Souffle Cheesecake(su fu lei nai lao dan gao )

Souffle Cheesecake

Introduction:

"In fact, I seldom make cheese cakes. Mom doesn't eat cheese, but only dad and I will destroy them. And we all prefer light cheese. But recently, this kind of sufurei cheesecake is very popular, so I can't help being vulgar. It turns out that either I continue to have no love for heavy cheese, or I screw it up. I prefer the former. One night after the cake was refrigerated, I had the first bite. I really thought it was delicious to scream, but I was a little bit stunned by the second bite, and I rushed directly to make tea in the third bite. As a result, I drank a cup of tea for this small piece of cake. The prescription came from Huan. I directly opened a 250g Kraft, so the formula was adjusted a little, and I used a 6-inch mold. "

Production steps:

Step 1: soften the cream cheese in the microwave oven, about 36 degrees, and then put it into a basin with the melted butter. It doesn't matter if it's a little separated.

Step 2: put in egg yolk and sugar in another basin, stir, add corn flour and mix well.

Step 3: add the boiled milk into the 2 pot to quickly stir, put the pot in boiling water, and quickly stir the egg paste with a blender until it is thick. Leave the hot water immediately.

Step 4: pour 3 into the basin of 1 while it is hot, stir evenly, and cover 4 evenly to avoid drying.

Step 5: add the remaining sugar into the protein in two times. For the first time, stir at a low speed for 30 seconds. For the second time, slowly stir the protein in a circle. The protein is glossy and the tip is OK when it is lifted! It's more delicate than Qi Feng's protein.

Step 6: add 1 / 4 of 7 to 5, stir from bottom to top, and add all the remaining protein to 8, stir well.

Step 7: 10, put hot water into the baking tray after molding (if it is a movable bottom mold, please wrap it with tin foil, or use cake rack on the baking tray with hot water) key point! After 15 minutes in 180 degree oven, lower the temperature to 160 degree and bake for 25 minutes. The cake will expand and crack. It doesn't matter. Because the oven has different tempers, turn off the fire immediately after coloring. Don't overdo it, and then don't take it out of the oven immediately. Let it stay in the oven for 40 to 60 minutes. You will find that the cake shrinks, and then take it out to cool and wrap it with a mold Put on plastic wrap and refrigerate for one night.

Materials required:

Cream cheese: 250g

Butter: 37.6g

Egg yolk: 47.5g

Corn starch: 9.1g

Milk: 125g

Egg white: 79g

Sugar: 1035g

Precautions: preparation: melt the butter in water, freeze the protein until there is a little ice around, sift the corn flour, put baking paper in the mold, and preheat the oven 180 degrees.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Su Fu Lei Nai Lao Dan Gao