[coffee light cheese] - no bitterness, only strong fragrance(ka fei qing ru lao mei you ku se zhi liu xiang nong )

[coffee light cheese] - no bitterness, only strong fragrance

Introduction:

"I like coffee, hot or cold. So sometimes, when you make delicious food, you think, can you put coffee in it? Today, looking at the cream cheese in the refrigerator that has been open for several days, I feel that I need to use it quickly. The best place to go is the light cheese cake. Then I look in the drawer and use the pure coffee I bought a long time ago. The final taste is just right. It doesn't have the unique bitterness of pure coffee, but it leaves the unique flavor of coffee. It's integrated into the cake and dilutes the sweet and greasy feeling. I like it very much. Ingredients: 180g cream cheese, 3 eggs, 55g low gluten flour, 75g sugar, 60g yogurt, 40g milk, 5.4G pure coffee (3 bags), 78g light cream

Production steps:

Step 1: pour coffee into milk

Step 2: stir slowly to dissolve

Step 3: pour yogurt into coffee milk

Step 4: mix well

Step 5: pour in the light cream

Step 6: mix well

Step 7: take cream cheese softened at room temperature

Step 8: beat the egg with electric beater until smooth

Step 9: slowly pour in the coffee mixture and stir while pouring

Step 10: until well mixed

Step 11: add the yolk

Step 12: mix well

Step 13: sift in low gluten flour

Step 14: stir a layer of preservative film on the back cover and put it in the refrigerator

Step 15: add sugar to the protein and beat it to 6 ~ 7 times

Step 16: pour 1 / 3 into the cheese paste

Step 17: mix well

Step 18: then pour back into the protein bowl

Step 19: continue to mix well

Step 20: pour the mixed cake paste into a 7-inch mold and shake it twice

Step 21: insert a baking tray full of cold water into the bottom layer of the preheated oven, put the cake on the penultimate grill, and bake it with water insulation method; bake it at 150 ℃ for about 70 minutes, then demould it and refrigerate it for more than 4 hours

Materials required:

Cream cheese: 180

Eggs: 3

Low gluten flour: 55g

Fine granulated sugar: 75g

Yogurt: 60g

Milk: 40g

Light cream: 78g

Pure coffee: 5.4G (3 bags)

Note: 1. Coffee into the milk dissolution process, if it is not easy to melt, can be slightly heated and then cool; 2. If the cheese is not easy to soften at room temperature, you can beat well with water; 3. Be sure to refrigerate the egg yolk cheese paste, so as to increase its viscosity, good mixing effect with protein; 4. Pay attention to the degree of protein, just beat delicate It's smooth, and it's not long before the lines appear. It's easy to crack when baking. 5. If you use the bottom fixing mold, you can directly sit in the water and use the water bath method. 6. You must refrigerate before cutting, so that the cutting effect is good;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Ka Fei Qing Ru Lao Mei You Ku Se Zhi Liu Xiang Nong