♪ Taste cheese ♪
By VicentaLakin
It's a very young piece of cake, and it's so salty that it's not sweet, and it's still shaking when it comes out, like Jell-O. Do you like it
Recipe Recommendations
- sweetening
- roast
- several hours
- divine level
Steps for ♪ Taste cheese ♪
1
First, eight eggs of protein yolk are separated, each in an oil-free bowl and the protein is frozen in the fridge for about 10 minutes。
2
Prepare other food items, flour for early screening。
3
The yolk stomps into two full eggs。
4
Corn oil is put in a microwave high fire for one minute at a temperature of between 70 and 80 degrees (with the aim of making flour paste, increasing water intake and increasing the humidity of the mouth), and the heating of good corn oil is evenly mixed while the heat is pouring into the flour quickly。
5
Add the hot milk mix evenly。
6
Flour absorbs moisture, which becomes more and more sticky, and it is difficult for the burned flour to get cramped, so it is not necessary to mix it in a way that is smooth and smooth。
7
Add egg yolk。
8
It is sufficient to mix it in a smooth flow pattern, to cover it, to prevent the surface drying, to be used, and to have a yellow paste。
9
Taking out protein fluids from the refrigerator that are frozen for about 10 minutes, the top of the surface is in the best condition, contributing to the stability of the protein, squeezing a few drops of white vinegar helps to ejaculate the protein, screech, spread the glitter, hit the protein with a fish eye, for the first time with a third of the sugar, and when the protein hits the pattern, then the second time with the sugar, continues with the hair, sees the foam becoming thin, and when the stripes are not easy to disappear, join all the rest of the sugar。
10
It continued until the proteins reached the point where there was a visible eucalyptus pattern, where it was raised as a soft big bend (i.e. the state of wet hair bubbles, which must be managed, the proteins too wet, the cakes will be sticky, the proteins too dry, the cakes will crack, the cakes will be too high, they will be too high and they will shrink)。
11
One third of the flow of protein frost to the yolk paste, evenly mixed or slashed, and in no case can the circle be mixed in order to avoid a bubble。
12
The mixed pasta is then slowly and in full in protein cream, evenly mixed, and can't be convoluted。
13
Good cake。
14
In the mold, two-thirds of it is put in a cheese chip, full of cake。
15
Prepare a slightly larger deep dish, filled with two-thirds of the water, with cake-painted molds placed in a pre-heated oven (a bath, 140 degrees for 70 minutes, depending on the temper of the home oven, can adjust temperature and time appropriately and keep the colour on the cake)。
16
Immediately after the end of the period, the oil sheet is torn off quickly (if the cake is covered, the heat is not coming, the cake is easily retorted)。
17
It's cold。
18
Okay。
19
The finished chart。♪ Taste cheese ♪ Make Tips
This cake, in order to reduce the heat, I replaced the white sugar with red sugar。