Classic cheesecake

1

"put some cream." i took 100 g of light cream with a measuring cup. put it at a temperature of 7-10°c for a period of about 12 minutes. in addition, it would be preferable to freeze the egg-beater and the egg-beating tub. it is best to have ice bags under an eggbasket because of the heat and the heat of the punch. ps: it's not good work, it's bad cream, and then a lot of people know it. you want to eat food。

2

Once you're ready, you can start the cream. You can't have any water, no oil, no cleaning。

3

when you start to get light cream, you don't get sugar, you don't get too fast, you don't get too slow, and you get a minute of this slowness. a minute later, sugar was slowly added (about 80 g) and then maintained a high-speed break of two minutes。

4

When the light cream is so clear that no drop of cream falls from the egg-beater, it's almost a success. And then we can prepare the cake。

5

the cake made in the recipe is the cake. emelter and yolk to separate 10 eggs with an egg splitr。

6

[Producer of Twilight Cake] Purged separated eggs into an eggbasket, first without sugar and with an electric omelet into a bubble。

7

after a blistering state, sugar (out of 160g). one third of the sugar is added, and the electro-egger is adjusted to the medium speed and the eggs in the blistering state are cleared into fine foam. then you add a third of the sugar, and you turn the speed into a texture。

8

Finally, all the rest of the sugars were put in, and the protein frost continued to dry bubbles with an electric omelet, which, when it was lifted, pulled out a short, straight angle. If it's not obvious, it's 100 degrees straight. If it's Anja's light cream, the color will be yellow

9

we started making yolk paste when the protein cream was finished. separated yolk and 80 g of sugar are placed together in an eggbasket, and the yolk is smoothed to light by mixing。

10

and then you mix it with 110 g butter, 150 g milk, 50 g water and crushed cream cheese。

11

then, after mixing 220g of low powder with 8g of powder, flour was sifted together into the yolk paste, slowly evening up until the yolk was smooth and thin and no particles were seen。

12

When the yolk paste is finished, a third of the protein cream is added to the yolk paste and evened with a rubber razor; then a third of the yolk is added to the yolk, and evened with a rubber razor, and the rest of the yolk is poured into the yolk, all of it is flatly smoothed until it is smooth and thin。

13

And in the paste, it's made of twilight cakes, and it's stylish, but it's important not to worry about the details, but to be careful。

14

After 10 minutes of preheat in the oven, paste the cake in the middle of the preheated oven, up and down to 170 degrees and bake for 30 minutes。

15

When the cake is baked, take it out with the insulated gloves, take it on the table a few times, then put it back on the grill, and when the cake is completely cool. Next, the cream was evenly painted on the cake embryo and put in the freezer for half an hour。

16

All we have to do is decorate cream and mangoes and grapefruit on the surface

during the production of the most detailed cheesecake practice in this history, it is more difficult to grasp the timing of the release of cream. if you lose your head, you'll be oily, so watch. if the cream is overstretched, a certain amount of whole milk powder can be added to adjust the condition of the cream slightly, but it is not suitable to be used as a paste coating and bouquet. 2. previously, cheesecakes were made with the cream and butter of anja. the first is that their family's light cream is better served than the ordinary light cream, and the other is that the cream is more stable; the second is because angja's light cream tastes better, is smooth, and has more fragrance in its mouth; and the other is that their raw materials are artificial, and they feel comfortable eating them. oh, it's better to be in anja's butter than the president's, and the smell of the cake will fall off. 3. this cheesecake cake embryo is based on my own preference for soft, dense cakes. the first attempt on a kamikaze cake was attracted by its light, wet and soft taste to the desire to stop the hiahia/fat face. so i recommend it to you. at the earliest, ordinary cake embryos, though soft and elastic in texture, were not as soft and smooth as chili cakes. all right, let's hope you can make cheesecake。