Pony cheese cake

By VicentaLakin

Pony cheese cake
My colleague's baby's having a birthday and it's a horse baby. His father said he only gave his kids cheese cakes and didn't want to try fresh things too soon, so he made a cheese cake cake cake, especially with sour cream, and if he wanted to do Chi Fung or Moose, he just put a little bit of work on it:

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Steps for Pony cheese cake

  • 1
    this is an eight-inch formula, thick about 3-4 cm. i made it six inches thicker, about six cm thick, and i could make the rest of it a small cup of my own and eat the haha-ha-ha. 2 coated with soft butter on the inside wall of the mould -- outside the material (easy to disfigure)
  • 2
    start making cake paste. first, the cream cheese, 227g, yog, and the cream, 95g, the insulated water, evenly smooth
  • 3
    Separate the four yolk, add the yolk to the cheese paste of the two steps and evenly mix it
  • 4
    60 g of low-banded flour sifted into three steps of cheese paste, to be used for half an hour in a freezer with a hand-to-egg mixer
  • 5
    then i hit the protein, i added 90 g fine sugar to the four proteins, and i gave out the protein, so i could pull out a tipping point and a little bend at the top
  • 6
    When you take out frozen cheese paste, the cheese paste should be thicker, and you take three-to-a-half rounds of protein to the cheese paste, evenly with a razor
  • 7
    And then we'll put the smudged cheese paste back into the rest of the protein, and we'll mix it with a flip
  • 8
    put the mixed cake in the pre-prepared cake mold, put it in the deep grill, pour it into the 3 cm cold water。
  • 9
    The oven is preheated at 160 degrees, the layer is laid down for about an hour and a half until the surface is evenly coloured, and the cake is fully condensed and ready to boil (the temperature depends on the temperature of the oven, whichever is above the surface)
  • 10
    Do not disembowel immediately after the furnace and prevent self-fired cooling and freeze the refrigerator for more than four hours. This is where we started making cookies
  • 11
    in advance, the design of a small mast 70g low powder with milk 5g mixed for screening, softened butter 40g and sugar 17g salt 0.2g in a basin, evenly mixed (without a break) with a hand-beating egg-beater, with egg fluids 13g to full flat, sifted low-banded powder powder, scalding with rubber razors, and avoiding excessive staggering, with two groups, one of which is powdered with a small permit
  • 12
    we'll wrap the two lasagnas with a lasagna
  • 13
    Put the face on the oil sheet and put the drawings on it
  • 14
    In the middle of the oven, 180 degrees, 10-12 minutes. Take it out when you're done
  • 15
    7g eggnog, 42g sugar powder, and a few drops of lemon juice
  • 16
    Draw a broad contour, then gradually fill it in, keep the line on the line, fold it with frosting, and wait for the first layer to dry up and draw the second layer
  • 17
    finally, assemble, tear the olio cookies to pieces. the cake is demoulded and re-stuffed on the cake butts, sifted on the face with crackers and other cookie decorations. the green herb butter, 50 g plus 5 g sugar, was given out, and the feeling of the leaves was squeezed out with a bouquet。

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