Coco Cheese Chi Fung
By VicentaLakin
the squares come from good print and the finished ones don't smell like obvious cheese, but they're clearly better and wet than the normal cocoa twirl, and i used this to make a six-inch round and a 15-cm mid-empty. the sugar volume of the squares is not recommended for reduction, and the sweetness is more comfortable, and you can add the original cream and a little nut。
Recipe Recommendations
- cream cheese
- low powder 60 grams
- cocoa powder 25 grams
- egg yolk of 4
- protein of 4
- milk 100 grams
- fine sugar
- tasteless salad oil 35 grams
- salt handful
- lemon juice few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Coco Cheese Chi Fung
1
Cocoa powder and low powder have been screened three times in advance, and cream and cheese insulated water has been mixed to smooth。
2
Milk is added to the cheese, and the egg is strewn to melt the cheese。
3
The yolk with 30 grams of sugar and a little salt hit the color white。
4
The eggs are modulated。
5
Put the yolk paste in the cheese paste。
6
Add mixed-screened powder。
7
Smash it with eggs。
8
Protein and 50 grams of sugar hit close to dry hair bubble。
9
Take one quarter of the protein and one quarter of the cocoa paste and then take the remaining one half of the egg and double it with a razor。
10
And then pour into the rest of the protein basin, evenly。
11
Inverted from height into the molds, a few minor shocks hit the bubbles, 150 degrees mid-level for 40 minutes. (Category temperature adjusted for home ovens) Falling out of the oven to completely cool out。
12
Done