Health benefits
Butter: low protein
Ingredients
Milk ( 45g ) | Cream cheese ( 55g span> ) |
Egg yolk ( 45g ) | Sugar A ( 20 grams ) |
Butter ( 20g ) | Cake flour ( 50g ) |
Egg white ( 90g ) | Sugar B ( 40g ) |
Whipping cream ( 100g ) | Rum ( 5 grams ) |
How to make New Zealand cheese cubes
1. Mix milk and cheese sugar together over low heat over water.Stir while heating.
2. Until the cheese is completely melted into a paste without particles.
3.Add butter and continue stirring to fully emulsify the butter.
4.Add egg yolk and stir evenly.
5.Sift in the cake flour.
6. Mix well by cutting and turning until there are no dry powder particles.Fire, the above steps are all performed on low fire and water heating.Since it is convenient to take pictures, I took them down.
7. Add sugar to the egg whites in 3 portions.Whip until wet peaks form.
8.Take half of the meringue and put it into the egg yolk paste.Mix well.
9. Pour the mixed cake batter back into the remaining meringue.
10.Cut and mix evenly.The cake batter at this time should be flowable and fluffy..
11.Pour into the abrasive tool that has been lined with oil paper, and use a scraper to smooth the surface , shake out the bubbles.I use an 8-inch square.
12.Put it into the preheated oven at 150 degrees for 35 minutes.
13.Tear off the oil paper.
14. Cut off the scraps.
15.Add rum into the light cream and beat until the cocktail tip tops.Since the cake contains a lot of sugar, there is no need to add sugar to the whipping cream.
16. Evenly spread the whipped cream on the surface of the cake.
17. Divide the cake into 3 equal portions.
18. After stacking 3 pieces of cake, place it in the refrigerator for more than 4 hours.
19.Put the remaining whipping cream into a piping bag for later use.
20. Take the cake body out of the refrigerator, cut it into pieces, and decorate the surface.
21.Picture of the finished product.
Tips
1.The egg whites must be beaten into wet peaks.If the egg whites are beaten too dry, the cake will easily crack.
2.Butter is added to this recipe, which is easy to defoam.You must stir quickly when adding the meringue.
3.The knife must be heated when making cheesecake.After cutting once, wipe the knife clean and reheat it before making another cut.
4.The cake will shrink to a certain extent during the refrigeration process.If the retraction is particularly severe, it indicates that the furnace temperature is too high.
5.Since the cake is relatively thin, the water bath method should not be used for this cake.
6.The temperature of the oven is determined according to each person's oven.
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