Royal lasagna cheesecake
By VicentaLakin
It's the overlap that falls in love with this cake at first sight. The taste of the post-production is completely offset by the time-consuming process。
Recipe Recommendations
- whole egg 165 grams
- sugar 84 grams
- salt a little
- low powder 90 grams
- honey 15 grams
- cooking oil 75 grams
- milk 63 grams
- cream cheese 36 grams
- cheese powder 6 grams
- blueberry sauce appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Royal lasagna cheesecake
1
1 Steamed with roasted paper
2
2. EGGS 165 GRAMS IN MATERIAL A. TO BE USED
3
3. PREPARE 24 GRAMS OF EGG FLUID IN MATERIAL B
4
4. Put honey in sequence, and mix
5
5. Oil, mixing
6
6. Embedding milk
7
7. Soften the cream cheese and put it in the mixture referred to above. Plugged with an egg-beater to the point of being non-particle. Add cheese powder, mix. To be used
8
8. Low powder filters. To be used
9
THE WHOLE EGG IN MATERIAL A WAS 165 GRAMS OF SUGAR
10
10. Sifted flour again with salt. (b) Ruffled evenly
11
11: one-time drop of the mixed cheeseplate in step 7
12
12 The mix is even; the oven is preheated 180 degrees。
13
13. First level lays the base of the mold full and bakes to the face of the cake in golden yellow. And then it goes down to the second level, flat. From second floor to bath. Each subsequent time is repeated according to this method until the paste is exhausted. Blueberry sauce on the surface。Royal lasagna cheesecake Make Tips
1. The entire manufacturing process takes a long time. Bake one layer and then bake the next layer, the more layers, the longer it takes;
2. In order to slow down the defoaming of the batter, the whole egg A must be served in place. First stir at slow speed to make rough bubbles, add sugar in several times, then raise high speed and stir until the egg paste drips on the surface, and the traces remain for 2 to 3 seconds, which means that you are ready to beat.
2. In order to slow down the defoaming of the batter, the whole egg A must be served in place. First stir at slow speed to make rough bubbles, add sugar in several times, then raise high speed and stir until the egg paste drips on the surface, and the traces remain for 2 to 3 seconds, which means that you are ready to beat.