Pumpkin cheese

By VicentaLakin

Pumpkin cheese
The upper pumpkin cheese is soft and sweet, the bottom of the lower cake is more like muffins, soft mouths, stratification, a very good coarse dessert。

Recipe Recommendations

  • cream cheese 70 grams
  • powdered sugar 40 grams
  • pumpkin puree 110 grams
  • pistachio a little
  • unsalted cream 50 grams
  • egg yolk of 2
  • low powder 170 grams
  • baking soda powder 1/8 tsp
  • almond powder 30 grams

Steps for Pumpkin cheese

  • Make Pumpkin cheese step 0
    1
    [Cake bottom production]1, material preparation: salt-free cream chambers softened, pumpkin mud microwaves clinked for 3 minutes to clinked to mud reserve
  • Make Pumpkin cheese step 1
    2
    2. Saltless cream with sugar powdered with rubber razors
  • Make Pumpkin cheese step 2
    3
    3. Remixing with mixers
  • Make Pumpkin cheese step 3
    4
    4. Add evaporated pumpkin mud, mixed first and then evenled
  • Make Pumpkin cheese step 4
    5
    Add two egg yolks in fractions, mixed and then evened
  • Make Pumpkin cheese step 5
    6
    6. Sifting low powder and small sodas with rubber razors in an irregular direction
  • Make Pumpkin cheese step 6
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    7. Add almond powder and mix it into flour
  • Make Pumpkin cheese step 7
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    8 - TAKING A PROTECTIVE FILM, FLATTENING IT WITH A HAND PRESSURE INTO A CAKE THICK OF 1CM, WRAPPING IT UP FOR ABOUT AN HOUR
  • Make Pumpkin cheese step 8
    9
    Pumpkin cheese paste, 9 Material preparation: cream cheese, Pumpkin mud microwaves clinking into mud for 3 minutes
  • Make Pumpkin cheese step 9
    10
    10, cream cheese mixed with sugar powdered with rubber razors
  • Make Pumpkin cheese step 10
    11
    11. Aligning with a mixer
  • 12
    12. Add evaporated pumpkin mud, mixed with rubber razors
  • Make Pumpkin cheese step 11
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    13, blender flattening
  • Make Pumpkin cheese step 12
    14
    14. Pumpkin cheese paste in herbs
  • Make Pumpkin cheese step 13
    15
    15 The bottom cake is crushed to the original form in a circular mousse frame
  • Make Pumpkin cheese step 14
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    16. PUT A CIRCLE OF OIL PAPER IN THE MOUSSE RING WITH CAKE BOTTOMS, SQUEEZE INTO PUMPKIN CHEESE WITH ABOUT 1.5 CM, THEN SPREAD PISTACHIO CRUMBS AND PREHEAT THE OVEN, AND THEN MAKE ABOUT 20-25 MINUTES ON THE 180O MEDIUM LEVEL。

    • Pumpkin cheese Make Tips

    1. The weight of the pumpkin puree is after peeling and steaming. It is more convenient to heat root vegetables in the microwave, then mash them with a fork and spoon. 2. Check after baking for about 20 minutes; do not let it brown too much (I baked mine for 25 minutes and it got too dark, but it depends on your own oven). 3. When unmolding, simply push the cake base up from the bottom with your hand, and it will come out easily.

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