Cranberry cheesecake 6-inch formula
Introduction:
Production steps:
Step 1: add cream to cheese
Step 2: heat and stir until the cheese is completely softened to no particles
Step 3: add the melted butter and mix well
Step 4: add egg yolk and mix well
Step 5: sift in flour and corn starch and mix well
Step 6: add a few drops of lemon juice to the protein, add sugar in three times, and beat with electric beater until it foams
Step 7: add 1 / 3 of the whipped protein paste into the cheese paste and turn it up and down with a rubber scraper
Step 8: pour in another 2 / 3 of the cheese paste and turn it up and down evenly
Step 9: pack a layer of tin foil on the mold, pour in the mixed cheese batter, shake twice to remove the bubbles, and then sprinkle some dried berries on the surface
Step 10: pour 2cm warm water into the baking pan and put it into the mold
Step 11: oven pre hot bath method, 150 degrees baking for 60 minutes
Step 12: demould after cooling, refrigerate and eat better
Materials required:
Cream cheese: 100g
Light cream: 50g
Butter: 30g
Eggs: 3
Low gluten flour: 15g
Corn starch: 10g
Fine granulated sugar: 50g
Cranberry: moderate
Note: A: demould after cooling, and refrigerate for more than 4 hours. B: the tin foil should be packed tightly to prevent water from seeping into the mold. C: it is suggested to use the mold to make the cheese cake, because the cheese cake is fragile and it is very difficult to demould with the mold
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Man Yue Mei Nai Lao Dan Gao Cun Pei Fang
Cranberry cheesecake 6-inch formula
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