Chifa cheesecake

By VicentaLakin

Chifa cheesecake
It's been a long time since cheese cakes were made, because the last cheese was broken, and I used to load the used cheese in a bag, put it in a preservation box, and then put it in the Zero in the fridge, and it just went bad and threw it away. I bought some more two days ago and the cheesecake was in my fridge again. It's broken, but I'm still using this way of saving cheese, and it's completely okay to keep a month. This time, though I didn't feel well, Bear said it was more abstract, so I was relieved。

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Steps for Chifa cheesecake

  • Make Chifa cheesecake step 0
    1
    Cheese softens out of the fridge, the insulated water softens more quickly, and it must be softened in order to see the effects of the picture, so that it can be even when it is smug。
  • Make Chifa cheesecake step 1
    2
    Sugar and yolk added evenly to cheese。
  • Make Chifa cheesecake step 2
    3
    Low-banded flour is sifted into cheese and evenly mixed with an eggbeater。
  • Make Chifa cheesecake step 3
    4
    Creamed cream is even and can be added in fractions, and then added after the last balconies。
  • Make Chifa cheesecake step 4
    5
    Smuggle to a slid-free state。
  • Make Chifa cheesecake step 5
    6
    Egging machines are cleaned and dried, and the egg purifies with sugar into wet bubbles。
  • Make Chifa cheesecake step 6
    7
    Put the well-stamped egg clean in the cheese, evenly。
  • Make Chifa cheesecake step 7
    8
    The cake model is surrounded by some sticky butter, and it pours in and shakes. Black chocolate and light cream will be packed in a bag of flowers, melted in hot water, and then drawn on the cake。
  • Make Chifa cheesecake step 8
    9
    Water bathing, baking in the oven, cooling out the oven and freezing the fridge for four hours before cutting out the slices。

    • Chifa cheesecake Make Tips

    Ingredients: Cream cheese 200g White sugar 20g (add to cheese) White sugar 40g (add to egg whites) Heavy cream 100g Eggs 2 Cake flour 25g Decoration materials: Dark chocolate 10g Heavy cream 5g Baking: Water bath method, middle oven rack, 160°C, 60 minutes, 6-inch cake mold 1. This uses Junzhi's recipe. 2. The cheese mentioned here is cream cheese, English: cream cheese. 2. For the Chiba (feather) pattern: first pipe a row of horizontal chocolate stripes, then use a toothpick (I used a chopstick because the spacing of my pattern is large) to trace back and forth over the stripes. Mine didn't turn out well; I should have made the gaps between the patterns denser. Cream cheese is a type of unripened whole-milk cheese; after processing, its fat content can exceed 50%, and it has a fine texture and mild flavor. Cheese (one category of which is also called curd) is a fermented milk product. Its properties are similar to common yogurt; both are made through a fermentation process and contain health-promoting lactic acid bacteria. However, cheese has a higher concentration than yogurt, approximating solid food, so its nutritional value is correspondingly richer. Every kilogram of cheese product is concentrated from 10 kilograms of milk. It contains rich nutrients such as protein, calcium, fat, phosphorus, and vitamins, and is a pure natural food. In terms of processing, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.

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