Old cheese cake
By VicentaLakin
Cheese chips are wrapped in cakes and salty cheeses and sweet cakes collide with tastes that don't get tired of eating more。
Recipe Recommendations
- low-gluten flour 105g
- eggs of 5
- milk 100g
- milk powder 20g
- fine sugar 40g
- cheese slices 4 pieces
- corn oil 75g
- honey
- salt 1g
- sweetening
- baking
- an hour
- ordinary
Steps for Old cheese cake
1
FIRST, A PIECE OF OIL IS PLACED ON THE BASE OF THE SQUARE MOULD OF 18*18CM, AND A CARDBOARD IS INSERTED AROUND IT TO FACILITATE THE CLIMBING OF THE CAKE。
2
Corn oil pours into a small pot, heating to about 80 degrees。
3
The powder and flour were mixed earlier and the hot oil poured into the mix。
4
And pour milk and honey。
5
Then you pour it into yolk and you mix it into thinner yolk paste。
6
The egg cleaners were added to the salt, and the electro-plugs were used to reach the bubbles, and sugar was added in three instalments to the neutral foamed protein cream。
7
It's more intuitive to use a razor to put a well-stamped protein cream in the yolk paste, to flip it up from the bottom and evenly, and not to flip it。
8
When you're done, fall back into the remaining protein cream。
9
And in the same way, we'll make a fine cake。
10
Two-thirds of the cake paste is poured down, a few times on the table, and bubbles are blown out and four cheese chips are placed on it。
11
And then pour the rest of the cake paste and wipe the surface。
12
THE CAKE MOULD IS PLACED IN THE OVEN, PREHEATED TO 140 DEGREES ABOVE THE FIRE, AND THE EASTINGER K40C OVEN, WHICH IS 150 DEGREES BELOW, IS POURED INTO THE OVEN. USING WATER BATHS TO BAKE FOR ABOUT 60 MINUTES (ACTUAL BAKER TEMPERATURE, DEPENDING ON THE TEMPER OF THE OVEN), WATCH THE FACE OF THE CAKE AND FILL IT WITH TIN PAPER IN TIME, IN CASE THE FACE IS TOO DARK, I USUALLY BAKE FOR ABOUT 30 MINUTES。
13
The bake is finished, the cake is taken out, the cake is taken out of the cake mold, there is no need to pull the buttons, tear out the oil paper on the four sides, and put it on the dryer。