Shufulei(shu fu lei )

Shufulei

Introduction:

"Actually, I want to make vanilla shufulei, but I don't have any vanilla pods at home. Let's have the original flavor. It's just as sweet and attractive. The temperature of my oven is 20 degrees too high, and the finished product is cracked. I think the connotation is more important than the skin. If you mind, just float by. "

Production steps:

Step 1: put the cream cheese into the basin, heat it with water until the cheese softens, and stir until smooth and free of particles.

Step 2: separate the egg yolk and protein with the egg separator, put the egg yolk into the basin without water and oil for use, add the egg yolk into the cheese one by one, mix each one thoroughly, and then add the next one as smooth as possible.

Step 3: add 5 egg yolks and mix well. The cheese paste is fine and smooth.

Step 4: sift in low gluten flour and mix well. Don't over mix, just mix until there is no dry powder.

Step 5: mix in the low gluten flour and make the paste thick.

Step 6: add milk and stir well.

Step 7: add light cream and stir evenly (I think, in order to reduce the heat, you can try to replace light cream with yogurt, and try the effect next time)

Step 8: the yolk cheese paste will feel very thin and smooth.

Step 9: add the white granulated sugar into the egg white three times and beat until it is neutral and foamy (when the egg beater is lifted up, the egg white will form a soft hook). At this time, remember to preheat the oven at 150 ℃.

Step 10: first add 1 / 3 protein into the egg yolk cheese paste, stir evenly by cutting and mixing, then take 1 / 3 protein to cut and mix evenly, and then pour the mixed cheese paste back into the protein basin, and cut and mix evenly with the remaining 1 / 3 protein in the basin. This process should be light and fast, and avoid stirring in circles, so that the batter will defoaming. Novices often make mistakes in this link, leading to previous work Give up.

Step 11: put the baking bowl into the baking plate in advance, and add warm water to the baking plate. If the water level can reach half the height of the baking bowl, it's the best. My baking plate is shallow and can't hold so much water. Make do with it.

Step 12: at this time, the oven is almost ready to preheat, put the baking tray on the penultimate layer of the oven, the temperature is 150 degrees, and bake for 60 minutes. About ten minutes later, the batter will expand slightly, which makes it look very attractive and sexy

Step 13: after baking for about 20 minutes, my cheesecake inevitably cracked a little. After analyzing the reason, I think the setting temperature is too high. Next time, I can consider adjusting it to 130 or 140 degrees. Comrades in pursuit of perfection can make further improvements. However, for me, a small crack does not mean the failure of the work. On the contrary, I like such a crack very much. I feel very happy when I look at it.

Step 14: by the time you bake it for 30 minutes, the cracks are getting deeper and deeper, like the Grand Canyon of East Africa. The color of the cake is tender yellow, very charming.

Step 15: after baking, I didn't rush to take the baking tray out of the oven and let them stay until the oven temperature dropped. At this time, I saw that the bulging belly of the cake disappeared, but the cracks were still there.

Step 16: the taste of this shufulei cheese cake is very different from that of Qi Feng. It is more delicate and moistening than Qi Feng. It doesn't feel greasy and refreshing. melt-in-the-mouth texture.

Step 17: the internal organization is delicate and moist, and the fragrance is delicious.

Materials required:

Cream cheese: 220g

Milk: 80g

Cream: 100g

Low powder: 60g

Eggs: 5

Sugar: 65 g

Note: the temperature should be adjusted according to the temperament of my oven. The temperature of Changdi oven I used was 20 degrees higher than that of my oven. When I baked it at 150 degrees, it was actually equivalent to 170 degrees, so it cracked severely. It is suggested to adjust it to 130 and 140 degrees and extend the baking time appropriately.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shu Fu Lei