Cheese chili cake
By VicentaLakin
Twisting cakes, which can't get past many newcomers in the baking ring, are always “crazy”. The most basic chili cake, which seems to be the simplest, with a high rate of failure, often comes up with a lot of problems, in fact, if you look at the details, work hard, learn more, you'll bake the ideal chili cake, and when you're done, you can make all kinds of chili, so that you can make a lot of tea options for your afternoon tea, and today you can show me a cheese chili cake that I can't forget, a loose embryo, and a thin one, if you feel that the ordinary chili cake is a little cheesy, and the cheese cake is a little cheesy。
Recipe Recommendations
- eggs of 3
- cream cheese 50g
- milk 60g
- low-gluten flour 60g
- corn oil 35g
- fine sugar 55g
- lemon juice few drops
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Cheese chili cake
1
first, the entire material is prepared, and not the missing ingredients are found when they are produced. three eggs here are very small, if they're over 65g, two
2
The protein is separated from the yolk. If the protein and the yolk are unsophisticated, you can prepare a small bowl and then fall into the jar in case the yolk accidentally affects the whole protein
3
Put the cream cheese in a small tub, and the insulated water is smooth and smooth。
4
The milk is then added and the insulated water is still even。
5
Slow down into the corn oil and gently mix it on the side till it is evenly emulsed。
6
SIFT IN LOW-BANDED FLOUR, FAST Z-STAMPING UNTIL DRY FLOUR IS NOT SEEN。
7
Add yolk to mix, and remember to scrape the edges, and then put it on the side, so that the bubbles come out, don't move, and the paste is smoother。
8
The protein is added to a few drops of lemon juice, the egg-beater goes into the fish eye and begins to be added to one third of the fine sugar, until the fine sugar is completely lost, and no particles are added to one third of the fine sugar, so that the last fine sugar is added until the protein can pull out a short, straight angle。
9
It's light and smoother on the surface of the distributed protein, and it's straight up with chopsticks。
10
TAKE OUT THE READY YOLK PASTE, ADD A THIRD OF THE PROTEIN CREAM AND DRAW Z IN THE EGG。
11
One third of the protein cream is added when no protein cream is seen, and the same method is smoothed。
12
And then it goes back to the jar of protein cream, and it's still blended in the way it used。
13
When the prepared face falls into the mold, the egg pelvis drops about 15 centimetres high, which will automatically eliminate the bubble inside。
14
The temperature and timing of the pre-heated oven, which is about 35 minutes high and down at 170 degrees, can be adjusted to the temper of the oven. The oven warms for at least 10 minutes, and it must be observed at all times during the baking process. Wind is so long to the highest point that when it starts to slip, it means we've baked inside
15
When the baked cake comes out, it falls at a height of about 15 centimetres above the table, and it's just a drop or two, and the extra heat inside the cake is blown out, and then it's cool。
16
It has to wait until the cake is completely cool, or even if it's a success, it'll be back。
17
This partner makes a six-inch cake or two four-inch cake。Cheese chili cake Make Tips
1. AN EGG BASIN MUST ENSURE THAT IT IS FREE OF OIL AND WATER AND CANNOT BE MIXED INTO YOLK, OTHERWISE IT CANNOT BE DISTRIBUTED. 2. WHEN MIXING PASTE, CARE IS REQUIRED TO BE TAKEN THAT IT CAN BE EVENLY MIXED WITH RAZORS OR WITH EGGS IN Z WORDS, BUT NOT IN CIRCLES. 3. SUCCESSFUL WIND IS MORE THAN MERE PHYSICAL INTEGRITY WITHOUT RETRENCHMENT; IT IS NOT A SERIOUS PROBLEM IF IT IS SLIGHTLY FRACTURED OR RETORTED, AND SOFTER AND SOFTER TASTES ARE MORE IMPORTANT THAN COMPLETE PHYSICAL APPEARANCE。