Blueberry cheesecake
By VicentaLakin
SEEING THAT THERE'S AT LAST A TURRET CHEESE, LIKE KIRI, IT'S SOFT, VERY GOOD, AND IT'S MUCH MORE EXPENSIVE THAN KIRI'S; IT'S NEVER BOUGHT BLUEBERRIES, AND THE OTHER DAY AT THE SUPERMARKET, IT'S A BOX OF $10.8, A BOX OF MALEY'S, AND IT'S GOOD TO SEE PEOPLE MAKING YOGURTS。
Recipe Recommendations
- cream cheese 200g
- low-gluten flour 70g
- fine sugar 84g
- milk 270G
- egg yolk 90g
- blueberry appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Blueberry cheesecake
1
All materials in the formulation are referred to as re-replacement, and the moulds are coated with oil and powdered with butter, which is the amount of two tri-embranes
2
Butter cheese mixed with warm water to smooth
3
(b) to pour milk 84g into cheese
4
(b) Rewind milk, evenly mixed; replace a container with 90 grams of milk
5
(b) Sifting of low-banded flour
6
Sifting flour
7
It's only a matter of time
8
I'll put the milk paste in the cheese paste, and it'll be even
9
(b) Insulation from water and heating and mixing to cheese with particles
10
Then add yolk
11
11. Blending yolk and cheese paste to full milking
12
Protein + sugar
13
(b) Hit a wet bubble
14
- Combining protein paste with yolk cheese in three sessions
15
This is the last state before the mixing
16
Blueberry cleaning
17
Pour mixed cheese into the mold and blow bubbles
18
Clean blueberries in cakes
19
baking from water, 150 degrees lower floor, and fires up and down for approximately 90 minutes
20
It's roasted. The master says it's hard. Blueberries sink
21
It's blueberry. It's delicious