Cheese sauce tastes fresher than steel whipped cream. It is more suitable for summer and tastes better after refrigeration! A sip of juice and a sip of milk are super beautiful! One bite won't stop. Cool feel can instantly refresh the heat of summer ~ full of elegance. Come to a cake made by yourself in the afternoon to cure the lazy mood. The delicate and affectionate taste makes people memorable ~
This pastry making and processing technology is not complicated, which is very suitable for beginners to operate at home. It's best to make butter cookies one night in advance, and then make cheese for breakfast the next day, and immediately spread it on the cake, which will taste fresher. Let's take a look at the practice together. Food is prepared in advance; 6-inch sponge cake: 50 grams of cream cheese, 75 grams of warm milk, 3 raw eggs, 20 grams of cooking oil, 70 grams of low-gluten flour and 50 grams of sugar. Cream cheese: cream cheese 150g fine sugar 30g, fresh cream 60g.
The first step is to separate the egg white from the yolk and put it in a container without water or oil. Melt the whipped cream in water and beat until smooth with an egg beater. Add warm milk to a small amount of food and mix well. Add egg yolk and mix well with cooking oil. Sift in the low-gluten flour and stir until there is no flour.
Step 2: Add the remaining 1/3 sugar when stirring the protein until it is coarse. Once again, add sugar for the second time. When it is fine, add the remaining sugar until the egg white has a texture, and then remove the enzyme until it is dry and foaming. Add the beaten egg white 1/3 into the egg yolk paste and stir well. Then add the remaining egg whites and stir well. Pour the stirred batter into the grinder and shake out bubbles.
Step 3, put the grinding tool into a well-heated electric oven and bake at 130 for 60 minutes. When the time comes, take it down and turn it on the baking net to cool. Make cheese insulation wallboard below. Cream cheese is waterproof and whipped until smooth. Add fine sugar and stir until smooth. Beat the whipped cream until thick, add the cream cheese and beat again. Beat until smooth, and the cheese insulation wallboard is ready. Cut the cool birthday cake into four parts, cut a loan hole in the middle, and don't break it.
Step 4, put it into a cheese insulation wallboard, coat it with cheese, and then dip it in baby milk powder. The iced cheese birthday cake is ready, and everyone is rushing to eat it. The milk is rich, cool and meticulous, and it melts in the mouth, so relatives can't eat enough. It's very simple. Please have a look. Tip:
If you just don't have cream cheese on hand, you can replace it with thick old yogurt, which will taste sour and wet, without the moisturizing feeling of cream cheese. The finished cheese sauce is best used on the same day. If there is really no way, it is best to stick it on the surface of the sauce, cover it with a fresh-keeping bag and put it in the refrigerator for refrigeration. The cheese sauce is not fresh and smooth overnight, but the taste will be worse and the taste will not change much.