Cheese Chifeng cake(ru lao qi feng dan gao )

Cheese Chifeng cake

Introduction:

Production steps:

Step 1: put the milk, butter and cheese in the bowl.

Step 2: heat with water until butter melts and cheese softens. Beat with a hand beater until smooth.

Step 3: remove the cheese bowl from the pan and add the egg yolk.

Step 4: add one by one, and stir each one until the yolk paste is very delicate.

Step 5: sift the low gluten flour into the egg yolk paste.

Step 6: stir carefully, preferably without particles.

Step 7: add a few drops of lemon juice to the protein, beat it with an electric egg beater until it is thick, add 1 / 2 granulated sugar, beat it until the protein is fine and smooth, add the remaining 1 / 2 granulated sugar, continue to beat until the lines are clear, lift the egg beater, and the protein tip is slightly bent (close to dry foaming).

Step 8: add 1 / 3 protein cream into the egg yolk cheese paste basin, stir well with a rubber scraper; pour all the batter into the protein cream basin, and stir well.

Step 9: pour the mixed cake batter into a clean hollow mold.

Step 10: shake the mold lightly on the operating platform to produce big bubbles, send it into the preheated oven, heat it up and down at 170 ℃ for 40 minutes.

Materials required:

Eggs: 5

Cream cheese: 80g

Low gluten flour: 70g

Milk: 50g

Butter: 50g

Sugar: 65g

Lemon juice: a few drops

Precautions: 1. If it is dry in the room, the yolk paste container can be covered with fresh-keeping film to prevent the surface from drying. 2. After the cake is baked, put on the anti scalding gloves, take it out of the oven immediately, and buckle it upside down on the flask to cool; after it is completely cooled, the demoulding knife can be used to help demoulding.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ru Lao Qi Feng Dan Gao