Yogurt Peach Cheese Cake(suan nai mi tao zhi shi dan gao )

Yogurt Peach Cheese Cake

Introduction:

"This is a cake that proves that I am one year old again. Hee hee, it's my first birthday cake. Welcome to taste it."

Production steps:

Step 1: I use this kind of biscuit, because there is chocolate sandwich, so I don't need chocolate sauce.

Step 2: crush the biscuits, add the melted butter and put them into the blender to grind.

Step 3: pour the tin foil into the mold with a flexible bottom, compact and level it. It's better to add a layer of hard paper shell under the tin foil. It's much more convenient to move and divide. Refrigerate.

Step 4: cut the cream cheese into small pieces, add the sugar, heat and stir to form a paste.

Step 5: stir five pieces of canned peaches into paste with blender, pour into 4, add yogurt, and stir well.

Step 6: 4 tbsp fish glue powder, add 4 tbsp cold water, heat it to liquid state, put it on the temperature, pour it into the cheese paste, keep pouring and stirring.

Step 7: beat the fresh animal cream to 6-7 minutes, double the size, flow slightly, pour into the cheese paste and stir well.

Step 8: stir evenly and pour into half of the bottom of the mold.

Step 9: cut the peach into small pieces and lay a layer on it.

Step 10: pour in the remaining cheese paste, gently shake the mold to make the cheese paste flat, cover it with plastic wrap and refrigerate for 2-3 hours.

Step 11: make mirror surface: soak fish glue powder with canned juice, then melt.

Step 12: cool the fish glue and pour it into the frozen mold. Remove the bubbles from the top. The temperature should be controlled well, not too hot or too cold. Move it into the refrigerator and refrigerate for 1 hour. Blow around the mold with a blower and take it out.

Step 13: cut the dried cherry, soak it in rum for half an hour, then decorate it with kiwi and honey peach.

Materials required:

Canned peaches: 450g

Yogurt: 150g

Cream cheese: 250g

Fine granulated sugar: 60g

Fish glue powder: 4 tsp

Fresh animal cream: 200g

Canned peach juice: 5 tbsp

Hazelnut chocolate biscuit: 1 box

Butter: 30g

Eight inch movable bottom mold: 1

Kiwifruit: 1

Cherry dried fruit: Six

Rum: 1 teaspoon

Note: 1, biscuits into butter after grinding, can make the bottom of the cake more solid, do not drop residue, taste better. 2. This cake is very simple, do not bake cake embryo, do not move the oven, as long as you pay attention to the temperature of adding fish glue powder, too hot will melt cheese layer, too cold will agglomerate.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: Fruity

Chinese PinYin : Suan Nai Mi Tao Zhi Shi Dan Gao