Snow cheesecake
By VicentaLakin
There was a time when the cheese bag was a special fire, looking at the common surface, but it had a fascinating taste, and the surface of the surface was a snowy cheese layer, which, by no means, could be mysterious as a snow mountain, so it was called a snowflake. It's hard to make bread, it's lazy, it's a soft chimpanzee, and it's a nice mix of cheese. It's got milky cheese, it's got soft chimpanzees, it's ready, it's cold, it tastes like ice cream. (A partner can make a 6-inch wind model/2 a 4-inch wind model)。
Recipe Recommendations
- eggs of 3
- low-gluten flour 50g
- vegetable oil 35g
- fine sugar 60g
- pure milk 40g
- cream cheese 130g
- light cream 45G
- powdered sugar 25g
- milk powder 20g
- sweetening
- roast
- an hour
- ordinary
Steps for Snow cheesecake
1
The yolk and the protein are separated and the protein is placed in a clean, oil-free container。
2
The oil is poured into the yolk, the flour is sifted in, the mix is even, the mixed yolk is thin, sticky, no particles, so the yolk is ready。
3
Preheat oven, 160 degrees. Add fine sugar to the protein, low-speed ejection to neutral hair bubbles, lift an egg-beater, and have a straight, sharp angle of the protein, as shown in the figure。
4
One third of the protein cream is poured into the yolk paste, evenly from bottom to top。
5
All the paste of step 5 is poured into the remaining protein cream, evenly from the bottom to the top。
6
A 4-inch wind mold with a cake and a light bubble. Put the mold in the middle of the oven, 150 degrees, 35 minutes. When you're out of the oven, the buttons are cold, and you can get off。
7
The cream cheese insulated water is softened and the sugar powder is mixed with hand to slide。
8
Add a two-part comfy room cream, so that it is fully even。
9
Dig a little hole on the top of the cake and fill it with cheese。
10
Put the whole cake on cheese and put milk powder on the cake with a knife。