[tomato formula] crispy cheese cake with rich taste and creativity(fan qie pei fang xiang su li ru lao dan gao kou gan feng fu chuang yi shi zu )

[tomato formula] crispy cheese cake with rich taste and creativity

Introduction:

"Today's cake tastes different from the previous one, with a layer of crispy grains on the surface. Moreover, it uses brown sugar and walnut as materials, with a special taste and a very fragrant aroma of nuts. This cake is full of ingredients and creativity. "

Production steps:

Step 1: digest biscuits, roll them into powder in food bag, and melt butter into liquid.

Step 2: mix the two evenly, pour them into the mold, press them flat, and put them into the refrigerator for freezing.

Step 3: brown sugar, almond powder, low gluten flour into a fine powder in the cooking machine.

Step 4: cut the butter into small pieces, about 1cm.

Step 5: add the butter particles into the powder mixture, knead them into small particles with both hands, chop and mix the walnuts, beat them evenly, and refrigerate them.

Step 6: soften the cream cheese with water. Add sugar and stir well. Add the whole egg and stir well.

Step 7: pour in lemon juice and vanilla extract in turn, and stir well.

Step 8: pour in the light cream and continue to stir well.

Step 9: chop the cherries, pour them in, and stir well to make cheese paste.

Step 10: put two layers of tin foil on the bottom mold and pour the cheese paste into the mold.

Step 11: Sprinkle brown sugar crispy granules on the surface.

Step 12: put it into the baking pan and pour warm water more than 1cm into it.

Step 13: bake at 180 ℃ for 30 minutes in the oven, turn to 150 ℃ for another 30 minutes, the cheese doesn't shake obviously, and the toothpick doesn't have sticky paste.

Step 14: cool the cake slightly, demould and cut it into pieces.

Materials required:

Brown sugar: 20g

Low gluten flour: 15g

Walnut chips: 15g

Almond powder: 15g

Butter: 15g

Corn starch: 1 tablespoon

Fine granulated sugar: 70g

Whole egg liquid: 60g

Cream cheese: 250g

Light cream: 100ml

Lemon juice: 1 teaspoon

Vanilla extract: 1 teaspoon

Digested biscuit: 60g

Cherizi: 80g

Note: Note: in the formula, the water bath method is used to bake the cake, so that the cake taste will be more delicate, and the cake will not be dry and hard. The black cherry in the cheese paste can also be replaced with blueberry and other fruits, but remember not to put too much water into the fruit, which will affect the taste. Because the cake is baked by water bath method, in order to avoid water from the bottom, the bottom mold needs to be wrapped with two or three layers of tin foil. If it is a fixed mold, this step can be omitted.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Xiang Su Li Ru Lao Dan Gao Kou Gan Feng Fu Chuang Yi Shi Zu