Ice cheese chiffon cake as the name suggests is mainly made of chiffon cake and cheese, but only the cheese taste is sour, so it will also use a little cream and sugar, in order to look good in a little milk powder decoration, perfect ~ ~ faint cheese aroma, combined with cotton-like chiffon cake, fluffy soft cake body with the hand gently pressed down instantly can rebound, the organization of air holes evenly distributed, and then with a special cream cheese yogurt filling, a bite down the burst juice ~ afternoon a dish of dessert, steal the floating half day leisure, Tasting the soft cake with your girlfriend, it is as if you have come to a new world without fireworks...
By The Little Chef Lady
<h2>Royalties</h2>
Chiffon: 6 inches * 1 pcs
3 eggs
Butter 25 g
Milk 80 g
Cream cheese 50 g
Low gluten flour 75 g
Caster sugar 50 g
Strawberry ice cheese:
Cream cheese 100 g
Caster sugar 30 g
Strawberry flour 6 g
Light cream 70 g
<h2>Practice steps</h2>
1, qifeng method: the butter is melted in the water and kept warm
2: When the cream cheese is softened, stir with your hands
3: Add milk, stir in water until smooth, add melted butter and mix well
4: Sift in low gluten flour and stir by hand until there is no dry powder
5: Add the egg yolks and stir until smooth
6. Add sugar to the egg white with an electric whisk 3 times and beat until the final state is a small sharp corner
7: Take 1/3 of the meringue and the egg yolk paste and mix evenly, and then take 1/3 of the meringot and the egg yolk paste and mix evenly
8: Pour the batter back into the meringue and mix well
9. Raise the batter by 20cm and pour it into a 6-inch chiffon mold and gently shake the mold
10. Preheat the fashuai retro steaming oven by 180 degrees in advance, adjust 150 degrees after entering the oven and bake for 35 minutes
11. Immediately after the end of baking, shake the mold and then invert the buckle to cool
12、 Strawberry ice cheese method: 1) Add cream cheese and caster sugar to the egg bowl and beat with an electric whisk until smooth 2) Beat the light cream until it is as thick as yogurt 3) Mix the cream cheese and light cream 4) Add strawberry powder and mix well and put into the flower bag
13: Cut the 6-inch chiffon embryo into 4 parts
14. Cut each portion horizontally with a knife
15: Squeeze the strawberry ice cheese on the cake preform and smooth it with a small spatula
16, sprinkle a layer of milk powder on the surface
<h2>Tips</h2>
1, egg size with skin about 65 grams 2, oven baking temperature and time for reference, please make appropriate adjustments according to the actual situation of your own oven
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