Fondness for cheese -- yogurt Cheesecake(mi lian nai lao suan nai zhi shi dan gao )

Fondness for cheese -- yogurt Cheesecake

Introduction:

"The dense and rich cheesecake has a silky and moist taste, and the fragrance of cheese is floating between your lips and teeth. Every mouthful will make you intoxicated!"

Production steps:

Step 1: wrap the bottom of the cake mold with tin foil and pad the inside with oil paper.

Step 2: separation of egg yolk and protein.

Step 3: add the cream cheese to the yoghurt, melt it by heating in water, and stir until there are no granules.

Step 4: add egg yolk in several times and stir well.

Step 5: sift in the mixed low flour and corn flour.

Step 6: add melted butter and stir well.

Step 7: add a few drops of lemon juice to the protein, beat at low speed until thick bubble; add 27 grams of sugar in three times, and beat at medium speed.

Step 8: beat until wet foaming.

Step 9: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 10: pour back the protein, quickly cut and mix well.

Step 11: pour the batter into the mold and shake it gently on the table to let out the bubbles.

Step 12: put the mold into the flat bottom baking pan, inject warm water about 3 / 4 of the height of the model, put it into the oven at 170 ° for 20-30 minutes, turn to 150 ° for 40 minutes.

Step 13: take out the oven, demould and tear off the oil paper after cooling.

Step 14: add light cream and sugar to beat 70% of the cake at a medium speed, pour full whipping cream into the cake surface to make a natural pattern; gently press the side with a spatula to make a wide pattern.

Step 15: decorate the cake with strawberries, blueberries and mint leaves.

Materials required:

Cream cheese: 40g

Original yogurt: 60ml

Butter: 23g

Eggs: 2

Low gluten flour: 27g

Corn starch: 14g

Lemon juice: 2 to 3 drops

Fine granulated sugar: 40g

Cream: 150g

Sugar: 15g

Blueberry: moderate

Strawberry: moderate

Mint leaves: moderate

Note: pay attention to whether the moisture is enough during baking. If it has evaporated, add hot water.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mi Lian Nai Lao Suan Nai Zhi Shi Dan Gao