The 8 inch that I made on this side, as shown in the figure, is slightly thinner and can be made 6 inches with 2/3. According to the feedback from everyone, it is more important to talk about the problem of milk coffee here! ! ! Everyone looks at it. I use black coffee, so there is 75 grams so heavy, not so much coffee powder! ! If instant black coffee powder is used, it is about 4 grams (about 2 sachets) and then melted with 150 grams of milk. That is, the total amount of milk coffee is 150 grams. The concentration can be adjusted, but the total weight does not change. Finally, three-in-one coffee is not recommended.
The cream cheese is softened by water, whipped and smoothed. Add the liqueur in portions and stir well. The fish film is soaked with cold water.
Milk + coffee (according to the concentration of personal preference, the total amount of 150 grams can be heated), put into the soft fish film (fish film to squeeze the cold water soaked in the original milk and then into the milk coffee) stir
Add the milk coffee to the cheese and mix well.
Light cream and fine sugar hit 7 distribution (that is, there are lines, lift the egg head very slowly dripping) and the cheese paste is fully mixed, the mold pad a piece of cake, pour the final cream + cheese paste, refrigerator for 6 hours