Afternoon tea: yogurt and cheese cake
Cheese will get greasy when you eat too much. You'd better match it with something fresh. It tastes clean, fresh and not greasy. Remove the greasiness of cream cheese with yogurt, solidify it with gelatine powder, and add Italian protein cream to ensure the emptiness and lightness of the taste I believe you will like this cake.1. The sponge cake on the bottom layer is made of 4 eggs, 50g sugar (10g for egg yolk, 40g for protein) and 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 the whole egg sponge cake as the embryo. See here for the specific method: basic whole egg sponge cake http://home.meishichina.com/space-305800-do-blog-id-276076.html 。2. The amount of yogurt cheese layer and jelly layer is 2 6-inch or 1 8-inch round mold.3. If you don't want to make an Italian protein cream, you can directly use yogurt and cream cheese with gelatine powder to make a cheese layer, but the taste will be strong, not so light and empty. If you want to make an Italian protein cream, you must master the time. Don't wait until the yogurt and cheese are solidified to make a protein cream. That will be a waste of effort.4. If you don't want to make a jelly layer, you can do it, but I personally feel that a layer of cool jelly tastes better^_^ I use the water in the can because I think it will still have the taste of yellow peach. If I don't want to use it or don't have it, I can use sugar water.5. When demoulding, you can easily demould the cake by blowing a circle around the edge of the cake mold with a hair dryer (hot air). After eight, I was lazy, so I covered a circle along the cake mold with my warm hands, which can also be well demoulded.
Step 1 . Soften the cream cheese and divide into small pieces.
Step 2 . Put it into the cooking machine and add yogurt.
Step 3 . Stir to a uniform paste.
Step 4 . The gelatine powder (1) in the material is boiled with an appropriate amount of cold white and mixed evenly to soak hair.
Step 5 . Heat it over a low heat for a while until the foamed gelatine powder melts.
Step 6 . Pour into the yogurt paste in step 3, and turn on the cooking machine again.
Step 7 . Stir it into a uniform paste, which is thin.
Step 8 . Put it into the refrigerator and refrigerate for about 5 minutes. During this period, it is best to stir it twice to form a thick paste that has traces and is not easy to disappear. Pay attention to the time. Don't freeze it too long and it won't work if it solidifies completely.
Step 9 . Beat the fine sugar into powdered sugar.
Step 10 . Mix powdered sugar with 30g water.
Step 11 . Heat it with a low fire until it boils slightly, and then turn off the fire for standby.
Step 12 . Beat two egg whites until hard foaming (the inverted container will not fall off).
Step 13 . Fire again and heat the sugar water to boiling. If there is a thermometer, it is best to measure it with a thermometer to reach 120 degrees. But I tried to save trouble, so I guessed that it was boiling for a while. The sugar water began to turn yellow and turned off the fire.
Step 14 . Slowly pour boiling sugar water into the hard foaming protein. Beat one side down with an electric egg beater at high speed.
Step 15 . After the sugar water is poured and stirred, the protein is very delicate, and there is a soft feeling. This is Italian protein cream, which is more stable than the simply beaten protein.
Step 16 . At this time, take out the yogurt and cheese paste, cut and mix it with the prepared protein cream.
Step 17 . The cut and mixed paste has a certain consistency, but it can flow.
Step 18 . Pour the cut and mixed cheese layer into the mold paved with cake slices, smooth the surface and put it into the refrigerator for half an hour until the cheese layer is basically solidified.
Step 19 . Soak the gelatine powder (2) in the material with a little cold white.
Step 20 . Similarly, heat it over low heat for a while until the gelatine powder melts.
Step 21 . Pour in the sugar water in the can and heat it for a while until the edge of the pot bubbles.
Step 22 . After stirring to about 10 ℃, pour the jelly water into the cake mold. The thickness depends on your preference. Then put the cake and the mold into the refrigerator and continue to refrigerate until the jelly layer is completely solidified, and then take it out to demould.
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