Cake unique method, sold outside 80 copies, teach you to make at home, moist and soft, mouth instant melt cake embryo part: cheese sandwich filling making: finished product:
author:Good-running baking
Japanese ice cheesecake has always been the "darling" of the dessert world, and it feels refreshing to hear the name, especially suitable for this season of rising temperatures and some impetuous people's hearts. Would the baker say that he just wanted to eat it? Of course not. o(´^`)o
Ice cheesecake, which is not sweet to eat, is a refreshing and cold cheese flavor. Thanks to the special preparation method, the whole cake gives people a cloud-like taste that melts in the mouth.
The production process is not cumbersome, very suitable for baking Xiaobai at home to operate Oh ~ ~ can make a cake embryo one night in advance, the next day breakfast and then make cheese, directly spread on the cake, so that the taste is fresher. Let's take a look at the production method
Japanese cheese chiffon cake
By: Good run baking
【Ingredients】
Cake preform (6 inches):
3 eggs Cream cheese 55g Milk 75g Corn oil 25g Top baked soft white cake flour 70g caster sugar 45g Lemon juice 5g
1, prepare the ingredients, cream cheese in hot water softening, pressed to smooth;
2, add milk twice and stir evenly, if there is a sieve, it can be sieved, it will be more delicate;
3, add corn oil, stir with egg pumping evenly until the surface can not see the oil flower;
4, and then the top baked soft white cake powder sifted in, this powder powder is delicate, the cake is made of higher stability, the taste is the feeling of melting in the mouth;
5, add egg yolk and stir well, pick up the egg paste is really as silky as soft ah;
6, whisk the protein, add lemon juice, add sugar three times, beat until wet foaming;
7. Mix the egg yolk batter and egg white in two times;
8, pour into the 6-inch mold, gently shake it, put in 150 degrees to bake for 40 minutes, bake it out of the oven to cool, release the mold and set aside;
Tip: Foodies are best made with two cake embryos, because if you make one, foodies may end up at this point
<h1>Cheese filling making:</h1>
1, cheese softened in water, pressed until delicate and smooth, add yogurt, stir until hue;
2, light cream and white sugar whisked to 60%, the above two stir evenly shunning, into the mounting belt for later;
3. Cut the cheese chiffon cake into four pieces, cut in the middle of each sandwich, add cream cheese, squeeze the surface with cream cheese, and dip in milk powder for decoration;
4: Put it in the refrigeration for 1 hour and eat it best.