Cheese chili cake
By VicentaLakin
The slice of the cake is very delicate, tastes like a little cheese and a little fragrance and a little fragrance. The conclusion of the tomato for this cake is that it's better than chili!
Recipe Recommendations
- cheese 50g
- fine sugar 40g
- protein of 3
- egg yolk of 3
- salad oil
- milk 50ML
- low-gluten flour 70g
- sweetening
- baking
- several hours
- ordinary
Steps for Cheese chili cake
1
Put the cream cheese in the room at full soften, and add a little milk to the slurry
2
egg yolk with 20 g fine sugar, a little white with an electric puncher
3
And then you add salad oil, and you mix it up until it's fully tuned
4
Add a mixture of practice 1 to the yolk paste and mix it evenly
5
Low-banded flour sifted into the last egg paste, mixed into a smooth, non-particleed paste
6
The proteins were added to the fine sugars three times, and they had a wet hair bubble
7
Take a few proteins and join the yolk paste
8
Put the blend back into the protein and turn it into cake
9
Put the cake in the mold and put it in a preheated oven of 170 degrees. Middle and lower, top-fire, 40 minutes
10
The baked cake is put in the bottle, it's completely cool, and it's free to eatCheese chili cake Make Tips
Precautions: The timing for adding sugar to the egg whites is respectively: first, when the egg whites are beaten into large coarse bubbles; second, when the egg whites are beaten into fine bubbles; third, when the egg whites are beaten until slight streaks appear.