Afternoon tea easy to do: yogurt cheese cake(xia wu cha qing song zuo suan nai ru lao dan gao )

Afternoon tea easy to do: yogurt cheese cake

Introduction:

"If you eat too much cheese, you will get greasy. It's better to match it with something fresh. It's fresh and fresh, and it's not greasy. Use yogurt to resist the greasiness of cream cheese, use fish glue powder to solidify and form, and add Italian protein cream to ensure the taste of empty, transparent and light... I believe you will like this cake. "

Production steps:

Step 1: soften the cream cheese and divide it into small pieces.

Step 2: put it into the cooking machine and add the yogurt.

Step 3: stir into a uniform paste.

Step 4: mix the fish glue powder (1) in the material with proper amount of cold water to make the hair bubble.

Step 5: heat over low heat for a while until the frothy fish glue powder melts.

Step 6: pour into the yoghurt paste in step 3 and turn on the cooking machine again.

Step 7: beat to a uniform paste, relatively thin.

Step 8: put it in the refrigerator for about 5 minutes. It's better to stir it twice during this period to make a thick paste with traces and not easy to disappear. Pay attention to control the time, do not refrigerate too long, completely solidified can not be used.

Step 9: beat the sugar into powder.

Step 10: mix sugar powder with 30g water.

Step 11: turn off the fire for standby after heating to slight boiling.

Step 12: beat the two egg whites until stiff and foamy (the invert container will not slide).

Step 13: fire again and heat the sugar water until it boils. If there is a thermometer, it's better to measure it with a thermometer, reaching 120 degrees. But I try to save trouble, I guess boiling for a while, the sugar water began to turn yellow, turned off the fire.

Step 14: pour boiling sugar water into hard foaming protein slowly. Beat the eggs at high speed with an electric beater.

Step 15: after the sugar water is poured and mixed well, the protein is very delicate and soft. This is Italian protein cream, which is more stable than pure protein.

Step 16: take out the yoghurt and cheese paste, cut and mix well with the prepared protein cream.

Step 17: the cut and mixed paste has a certain consistency, but can flow.

Step 18: pour the cut and mixed cheese layer into the mold of the cake slice, smooth the surface and refrigerate for half an hour until the cheese layer is basically set.

Step 19: soak the fish glue powder (2) with a little cold white.

Step 20: similarly, heat for a while over low heat until the gelatine powder melts.

Step 21: pour in the sugar water in the tin, heat for a while, and then bubble on the edge of the pot.

Step 22: stir until the temperature is about 10 ℃, pour the jelly water into the cake mold, the thickness of which depends on personal preference, then put the cake and the mold into the refrigerator together, and continue to refrigerate until the jelly layer is completely solidified, and then take out the mold.

Materials required:

Cream cheese: 200g

Yogurt: 200g

Fish glue powder (1): 10g

Cold boiled water (1): appropriate amount

Egg white: 2, about 70g

Fine granulated sugar: 66g

Water: 30g

Sugar water in yellow peach can: 300g

Fish glue powder (2): 7.5G

Cold boiled water (2): appropriate amount

Sponge cake slice: 6 "2 slices

Note: 1, the bottom layer of sponge cake I use egg sponge method, the material is 4 eggs, 50g sugar (10g for egg yolk, 40g for protein), 60g low powder. See here for details: blueberry cream cake roll http://home.meishichina.com/space-305800-do-blog-id-275197.html . Or you can use whole egg sponge cake to make embryo. See here for details: basic whole egg sponge cake http://home.meishichina.com/space-305800-do-blog-id-276076.html . 2. The amount of the yoghurt cheese layer and jelly layer is the amount of two 6-inch or one 8-inch round mold. 3. If you don't want to make Italian protein cream, you can directly use yogurt and cream cheese with fish glue powder to make cheese layer, but the taste will be stronger, not so light and empty. If you want to make Italian protein cream, you must master the time. Don't wait until the yoghurt and cheese are gelatinous to make the protein cream. That will be in vain. 4. If you don't want to make a jelly layer, you can not do it, but I personally feel that a layer of cool jelly tastes better^_ ^Use the water in the can because I think it will still have a bit of yellow peach flavor. If you don't want to use it or don't have it, use sugar water. 5. It's easy to demould the cake with a hot air blower. Eight, I was lazy, so I covered the cake mold with my hot hand, which can also demould well.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Xia Wu Cha Qing Song Zuo Suan Nai Ru Lao Dan Gao