material

200 grams of cream cheese, 60 grams of yogurt, 20 grams of unsalted butter, 25 grams of dried cranberries, 2 eggs, 20 grams of fine sugar, 25 grams of low-gluten flour and 30 ml of rum.

working methods

1.g dried cranberries were soaked in 30ml rum for 20 minutes.

2. After the cream cheese is softened, add sugar and softened butter, put it in a basin, pour the rum soaked in cranberries into the basin, beat it with an eggbeater until there are no particles, and add the eggs twice, stirring evenly each time. Then add yogurt and beat well.

3. Sieve in low flour, stir well, add soaked dried cranberries, stir well and put them into a 6-inch round mold. Shake it on the table a few times, then put it in a preheated oven at 175℃, preheat the middle and lower layers at 170℃ for about 30 minutes, then move to the middle layer and put it on the tube for about 3 minutes.

Cranberry cheese cake

material

Protein paste: 5 eggs, 60g sugar, 4 tsp tartar powder1/,0.6 yolk, 30g sugar, 80ml salad oil, 60ML milk, 25ML rum, 2 tsp baking powder1/. 60g of powdered sugar, 20 cornstarch, 2 tablespoons of low-gluten flour, 5ML of lemon juice, 30g of dried cranberries, 130ml of animal fresh cream and rum.

working methods

1. Qifengdi: Pour the instant coffee into the milk and stir to dissolve for later use;

2. Beat the protein into coarse bubbles with Tata powder, add white sugar in several times, and beat the protein into dry bubbles for later use;

3. Add sugar and salad oil to the egg yolk in turn;

4. Continue to add the mixture of coffee and milk to the egg yolk;

5. After feeding, all the materials are mixed and stirred except the low powder;

6. Stir the egg yolk paste until it is thick, sieve it to low powder, add it into the egg yolk paste, and stir it with a scraper;

7. Take 1/3 protein paste with a scraper and pour it into a protein bowl and stir well. Pour the stirred egg yolk paste into the egg white bowl and stir gently to avoid defoaming;

8. After mixing evenly, pour into the mold, shake out bubbles, preheat the oven at 150 degrees, and bake in the oven for 55 minutes, with the middle layer;

9. After leaving the oven, turn the cake mold upside down, cool it and demould it. The bottom of the cake is sliced with a width of about 1.5cm.

10. Making cheesecake: soak dried cranberries in rum for more than 6 hours;

1 1. Mix 20g of sugar with 100l milk (note that not all milk) and put it in a heatable basin for later use;

12. Separate the egg yolk, break the egg yolk, add 50ml and add the milk to the beaten egg yolk solution;

13. Add 20 grams of corn starch and stir, stirring completely without particles;

14. Boil the mixture of 100ml and white sugar, turn off the fire, and immediately pour the egg yolk mixture into the basin;

15. After mixing evenly, turn on low heat and continue to cook, while cooking and eating. If it's thick enough, it won't take long to cook. After stirring until it is thick, leave the fire and cool (be sure to cool);

16. Soften the cream cheese at room temperature, beat it with an egg beater until smooth, and add the cooled yolk paste;

17. Add 130ml of animal whipped cream, stir well, add 2 tablespoons of sieved flour, and stir well;

18. After all ingredients are stirred evenly, cheese paste is made;

19. Beat the protein until coarse, and add 5ml lemon juice;

Add 20.60 grams of powdered sugar in several times, and beat the protein until it is wet and foamed;

2 1. After beating, stir the 1/3 protein with the cheese paste, turn it up from the bottom without drawing a circle;

22. Stir well and pour into the protein bowl, and continue to stir well;

23. Add the soaked dried cranberries and stir for several times;

24.8-inch movable bottom mold, the bottom of which is wrapped with tin foil, put into the baked Qifeng bottom, and pour the cake paste into the mold;

25. Smooth the surface with a scraper, shake out bubbles, put them in a baking tray, pour a proper amount of hot water into the tray, and use the water bath method;

26. After preheating, put the cake in 150 degrees and bake it for 1 hour for 40 minutes. Taking out immediately after baking, standing and cooling, and demoulding;

27. After demoulding, put it in the refrigerator for one night.

28. Final mounting: Take out the cake and screen the surface with cocoa powder;

29. Put in a sugar-coated mold;

30. Sieve sugar coating;

3 1. Gently take out the frosted mold;

32. Some renderings;

When you cut it, you can see that the bottom is the bottom of the hurricane and the top is cheese. It tastes rich and smooth, and it feels cold after eating the cheese in the refrigerator.

Cranberry cheese gift scene cake

material

200g of cream cheese, butter 100g, low-gluten flour 150g, 80g of dried cranberries, fine sugar 100g, whole egg 150g, 5 drops of vanilla extract, 2.5g of baking powder and 50ml of milk.

working methods

1. Soften cream cheese with warm water, add butter softened at room temperature and stir evenly, add sugar and stir evenly without particles.

Step 2: stir evenly.

3. Add the broken whole egg liquid several times and stir well.

4. Add appropriate amount of vanilla extract and mix well. If there are particles at this time, you can sieve them again.

5. Add the sieved low powder and baking powder and stir well.

6. Add milk and mix well.

7. Chop the cranberries, pour them into a bowl, and stir well to make batter.

8. Coat the mold with butter, sprinkle a layer of high-gluten flour, knock off the excess flour, pour in the batter, shake it a few times to make the batter fill the mold, and bake it in the preheated oven. Baking, cooling and demoulding.

9. Draw an outline with a Christmas tree biscuit mold, cut it into the shape of a Christmas tree, take a plate, and sift in matcha powder for decoration.

Cranberry cheese Qifeng cake

Recipe introduction

This flag peak is made of Yin Bei 17cm mold. I changed Yin Bei's mold with Han Han, and she used mine 18cm. Because I really want to feel her huge mushroom head skirt, which is really shocking! Unfortunately. . . This cake has no mushroom heads, let alone skirts, and even cracks. But look at Mr Meng's photo, it seems shorter than mine. Han Han also told me that there is no need to blindly pursue skirts, hehe. This cake uses135g of protein. I took a look. It takes four and a half eggs to get enough weight. It is estimated that there is a lot of water, and it is quite thin when mixing the batter.

material

35G of cream cheese, 30G of fine sugar, 70G of milk, 65G of egg yolk, 35G of corn oil, 90g of low flour, baking powder 1T, 60g of fine sugar, a few drops of white vinegar, protein 135g and 50g of dried cranberries.

working methods

1. After the cream cheese is softened at room temperature, add 30g of fine sugar and stir well, then add 70g of milk and stir well until there are no particles.

2. Add a few drops of white vinegar to135g protein, pour 60g fine sugar at one time, and beat at low speed until hard and foaming.

3. Add the egg yolk and oil into the cheese and milk, and stir well with an eggbeater.

4. Sieve all the powders and mix them evenly with an egg beater.

5. Mix the egg white paste and egg yolk paste several times.

6.50g dried cranberries are chopped and set aside.

7. Mix the dried cranberries into the batter and stir well.

8. Preheat the oven to 180℃, add baking trays to the middle and lower layers, and keep the temperature of the bottom tube, and then cool it back to 170℃ after baking for 45 minutes.

9. Back-buckle immediately after taking out the furnace, and demould after the mold is completely cooled.