Crispy pineapple cheese cake
By AlfordCrooks
It can't be completely considered a light cheesecake. It has no cream, has many eggs and is not baked through water, but the taste is much more delicate than ordinary cakes. This is the unique flavor of cheese. In addition, the crisp pineapple is crisp and sweet after baking., especially delicious, in sharp contrast to the slightly light and soft cake body.
Recipe Recommendations
- cream cheese 110
- butter 55
- low-gluten flour 65
- eggs 4
- milk 25
- Ramulus chinensis 10
- powdered sugar 20
- sugar 45
- sweetening
- baking
- half an hour
- ordinary
Steps for Crispy pineapple cheese cake
1
Crispy pineapple butter 25g, powdered sugar 20g, low-gluten flour 25g butter and powdered sugar mix well, then add flour and dough and freeze for later use
2
Cake 110g cream cheese, 30g butter, 15+30g sugar, 4 eggs, 25g milk, 40g low-gluten flour, 10g cranberry (soak in water first) Beat cream cheese and butter evenly with an egg beater until white, gradually add 15 grams of sugar while beating.
3
Add milk, stir well, then add flour, stir well, then add cranberry
4
Beat the egg white until 70% hair, and add 30 grams of sugar in three times.
5
Mix egg yolks and egg whites. When mixing, pour one-third of the egg white into the egg yolk, mix well before pouring the rest, and be careful not to crush the egg white bubble too hard. Pour it into a 6-inch non-stick mold. If it is stained, you can spread it in baking paper first ~ and pattern it on the table a few times to make the bubbles inside escape.
6
Take out the crisp pineapple from the refrigerator and plane it into thin threads
7
Spread evenly on top of the cake. Put it in the oven at ~160 degrees for 30 minutes. My oven is more hot, so it was later placed in the lower compartment.
8
Photo taken out of the oven, there is a little crack on it
9
Put it online. The crisp pineapple is not particularly perfect.
10
cut