cake recipes
VicentaLakin
heavy cheesecakes are usually baked with a cake bottom. but as i said before, i don't like the bottom of cheesecake, so this time i'm saving the bottom part. there are lots of recipes for cheesecake, and almost every famous family has its own secret recipe. in my book alone, i've written down the formula of 7 or 8 cheesecakes. in general, the basic raw materials required for heavy cheesecake include cream cheese, sour cream, eggs, sugar. in the case of 6-inch round molds, the use of cream cheese is generally around 250 g (and, of course, more useful). sour cream usually acts as an increase in perfume. if not, homemade sour cream is also available. two methods of homemade sour cream are presented at the end. everyone choose. the role of the eggs is to help condensate. the different proportions of yolk and protein bring different tastes and tastes to the cake. for example, with higher levels of yolk, baked cakes are more yellow and smellier. there's a lot of venom, so it's a little softer. other things like butter, corn starch and so forth, not every cheesecake. in addition, there is little need for low-strength flour in heavy cheesecakes. this cheesecake made today doesn't use butter. i myself added lemon peel and cranberry, which are generally sour sweet. it's called the taste of "shebao" and the taste of "lindayu", so it tastes both sour and so much satisfaction. the amount in the square fits a 6 inch
VicentaLakin
All these years of monkeys, they're full of disaster. From hearts to yellow hearts, full of eyes, and tired of eating, there are still little hills that can't be overcome. I've been trying to figure out how to quickly eliminate that hill. Make wine? make jam? There are plenty of wine, and jam is also an evil thing to be dealt with. Actually, getting the monkeys in the maffany, number of districts, doesn't solve any problems. It's just a different way to eat monkeys, a fresh one, less greasy. Mr. Meng's pumpkin marfins have been adapted to be a monkey. They have more moisture, like monkeys, which seems to weaken the support of flour. After cooling, the marfins lose the heat, a little short. However, there is an unexpected new colour。
VicentaLakin
I bought an island baking book at the beginning of the year, attracted by the cake on it, and came back and made one, and the square was classic, and the method was good, because the sugar in his cake formula was bigger, and I thought it was too sweet to do it once, and then I didn't do it again in a way. When I saw my friends making sponge cakes on the island the other day, I was struck by the fear of the sugar, but I dared to change the formula from 200 to 140 grams of sugar, which, to be honest, I hated, and I used only 60 grams of cake, and in order to ensure that the basic taste of the cake remained unchanged, I simultaneously reduced 20 grams of cheap powder. The others are measured in terms of originality, egg fluids for more precise purposes and not in terms of the quantity of eggs, and directly in terms of grams, thus avoiding errors arising from different sizes of eggs. After adjustment, desserts declined slightly, but the overall effect remained good. The island's sponge cake was a success. If you don't mind sweetness, you can do exactly what you want。
