Recipe: Cream cheese hurricane

Home Cooking Recipe: Cream cheese hurricane

Ingredients:

Steps:

  1. Home Cooking Recipe: The cream is softened at room temperature, and a small amount of milk is added to the mixture to form a smooth, particle-free liquid.

    The cream is softened at room temperature, and a small amount of milk is added to the mixture to form a smooth, particle-free liquid.

  2. Home Cooking Recipe: The egg yolk is added to the sugar in 3 times to melt the sugar, and it is thick and whitish.

    The egg yolk is added to the sugar in 3 times to melt the sugar, and it is thick and whitish.

  3. Home Cooking Recipe: Add salad oil several times and mix well

    Add salad oil several times and mix well

  4. Home Cooking Recipe: Step 1 of the cream cheese liquid is all added and mix well

    Step 1 of the cream cheese liquid is all added and mix well

  5. Home Cooking Recipe: Low powder and salt are sieved 2 times before, and sieved again to step 4

    Low powder and salt are sieved 2 times before, and sieved again to step 4

  6. Home Cooking Recipe: Mix well and cover with wet cloth

    Mix well and cover with wet cloth

  7. Home Cooking Recipe: The protein is separated from the ice water, and the sugar is added in three times, and the wet foaming state can be formed by pulling the hook and the pot.

    The protein is separated from the ice water, and the sugar is added in three times, and the wet foaming state can be formed by pulling the hook and the pot.

  8. Home Cooking Recipe: Add a small amount of protein to step 6 and mix well with eggbeater, add some protein, mix well with a spatula, and then pour all the egg yolk paste back into the remaining protein and mix well.

    Add a small amount of protein to step 6 and mix well with eggbeater, add some protein, mix well with a spatula, and then pour all the egg yolk paste back into the remaining protein and mix well.

  9. Home Cooking Recipe: Pour into the mold, light shock. 170 degrees for 40 minutes, reverse buckle for one night release

    Pour into the mold, light shock. 170 degrees for 40 minutes, reverse buckle for one night release

Tips:

Preheating at 175 degrees, baking at 170 degrees for about 40 minutes


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