Pineapple crisp cheese cake
Ingredients: red wine,low-gluten flour,lemon juice,raisins,egg yolk,powdered sugar,cream cheese,unsalted butter,biscuits
Recipe Recommendations
- unsalted butter 55 grams
- low-gluten flour 50 grams
- biscuits 80 grams
- powdered sugar 20 grams
- raisins 60 grams
- red wine 60 grams
- cream cheese 110 grams
- egg yolk two
- lemon juice 2 tsp
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pineapple crisp cheese cake
1
The grapes were cleaned and soaked in red wine for 1 hour. It should have been rum, but because the rum at home was used up, red wine was used instead.
2
Place 25 grams of unsalted butter at room temperature to soften and scrape until soft with the back of a spoon.
3
Add 20 grams of powdered sugar and mix into granules.
4
Add 25 grams of sifted low-gluten flour, roll and mix well, mix into pineapple pastry, wrap with plastic wrap, and place in the refrigerator for later use.
5
Put 30 grams of unsalted butter in the microwave for 30 seconds until melted, add 85 grams of crushed biscuits, and mix well.
6
Spread the evenly mixed biscuits evenly on the bottom of the mold, and use a spoon to balance the pressure.
7
Strain the soaked raisins to remove the wine, wrap them with paper or cloth to dry, and sprinkle half of the amount on the bottom of the mold.
8
Place 110 grams of cream cheese and 30 grams of butter at room temperature to soften, add 15 grams of powdered sugar and beat on low speed with an electric egg beater.
9
Add beaten egg yolks in three times and beat well on low speed.
10
Add lemon juice in twice and beat well on low speed.
11
Sieve in 25 grams of low-gluten flour.
12
Beat on low speed to form a uniform batter.
13
Take another basin, pour in the egg white, beat until rough, add the remaining powdered sugar, beat at high speed until seven and distribute.
14
Take one-third of the batter egg white and add it to the cheese egg yolk paste and stir well, being careful not to circle.
15
Pour all the batter into the egg white bowl.
16
Mix well in irregular directions.
17
Pour half of the batter into the mold and sprinkle with the remaining raisins.
18
Pour in the other half of the batter and flatten the surface to remove bubbles.
19
Remove the pineapple cake from the refrigerator and use a wiping plate to evenly rub a layer of silk on the surface of the batter.
20
Preheat the oven to 190 degrees C, heat it up and down, place it in the middle layer of the oven, use it in a water bath, for 25-30 minutes, cool and remove the mold.