Recipe: Souffle cheese cake

Home Cooking Recipe: Souffle cheese cake

Notes:

The recipe is Xiaofu teacher's Suflei cheese, super soft, delicious and not greasy. I used some caramel sauce, whipped cream, fresh strawberries, chocolate sauce to decorate the following formula: three can 6 inch live bottom mold

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: 1. Put the protein-filled protein pot in the freezer and let it freeze until it is a little bit cold. 2. Just during this time, you can soften the cheese cream at room temperature, and lay the oil paper on the bottom and around the mold. (If you have a bottom mold, you need to pack a tin foil on the outside.) 3. Use a deeper and bigger pot to cook the hot pot. The caliber of the pot should ensure that you can sit in the pot with the egg yolk. 4, sift the cornstarch, butter into the microwave and melt it. 5. Prepare a clean towel (dry and wet) 6. Insert an empty baking tray in the oven. And then preheated 180 degrees

    Preparation: 1. Put the protein-filled protein pot in the freezer and let it freeze until it is a little bit cold. 2. Just during this time, you can soften the cheese cream at room temperature, and lay the oil paper on the bottom and around the mold. (If you have a bottom mold, you need to pack a tin foil on the outside.) 3. Use a deeper and bigger pot to cook the hot pot. The caliber of the pot should ensure that you can sit in the pot with the egg yolk. 4, sift the cornstarch, butter into the microwave and melt it. 5. Prepare a clean towel (dry and wet) 6. Insert an empty baking tray in the oven. And then preheated 180 degrees

  2. Home Cooking Recipe: 1, softened cream cheese at room temperature (about 36 degrees) + melted butter, send together, Huanhuan said that a little separation is also fine, I hit it is not easy to separate 2, just burn a large pot of water this time It is best to stay in a boiling state! Because it will be used later! Take another milk pot, pour in the milk, turn on the minimum heat and heat to boiling. When heating, take another pot, put in the egg yolk + sugar, stir it slightly with the electric egg beater, then add the sieved corn starch and mix well. 3, then add the boiled milk into the egg yolk pot and mix it quickly, and rest assured that it will not become egg-flower soup! But as soon as you add it, stir it up. Then put the egg yolk pot in the boiling water of the pot that was burnt before, use the egg to quickly and continuously stir the egg paste, and immediately leave the hot water when it is thick. Be sure to sit in the boiling water and stir it, the egg paste will become sticky! 4, pour the egg paste just stirred into the cheese butter paste in step 1 and mix well, then cover with a wrung hot towel, I just dipped the towel into the boiling water and then rushed Tap the water, wring it out, cover it with 5, protein + a little sugar, send it at medium speed for 2 minutes, then add the remaining sugar in 2 times, the first time with low speed, the second time with the way of circle Protein, sent to the tip of the egg with a pointed hook hanging down, not hard foaming! 6, take 1/4 protein cream into the cheese egg yolk paste and mix well, then add all the remaining protein into the mix, pour into the mold 7, hot water to the baking pan, I still use the pot hot water.. haha.. Here can

    1, softened cream cheese at room temperature (about 36 degrees) + melted butter, send together, Huanhuan said that a little separation is also fine, I hit it is not easy to separate 2, just burn a large pot of water this time It is best to stay in a boiling state! Because it will be used later! Take another milk pot, pour in the milk, turn on the minimum heat and heat to boiling. When heating, take another pot, put in the egg yolk + sugar, stir it slightly with the electric egg beater, then add the sieved corn starch and mix well. 3, then add the boiled milk into the egg yolk pot and mix it quickly, and rest assured that it will not become egg-flower soup! But as soon as you add it, stir it up. Then put the egg yolk pot in the boiling water of the pot that was burnt before, use the egg to quickly and continuously stir the egg paste, and immediately leave the hot water when it is thick. Be sure to sit in the boiling water and stir it, the egg paste will become sticky! 4, pour the egg paste just stirred into the cheese butter paste in step 1 and mix well, then cover with a wrung hot towel, I just dipped the towel into the boiling water and then rushed Tap the water, wring it out, cover it with 5, protein + a little sugar, send it at medium speed for 2 minutes, then add the remaining sugar in 2 times, the first time with low speed, the second time with the way of circle Protein, sent to the tip of the egg with a pointed hook hanging down, not hard foaming! 6, take 1/4 protein cream into the cheese egg yolk paste and mix well, then add all the remaining protein into the mix, pour into the mold 7, hot water to the baking pan, I still use the pot hot water.. haha.. Here can


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