The roses and the cheesecake
By VicentaLakin
A half-finished cheesecake for Mother's Day, with rose sauce and rose fragrance in it today, finished powdered, tender, colder, and more delicious
Recipe Recommendations
- low powder 45G
- butter 50g
- eggs of 3
- cream cheese 120g
- milk 125g
- honey 10g
- sugar 30g
- rose essence appropriate amount
- rose sauce 25g
- lemon juice few drops
Steps for The roses and the cheesecake
1
Cream cheese cut into small pieces, mixed with milk and heated into fine paste
2
Add melted butter evenly
3
I sift in three low-heavy pieces of cheese paste
4
I'll put honey and rose sauce in the yolk
5
Add to cheese paste
6
Add a proper amount of roses
7
Smuggle evenly
8
Protein and lemon juice three times with sugar to wet hair
9
Take a third of the protein and put it in the cheese paste
10
Pour the blended cheese back into the protein
11
Flip evenly
12
And then you pour it in
13
Put the mold in the oven, inject hot water into the oven, fire 145 degrees 8 minutes up and down, turn 200 degrees up, fire remains 145 degrees 5 minutes up to the surface color, turn off fire, fire remains 145 degrees 10 minutes down
14
You don't have to take it out right after it's over. Just put it in the oven
15
Completed Chart
16
Completed Chart
17
Completed ChartThe roses and the cheesecake Make Tips
The cake will shrink and taste better when it's frozen