Medium cheese
By VicentaLakin
The red, half-finished cheese is super good, the upper is thick cheese, the bottom is soft, the mouth is rich, and no wonder the heat in the country is not decreasing. Do it yourself and never go out in line again. Looks like a lot of steps are really simple. The unbreakable trick is in the recipe
Recipe Recommendations
- eggs of 3
- milk 40 grams
- corn oil 30 grams
- low-gluten flour 40 grams
- fine sugar 40 grams
- cream cheese 145 grams
- butter 20 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Medium cheese
1
Make the bottom cake first. Separate the omelet and yolk. The omelet freezer's back up。
2
Milk and oil are added to the yolk and fully emulsed。
3
Low-banded flour filtered to dry powder。
4
The sugar is added three times to the egg clear. Send to Big Bent。
5
Take a third of the protein cream to the yolk paste and mix it evenly。
6
The cake fell back to the remaining protein cream, evenly mixed。
7
The cake is pouring from the top into the oven, and the base of the grill is covered with silica. The waking paste is evenly covered with dishes, and the bubbles of the atmosphere are softly blown, and the mid-level oven is baked at 180 degrees for 20 minutes。
8
The buttons were removed from the oven, the silica pads were torn off and the oil sheet was to cool off。
9
Make cheese paste. Early extraction of butter and cream cheese from the formula and softening of room temperature. Separate the omelet and yolk. The omelet freezer's back up. Add fine sugar to the yolk and mix it evenly。
10
Low-banded flour is sifted to powderless. Milk fire heats up to bubbles。
11
The milk is slowly pouring into the yolk paste and mixing it to prevent the burning of the eggs。
12
Rewind the milk pot and continue to heat it with a small fire and mix it over time until the liquid becomes dense。
13
The fire goes into soft butter, which melts and mixs with the remaining temperature。
14
Add soft cream cheese, evenly mixed。
15
The sugar is added three times to the egg clear and sent to the big bend。
16
Take a third of the protein cream to the cheese paste and mix it evenly。
17
Rewind the rest of the cheese paste, tumble it evenly, and pour it into the bouquet。
18
The cooled piece of cake is painted on the bottom of the mould with a semi-literated cheese mold and a tarp around it。
19
A bouquet with a small mouth, evenly squeezed into the mold, at the same height。
20
An additional dish, pouring down the base into the hot water, into the middle of the oven, burning 160 degrees and 20 minutes from the water, then turning 180 degrees and 10 minutes from the fire, so that the top colour can come out. After two hours of cooling, the food is taken off the grid。