Pulp sea salt cheesecake
By VicentaLakin
It's been a long time since I've had dessert. It looks like it's been hot in the friends' circles lately and it's just in time for the birthday of a little sister who likes this sticky-ass food。
Recipe Recommendations
- egg yolk 48G
- salad oil 38g
- milk 44g
- low-gluten flour 55g
- protein
- soft white sugar
- corn starch 7g
- cream cheese 110g
- sea salt 2.5G
- light cream 55g
- yogurt 55g
- sweetening
- roast
- an hour
- ordinary
Steps for Pulp sea salt cheesecake
1
The yolk, salad oil and milk are smoothed to white yellow with an eggbeater。
2
Sift low powder and mix it up。
3
A part of the protein is added to a low-speed bubble, followed by a high-speed distribution of the remaining sugar and corn starch, to the point where it is lifted (the corn starch can absorb the excess water in the protein so that the protein frosting is not easy to melt)。
4
The distributed protein cream is distributed three times into the paste before it is added and is mixed by cutting。
5
The mixed cakes fell down into a 6-inch live-dependant mold to the full of eight cents and hit the table a few times with a big bubble。
6
The oven is preheated by 150°C in advance, 140°C in advance, and roasted 30 to 35 minutes in the lower middle。
7
When the cake is baked, it shakes up the heat, and it's put on the shelf, cooling it down, and it's out of shape (if the cake expands, find two higher things to support the edge of the mold to prevent the cake from being pressed)。
8
Cream cheese is softened early, sugar and sea salt are mixed with an egg-beater, and the cream and yogurt mix is even。
9
The yolk is mixed with white sugar and corn starch。
10
Milk heats up to heat。
11
Milk is slowly added to the mixed yolk, while the mix is added。
12
The milk was all mixed up and heated from the fresh pouring into the pot until it was just beginning to fix the fire and mutilate it。
13
Combining the cartha sauce with sea salt cheese is covered with a protective film and frozen。
14
Frozen sauce takes out and mixs the spare。
15
The bottom of the cake is up, with the knife tilting 45 degrees into about three centimeters, cutting in one circle or slashing in more holes。
16
Put the sauce in the bag, squeeze it into a hole that was just cut with a knife, and see the cake swelling up, and if you open more than one hole, you squeeze it in every one of them, and then cover the surface and wipe it with a machete, which brings the sauce down。
17
The almond tablets are baked for a while, and then they're spilled on the face of the cake。
18
Spill the glucose powder and try to decorate it。