Once the internet red cheese bag must be familiar to everyone! But if you don't want to knead the dough and wait for the fermentation, try this cheese chiffon cake, the taste is really amazing! Light fluffy chiffon cake + creamy cheese, try it and you'll know!
By Asian Coffee Pastry
<h2>Royalties</h2>
Cake embryo
Cream cheese 50g
Low gluten powder 70g
3 eggs
Sugar 50 pcs
Lemon to taste
Cheese sauce
Cream cheese 150g
Powdered sugar 30g
Light cream 50g
other
Milk powder to taste
<h2>Practice steps</h2>
1: Soften 50g of cream cheese in hot water
2: Add 75g milk, 20g salad oil, 3 egg yolks, then stir well
3: Add 70g of low-gluten powder and stir well
4: Add 50g of sugar to the remaining 3 egg whites and lemon juice to the right amount
5: Beat the egg whites with an egg beater until the tip is lifted
6: Take 1/3 of the protein, put it into the batter you just made, stir and mix well
7: Pour all the remaining 2/3 of the protein into the mixture and mix well
8: Transfer the silky batter to the mold
9: Put it in the oven and heat up and down at 160°C for 40min
10: Add 30g of powdered sugar to 150g of softened cream cheese and stir well
11: Whisk the light cream to 5 minutes, add 50g to the cream cheese and mix well
12: Cut the baked chiffon cake into four pieces and cut a hole horizontally in the middle
13: Squeeze in the middle of the cheese sauce and spread the cut noodles with cheese sauce
14. Wrap in a layer of milk powder and finish
<h2>Tips</h2>
1, when beating the egg whites, to ensure that the basin is water-free and oil-free 2, when taking out the cake embryo, pay attention to prevent burns
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!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.