Yogurt cheesecake
By VicentaLakin
A soft twirl cake with this special yogurt cheese sauce, a layer of milk powder on its surface, a thick cheese fragrance, a cold cheese sauce with a soft twig, is cured this summer
Recipe Recommendations
- protein 85 grams
- egg yolk 40 grams
- low-gluten flour 45 grams
- fine sugar 35 grams
- milk 35 grams
- corn oil 35 grams
- lemon juice 1 gram
- yogurt 63 grams
- light cream 125 grams
- cream cheese 50 grams
- sweetening
- roast
- several hours
- senior
Steps for Yogurt cheesecake
1
Preparing materials, proteins in clean and waterless basins, and cold backup。
2
Milk and corn oil are poured into clean waterless basins, and eggs are used to stir up oilless flowers and emulsion。
3
Scan low-banded flour, evenly mixed with eggs, dry powder is enough。
4
It's pouring into yolk, and the word "the" is evenly mixed into a non-particle-free yolk paste。
5
A smooth yolk paste, a smooth drop of eggs, and a spare。
6
The pre-heat oven is 180°C, which removes frozen proteins and makes it easier to pass out ice slags with lemonade or white vinegar。
7
The electric omelet starts at high speed, hitting the fish eye and adding a third of the fine sugar。
8
Continues to make bubbles thin and add a third of fine sugar; hits visible trails, add the last fine sugar, and continues to pass out at high speed; lifts the egg to watch the protein break. They hit dry hair bubbles, raised the egghead, short tipping, and then hit a few more rounds at a low speed, sorted the bubbles, filled the proteins, fine and light。
9
One third of the protein cream is taken to the yolk paste, the left hand works with the reverse clockwise, and the right hand pulls the egg in the direction of 2 o'clock and then turns it to the center of the basin along the bottom of the basin, repeats, flips, starts to mix, takes another third of the protein cream, repeats one step forward, and blends。
10
Rewind the remaining protein frost, same operation, flattening and ploughing the sides and bottom parts with a razor。
11
Smashed cakes are light, no protein。
12
Six inches to eight centimeters from the top, the left and right, the face is flat, the mold is lifted, it is released 20 cm from the table, and the bubble is struck twice。
13
Put it down in the middle of the oven, turn it up and down 140°C and bake it for 55 minutes。
14
The cake expands to its highest point with a slight fall, and the re-emergence of the simulator is immediately cold and cold。
15
Get the ice cream sauce material ready and the cream cheese pre-cut small softener。
16
Softened cream cheeses can be pressed with a razor, with an egg strewn until smoother, and yogurt is added three times。
17
Every time yoghurt is added, it is evenly and then added the next time, until the yogurt is fully added and the yogurt is evenly smoothed。
18
Take out the frozen light cream, add fine sugar, and hit it with an electric omelet medium to a texture。
19
Add the made yogurt cheese sauce, evenly twitched with eggs, done with yogurt cheese sauce。
20
It's completely cold and disemboweled. It's all four, and it's ready for milk powder。
21
Take a twilight embryo, point-blank up, cut a part of it with a sawk knife, do not cut it, fill it with yogurt cheese sauce with a machete, and coat it on the cut。
22
We'll put milk powder on the face of the ice cream sauce, and we'll put milk powder on the top。Yogurt cheesecake Make Tips
ONE, THE SMALL CRACKING OF THE CAKE, IS ALSO IRRELEVANT AND HAS NO EFFECT ON THE TASTE; TWO, THE CREAM CHEESE IS SOFTENED AND THE DIRECT EGG IS CONVULSED, WITHOUT THE NEED FOR WATERPROOFING; THREE, THE COLD MOUTH IS BETTER, AND IF IT IS TO BE REFRIGERATED, REMEMBER TO BE SEALED BEFORE IT IS REFRIGERATED; AND FOUR, THE OVEN USED IN THE TEXT IS THE PLATTE PE3050 OVEN, WITH TEMPERATURE AND TIME ONLY FOR REFERENCE. THANKS FOR THE FORMULA