Cream cheese cake
By VicentaLakin
Early in the morning, it seemed to smell the smell of cake in the air, thinking that there were days when I didn't eat cake. And when you're done, get the cake material ready for a dry "baking trip." Food is often made between inspirational triggers. The traditional twirling cake has given itself a sense of satisfaction and gave it a new life. It was based on the Tilami soufflé, surrounded by a fenced piece of cake, and responded to the Christmas tree. Even though it was the festival, it was also interesting to have a small atmosphere in which it should take place. In fact, it's the hard part. It's a simple cake, with four eggs of twilight cake in two parts -- skin and twig. Christmas and the New Year are coming, giving life a little bit of ritualism and a little more grand and joy. The cakes have to be soft with low-weather flour. I used the gold dragonfish baking powder, which was officially designated as baked powder at the China International Home House Baking Masters in 2018. And there's cream cheese and animal cream in the fridge that's just for the heart. The fruit was not released because I had only two eggs to make the skin and not enough height to wrap the cake。
Recipe Recommendations
- eggs of 2
- Wheat flour for Arowana cake 50 grams
- fine sugar 30 grams
- corn oil 20 grams
- qingshui 30 grams
- cream cheese 130 grams
- animal light cream 200 grams
- colored sugar beads appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Cream cheese cake
1
Cake skin first: 65 grams of shelled eggs, 30 grams of fine sugar for protein, 20 grams of corn oil, 30 grams of fresh water and 45 grams of low-banded flour; eggs are big eggs bought in supermarkets, with an increase in usage if necessary; water can be replaced with equivalent milk
2
(b) Equator, yolk separation; egg filling in oil-free and water-free net basins; and bartering corn oil and water in the yolk in order to sift low-banded flour when the oil-free water is separated
3
(b) Manual egg-cutting devices are evenly mixed in an irregular direction, free of dry powder and puss, and put aside
4
(b) The egg cleaners use electrically to shoot out a rough bubble at mid-speed and fall into thin sugar twice, hitting the hands when they strike out a thick bubble and a thin white hair bubble, and when the protein cream is bright, thin and has a visible texture, lifting the punch and putting down the main angle of the protein cream, which is called a wet bubble
5
(a) Take a small half of the protein cream into the yolk paste, mix it evenly, and then fall back into the protein cream basin; the oven begins to preheat and fires 150 degrees
6
It's a blend of up and down, and it's a bit like a scrunch, but it's light, and it's easy to melt
7
(a) Prepare a bouquet in advance, load a proper amount of cake in a bouquet, cut a small mouth in a diameter of about a centimeter at the front end, and squeez the line next to the cuisine with the oilpaper, as it is necessary to pack a six-inch cake body to squeeze 2.5-3 pieces
8
(a) To place the oven in the middle of a pre-heated oven, with 150 degrees of roasting up and down for 20 minutes, and a further 160 degrees of roasting up and down for 6 minutes, to drag oil paper and transfer it to the hanger, with a clean oil sheet on the surface, and to assist in the removal of the cake piece from the cardboard in five minutes
9
About 15 minutes before the cake piece comes out of the oven, add 5 grams of low-banded flour to the cake cube, bake a round cake with a 6-inch cake model at a temperature of about 150 degrees and 40 minutes above and below, adjust the time and temperature depending on the situation in the oven; shock twice after the release, and then drop it on the hanger and then remove it with the hand
10
Cut the cake slices with a cake knife into an equally narrow one and divide the six inches into three equals
11
Refrigeration of at least eight hours of fresh animal cream and softened room-temperature cream cheese into one bowl each
12
(b) Eject the cream cheese in a smooth slide, then pour the light cream into it, and evenly at a low speed
13
Take a round cake and then put cream and cheese on it, and then put a piece of cake on it until three cakes. Together, the top cream cheese can be thicker, but the overall height does not exceed the size of the cake; the cake body is surrounded by a layer of cream cheese; it does not need to be smoother
14
Wrap the cake piece around the cake body, and tie it with a light pressure on the hand; cut the extra piece of cake off; and scratch the skin with a razor and row while turning the table with the hand
15
I'll just put on some decorative sugar and tie a clean ribbonCream cheese cake Make Tips
1. If there is a stove or two ovens, the cake skin and cake body paste can be prepared together and divided into two parts; the oven is pre-heated, preferring to keep the oven waiting for the cake and not waiting for the cake to wait for the oven; 2. The cream cheese is softened early in the room and can be used in a small pit with its hand; the animal cream is frozen for at least eight hours or more; 3. The roasted cake skin and cake body are different in thickness, so the roasting time is slightly different, depending on the actual situation in the oven。