Children are born like ants, except chocolate cake, which is actually a snack cake in a restaurant. Ma Wei will be the most selfish to let Erbao eat cheese or cheesecake first! Therefore, our family also likes to eat cheesecake, which is very easy to raise. I remember this year, my mother made a peach cheesecake, which was well received. The taste is slightly sweet and sour, and the tower is filled with Momoka's cold jelly stuffing, which is delicious enough to explode.
So, for Mini Bao's third birthday cake this year, I decided to try to make my own "Peach Cheese Tower". Because the birthday cake is celebrated at school snack time in the afternoon, although 7 inches is really not enough to share, there are still sugar-coated cookies to take home, so it is good to eat the cake skillfully, taste the sweetness and feel your mother's heart.
The light vision of fruit mosaic makes people happy! While cooking, I said to my father: It seems that this pie is more suitable for couples than children. ! Of course, if you find it troublesome to make cassava flour, you can also use it as a simple digestive cake to dry the bottom.
Food preparation (7 inches and 2 slices) "Tapi"
1. High gluten flour: 75g 2. Low gluten flour: 140g 3. Egg: 1. Fine sugar: 50g 5. Almond powder (milk powder): 10g 6. Baking powder: 2g 7. Saltless cream: 148.
"cheese stuffing"
1. Cream cheese: 250g 2. Eggs: 2. Fine sugar: 35g 4. Lemon: 1. Animal whipped cream: 25g.
"peach jelly"
1. Canned peaches: 1 Canned 2. Peach juice: 350g 3. Water: 50g 4. Lemon juice: 1 spoon 5. Gelatin: 8g (1g gelatin =50g liquid ratio).
Step 1: Mix low/high gluten flour, almond powder (or milk powder instead) and baking powder, and sieve for later use.
Step 2: Soften the cream at room temperature, add fine sugar and salt, beat it with an electric blender until it is milky white, and then pour in the egg mixture and stir well.
Step 3: add water and knead it into dough, put it in a plastic bag and put it in the refrigerator for 30 minutes, then lay it flat in a tower mold for a little shaping and rub the holes.
Step 4: spread baking paper and put it in a ballast or heat-resistant container to prevent the crust from expanding. Preheat the oven to 180℃ and bake for about 15 minutes to half-cooked.
Step 5: Wash the lemon, squeeze out the lemon juice and peel it for later use.
Step 6: After the cream cheese is softened at room temperature, add fine sugar and stir evenly, then add eggs, animal fresh cream, lemon juice and lemon peel in turn, and stir gently and stir evenly to complete the cheese batter. Personally, I like to add lemon juice and lemon peel to increase the refreshing feeling!
Step 7: Pour the cheese batter into the chrysanthemum pie mold for about 8 minutes.
Step 8: Take a deep baking mold, pour cold water into it, wrap the bottom of the mold with baking paper for waterproofing, and bake it at 180 degrees for about 35-40 minutes by semi-steaming.
Take out the cheese tower baked in the ninth step, let it cool and refrigerate for 2 hours.
Step 10: Take out the set cheese tower, cut the peaches thin, spread them out gradually from outside to inside, and arrange beautiful patterns.
Step 11: Soak the gelatin in ice water for about 5 minutes to make it soft, then wring out the water and take it out.
Step 12: Take 350g peach water and 50g peach water (or take whole peach water according to personal preference) in a jar, mix and heat, then add step 1 1, mix evenly and cool slightly.
Then pour the cheese cover to cover the fruit and send it directly to the refrigerator for solidification.
The night before, Ma Wei took advantage of the fact that all three children were asleep in the middle of the night. One person lit a lamp to bake the crust first, and then carried out the unfinished part the next day. Seeing this fantastic peach blossom, I really feel beautiful! Decorated with mint leaves or herbs, I really want to hold her for a waltz.
The result may be that I slept too little the night before. I obviously smoked 4 pieces of gelatin, but the gelatin was like wearing an invisibility cloak and could not be seen in an instant. As a result, in the last step to be completed, two pieces of gelatin were completely gone. Looking forward to opening the refrigerator, I found that the jelly was gone and the peach juice was completely absorbed by the pie crust outside. The pie crust is not crisp, but moist! What kind of waltz do you want to dance? As soon as it is demoulded, it will fall down the mountain. Now you have to dance with tears in your eyes! Ming ~ ~ ~
My brother made a heavy cheesecake in the first year of school. I thought children were only used to eating Qifeng cake, but I didn't expect everyone to lick the plate and have to add more. This year, not only the filling formula is different, but also the biscuit bottom is replaced with the cake crust. Finally, I accidentally ruined the beauty of the original pie, just to let the children eat peach jelly.
But later it was found that it only affected the outside crust, but the cheese filling inside was delicious, so I took her to school after cutting the outside crust! But I also bought a black forest cake for the teachers to enjoy. Without this beautiful mistake, the children would have top-class cold fruit to eat!
I hope you will like this one, but don't be fooled by transparent gelatin like Ma Wei! Give Ma Wei some time to recover, and she will start over soon. (wearing a headscarf)
Because the recipes of sweet pie and salty pie crust are different, I have written a recipe of salty pie before, and you can also refer to it.
Making is really not as difficult as imagined, and family members can also taste their own hands-made intentions. The point is: every time I finish a challenge, my mother feels so fulfilled!
Smile Life Authorized Reprint Original Source Super Dream Afternoon Tea Snack-Peach Cheese Pie