The second wave of a can of beer: [dark beer chocolate light cheese cake]-You Are Foodie

By Hugh
85

The second wave of a can of beer: [dark beer chocolate light cheese cake]

The dense and almost melting taste at the entrance, with wheat fragrance and light chocolate taste, is already very amazing at the entrance!Taste carefully, first the bitter chocolate, then the salty and sour cheese, but it can better set off the mellow and sweet cake! What's better is the sense of delicacy~~~In short, it is really a very delicious cake. I highly recommend it!If you have a black beer TX at home, you must try it once!Absolutely amazing!

Main Ingredients

Auxiliary Ingredients

berry sugar 40g
lemon juice A little

1. when heating beer, keep stirring at the beginning to prevent overflow;2. add light cream first, stir well and then add chocolate to avoid the separation of chocolate oil and water caused by overheating beer;3. cream cheese must be stirred until smooth and free of particles. I use frozen cream cheese, so it is better to heat it through water;4. the egg white can only be stirred to the wet foaming state. Do not beat it too much;5. when mixing egg white and cheese paste, it is necessary to cut and mix them or turn them over. Do not mix them in circles to avoid defoaming;6. the specific baking time and temperature should be adjusted according to the actual situation. After baking, tap the cake surface with your hand to feel solid and elastic.

Step 1 . Prepare all the materials, mix low gluten flour and corn starch evenly, and sieve 2-3 times in advance. Apply oil to the mold in advance and pad it with oil paper;

Step 2 . Weigh 90g of black beer, heat it over low heat until it boils, and then continue heating until only about half of the original weight is left;

Step 3 . Add light cream and mix well;

Step 4 . Add chocolate and stir until the chocolate completely melts

Step 5 . Stir the cream cheese in hot water until smooth and without particles;

Step 6 . Add light cream and chocolate solution to the cream cheese in batches, each time waiting until the previous liquid is completely mixed with the cream cheese before adding the next one;

Step 7 . Add egg yolks one by one and stir evenly;

Step 8 . Add the sieved powder mixture;

Step 9 . The final state of mixing egg yolk paste, with a delicate luster;

Step 10 . Add a few drops of lemon juice to the egg white and stir until the fish eye bubbles are formed;

Step 11 . Add 1/3 of the fine granulated sugar, and beat the egg white until a fine foam appears;

Step 12 . Add 1/3 more fine sugar and continue to beat until the egg beater is lifted, and the egg liquid on the top of the beater will not drip;

Step 13 . Add the last one-third of the amount of fine granulated sugar and beat the egg white until it is wet and foamy. Lift the egg beater to create a large, drooping corner;

Step 14 . Preheat the oven 180 degrees. Take 1/3 of the beaten egg white and add it to the cheese batter. Cut or stir well;

Step 15 . Pour the well mixed cake batter back into the remaining egg whites, gently and quickly stir or cut evenly;

Step 16 . The final mixed cake paste should be very delicate and free from large bubbles;

Step 17 . Pour the mixed cake paste into the mold from a high position and gently shake it on the countertop a few times;

Step 18 . Take a baking tray that is slightly larger than the mold, place the mold in the baking tray, and pour clean water until it reaches a height of 1/2 of the mold;

Step 19 . Send the mold and baking tray together into the preheated oven, with the middle layer on top and bottom heat at 130 degrees Celsius, and bake for 70-80 minutes;

Step 20 . After baking, immediately remove from the oven and wait for a few minutes. Wait until the cake and mold are separated, rotate the mold a few times on the cutting board to release the mold;

Step 21 . After removing the oil paper, there is no need to invert it. Cool it to room temperature and refrigerate overnight. Cut it into pieces for consumption.

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