to the passage of time, to the effort, to the return of results. i always thought i couldn't make such a beautiful cake, so i didn't dare try it, and i didn't want to ruin my heart. this is also an adventure and a test. fears throughout the process. when you cut the cake, your heart mentions your voice! the feeling of expectation and fear, you know! i finally saw the moment i cut my face, and i was excited to scream! when i did it, i recorded the time it took to bake on every floor. paste here, do it for a record. but just a reference. i adjusted the amount of sugar. the following measure i made an 18 *18cm square model and baked six floors
Recipe Recommendations
- eggs of 4
- low-gluten flour 90g
- cheese powder 6G
- milk 63G
- cream cheese 40g
- fine sugar 85g
- salt handful
- honey 15g
- odorless liquid oil 75g
- lemon juice few drops of
- vanilla extract few drops of
- milk fragrance
- roast
- several hours
- senior
Steps for A thousand-storey cheesecake
1
Prepare all the materials, with low-banded flour sifting 2-3 times
2
Eggs are thrown into clean, oil-free and water-free egg-fighting basins
3
after being dispersed, 25 g egg fluid is taken and placed in another container
4
25g egg fluids in which honey is added in order of preference, and condensed
5
Add a odourless liquid oil, and mix it
6
add 30 g of milk, mix
7
7. cream cheese + 33g milk, placed in a small bowl, insulated by water or microwave ovens, so that the cheese is fully dissolved and slid without particles
8
the melted cream and cheese milk is added to the egg fluid (25g), evenly mixed
9
Finally, the cheese powder is added, and it's modulated and replaced
10
a few drops of lemonade were added to the remaining 180g egg fluid and dispersed
11
(a) a single insertion of all fine sugar, insulation of water into the thickness of the egg fluid, the removal of traces of drops from the egg-beater and the insertion of toothpicks into the egg fluid of 1 to 2 cm and the failure of toothpicks to fall or fall slowly
12
(b) A three-minute break continues at a slow pace, while the bowl is moved in the opposite direction of the egg-beater, with each position remaining at about 10 seconds, until the egg fluid is very thin and smooth, and the lifting of the egg-beater can see a three-point hook, similar to the clean-out of the eggs in the twilight cake to a wet hairble
13
The flour is sifted in its entirety at once and then modulated with the cheese eggs made in step 9 and evenly mixed. 190 degrees of preheat oven during the period
14
The molds are pre-coated with roasted paper. Scratch the cake into the mould, so that it can be covered with a thin layer
15
The mould is sent to the oven, upper, 180 degrees, up and down, and baked for six to eight minutes, with gold on the face of the cake
16
Prepare a large dish, some water in it. The egg fluid is then re-stamped on the base of the mould, thin layer, and then placed in the oven, together into the oven, the upper layer, 180 degrees, fire up and down, water bathing, and baking for about 10 minutes. Repeat this process until the paste is fully used
17
The baked cake does not rush out of the oven, opens the oven door slightly to a sew, removes it to its natural cooling, demersalizes and hangs it on the dry web, and can be sealed in a bag. After one night of cold storage, you can eat the irregular parts around you, with equal points, folding and sifting sugar or cocoa powder。