Among all my cakes, one of the most loved ones is cheese. This square and the picture are just right. She is my baking goddess!
250 grams of cream cheese, 80 grams of butter, 100 grams of milk, 50 grams of whipped cream, weighed together, the insulation water is heated and stirred until there are no particles.
Add 6 egg yolks and mix well.
Mix 50 grams of milk and 25 grams of corn starch, put in and mix well (because corn starch will precipitate agglomerate quickly, stir before adding)
The mixed egg paste is sieved, preferably twice, and the particles that are not leaking are smashed with a spatula until all the paste is sieved and repeated.
Egg white 170 grams, (probably 5 eggs of egg white) plus lemon juice, add 1/2 of the sugar to the fine bubble at low speed, add 1/2 sugar and corn starch, low speed to wet foam and stable state.
Mix egg yolk paste with meringue.
The bottom of the mold is lined with oil paper, and the cake paste is poured into a 180-degree preheated oven water bath for steaming.
180 degrees and 30 minutes, visually cover the tin foil after printing, and turn 150 degrees for 40 minutes.
1, the protein is sent, a low speed, first foaming, then add sugar and some corn starch, the number of sugar is not limited, I am a one-time addition, this can delay the time of the hair, more can get a delicate wet protein cream . 2. The cheese paste is sieved, preferably twice, to get a fine cheese paste, mixed with meringue. This is the final mixed batter. The delicateness of the cake depends on the delicateness of the batter. The batter with large bubbles or defoaming will also have large holes when it is baked. 3, the method of water bath, most of the book is to immerse the cake mold in the water, I have done that, do not know whether the tin foil is not tight or steam back, always feel the bottom is wet. Later, it was steamed with a grilling net. The mold did not use tin foil, and it avoided the problem of over-wetting at the bottom. It was very practical. 4, the timing of demoulding, light cheese just baked when the top is inflated, will fall back after a while, while at the same time a little retraction around, and then off the mold, this time shake the mold, let the cake completely around After leaving the mold, it will take about ten minutes to release the mold, and the cake will be cooled at room temperature. 5. After cooling, put it in the refrigerator for four hours, or freeze for one hour, then decorate.