Suvere cheesecake
By VicentaLakin
Schufflelle is often used as a metaphor for a “hard woman”, because a quick fall of flowers occurs less than a minute after the stove is released, but the addition of cheese to the swab is less expensive, and can be slowly tasted in the freezer, with a light, delicate mouth, and the sour smell of cheese in the sweets, each of which wants to melt slowly into its mouth. If anyone blames you for eating too slowly and ignores him, it's only those who have tasted the suvere cheesecakes that know the slow pace of a thousand turns, silk buttons. Don't forget, catch the smell of it and close your eyes
Recipe Recommendations
- cream cheese 200 grams
- butter 30 grams
- light cream 100 grams
- fine sugar 50 grams
- eggs of 3
- low-gluten flour 40 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Suvere cheesecake
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Materials: cream cheese: 200 g, sugar: 30 g, butter: 30 g, eggs: 3, light cream: 100 g, powdered powder: 40 g, sugar: 50 g
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Production: 1. Separation of egg yolk and decoder to be used
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2. Cream cheese with fine sugar, insulated with hot water and evenly warmed
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3. Softening butter insulated water slowly and evenly with cheese
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And then add the yolk to be fully balanced
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5. Combination of light cream
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6. Sift in low-banded powder with a hand-to-eat mixer and then put it on the side
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7 Plumbing Plumbs with fine sand Sugar
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8. Quickly ejected to wet bubbles after egg clean
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9th part of the egg purifier added to the cheese part with a silica razor
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I'll put a good cheese in the mold
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11. Chest to full eight-nine
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12. The molds are in the deep oven, and they're in cold water
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13. The oven's 150 degrees and 30 minutes to cool down to 140 degrees and continue to bake for about 30 minutes to the surface
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14. It's normal to put cold after roasting, to retort a cheesecake when it's out, and to retort it off after cooling
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It's done
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