Fried sea salt milk cover cake, soft Qifeng + SALTY cheese milk cover, addictive in one bite, delicious!
Can't finish? Can't beat cream in summer? Try this no surface sea salt milk cover Qifeng! Sprinkled with roasted almond chips, it is worthy of being a popular online style. Its appearance is online and delicious.The slightly salty cheese milk cover is wrapped with sweet Qi Feng. It's soft and tastes like melting in the mouth. Kids who like cheese really can't resist this bite. The formula can be made into a 6-inch one.Follow the steps: bake Qifeng first, then make the milk cover, and then assemble it!1. Eat almond chips now and sprinkle them now. If you put them too long, they will soften.2. Qi Feng's baking temperature is adjusted according to his own oven.
Step 1 . Prepare the materials and soften the cheese at room temperature.
Step 2 . Egg yolk isolate. Refrigerate the protein for standby. Pour milk and corn oil into the basin. Stir until emulsified.
Step 3 . Sift in low flour + corn starch, and mix in Z shape until there is no dry powder.
Step 4 . Add egg yolk.
Step 5 . Stir in Z-shape and mix well to form a smooth and delicate egg yolk paste.
Step 6 . Preheat the oven, up and down 180, take out the protein and add lemon juice to remove the fishy smell. Beat the fish eye bubble at low speed and add 1/3 sugar.
Step 7 . Beat at medium speed until the bubbles are fine, add 1/3 sugar, and beat until there is a grain, add the last sugar. Turn high speed to dry foaming, turn low speed to make several rounds to sort out large bubbles, and lift the egg beater into a sharp angle.
Step 8 . Pour 1/3 protein cream into the egg yolk paste, cut and mix, and stir it up.
Step 9 . Pour it back into the protein cream, mix it well, and then use a scraper to pull the edge and bottom of the basin, and the eggs out of the part that has not been mixed well, and then turn over and mix it a few times.
Step 10 . Pour the mold from a height of 20cm and shake it flat. Lift vibration 2 to vibrate out large bubbles.
Step 11 . Put it into the preheated oven, the middle layer is lower, bake at 135 degrees for 50 minutes, turn to 145 degrees for 6 minutes.
Step 12 . After baking, take it out and shake it for 2 times. Turn it upside down and cool it.
Step 13 . Softened cheese + sugar + sea salt, separated by warm water, beating smoothly.
Step 14 . Pour in normal temperature yogurt and light cream, stir well and set aside.
Step 15 . Mix egg yolk + sugar + corn starch, and heat the milk slightly in a nonstick pan until it bubbles.
Step 16 . Slowly pour into the beaten egg yolk paste, stir while pouring, stir evenly, and then sift it back to the non stick pot.
Step 17 . Heat it over a low heat, stir it while cooking until it solidifies. Leave the fire when it thickens slightly. It will thicken during the cold process, so leave the fire quickly.
Step 18 . After cooling for a while, it can be mixed with the cheese paste beaten in step 14. Put it into the flower mounting bag.
Step 19 . Cool Qi Feng demoulds the mold, with the bottom facing up, buckle out a round cake, squeeze the milk cover paste evenly into the mold, spread it all over the surface, and it will slowly drip around.
Step 20 . Bake almond chips at 160 degrees for 2 minutes and sprinkle them evenly for decoration. The delicious fried sea salt milk covered cake is finished!
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