Suvere cheesecake

THE SWEETS THAT WERE CHOSEN FOR ICE IN THE TWELVE SPEARS WERE SUVERE, AND SHE WAS SAID TO BE AS DIFFICULT AS SUVERE. WHEN THE SUVERE IS MADE, THE EGG YOLK IS SEPARATED, THE RAW MATERIALS OF YOLK, BUTTER, MILK, ETC. ARE MIXED AND THEN MIXED INTO A WET BLISTER, AND IF IT'S TOO STRONG, THE FOAM OF THE EGG CREAM DISAPPEARS, WHICH IS A LITTLE “HARD”. YOU WANT TO CONQUER SOMETHING LIKE THIS? LET'S MAKE THIS SWEET LITTLE LADY TODAY! HOW DELICIOUS IS THIS SUFFRE CHEESE CAKE, WHICH IS COMPLETELY INDESCRIBABLE. THE SPOONS GO DOWN AND THERE'S A LITTLE SOUND OF "SNIFF" THAT MAKES YOU WANT TO EAT. THE ROASTING PROCESS WAS FULL OF CHEESE. IT'S NOT THAT HARD, BUT IT'S THE BASIS FOR MAKING CAKE, IF YOU CAN'T MAKE IT, OR NOT FOR A WHILE. HERE'S A 7-INCH. I USED A 6-INCH ROUND + TWO PUDDING BOWL. PLEASE ADHERE STRICTLY TO THE NUMBER OF GRAMS AND DO NOT CHANGE THE SQUARE AT WILL. MONTHLY REFERENCE AGE: 30M+

Recipe Recommendations

cream cheese 300g
butter 45G
egg yolk 57g
sugar 55g
corn starch 11g
milk 150g
protein 95g

sweetening
roast
an hour
simple

Steps for Suvere cheesecake

heated 300g cheese to very soft。

add the melted 45g butter。

Slipped with an egg into a smooth and thin state。

add 20 g sugar to the 57g egg yolk and hit the sugar completely melted。

add 11 g corn starch and mix it evenly。

scrambling into the heat of 150 g of milk, quickly evenly mixing。

Sit the yolk basin in the hot pot and mix it with heat。

Until it's sticky, get out of the hot water. It's been a while

Put the yolk paste in the cheese bowl while it's hot, and it's very smooth。

cover up a wet sheet and start the protein work. the 95g protein was added to the 55g sugar three times and has been beaten at low speed or by hand. when you pull up an egg, you can draw a trigonoid。

Preheat oven 180 degrees. The protein cream was dropped twice into the yolk cheese bowl and evenly mixed。

An even layer of butter in the mold. Puts the face down in the mimic, drops a little bit on the desktop, blows out the bubble. If it's like me, it needs to be wrapped up in tin paper, not solid。

Send it to the oven, drop down the layer, use the water bathing method, which is half the water in the oven, and put the mold into the water, using as much as possible a deep dish, so that the mold can enter the water with some depth. It's only 8 cents full of molds and the smell of cheese in the oven

The oven will be 15 minutes, then turned to 160 degrees for 25 minutes, and the cake will not be taken out of the oven immediately after clinking and it will remain in the oven for 40 to 60 minutes. This pudding bowl on the right, a little too much cake fluid, and finally it's bursting

The cake is basically cooled back and then brought out, and when it is completely cooled, it is covered with a membranes for about six hours。

When you cut it, every cut, wash it or wipe it and then cut it。

The spoons go down and there's a little sound of "sniff" that makes you want to eat。

CHESS: 1. CHEESE PREFERS KIRI CREAM CHEESE. WHEN THE CAKE IS BAKED, THE CAKE WILL STILL HAVE A BIT OF A SHAKE, SO DO NOT REMOVE IT IMMEDIATELY AND KEEP COVERING IT WITH THE REMAINING TEMPERATURE. THE CAKE IS VERY SOFT, SO IT MUST BE COLD FOR AT LEAST HALF A DAY TO START. 4. THE CAKE IS A LITTLE HOT AND SHARING IS IMPORTANT。