Exquisite and delicious ----- cup of shufulei cheese cake
Shufulei tastes extremely delicate. The freshly baked taste is also very different from that after cold storage. However, no matter how you eat it, the moment the cake slides into your mouth, you can't help shouting. It's so delicious.Today, use ACA's oven ato-hb38ht to make this extremely delicate delicacy.(from the Internet below) shufulei is also translated as shuhuli, custard pastry. It is a kind of cooking method originated from France. This special cooking method mainly consists of egg yolk and different ingredients mixed with beaten protein, which is light and fluffy after baking. The word souffl é comes from the past participle of the French verb souffler, which means "inflate" or simply "puff up". It is said that this cooking method appeared in the middle ages. Chefs specially used protein to change this nihilistic food and tried their best to make it delivered to guests. The roasted shufulei should be tasted against the clock, otherwise it will leak quickly, and it will collapse completely after 20 to 30 minutes.Raw materials: cream cheese 250g butter 38g egg yolk 48g white granulated sugar 17g (into egg yolk) corn starch 9g milk 125g protein 79g white granulated sugar 46g (into protein)Baking: the middle layer of the oven, 150 ° C for 45 minutes, and the upper layer, 220 ° C for coloring. If you are not in a hurry to eat the baked cake, you can let it stew in the oven for another hour, and then cool it in the refrigerator. (adjust according to your oven)1. The newly baked cake is bulging. I stewed it in the oven for half an hour, and it has completely collapsed when taking photos, but this does not affect its wonderful taste.2. Today, this cake is baked in a new oven for the first time. The temperature can be lowered a little. In addition, it is recommended to use water bath to bake cheese cake, which is not easy to crack.
Step 1 . Heat cream cheese in water and keep stirring until smooth.
Step 2 . Add melted butter to the cheese.
Step 3 . Stir well to dissolve the butter in the cheese.
Step 4 . Add sugar to the egg yolk and mix well.
Step 5 . Add corn starch and mix well.
Step 6 . Pour the boiled milk into the egg yolk and stir it side by side.
Step 7 . Heat the egg yolk milk with low heat, stir while heating, until it is mushy, and then leave the fire.
Step 8 . Pour it into the cheese.
Step 9 . Mix evenly.
Step 10 . Cover the prepared cheese paste with a wet cloth and set aside.
Step 11 . Sugar the protein three times and beat it until it foams wet.
Step 12 . Mix the egg white and cheese paste three times.
Step 13 . Pour the cake paste into the mold.
Step 14 . Bake in a preheated oven.
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