Suvere cheesecake
By VicentaLakin
the day before, i saw this box of mr. xiao yu's on her blog, and i was attracted. because of the fact that these materials are available in the home, they have been very active, and they are really good, very rich, very strong, and very strong. if you like cheese, you can't miss it. however, at the time, there were no simulators of a very appropriate size, and instead a 7's "twilight model was taken and the result was a leak. it is not clear whether it was not properly wrapped at the time, or whether it accidentally made a hole, or whether it eventually came out of the oven with some ticking drops of water. good thing it's not so serious, and it's not very obvious. materials: cream cheese 300g, butter 45g, egg yog 51g + fine sugar 20g, corn starch 11g, milk 150g, protein 95g + fine sugar 55g
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Suvere cheesecake
1
Cream cheese, heated, even
2
Butter insulation and melting
3
In the cream cheese
4
Smuggle evenly
5
When the yolk breaks, sugar
6
It melts completely
7
Pour corn starch
8
Smuggle evenly
9
It pours hot milk
10
快速Smuggle evenly
11
Put an egg yolk basin in the hot pot for heating
12
Heat and mix until the yolk becomes thick paste
13
And pour the thick yolk paste into the cheese paste
14
Smuggle evenly
15
Cover it with wet cloth
16
You put sugar in the protein basin, and you spread the protein to a wetter hair bubble
17
Put the protein in the yolk paste twice
18
Cut and mix
19
Put a thin layer of butter on the inside side of the mould and wrap two layers of tin paper on the outside of the mold
20
Put the eggs in the mold
21
Take it easy
22
Put it in the oven and drop it down to the preheated oven, 180 degrees and 15 minutes, turn it into 160 degrees and 25 minutes, put it out in the oven for about one hour, and put it in the freezer for half a day after it's completely cooledSuvere cheesecake Make Tips
1. The original recipe specified 57g of egg yolks. I cracked three eggs but only ended up with 51g, so I just made do with that.
2. If you have a solid-bottomed pan, it's best to avoid using this kind of removable-bottom pan. Although demolding was easy in the end, it felt really unreliable during the water bath. So, I later specifically bought a cheesecake pan, but I haven't used it yet...
3. With this amount, I feel it's a bit too little for a 7-inch pan; a 6-inch pan should be more suitable.
4. One last reminder: never leave the cake baking for too long, or it will turn too dark, just like mine...