Chocolate lace cheesecake
By VicentaLakin
This square is made of six inches of twilight cake, a very fresh mouth of cheese cream for heart and face rubbing, white chocolate laces to decorate the cake, and the product is elegant, and it has a fantastic quality。
Recipe Recommendations
- eggs of 4
- low-gluten flour 75g
- milk 36g
- corn oil 32g
- white sugar 66g
- cheese 200g
- butter 100g
- light cream 250g
- powdered sugar 70g
- lemon juice 10g
- food coloring few drops
- White chocolate lace appropriate amount
Steps for Chocolate lace cheesecake
1
First of all, it's called measuring the material used for the chili cake。
2
Protein and yolk are separated into water-free and oil-free containers。
3
Pour corn oil, milk in yolk。
4
Smash even。
5
Scan low-banded flour。
6
Smash to dry powder。
7
The proteins were added three times to the white sugar to the hard hair。
8
Take half the protein cream and mix it evenly in the yolk paste。
9
It's pouring into the other half of the protein cream。
10
Flip evenly。
11
Into the chimpanzee sculpture, a few small shocks hit the bubble。
12
The oven is pre-heated at 150 degrees and then placed in a mould at the bottom level for 45 minutes。
13
When it's done, take out the button on the cooler。
14
It's gonna be completely cool and then it's off。
15
Split into four pieces。
16
Light cream is placed in room temperature, mixed with lemonade and sugar powder。
17
The softened room butter and cheese were poured into the container with an egg-cutting machine and then added to the fine, lightly state of the cream。
18
Adds a color to the color。
19
Take a piece of cake and put the cheese cream on the bouquet, cut a little mouth in the bouquet, and draw a coil of cheese cream。
20
And so, four cakes。
21
Last one。
22
Chocolate laces are ready more than six hours in advance, and the room temperature is removed。
23
just stick chocolate lace carefully on the cake and decorate it。
24
The finished chart。
25
The finished chart。
26
The finished chart。
27
The finished chart。Chocolate lace cheesecake Make Tips
Petty: The practice of white chocolate laces is 40 grams of white chocolate mixed with 10 grams of glucose syrup, 25 grams of light cream insulated with hot water to fully dissolved, and 10 grams of pre-fluenced glittine mixed evenly with a few drops of white-coloured ligature blended evenly after the hot drop into the surface of the lace mould。