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Views: 39 Author: Site Editor Publish Time: 2023-08-28 Origin: Site
Taste the perfect combination of dense cheese and light soufflé, the sweet and milky aroma is intoxicating, and the appearance is exquisite and beautiful. Multi-layered taste, made of natural raw materials, rich in creative flavors. Every bite is a sweet enjoyment, allowing you to immerse yourself in the ocean of dessert happiness. Souffle Cheesecake brings you sweet and happy moments!
Cream cheese 130g
3 eggs Milk 50g
Butter 30g
Low gluten flour 30g
50g powdered sugar
①Separate the egg whites and yolks, and put the egg whites in the freezer.
② Soften the cream cheese at room temperature, and stir it with a spatula through boiling water to make it smooth. Add the separated egg yolks to the cheese paste in 3 times, and stir evenly after each addition.
③Pour the milk into the egg yolk paste and stir evenly, then pour the butter softened through the hot water into the egg yolk paste, stir well, sift the low-gluten flour, cut and mix evenly, do not over-stir the batter will cause gluten.
④ Put the frozen egg whites in advance to freeze the stubble, add powdered sugar, and beat with an electric egg beater until the egg whites can hang down long when the egg beater is lifted. Do not over beat, otherwise the cake will crack.
⑤Put half of the protein into the egg yolk paste and stir evenly, then pour the egg yolk paste into the other half of the protein, stir evenly, do not over-stir, it will defoam.
⑥ Prepare a chiffon mold, wrap the bottom of the mold with tin foil, put oiled paper in the mold, pour the batter, put hot water in the baking tray, put the cake in the baking tray, and prepare for baking in a water bath. (You can use Greatminds 2-in-1 cake mold)
⑦In a high Bic 80s oven, preheat at 140 degrees and bake for about 50 minutes. (Temperature is for reference only)
⑧The baked cake is cooled and demoulded, and it is more delicious to refrigerate overnight.
Features of the chiffon cake mold:
Good appearance (simple appearance, light luxury style adds a bit of artistic touch to baking), live bottom curling design (the base curling edge fits better with the bottom of the mold), chimney curling design (the chimney bottom roll The edge design fits the mold better).
Chiffon Tips:
1.6-inch mold is recommended to make a cake with 3 eggs, 8-inch mold is recommended to make a cake with 5-6 eggs. It is recommended to fill the mold in 6-7 minutes.
2.It is used to make bread, the dough input modulus is recommended to be about 280-300g for a 6-inch mold, and about 560-600g for an 8-inch mold.