The basic chiffon cake is laid on the foundation, only one more step is added, the taste is greatly improved, and the bite is sweet and rich cheese mellow, soft and moist, really delicious. Hot food tastes best. The specific methods and materials are all in the video, if you have any questions, you can leave me a message.
By McCoan 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Cake body (6 inches plus 2 pieces)
6 eggs
Milk 80 g
Salad oil 60 g
Low gluten flour 110 g
Caster sugar 90 g
Lemon juice a few drops
Cheese sauce
Butter 30 g
Cheese slices 4 tablets
Sugar 20 g
Milk 30 g
Light cream 50 g
Almond slices a little
Salt 1 g
<h2>Practice steps</h2>
1. Prepare the materials according to the formula table.
2. Mix salad oil and milk.
3. Quickly stir and emulsify with egg pumping. (If the emulsification is not done well, it will affect the starting of the cake.) ）
4: Sift in low gluten flour and stir until there is no dry powder.
5: Finally, add the egg yolks and mix with the egg pumping until there are no particles.
6, finally use a scraper to press and mix a few times, the fine particles are pressed and mixed, you can, do not stir too much, the egg yolk paste is completed.
7, start to beat the protein, add a few drops of lemon juice, add sugar three times, until the hard foam of the small right angle state, the beaten protein cream is shiny and the state is firm and firm.
8: Mix the meringue with the egg yolk paste three times, and the mixed cake paste is fluffy and shiny, so you are done.
9: Pour the cake batter into the mold from a height of 20CM, fill it at 7 minutes, and send it into the preheated oven with a few gentle vibrations.
10. Choose to bake fully, 135 degrees for 1 hour
11, the cake out of the oven to shake out the heat, immediately upside down to cool, upside down can help the cake internal organization stability.
12, come to a front photo, not bad, very satisfied.
13. Deimulsion. (Must be completely cold and then take off, I am used to putting it overnight)
14. Make cheese sauce, milk and cheese slices melt in water.
15: Add sugar, salt and butter and melt at residual temperature.
16: Finally, add the refrigerated light cream and mix well. (The light cream after refrigeration cools down and thickens the cheese sauce for easy application.) ）
17: Apply with a spatula to the cake embryo and sprinkle with slices of almonds. Bake in an oven, 190 degrees in the upper middle and upper layers, and bake for 8-10 minutes. (Pay attention to the coloring situation) I use the Fager Spanish real hot air 32L steam oven, 3D hot air circulation, fast heating, built-in menu, the choice is full baking. If it is another brand of oven, you can use the upper and lower heat, and the last few minutes of the second baking should pay attention to observe the coloring situation, oh, there is a temperature difference in the home oven.
18. Rock roast cheesecake
19. Rock roast cheesecake
20. Rock roast cheesecake
21. Rock roast cheesecake
22. Rock roast cheesecake
<h2>Tips</h2>
1. This formula is 2 6-inch heightened molds. 2, the pot of protein must be anhydrous and oilless, the isolated protein is put into the refrigerator and frozen to nearly 0 degrees, and then the state of ice residue begins to be sent, so that the protein cream produced is delicate and shiny and stable. 3, the protein began to be sent, do not stop, otherwise it will lead to the separation of the protein cream, the operation should be fast. 4. When mixing egg yolk paste with meringue, pay attention to the technique to avoid defoaming. 5. Brush the cheese sauce while hot. 6. Hot food tastes best.
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