Marbling Cheesecake(da li shi wen qing ru lao dan gao )

Marbling Cheesecake

Introduction:

Production steps:

Step 1: all materials. Preparation work, material weighing, 6-inch round mold, if it is a movable bottom, tin foil, inner wall brush butter, separate the egg white and yolk, and send the egg white to the refrigerator for refrigeration

Step 2: soften the cream cheese at room temperature, stir slightly in hot water, add light cream yogurt, and stir until smooth and smooth (1,2 minutes)

Step 3: separate from the fire, add egg yolk, stir well

Step 4: add sifted low flour, scrape it with rubber, and stir it like this fried dish (do not stir in circles)

Step 5: at this time, the cheese paste becomes thinner. For example, refrigerate for half an hour or so in the refrigerator until the cheese paste is thick

Step 6: beat the egg white when you refrigerate the cheese paste. Take the egg white out of the refrigerator and drop a few drops of white vinegar. Add sugar in three times. Beat the egg white with an electric beater until it foams wet. As shown in the picture, there are slight lines and inverted triangle droops when it is lifted

Step 7: take one third of the egg white and the cheese paste and stir (as above, do not draw a circle) evenly, then pour in the remaining egg white, stir evenly, and put into the mold (at this time, the cheese cake paste is a little sticky, there is a little hindrance when stirring)

Step 8: put the chocolate and cream in the fresh-keeping bag, put them in warm water, let them soften, and mix them well by hand

Step 9: squeeze the cake paste with a small horizontal stripe, and quickly draw it up and down with a toothpick After the oven is preheated, the mold can be directly put into the water. For fear of mold leakage, the tray under the net can be separated. The loading and unloading of the oven is 160 ℃ for 70 minutes. When the surface is solidified and colored, there is no feeling of flow below

Materials required:

Cream cheese: 125g

Animal light cream: 50g

Yogurt: 75g

Low powder: 33g

Eggs: two

Sugar: 50g

Dark chocolate: 10g

Light cream: 5g

Note: refrigerate for more than 4 hours after cooling

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Da Li Shi Wen Qing Ru Lao Dan Gao