Crisp pineapple Cheesecake(su bo luo nai lao dan gao )

Crisp pineapple Cheesecake

Introduction:

Production steps:

Step 1: put cake paper on the bottom of the mold for standby.

Step 2: cake body: soak raisins and rum until soft. (soak for more than 1 hour)

Step 3: put Qifu biscuits into plastic bags and press them into biscuit crumbs with rolling pin.

Step 4: soften the salt free cream at room temperature, put it into the biscuit crumbs in practice 4, and mix well by hand.

Step 5: spread the biscuit crumbs directly on the bottom of the baking mould, flatten them by hand and press them tightly (or press them gently with a rolling pin)

Step 6: soak and squeeze the raisins, and lay them directly on the material of method 6.

Step 7: put cream cheese and salt free cream in the same container, soften at room temperature, add sugar, and stir slowly with egg beater. (if cream cheese is not softened, it can be softened by heating with water)

Step 8: add egg yolk and lemon juice respectively, sift in low gluten flour, and at the same time, scrape in lemon dander, and continue to stir slowly to form a paste.

Step 9: beat the protein into thick bubbles in a blender, then add the fine granulated sugar in three times, and beat it into 70% hair in a quick way

Step 10: take about 1 / 3 of the whipped protein, add it into the batter of method 9, and mix it slightly with a rubber scraper.

Step 11: add the remaining protein and continue to stir gently with a rubber scraper to form a uniform cheese paste.

Step 12: scrape the cheese paste into the mold with a rubber scraper, smooth the surface, and use a wire planer to plane the solidified crisp pineapple dough directly on the surface of the cheese paste.

Step 13: preheat the oven and bake at 190 ℃ for about 25-30 minutes.

Step 14: Tips: don't scrape all the crispy pineapple dough into the mold ~ ~ look, this is the first time I did it. I scraped all the crispy pineapples into the mold ~ ~ it looks good before baking, but the baking effect is not satisfactory ~ ~, the red and white are not obvious ~ ~, so I thought about it, then I gave it to my friend again, and scraped in 1 / 3 of the crispy pineapple (left picture), haha~~ The feeling of baking is OK~~

Materials required:

6 "cheesecake: 1

Salt free cream: 25g

Sugar powder: right amount

Note: the material is not complete, make it up! Ingredients: 6 inch cheesecake 1 A. crisp pineapple: salt free cream 25g powdered sugar 20G low gluten flour 25g B. cake body: raisins 60 rum 60 grams of salt free cream 35 grams of chiffon biscuits 100g (digestible biscuit) cream cheese 110 grams of salt free cream 30g granulated sugar 15g egg yolk 25 grams of lemon juice 2 small tons of low gluten flour 25 grams lemon peel 1/2t

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Su Bo Luo Nai Lao Dan Gao