Basque cake
By VicentaLakin
it looks like it's dark, but it's still thin, smooth and dense, and that's ugly, but soft basque cheese cake inside. it's not only insolent, it's also a net product in japanese convenience stores. the skin on the surface is its exclusive feature. let's eat and do it with me
Recipe Recommendations
- cream cheese 350g
- light cream 200g
- corn starch 10g
- eggs of 3
- egg yolk of 2
- fine sugar 110g
- sweetening
- baking
- an hour
- simple
Steps for Basque cake
1
Prepare a bowl of cream cheese insulated water。
2
Add the fine sugar blend。
3
Another bowl, three eggs and two yolks, evenly mixed。
4
Three times into the cheese bowl, each of which is evenly mixed。
5
Finally, the mix is fine and non-particle。
6
Sift into corn starch mix。
7
Add light cream and evenly mix。
8
The oilpaper was wet and dryed, it was fed into a 6-inch mold and then poured into the cheese paste。
9
The oilpaper was wet and dryed, it was fed into a 6-inch mold and then poured into the cheese paste。
10
After roasting, it cools up until it burns, and it freezes in the fridge for about four hours。
11
It's a frozen Basque cake, cut open, you can suck itBasque cake Make Tips
One, if you don't want the cake to become thin, you have to make sure you're going to make sure you don't make it. 2. A fraction of egg fluid can make the material more fully integrated, reduce particles and thus smoother. Note that each oven is different, that the temperature is for reference purposes only, and that it is flexible to adjust to the temper of its own oven。