Suvere cheesecake
By VicentaLakin
It's a very light, delicate cheese cake, which is more fragrance and a little lower heat. It's from "Baking with the twig." It's a 7-inch circle model. I made a 6-inch round and a 4-inch heart mold。
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Steps for Suvere cheesecake
1
Preparation: 1. Softening of the cream and cheese greenhouse. 2. The butter is melted. 3. The protein is placed in the mixing bowl for distribution, freezing to the point where a little thin ice appears in a circle near the wall of the bowl. 4. Corn powder sift. 5. Graft paper in the mould, with side-wall roast paper about 1 cm higher. 6. Preheated oven 170°C。
2
The melted butter is added to a soft cream cheese bowl, which is evenly mixed with a manual omelet, and some oil separation is not important。
3
Put yolk and sugar in another mix。
4
Add corn starch and mix it evenly. And warm milk。
5
and boiled milk and poured it into the yolk paste. Insulated by boiling water to heat, while hand-to-egging quickly mixes the egg milk to sticky。
6
When the egg paste is pouring into the creamed cheese paste while it's hot, it's tumbled quickly to smooth. Put hot towels on the mixed cream cheese basin。
7
When the egg paste is pouring into the creamed cheese paste while it's hot, it's tumbled quickly to smooth. Put hot towels on the mixed cream cheese basin。
8
A small amount of fine sugar is added to the protein that has not yet been completely unfrozen, with a two-minute medium-speed break, the remaining sugar is added to the protein twice, for the first time in 30 seconds at a low speed and for the second time slowly in a painting ring. Wet hair bubbles, i.e. the protein is glittery, the eggmaker is raised and the protein cream is slightly down。
9
A small amount of fine sugar is added to the protein that has not yet been completely unfrozen, with a two-minute medium-speed break, the remaining sugar is added to the protein twice, for the first time in 30 seconds at a low speed and for the second time slowly in a painting ring. Wet hair bubbles, i.e. the protein is glittery, the eggmaker is raised and the protein cream is slightly down。
10
Take a quarter of the distributed protein cream and add it to the cheese paste and mix it with a razor from the bottom to the top. Smash it and then add the remaining protein cream, so that the cake is evenly coloured。
11
Take a quarter of the distributed protein cream and add it to the cheese paste and mix it with a razor from the bottom to the top. Smash it and then add the remaining protein cream, so that the cake is evenly coloured。
12
Scratch the cake into the mold, wipe it with a razor and break the bubble on the surface。
13
Scratch the cake into the mold, wipe it with a razor and break the bubble on the surface。
14
Put the mold in the oven, add hot water, 1 to 1.5 centimetres deep (in the case of a living bottom model, wrap it in tin paper, or put it on a board with hot water). Put it in the oven at 170°C for 15 minutes, then move it to 160°C for 25 minutes, slightly colour the surface, turn off the oven and use the remaining heat to steam for 40 - 60 minutes. The cake is removed, completely cooled and wrapped in a membrane simulator, placed in a freezer and then taken off the mold。
15
Put the mold in the oven, add hot water, 1 to 1.5 centimetres deep (in the case of a living bottom model, wrap it in tin paper, or put it on a board with hot water). Put it in the oven at 170°C for 15 minutes, then move it to 160°C for 25 minutes, slightly colour the surface, turn off the oven and use the remaining heat to steam for 40 - 60 minutes. The cake is removed, completely cooled and wrapped in a membrane simulator, placed in a freezer and then taken off the mold。