The second time it worked
By Li Xingchao
Royalties
- 3 eggs
- Cream cheese 200g
- Low gluten flour 10g
- Cornstarch 15 g
- Milk 130g
- Butter 40g
- Caster sugar 35g
- Baking powder 2 g
- Tata powder 1 g
Practice steps
1, separate the egg yolk, egg liquid, the container where the egg liquid is placed can not have water
2: Add 5g of egg mixture and white sugar and stir well
3, there is no milk at home, use the brewed milk powder
4, boil a pot of water in advance, turn off the low heat after the water is boiled, melt the cream cheese through the water, the room temperature is enough to omit this step, melt until it can be stirred without too much effort
5, flour, starch together sifted into the stirred egg yolk liquid, stir well, put in one-third of the milk, stir well, after full stirring, put the remaining milk into the stirring evenly
6: Pour the mixture of custard flour that was stirred well in the previous step into a small pot, heat it in water (low heat), and stir continuously until the small bubbles disappear and begin to gelatinize
7: Add butter and stir well, if it is very hot, cool it slightly
8: Pour one-third of the paste from the previous step into the softened cheese and stir well, then pour it all in and stir well
9: Next beat the egg whites, add the egg whites to the tartar powder, bake the powder, and beat at low speed until wet foaming is ready
10: Mix the beaten egg white with the paste in step 8 and pour it into a 6-inch mold, shake out the bubbles, put it into a preheated oven at 250 °C, bake at 230 °C for 10 minutes, then turn to 130 °C and bake for 50 minutes.
11, the finished product out of the pot
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