Cool and delicious yogurt cheese cake
Introduction:
Production steps:
Step 1: put Orio biscuits into the cooking machine and break them.
Step 2: melt the butter with water.
Step 3: mix the melted butter and cracked biscuits to form the base material and mix well.
Step 4: pour the mixed cake base material into the mold and compact it. Cover it with plastic film and refrigerate it.
Step 5: soften the cream cheese at room temperature, put the softened cream cheese and sugar into the cooking machine and beat them into smooth and no particles, add egg yolk, gin and lemon juice, beat them well, add yogurt and stir them into cheese paste.
Step 6: heat the milk and cream over low heat, then stir in the gelatine slices of softened and drained water, pour into the cheese paste three times, and stir well.
Step 7: pour the mixed cheese paste into the mold with the bottom of the cake set, shake it gently to help the cheese paste defoaming, cover it with plastic film and refrigerate for more than 4 hours, then the cheese paste can be taken out and eaten.
Step 8: put jam when you eat. I put cherry jam.
Materials required:
Cream cheese: 200g
Yogurt: 180g
Milk: 50g
Cream: 100g
Sugar: 50g
Gin: 1 teaspoon
Lemon juice: 10g
Gilding tablets: 15g
Egg yolk: 1
Oreo original biscuit: 100g
Butter: 45g
Note: 1. It tastes better when refrigerated overnight. 2. Before demoulding, you can cover it with a hot towel or blow it with a hair dryer. You don't want to be so complicated. You can put it at room temperature in summer. 3. When cutting a cake with a knife, the bottom of the biscuit needs some strength. 4. I use a six inch cake mold.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: Original
Chinese PinYin : Qing Liang Mei Wei Zhi Suan Nai Zhi Shi Dan Gao
Cool and delicious yogurt cheese cake
Fish flavored water bamboo. Xia Fan Cai Yu Xiang Jiao Bai
Stir fried shredded beans with tomato. Fan Qie Chao Dou Pao Si
The most successful pastry. Zui Cheng Gong De Ba Lie Su
Braised fish with green beans. Mao Dou Men Yu
Sauted shell with Scallion (clam). Cong Bao Hua Jia Hua Ha