Mulberry gradually frozen cheese cake

Raw materials:

Fresh mulberries 150g, lemon juice 150g, rock sugar 30g, Oreo biscuits 60g, butter 30g, cream cheese 250g, commercially available yogurt 100g, sugar 25g, whipped cream 150g, and gelatin tablets150g.

Exercise:

1. After washing the mulberry, use a kitchen paper towel to absorb the water.

2. Add rock sugar and lemon juice, mix well and marinate for 30 minutes.

3. Pour the pickled mulberry into a thick-bottomed milk pot and boil the mulberry sauce with low heat. Remember to press the mulberry with a scraper when cooking, so that it can soften the pulp better.

4. When cooking, press and stir with a scraper until the jam thickens and the scraper can leave clear lines on the bottom of the pot.

5. Cut the gelatin tablets into large pieces, add edible cold water and soak them in the refrigerator until they are soft.

6. Oreo biscuits are ground into powder by a cooking machine, or they can be put in a sealed bag and crushed with a rolling pin.

7. Melt butter in water.

8. Pour the crushed biscuits into a bowl, add the melted butter, stir well, and try to cover all the biscuits with butter.

9. Wrap several layers of plastic wrap on the bottom of the wood wire ring and put it in a flat plate.

10. Pour the processed biscuit crumbs into the mold and erect a rolling pin to compact the biscuit crumbs. Then put it in the refrigerator for later use.

1 1. Cream cheese will soften at room temperature, reaching a state where it can be easily touched with a spatula. Add powdered sugar and stir at the first speed of the whisk until smooth. Remember to scrape off the cheese paste with uneven edges with a scraper and beat it well.

12, add yogurt and stir evenly with the speed of the first gear of the eggbeater.

13, which is the mixed state.

14. Take out the gelatin tablets that have just been frozen and soaked, squeeze out the water, and heat them in water until they melt.

15. Pour the melted gelatin solution into the cheese paste and stir evenly with a spatula.

16, whipped cream at the first speed in electric egg beater until it thickens and the lines just appear, about 6 times.

17. Add the whipped cream into the cheese twice and mix it evenly with a hand mixer.

18. Then divide the cheese paste into three parts evenly, and add 70g mulberry jam to one part to make a deep purple cheese paste.

19. Add 30g mulberry jam into another cheese paste to make lavender cheese paste. So we have three colors of cheese paste.

20. Take out the refrigerated biscuit bottom. Pour in the dark purple cheese paste, gently shake the surface flat, and poke it with a toothpick if there are bubbles. Then put it in the refrigerator for 8 minutes.

2 1. Time is up. Take out the mousse paste. At this time, you can see that its surface has solidified a little and it doesn't touch your hands.

22. Pour in lavender cheese paste, shake well and freeze for 8 minutes.

23. Finally, pour in the original cheese paste. If there are bubbles on the surface, pick them out with a toothpick. Then put it in the refrigerator for the night.

24. The next day, I took out my mousse, carefully tore off the plastic wrap at the bottom and put it flat on the plate. Blow a few times along the mold with a hair dryer, gently lift the mold, and you can easily demould it. Finally, decorate with some frozen mulberries and mint leaves.

Tip:

1, I'll just break it with Oreo cookies. If not, remove the sandwich of Oreo cookies and crush them with a rolling pin. 2. The cold water soaked in gelatin tablets is definitely edible, because our cake doesn't need to be heated. 3, cheese paste is best refrigerated overnight, its solidification will be better. 4. Mousse is best eaten within 2 days. Remember to keep it sealed and refrigerated. 5, no rock sugar can be directly replaced by fine sugar. 6. It is best to use freshly squeezed lemon juice. If not, use concentrated lemon juice on the market, about 6g. 7. If you happen to have homemade sugar-free yogurt, you can replace it, and then the amount of sugar is changed to 35g.

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Oreo heavy cheesecake

Raw materials:

225g of cream cheese, whipped cream 135g, eggs 1, 80g of Oreo chips, 40g of butter, 35g of sugar, corn starch 18g, lemon juice 18g, some Oreo biscuits and dried cranberries 18g.

Exercise:

1. Heat butter with low-heat microwave or water insulation until it melts, pour it into Oreo blocks, stir well, press it firmly with a spoon or rolling pin, and put it in the refrigerator for later use.

2. Cream cheese is heated and stirred in water to melt.

3. After the cream cheese melts, add sugar and stir well.

4. Take the bowl out of the pot, add the whipped cream into the bowl and stir well.

5. Add another egg, stir well, and preheat the oven 180 degrees.

6. Add lemon juice and mix well.

7. Add corn starch and stir well.

8. Add chopped cranberries and mix well. The cake liquid in this step is completed.

9. Pour into the mold.

10, spread Oreo cookies on the cake liquid, adjust the oven temperature to 150 degrees, cut Oreo cookies for 50 minutes if they have stuffing, and remove the stuffing inside.

1 1, cooled and refrigerated for more than 4 hours.

12, demoulding is very simple, and it can be easily demoulded by blowing a few times around the mold with a hair dryer.

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Gold cheese hamburger bread

Raw materials:

80g of water, 3g of salt, 65 of milk, 20g of fine sugar, proper amount of cheese slices, 248g of high-gluten flour, 3g of dry yeast, 20g of milk powder 10g, and 20g of butter.

Exercise:

1. After mixing water and milk evenly in Tang Zhong, add flour.

2. Stir while heating, and heat to about 65 degrees. When mixing the batter, lines will appear.

3. Remove the plastic wrap from the batter and let it cool for later use.

4. Mix water, milk and yeast evenly.

5. Add 1/3 flour and stir with a scraper until the flour becomes paste.

6. Add the remaining flour, milk powder, fine sugar and salt, and continue to stir with the chef's machine at medium speed.

7. Stir until the rough film can be pulled out, take out the softened butter and continue stirring.

8. Stir quickly until the dough can be pulled out of the transparent film, and take out the dough.

9. Knead well, put it in a container, cover it with plastic wrap and ferment for one hour.

10, take it out and divide it into eight equal parts, knead and relax 10 minutes.

1 1. Roll out the dough, roll it into cheese slices, close it and put it into the mold.

12, final fermentation; Take out the egg brushing liquid after fermentation.

13, put in a preheated Depp oven, and bake at 185 for 50 minutes.

Tip:

The water and milk added to the dough are preferably warm water below 38 degrees, which is beneficial to yeast fermentation; When the dough is loose, it should be covered with plastic wrap. When the skin is dry, it will affect the production.

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A light cheesecake

Raw materials:

4 eggs, 40g butter, 85g sugar, milk 100g corn starch 20g low-gluten flour 30g cream cheese 200g powdered sugar and a pinch of salt 1.

Exercise:

1, prepare all the ingredients.

2. Separate the egg white and yolk for later use.

3. Pour the milk and cream cheese into a basin, and heat and stir with water separation method until it melts.

4. Then add butter, and heat and stir until it is completely melted.

5. Add egg yolks one by one from the fire and stir them quickly and evenly, otherwise the egg yolks will easily turn into egg blossoms.

6. Sift in corn starch and low-gluten flour.

7. Stir well and sieve into another pot for later use.

8. Now deal with the protein: sprinkle a little salt in the basin.

9. Add sugar in three times and beat until it is wet and bubbly, showing a hook shape.

10, put 1/3 protein paste into an egg yolk basin, and mix the protein paste and egg yolk paste evenly by the same stirring method.

1 1, then pour it back into the egg white bowl and stir it evenly in the same way.

12, pour into the cheese mold, shake it a few times, add some water to the baking tray, and then put the mold in.

13, and send it to the middle layer of the preheated oven: bake at 160 degrees for about 60 minutes, and adjust the temperature appropriately according to the situation.

14, don't turn on the oven immediately after the end.

15, cool to room temperature, then take it out, completely cool it, and you can easily demould it, then put it in a packaging box and sift out two heart-shaped patterns with powdered sugar.

Tip:

1. When cheese and butter are heated, pay attention to the temperature of water, and it is best not to exceed 60 degrees. 2. When egg yolk is added and stirred, the action needs to be quick and neat, otherwise the temperature is too high, which will easily lead to eggs. The baking time and temperature depend on your own oven. 4. Don't take it out when it is finished, and then take it out for demoulding when it is cooled to near room temperature. It will taste better if it is refrigerated in a box.