Recently popular internet red desserts, Japanese ice cheese chiffon, high value, taste praise, everyone sees the picture said that they especially want to eat, a launch is really particularly popular, in fact, the method is very simple, a learning will be, I also share one to everyone. The chiffon with cream cheese becomes more delicate, soft and fragrant, and the taste is as light as a cloud
By Personality is better than posture 【Douguo Food Official Certification】
<h2>Royalties</h2>
Warm milk 75 g
Tomei fresh muscarboni cheese 50 g
Low gluten flour 75 g
Corn oil 20 g
3 eggs
Powdered sugar 45 g
<h2>Practice steps</h2>
1. Prepare the ingredients
2: Whip the cream cheese evenly and smoothly in hot water
3: Add warm milk in parts and beat evenly
4: Add corn oil and egg yolks and stir well
5: Add sifted low gluten flour and stir until there is no dry powder
6: Add the powdered sugar to the egg whites three times and whisk until you lift them with a curved hook
7, the beaten meringue and egg yolk paste mixed evenly, pour into the cake mold, the oven preheating, the middle and lower layers of 140 degrees baked for 50 minutes (each oven temper is different, the time and temperature should be mastered by themselves)
8, prepare 75 grams of cheese, I use the delicious muscarboni cheese
9: Prepare the cheese sandwich part: 75 grams of cream cheese in hot water stir smoothly, add powdered sugar and beat well; 35 grams of light cream and a little powdered sugar to whisk until thick, add cheese and whisk evenly
10: Bake the cake and let it cool and demold, cut it into four parts on average, cut a knife in the middle of each (do not cut it), squeeze in the cheese sandwich, and dip a layer of milk powder
11. Cheese control super love "ice cheese chiffon cake" is completed!
12, fluffy and dense chiffon cake, sandwiched with cheese and milk powder aroma, milk aroma is particularly strong, not greasy at all
13, when the afternoon tea dessert or nutritious healthy breakfast is really great
14, light as clouds, delicate and soft, melt in the mouth
<h2>Tips</h2>
1. Soften the cheese at room temperature in advance, melt it in a container with water, and stir without stopping; Add butter, sugar, flour, etc. in divided doses, stirring thoroughly each time before adding the next ingredient; 4. The protein should be poured into an oil-free and water-free container and whisked at high speed with a stirrer; When mixing egg yolk cheese paste with egg whites, be careful to gently pick them from the bottom so that they do not defoam; 5. Do not save the baking paper in the bottom pad, so that it is easy to release the mold, the baked cake is taken out and placed at room temperature, and the cake is automatically separated from the edge of the mold.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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