Purple rice cheesecake
There was a particularly popular purple rice cheese toast before, have you ever eaten it? Now there are also some that have to be sold. We came to make the same cake today and replaced the toast with a cake.
The fluffy cake, with sweet and sticky purple rice and fragrant cheese filling in the middle, has a sweet but not greasy taste, and you will fall in love with it in one bite.
Purple rice is very nutritious, cooked with sugar and condensed milk seasoning, sweet and soft sticky, with fluffy cake, and then add fragrant cheese filling, whether it is for breakfast or dessert is super suitable, full of fullness.
· Production Materials ·
Purple rice filling: purple rice 120 grams Water to taste 10 grams of caster sugar Condensed milk 15 grams
Cake: 4 eggs 40 g corn oil 50 g milk 40 g caster sugar 60 g low flour
Cheese filling: 100 g cream cheese 20 g caster sugar 10 g light cream
The production step is rapid
1, purple rice soaked 3 hours in advance, put in the water that has not been over purple rice to cook, you can also directly put into the rice cooker to cook. The amount of water, in the most traditional way, is about a small section of the finger.
2: Steamed purple rice while hot, add caster sugar and condensed milk to taste.
3: Make cake embryos, mix milk and corn oil well.
4: Sift in low powder and stir until dry powder is invisible.
5: Separate the egg whites and egg yolks, add the egg yolks to the batter and stir well, in a delicate and smooth state.
Do not make circles, stir well in the same way as a Z.
6: Preheat oven at 160 degrees.
7, send the protein, add fine granulated sugar three times, whisk until the wet foam, is the state of the big bend hook.
8: Take one-third of the egg white and mix well with the egg yolk paste.
9: Pour the mixed egg yolk paste back into the remaining egg whites and continue to stir well.
10: Bake tray 28*28, spread oil paper, pour cake paste, smooth, shake off the surface of the large bubbles.
11, put into the oven, the lower layer, 160 degrees, bake for about 20-22 minutes, the specific temperature time please adjust according to their own oven.
12, baked cake embryos, spread clean oil paper, upside down, tear open the oil paper, let cool and then use.
13: Make cheese filling, soften the cream cheese in hot water, mix smoothly, add fine granulated sugar, stir until melted.
Add the light cream and mix well.
14: Cut off the cold cake blanks and divide them into four equal slices.
15: Combine, take a piece of clean oil paper, put in a slice of cake, add sweet purple rice filling, smooth.
16: Add a slice of cake and spread with cream cheese.
Smooth over the cream cheese and add the last slice of cake.
17. Wrap it in oil paper.
This purple rice cheesecake can also be made directly from toast, and the soft purple rice filling and fragrant cheese filling are really delicious together.
The remaining slice of cake can also be divided into three parts, made into a small cake of purple rice cheese, one bite down, three tastes, super satisfied.
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