Half-cooked cherry cheesecake
By VicentaLakin
THE FRENCH MASTER OF SWEETS MOF BY WANG SEN WORLD COOK SCHOOL, SEMI-COOKED CHERRY CHEESECAKE
Recipe Recommendations
Steps for Half-cooked cherry cheesecake
1
screeching steps: 1. softening butter with sugar, yolk and salt 2. add flour, cinnamon powder and sifted fermentation powder after mixing, and finally getting a smooth and even face. 3. heated up to 150 degrees after approximately 2.5 mm height, plasticized and heated with a diameter of 3.5 cm。2
cherry ice softening step: 1. lemon juice sifted, half of lemon juice boiled and sugar added. 2. add melted gildin and pour the remaining lemonade. 3. stereotyped in models with a diameter of 2.5 cm and depth of 1.5 cm。3
British cheesecake production step: 1. Emerald cream and sugar. 2. After screening, the Philadelphia good-quality cream is added and the hot butter is remixed. 3. Stereotyped in a 6 cm diameter and 2.5 cm deep。4
baking cheesecake: 1. combining all materials. 2. insert kernel cherries in a 4m diameter and 2 cm deep mould. 3.150 degrees baked for 10 minutes。5
decorative steps: 100g colourless and transparent mirror gum 750g cocoa fat red water soluble powder 600g cherry