[Souffle cheese cake]-You Are Foodie

By Will
96

[Souffle cheese cake]

A few days ago, I happened to see this prescription of teacher Xiaoyi on Ziyu's mother's blog. I was immediately attracted. Because I happened to have these materials at home, I tried them very actively. The taste is really good. It has a very strong cheese smell, mellow and endless aftertaste... If you like the taste of cheese, you must not miss this recipe.However, at that time, the family did not have a mold of very suitable size, so they had to take a 7 "Qi Feng mold to make it. The result was that there was a water leak... I don't know whether the tin paper was not tightly wrapped at that time, or the tin paper accidentally made a hole. In short, when it was finally taken out of the furnace, there were some dripping water at the bottom of the mold... Fortunately, it wasn't very serious, and it wasn't obvious that the cold stripping came out.Material Science:Cream cheese 300g, butter 45g, egg yolk 51g+ fine granulated sugar 20g, corn starch 11g, milk 150g, protein 95g+ fine granulated sugar 55g

Main Ingredients

Auxiliary Ingredients

protein 95g

1. the egg yolk in the original recipe was 57g. I beat three eggs, and the result was only 51g, so I made do with it;2. if there is a fixed bottom mold, it's better not to use such a movable bottom mold. Although it's easy to demould in the end, it's really not safe during the water bath. Therefore, I later lost a special cheese mold, and it hasn't been opened yet...3. this quantity is a little less in the 7 "mold, and I think the 6" should be more appropriate;4. finally, don't leave for too long when baking the cake, otherwise it will be like me, and the color will be too heavy...

Step 1 . Heat cream cheese with water and beat well

Step 2 . Butter is heated and melted without water

Step 3 . Pour into cream cheese

Step 4 . Evenly stir

Step 5 . Add sugar after egg yolk is broken

Step 6 . Stir until the sugar melts completely

Step 7 . Pour in corn starch

Step 8 . Stir to make it mixed evenly

Step 9 . Pour in warm milk

Step 10 . Stir quickly and evenly

Step 11 . Put the yolk basin into a hot pot and heat it with water

Step 12 . Heat and stir until the egg yolk turns into a thick paste

Step 13 . Pour the thick egg yolk paste into the cheese paste

Step 14 . Stir to make it mixed evenly

Step 15 . Cover with wet cloth, standby

Step 16 . Add sugar to the egg white basin by several times, and send the egg white to a wet foaming state (the extent that the egg beater can drop the triglyceride)

Step 17 . Pour the egg white into the egg yolk cheese paste in twice

Step 18 . Cut and mix well

Step 19 . Apply a thin layer of butter on the inside of the mold and wrap two layers of tin foil on the outside of the mold

Step 20 . Pour the egg paste into the mold

Step 21 . Knock a few times

Step 22 . Put in the baking tray, fill it with water, and then put it into the lower layer of the preheated oven. After 180 ° for 15 minutes, turn it into 160 ° for 25 minutes. After baking, put it in the oven for about 1 hour and take it out. After it is completely cooled, put it in the refrigerator and refrigerate it for half a day, then cut it into pieces for eating

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