The more difficult thing to grasp is the whipping time of the cream. Once it is over-whipped, the oil and water will separate, so pay more attention. If the cream is accidentally over-whipped, you can add a certain amount of whole milk powder to slightly adjust the state of the cream, but this adjusted cream is not suitable for spreading and decorating cakes. Previously, Anchor whipping cream and butter were used when making cheesecake. Because their whipping cream is easier to whip than ordinary whipping cream, and the whipped cream has a stable shape; because Anjia whipping cream tastes better and smoother, and there is a lingering fragrance in your mouth after eating it; also, their whipped cream The raw materials are non-artificial, and I personally feel more comfortable eating them. Oh, the butter mixed with Anjia feels better than the president's. After the cake is baked, it smells so good that my nose will fall off. The reason why I use chiffon cake embryo for the cake base of this cheesecake is because I prefer soft and soft cakes. Dense cake. When I tried chiffon cake for the first time, I was attracted by its light, moist and soft texture and I couldn't stop eating it. So hereby recommend it to everyone. In the early days, ordinary cake embryos were used. Although the texture was very soft and elastic, it was still not as soft and refreshing as chiffon cake embryos.