Salted egg yolk popcorn cheese cake ~ net red salted egg yolk quicksand bun + net red flow heart pizza + net red cheese cake combination. Sure enough, it is really delicious, and it is really easy to get tired, and you can eat half of it at a time. Make more cake blanks at a time and freeze them, and when you want to eat them, the refrigerator takes them out and defrosts them and bakes them, just as delicious.
By Sugar Cake 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
[Quicksand Sauce]:
Unsalted butter 60G
Cooked salted egg yolks 100G
Powdered sugar 30G
Light cream 200G
Cornstarch 15G
[Dough]:
High gluten flour 200G
Whole egg mixture 20G
Iced milk 105G
Fresh yeast 6G
Caster sugar 15G
Salt 2G
Unsalted butter 15G
<h2>Practice steps</h2>
1. [Prepare salted egg yolk quicksand sauce in advance]: 60G of unsalted butter, 100G of cooked salted egg yolk and 30G of powdered sugar are crushed together.
2: Add light cream 200G and cornstarch 15G and stir well, cook on medium-low heat while cooking. Turn off the heat when there is resistance to viscosity and continue stirring until warm and not hot.
3: Divide into three parts and pack them in a plastic bag, slightly dough into a ball, and send them to the refrigerator for freezing.
4. [Start making dough cakes] Mix all the dough materials except butter, knead the dough until smooth, and then add butter to knead out a ductile film. (Note that the formula uses fresh yeast, if you use dry yeast, please use 1/3 of the amount of fresh yeast in the formula)
5. Pack it in a plastic bag and ferment at room temperature to 1.5 times larger (the inside is fine pore-like).
6: Divide into 3 parts, tap the exhaust with your hand and roll in a circle, cover with plastic wrap, and wake up at room temperature for 15-20 minutes.
7: Take a dough and roll it out into round flakes.
8, flip the face, the middle code on the 50G mozzarella cheese.
9: Add a lump of salted egg yolk quicksand sauce that has been frozen before.
10: Add 10G mozzarella cheese on top of the quicksand sauce to cover the filling. Wrap up and pinch tightly to close the mouth.
11, after wrapping, close the mouth and place it downwards, wrap three in turn, and wait for a while to warm up the quicksand sauce in the middle.
12: After the quicksand sauce is warmed, gently press the wrapped dough into a thick cake shape by hand, and apply the surface with butter that has been softened at room temperature in advance.
13. Sprinkle a layer of wheat germ (you can also sprinkle cheese powder). This can be done by packing it in a plastic bag and sending it to the refrigerator for freezing, and taking it as you go.
14. Wake up at room temperature for 20 minutes (wake up for 20 minutes after room temperature returns to temperature after freezing).
15: Add to the middle layer of the preheated 175 oven and bake for 18 minutes. If the drum is too strong when baking, you can take out a few small holes to balance to avoid bursting (of course, it is inevitable that a little leaks from the holes, but it is better than bursting).
16, while the hot cut to open the burst pulp is too strong, it looks very cool, but the scene is a bit uncontrollable to eat. It is recommended to put it until it is warm and not hot before eating
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