Frozen mulberry cheese
By VicentaLakin
Recipe Recommendations
- milk fragrance
- baking
- several hours
- simple
Steps for Frozen mulberry cheese
1
Take out a piece of butter bread that has not been dried out of the refrigerator and defrost it in the microwave
2
Knead into crumbs
3
Lay in a 6-inch circular mold with loose bottom and compact
4
Prepare cake body materials
5
Pour the cream cheese softened at room temperature into a large bowl and add white sugar
6
Whisk the insulated water with an egg beater until smooth and particle-free
7
add yogurt
8
uniformly stirring
9
Pour the mulberry into the cooking machine
10
Beat into coarse grains
11
Soak the fish glue powder in 5 times cold boiled water to make jelly like
12
Heat the milk on the induction cooker (do not boil)
13
Add the soaked fish gelatin powder and stir until completely dissolved
14
Add mulberry
15
uniformly stirring
16
Pour in the cheese paste
17
mix well
18
Pour into the round mold with the bottom of the cake and gently shake the surface flat
19
Seal with plastic wrap and place in the refrigerator overnight
20
Remove it the next day, touch it around the circumference with hot hands, and remove the mold
21
Put it on a plate and place a few mulberries for slight decoration