Schoveley cheesecake
By VicentaLakin
The suvere cheesecake of Mr. Squirt. Combining with protein cream, such as a large amount of Kiri cream cheese, which is made into soft and lubricant cheese cakes, the mouth of which is uniquely soft and lubricated owing to the fact that sugar accounts for 58 per cent of the protein cream and the fine and smooth air bubbles. This time, two were done, the first one was not well-adapted, the taste was wet and thick, the cold in the fridge was taken to the company the next day to share it with colleagues, the taste became cold and thin, and the first one changed the intensity of my taste, and I was deeply tempted to become a bakery. Size: 18 cm in diameter of solid base model
Recipe Recommendations
- cream cheese 300g
- egg yolk 57g
- fine sugar 20g
- corn starch 11g
- milk 150g
- President's Unsalted Butter 45G
- protein 95g
- lemon juice
Steps for Schoveley cheesecake
1
Put the protein in the basin in the freezer room。
2
the mould is sided with baking paper, which is about 1 cm above the height of the mould, and round baking paper at the bottom。
3
The cream and cheese microwave is heated to about 36°C and then placed in an eggbasket, evenly mixed by hand。
4
The yolk is evenly mixed with fine sugar and sifted corn starch continues to mix。
5
The milk is boiled and added to the yolk paste, evenly mixed with milk。
6
The water heats up the egg paste, mixs it unstoppably, so that the starch paste is pasted, so that the whole body becomes precipitously dense, the basin is tilted to the bottom of the basin where it can be seen, and then leaves the hot water for about five seconds, while the heat remains, quickly and substantially mixes, so that it becomes sticky, so that it does not overheating to make the face hard. I'm going to have to do this because I'm going to mix it up and I'm going to take pictures. I can't do this
7
Before the egg paste is cooled, it is added to the cheese paste, which is carefully mixed with an egg-beater and can be stopped in a smooth and smooth state。
8
Before the egg paste is cooled, it is added to the cheese paste, which is carefully mixed with an egg-beater and can be stopped in a smooth and smooth state。
9
It is ideal to remove a small amount of glacial protein from the freezer and add lemon juice to the freezer, and the fine sugar is added three times to the electrodynamic omelet-pumper with a medium-speed bar of protein frost, until the trigger is lifted。
10
It is ideal to remove a small amount of glacial protein from the freezer and add lemon juice to the freezer, and the fine sugar is added three times to the electrodynamic omelet-pumper with a medium-speed bar of protein frost, until the trigger is lifted。
11
If you mix the cheese paste with a smoother effect, then you put it in the paste with a – – protein cream, mixed it from the centre to the side, smooth it around 60 degrees from the left-hand counterclockwise, and then add the remaining protein cream again, with the Genovas method being substantially more or less even by three or four times, so be careful not to overwrite, and it is easier for the new hands to pump the egg with their hands。
12
If you mix the cheese paste with a smoother effect, then you put it in the paste with a – – protein cream, mixed it from the centre to the side, smooth it around 60 degrees from the left-hand counterclockwise, and then add the remaining protein cream again, with the Genovas method being substantially more or less even by three or four times, so be careful not to overwrite, and it is easier for the new hands to pump the egg with their hands。
13
Rewind into the model, shake it slowly, flatten the surface, and put the scratchboard back on the face。
14
Rewind into the model, shake it slowly, flatten the surface, and put the scratchboard back on the face。
15
baking paper on a deep grill, pouring hot water at 1 - 1.5 cm height, the oven is preheated to 170°c baked for 15 minutes and then to 160°c baked for 15 minutes until the surface is coloured. turn off the oven power and leave it in the oven for about an hour。
16
baking paper on a deep grill, pouring hot water at 1 - 1.5 cm height, the oven is preheated to 170°c baked for 15 minutes and then to 160°c baked for 15 minutes until the surface is coloured. turn off the oven power and leave it in the oven for about an hour。
17
The cake is taken out in a child's hour, wrapped up in a film, placed in a freezer with a simulator, taken out of the simulator on the second day and taken out of the paper before eating it。
18
The cake is taken out in a child's hour, wrapped up in a film, placed in a freezer with a simulator, taken out of the simulator on the second day and taken out of the paper before eating it。