Strawberry Cheesecake(xuan lan bin fen cao mei nai lao dan gao )

Strawberry Cheesecake

Introduction:

"Today is the last day of the activity. More than one month is fleeting. It is said that it is more than one month. In fact, the activity spans from 2012 to 2013, which is also a cross year activity. Every time I take part in the activities, I will feel something at the end. No matter what the final result is, I will remember that in the new year's activities from 2012 to 2013, I did something seriously. It passed, but it will become a precious memory that will not be forgotten. I've made a lot of cakes, including blueberry, mango, yellow peach and pumpkin, but I haven't made strawberry. I think it's very strange. Isn't strawberry flavored cake the most classic? Why didn't I make it? In order to make up for this regret, let's make a cake with strawberries today. I have almost never made a cake with decoration, except that it is a bit troublesome to make a cake with decoration. The main reason is that bear doesn't like it. It seems that we all prefer simple looking cakes. Today, I'm in a bit of a hurry to make this cake. Because I don't know how much light cream I need, I estimate that I've sent 80 grams of cream, which is a little less. So there's no cream on the back of the cake. Fortunately, as long as I don't take pictures of the back, I can't see it in the photos. After squeezing cream, I always feel that the middle is empty. I don't know how to decorate it after thinking for a long time, In the end, I used some fruits and put them casually. Finally, I could see it. The cream squeezed to the surface melted a little at the back. It was really dizzy. Anyway, it was finished at last. I was not satisfied with it. As a result, Xiao Xiong praised me greatly after seeing it, so he found some confidence again. "

Production steps:

Step 1: make the cake embryo first, and beat the protein with sugar to the hard foaming state.

Step 2: add sugar to the egg yolk, whisk until the color is lighter, then add salad oil and milk, stir well.

Step 3: sift in low flour and mix well.

Step 4: mix the egg yolk with the protein, pour it into the mould and bake in the oven.

Step 5: take out the baked cake, cool it and cut off the surface.

Step 6: cut the gilding into small pieces and soften with milk.

Step 7: wash strawberries and set aside.

Step 8: cut the cheese into small pieces, put it into the blender together with strawberries, light cream, white sugar and white vinegar, and stir it into a uniform paste.

Step 9: put the milk gilding into the pot, heat insulation and dissolve in water.

Step 10: pour the melted gilding liquid into the cheese paste and stir well.

Step 11: cut the edge of the cake to make it smaller than the cake mold.

Step 12: pour the cheese paste over the cake.

Step 13: take it out the next day and blow it around the cake mold with a blow dryer. It's easy to demould. Just eat it like this. I also used some light cream and sweet flowers as decorations.

Materials required:

Eggs: 2

Salad oil: 16 g

Milk: 16g

Low flour: 34 G

White granulated sugar (into egg yolk): 12g

White granulated sugar (into protein): 24g

Cream cheese: 135g

Cream: 120g

Strawberry: 160g

White granulated sugar: 50g

White vinegar: 8g

Gilding: 3 tablets

Note: 6-inch heart-shaped cake ingredients: 2 eggs, salad oil 16g, milk 16g, low powder 34g, white granulated sugar 12g (into egg yolk) and white granulated sugar 24g (into protein) baking: middle and lower layer of oven 150 degrees, 50 minutes strawberry cheese Jam: cream cheese 135g, light cream 120g, milk 100g, strawberry 160g, white granulated sugar 50g, white vinegar 8g, jiliting 3 pieces (5g / piece) decoration: sugar light cream 80g, sugar powder 10g Kiwifruit strawberries 1. Today's cheese jam formula is my first time to make, and it's completely made by myself. After I finish it, I feel a little more. It looks like a half small pudding bottle. Look at the picture, the small bottle in the background. 2. White vinegar can be replaced by lemon juice. 3. Strawberry washing usually takes 15 minutes to soak in light salt water. 4. My cake today is not layered. I can also divide the cake into two layers so that it will look better after being cut. 5. When pouring the gelatine into the cheese paste, try the temperature. If it's too hot, wait until it's cooler.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Xuan Lan Bin Fen Cao Mei Nai Lao Dan Gao