Ice cream
By VicentaLakin
The most recent one, the Netcake, is called the "Japanese Cheese Cake." In my opinion, it's the cake version of the cheese bag that was on fire a few years ago. But I feel even more amazing: soft, fine, light yogurt twigs, a sip of ice cream, a perfect match, not sweetness, cleanness, and full taste. The original version was cheese twilight cake, but if there was cream cheese in the cake paste, it would be easy to melt and make the twilight twilight cake not so light, so I changed to yogurt twig, which is a better mix than cheese twig. It's four inches of cake. Four inches, one man。
Recipe Recommendations
- yogurt 45 grams
- corn oil 30 grams
- eggs of 3
- Egg yolk with fine granulated sugar 15 grams
- white sugar 30 grams
- low-gluten flour 50 grams
- cream cheese 120 grams
- animal whipped cream 75 grams
- powdered sugar 25 grams
- whole milk powder appropriate amount
- milk fragrance
- roast
- an hour
- senior
Steps for Ice cream
1
Separate the egg yolk from the protein, the protein basin is frozen in the fridge and the yolk room is hot. The yogurt, which I use in Anmushi, corn oil and fine sugar, which I use for yogurt, is mixed into the basin, which is completely emulsed with corn oil。
2
Add yolk and sift low-banded flour。
3
Pumping the flour with an egg into the liquid and wetting it and placing it by the word “the”。
4
This is the state of the chorded yolk paste (forgot to take a picture this time, use a previous photo) where you can start with the protein and set the oven at 150 degrees of preheating。
5
The protein is taken out of the fridge, and the protein is in a thin ice state, with a little salt in its hand, and a few drops of lemon juice, which starts at the middle of the electric omelet。
6
One third of the fine sugar (protein) added to the relatively dense bubble continues to pass out。
7
Add a third of the fine sugar when it's so fine as butter。
8
It continues to pass through to the emergence of textures, adding the rest of the fine sugar, and then to dry hair bubbles。
9
Stopping the omelet, you can see that the protein frost will have a straight little angle, which is dry hair bubble, and that's it。
10
First, it shakes the yellow paste basin lightly, blows the bubbles, then digs a third of the protein frost into the yolk paste and flips it roughly evenly back into the protein cream。
11
The remaining protein cream appears to be loose, so it can be used as an electric omelet before it's fine and smooth。
12
And then you pour the pretensed yolk paste into the protein frosting basin, and then you do it evenly. And don't be careful if you're afraid of the bubbles, it's easy to melt, and you have to be bold and fast and even)。
13
Scrambling into light and thin cake paste。
14
The cake was thrown into four four-inch twilight cake molds (I used a live bottom cake model), and the two hands were moving fast to level the cake paste, and two strokes hit the bubble。
15
I put it in a preheated oven on the second floor of the countdown, and I put a thermometer in the oven, showing 120 degrees. Thirty-five minutes。
16
When you're baked, you take out the buttons and then you take it off。
17
When the cake is cold, make cheese sauce and mix the creamed cheese insulated water to smooth。
18
i used to use kiri cheese, all the materials of the cheese sauce to be smooth. this time it's anja's cream cheese, and if you don't smooth it down first and then add warm light cream, it's easy to have a lot of particles。
19
Add sugar powdered。
20
A fine, smooth cheese sauce is ready, and the fresh cheese sauce is so thin that it's easily flowing on the cake, so put it in the freezer and make it dense。
21
And then the cake is cold, and it's going to take off the mold, and it's going to teach you a way to get rid of it: pick up the paste in your right hand, and let the paste crack at the meat in the left hand (if it hurts on the bone), and just turn around, and the cake goes off the inside of the mold。
22
Because it's a living model, it comes out with a button。
23
Put the cake up (connected to the bottom of the cake model) and press the side of the cake with your hand down, with your right hand holding the bottom of the cake。
24
The cake was completely disfigured and there were no cake crumbs at the bottom and around。
25
Cut the cake into four pieces。
26
Cut each piece of cake with two more blades, don't cut it, then take out the cheese sauce, and put cheese sauce on the inside and on every slice。
27
And four more cakes and some milk powder on the surface. I'll make a cheesy cheese cake! It'll be a blast, it'll be cold, it'll be cold, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be cool, it'll be coolIce cream Make Tips
1. the temperature and time of the bake must be determined by the temper of the oven. in general, this twilight cake has to be fresh, of course, if it's cooked!2 i used to use kiri butter and cheese, and it's just pouring the cheese sauce into a big bowl. this time, because of the lack of kiri cheese and the use of anja cheese, the cheese sauce would have to be used in a step-by-step manner, or would have been prone to a lot of particles。