Durian Cheese Cake (liu lian zhi shi dan gao )

Durian Cheese Cake

Introduction:

"Durian, a Thai Golden Pillow, is sweet and soft. It is perfectly combined with light cream and cream cheese. The cake melts immediately at the entrance. The aroma of milk and durian complement each other. It's very tempting."

Production steps:

Step 1: core durian and add 60g cream

Step 2: beating pulp with cooking machine

Step 3: separation of protein and yolk

Step 4: remove the cream cheese in advance and soften it in a bowl

Step 5: add 40g sugar

Step 6: use an electric egg beater

Step 7: add the yolk

Step 8: smooth and granular

Step 9: add durian paste

Step 10: beat evenly

Step 11: add 140 grams of light cream

Step 12: beat evenly

Step 13: sift in flour

Step 14: mix well

Step 15: 60 grams of sugar is ready

Step 16: when the protein bubbles at low speed, add 1 / 3 sugar

Step 17: when the protein has slight lines at high speed, add 1 / 3 sugar

Step 18: beat the protein at high speed until it is fine and has obvious lines, then add the remaining sugar

Step 19: beat until wet foaming, that is, lift the egg beater head, and the protein is a curved long hook

Step 20: put a baking tray in the middle and lower layer of the oven, put hot water inside, put a baking net on the baking tray, start preheating, 160 degrees, and put on and off the fire

Step 21: half of the egg white paste into the yolk paste

Step 22: mix well

Step 23: pour the batter back into the batter bowl

Step 24: mix well

Step 25: pour the cake paste into the oil paper mold, shake a few times, shake out big bubbles

Step 26: put into the preheated oven, middle and lower layers, 160 degrees, heat up and down, about 70 minutes, golden surface

Step 27: when it's time, don't rush out of the oven. Continue to simmer in the oven for about 15 minutes and take out;

Step 28: do not demould, and refrigerate for more than 4 hours after cooling

Step 29: demould, tear off the oil paper and cut it into pieces

Materials required:

Durian: 240g

Cream cheese: 250g

Cream: 200g

Eggs: 4

Low gluten powder: 50g

Fine granulated sugar: 40g (for cream cheese)

Precautions: 1. This is an 8-inch cake; 2. The bottom and inner wall of the cake mold are covered with oil paper to facilitate demoulding; 3. If you use the direct water bath method, that is, to bake the mold in water, then surround the mold with one or two layers of tin paper to prevent water, then the baking pan should also be deeper, and it is better not to open the box and add water in the middle; if you use indirect water bath method, it is better to add water Bath method, that is, the mold does not directly contact with water, the outside can be surrounded by tin foil; I use indirect water bath method, also surrounded by a layer of tin foil, but there is no paste leakage, next time we can consider not surrounded by tin foil; 4. The protein can be beaten to wet foam, not to dry foam, otherwise the protein paste is not easy to mix with the egg yolk paste evenly; 5. Eating after refrigeration, the effect is better; each cut one The quantity of durian can be adjusted. Personally, I think this is the largest quantity, because the humidity of the cake is high when it is cut, and it melts at the entrance.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Liu Lian Zhi Shi Dan Gao