Recipe: Cheese cracker, half-cooked cake

Home Cooking Recipe: Cheese cracker, half-cooked cake

Notes:

Haijunjun has done several times of concave cakes, all of which are chocolate or matcha. I always wanted to try the cheese version~ It’s really good~=w=(The original name [Floating Cheesecake] has been changed, and it has not been done several times. Will be concave so simply do not call ~) (ps: according to friends' questions added new tips, must look ahead, there are problems in the recipes or prompted I will not reply one by one ~)

Ingredients:

Steps:

  1. Home Cooking Recipe: Six-inch live bottom round mold, the bottom is wrapped in oil paper (my inexplicably missed two drops =n=) cut the edge of the oil paper (less a little water will fit on the mold)

    Six-inch live bottom round mold, the bottom is wrapped in oil paper (my inexplicably missed two drops =n=) cut the edge of the oil paper (less a little water will fit on the mold)

  2. Home Cooking Recipe: The egg yolk protein is divided into pots to ensure that the oil-free water-free cream cheese in the pot is cut into the microwave oven and softened in the middle of the fire for about 20 seconds.

    The egg yolk protein is divided into pots to ensure that the oil-free water-free cream cheese in the pot is cut into the microwave oven and softened in the middle of the fire for about 20 seconds.

  3. Home Cooking Recipe: Softened cream cheese with a silicone shovel stirring to split the granules

    Softened cream cheese with a silicone shovel stirring to split the granules

  4. Home Cooking Recipe: Put the cream cheese into the egg yolk pot, add the sugar + use the electric egg beater to mix until no granules, then add the material marked with '+' one by one, add each one with the egg beater, and divide the yolk liquid into two Share (this is a little more than the amount of pulp)

    Put the cream cheese into the egg yolk pot, add the sugar + use the electric egg beater to mix until no granules, then add the material marked with '+' one by one, add each one with the egg beater, and divide the yolk liquid into two Share (this is a little more than the amount of pulp)

  5. Home Cooking Recipe: Mix the low-powder sifted egg yolk solution (non-explosive) with a silica gel shovel (to ensure that the flour does not agglomerate, do not care about defoaming). If the egg yolk solution is left less, it may be more viscous.

    Mix the low-powder sifted egg yolk solution (non-explosive) with a silica gel shovel (to ensure that the flour does not agglomerate, do not care about defoaming). If the egg yolk solution is left less, it may be more viscous.

  6. Home Cooking Recipe: Wash and clean the egg beater (the purer the egg white is better to send), add the salt, add the sugar to the egg white three times, to the state of sharpness (as shown in the figure) (the concave cake is mainly supported by the egg white, so be sure to lay it well) Oh~) After finishing the preheating oven 170°

    Wash and clean the egg beater (the purer the egg white is better to send), add the salt, add the sugar to the egg white three times, to the state of sharpness (as shown in the figure) (the concave cake is mainly supported by the egg white, so be sure to lay it well) Oh~) After finishing the preheating oven 170°

  7. Home Cooking Recipe: Take a small portion of the egg white that is sent as a sacrificial egg white. Add the egg yolk paste from step 5 to the mixture. Don't worry about defoaming. This will make the thick egg yolk paste moister and easier to mix in. (It is better to use a spatula and two shovel.) )

    Take a small portion of the egg white that is sent as a sacrificial egg white. Add the egg yolk paste from step 5 to the mixture. Don't worry about defoaming. This will make the thick egg yolk paste moister and easier to mix in. (It is better to use a spatula and two shovel.) )

  8. Home Cooking Recipe: Adding the remaining egg white by the chopping method (avoiding the circle of defoaming) may be because I used four egg whites and felt a lot of it. It was added twice. Mix well, enter the mold

    Adding the remaining egg white by the chopping method (avoiding the circle of defoaming) may be because I used four egg whites and felt a lot of it. It was added twice. Mix well, enter the mold

  9. The reserved blasting egg yolk liquid is poured from a slightly elevated position into the center of the mold (as shown in the figure). It can be slightly larger, because I am a line down so the cake is not very concave, which may be the reason. Oven up and down fire 170 degrees 15-20 minutes Middle layer (note that the surface color is easy to black out)

  10. Sprinkle with powdered sugar to eat ~ eat and eat ~ (I stayed in the refrigerator for a night without affecting the pulp)

Tips:

#: When the air is cool, face up, do not buckle, do not demould # must be cooled and then demoulded, after the demoulding can be directly activated ~ # If you need to transfer to the box or other containers must be careful, the bottom is very soft, The cake body is also very fragile # Under the premise of success, you can keep the flow of the heart will not solidify. (Can't be heated)#I didn't like it too sweet. I think that the pottery who can't taste enough can add 20-30g sugar. Because it is a cheese flavor, there is no vanilla extract. Adding two drops will make it more fragrant~# need to do eight inches. Pro, the amount of material is doubled, the specific time to consider, I do not recommend to be big, because it is difficult to control. #有朋友反裂裂裂, generally because the protein is not mixed evenly, the first mixed protein can be used in any way, not afraid of defoaming and mixing evenly. The second-time mixed-handed unskilled friend can use the cut-and-mix method (video teaching on the Internet) to make sure that no protein blocks are completely mixed. #Please control the time yourself. If it becomes a solid main reason, the time is too long. It is necessary to start from the surface coloring according to the different ovens. # Finally I want to tell you that I have not followed you to see the whole process, can not accurately determine where each problem is, but everyone must continue to explore to do well, do not give up because of a small failure ~ I have been very successful three or four times, so I really don't know what to change. #前有厨友 reflects that the part of the pulp is too sweet, everyone pays attention to whether the sugar has not been opened and left in the part of the pulp, I also changed the amount of sugar, you can increase or decrease. There is no previous description of where the salt is used, and it is put in the egg white to increase the flavor in order to stabilize the egg white. It has been revised in the recipe.


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