Grenade cream cake
By VicentaLakin
The original formula was cream cheese, but there was not enough cheese in the house, and just the first night a bowl of yogurt was used instead of yogurt cheese, while reducing the amount of guacamole, which didn't make much difference in taste, and it felt healthier
Recipe Recommendations
- durian meat 180 grams
- yogurt 250 grams
- low-gluten flour 50 grams
- eggs of 4
- fine sugar 40 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Grenade cream cake
1
Add the yolk to be even, watch out for the yolk to be added one by one, and then the first by one2
Sift in low-band powder3
Make sure you don't circle, or the flour gets cramped4
Toasters at the bottom of ovens, hot water, mid-downs, grilled net, preheat 160 degrees, 10 minutes5
Protein is placed in a waterless, oilless container, drops a few drops of lemon juice or white vinegar, and an electric omelet opens in one and adds a third of the fine sand to the bubble. Sugar6
Add a third of the fine sugar to the bubble7
We'll have the rest of the sand when we hit the line. Sugar8
Switch to 5 high-speed to wet-haired hair bubbles, where the egg is lifted and the protein is in a little bit of a bend9
One third of the protein goes to the yolk paste, tumbles evenly from the bottom up, and also doesn't circle to prevent the protein from falling10
Put the yolk paste in the protein basin11
Eight inches of cake mold with oil paper on the bottom, live in the frame of bread and tin paper, pouring into the cake12
Put it on the oven, fire it up, 160 degrees, 70 minutes13
Fifteen minutes in the oven after the bakery time, when it's cooled out, put it in a freezer for four hours or more, with better taste14
Slice. Taste close to cheesecake. Grenade15
Put it on the oven, fire it up, 160 degrees, 70 minutes16
Fifteen minutes in the oven after the bakery time, when it's cooled out, put it in a freezer for four hours or more, with better taste17
Slice. Taste close to cheesecake. GrenadeGrenade cream cake Make Tips
1. Please adjust the amount of superfine sugar based on the sweetness of the durian and yogurt. My homemade yogurt was unsweetened, and the durian was quite sweet, so this amount of sugar was just right for my sweet tooth.
2. Keep an eye on the hot water in the baking pan at all times. My baby woke up just then, and I forgot to check it; the water eventually dried out without being refilled, resulting in an uneven color.
3. I used the indirect water bath method, so you do not need to wrap the springform pan in tin foil on the outside.