Shufulei cheese cake-You Are Foodie

By Mary
42

Shufulei cheese cake

The shufulei cheese cake is made by ourselves, but the taste is also good. The cheese we eat in pingdai is usually bought and seldom made by ourselves. In fact, making our own cheese is no worse than buying it.

Main Ingredients

Home made cheese 300g

Auxiliary Ingredients

Step 1 . Preparation materials: cheese, egg (separation of yolk and egg white), cream, granulated sugar, corn oil, corn starch.

Step 2 . Pour the cheese into a basin, and then put the basin in a hot pot.

Step 3 . Beat the cheese until it is smooth and free of particles.

Step 4 . Pour in corn (butter should be melted in hot water).

Step 5 . Stir again evenly without particles in a smooth state.

Step 6 . In a small pot, stir egg yolks and sugar.

Step 7 . Add corn starch and mix well.

Step 8 . Mix the cream in the egg yolks.

Step 9 . Heat the egg yolk paste in a small pot and stir until it becomes a paste.

Step 10 . Add the egg yolk mixture to the cheese mixture while it is hot.

Step 11 . Mix the egg yolk paste and cheese paste thoroughly, and make them smooth.

Step 12 . Cover with wet wool cloth.

Step 13 . Put the protein into a clean, oil-free and water free container. Beat until coarse, add fine granulated sugar (add granulated sugar in three times).

Step 14 . Continue to send foam and add sugar for the second time,

Step 15 . Beat the egg white and add sugar for the third time.

Step 16 . It will be fine if the foam is wet.

Step 17 . Add 1/3 of the beaten egg white cream to the cheese paste.

Step 18 . Mix well by turning.

Step 19 . Pour the cheese batter back into the egg white cream.

Step 20 . Then stir it evenly with the turning method.

Step 21 . Wrap the bottom of the 6-inch flexible bottom mold with tin foil to prevent water from entering.

Step 22 . Pour 2cm hot water into the baking tray.

Step 23 . Preheat the oven for 10 minutes, bake the middle and lower layers at 170 ℃ for 45 minutes, turn off the fire immediately after coloring at 200 ℃ for 5 minutes, and continue to simmer in the oven for 30-40 minutes. The cake tastes better when it is covered with plastic wrap and refrigerated for more than 4 hours

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