material

3 cups of flour (390g)

Baking powder 1 tea spoon

Baking soda 1/2 teaspoons

Salt 1/2 teaspoons

Butter softened at room temperature 1 and 1/2 cups (340g)

Cream cheese softens 8 ounces (226 grams) at room temperature.

3 cups (600g) of white sugar (ground into fine powder)

6 eggs at room temperature

Vanilla essence 1 tablespoon

Lemon or orange peel 1 piece

method of work

Prepare a 10 inch (25cm) hollow baking mold, oil it and powder it. Preheat the oven to 350F/ 177C, and put the grill in the middle of the oven.

Sift the flour, baking powder, baking soda and salt in a container for later use.

Put butter and cream cheese softened at room temperature in a blender, stir until smooth, and add the white sugar into fine powder three times, each time after stirring evenly. Continue to stir at medium speed for about 3-5 minutes. Then add the eggs one by one, and wait until they are evenly mixed each time before adding them. Then add vanilla essence and lemon or orange peel, and just mix.

Add the flour mixture and stir until just mixed.

Pour the batter into the prepared baking mold and bake in the oven for about 1 hour to 1 hour 15 minutes. Take out the baked cake and put it on the rack to cool for 20 minutes or longer, then take it out of the baking mold and put it on the rack to continue cooling.

This cake can be stored at room temperature for a few days, in the refrigerator for a week, or frozen.

Sour cream cheese cup cake

material

Medium paper cup mold (6 pieces) 250g cream cheese, 80g sour cream, 40g fine sugar, eggs 1 piece, and 6 pieces of sponge cake.

method of work

1, add sugar after the cream cheese is softened by heat insulation water, and beat it with an egg beater until the sugar melts and the cheese is pasty.

2. Beat in the eggs and mix well, then add sour cream and mix well.

3. Repair the sponge cake into the same size as or slightly smaller than the bottom of the cake paper cup in advance, and pad it at the bottom of the paper mold for later use. Put the cheese paste into a disposable paper bag for later use.

4. Squeeze the cheese paste into the paper mold for about 9 minutes. After the oven is preheated 15 minutes 160 degrees in advance, put the cupcake baking tray in, bake at the same temperature for 25 minutes, then take it out to be cooled or put it in the refrigerator. Use the time when the cake is waiting to cool to make sour cream icing squeezed on the surface, or make it just before eating:

Sour cream frosting raw materials: whipped cream100g, sour cream 30g, fine sugar 5g.

Practice:

1, add sugar to the whipped cream just taken out of the cold room, and beat it with electric egg beater high speed until the whipped cream thickens and hardens until obvious lines appear. At this time, the whipped cream on the eggbeater head is in a short triangle, which is basically close to dry foaming. (It is dry and foamed because the sour cream to be mixed in later is semi-liquid.)

2. Add sour cream and gently mix well with a manual eggbeater or rubber scraper. Put it in a small chrysanthemum mouth, put it in sour cream icing in the same way, and squeeze it on the cold surface of the cupcake.

Tips

You can replace sour cream with plain old yogurt (which is similar to sour cream in its thin and thick state), and the taste will be different.

Low-calorie cheesecake with cream cheese

material

Sugar-free yogurt 500g (about 200g after filtration).

2 eggs

Sugar 70g

Butter 50g

Lemon juice 10g

A few drops of vanilla extract

Low gluten flour 30g

method of work

1, yogurt filtration

You can put a piece of kitchen paper or gauze in the screen frame, pour the yogurt in and leave it overnight.

2, eggs+sugar, beat (when I do it, I separate the egg yolk from the egg white, and the egg white+sugar is beaten separately and finally poured into the material)

3. Add melted butter, lemon juice and vanilla extract and stir.

4, add flour

5. Stir all the materials evenly (when I beat the egg whites alone, I add the egg whites at this time)

6. Pour into a container and bake at 170℃ for 40-45 minutes.

Cream cheesecake

Introduction to recipes

Cream cheesecake tastes very delicate, tastes much better than ordinary cakes, and it will be delicious only after being frozen. I have a layer of chocolate biscuits under me. Using the recipe of super ugly melon.

material

250g of cream cheese, 30g of low-gluten flour, 30g of corn starch, 40ml of milk, 40ml of orange juice, 2g of salt, 3 egg yolks, 3 egg whites, and 0/40g of fine sugar/kloc.

method of work

1. If the cheese can't be used up at one time after being bought back, cut it into pieces of the size you need with a clean knife, wrap several layers with plastic wrap, and put it in a box and store it in the refrigerator. But it is recommended to buy as much as you want.

2. Sieve the low-gluten flour and corn starch for later use. Prepare fine sugar, milk (or yogurt), lemon juice, and salt.

3. Chop the cheese in a large bowl. Add water to the pot until it is warm, and then use low fire to continue heating. Melt the cheese in water until it is soft (it takes about 3 minutes), and beat it with an egg beater until it is feathered. Add egg yolk in three times and beat well. At this point, you can take the bowl out of the water.

4. Add fine sugar in three times and beat well. Add flour in three times and mix well. Pour in lemon juice, salt and milk, mix well and set aside. At this point, thoroughly clean the eggbeater and dry it with a kitchen paper towel to ensure that the eggbeater is oil-free and water-free, so as not to affect the next protein sending effect.

5. After the protein is beaten into a fish eye bubble, add fine sugar for three times to send it away.

6. Put the protein of 1/3 into the cheese batter and mix it from bottom to top. Then put 1/3 protein into the cheese batter and mix it from bottom to top. Finally, pour the mixed cheese batter into the remaining 1/3 protein and stir it from bottom to top. Don't draw circles during the whole mixing process. At this time, turn on the oven at the same time, set it to 160 degrees, and start preheating the oven.

7. If you use a movable bottom baking mold, first wrap the bottom of the baking mold with tin foil to avoid water seepage (if it is not a movable bottom mold, this step is omitted). Pour the cake paste into the baking mold, then put the baking mold into the baking tray, and inject a proper amount of water into the baking tray. Put the baking tray into the middle grill of the oven at 160℃, and bake for 60 minutes without water.

8. After baking, remove the baking mold and put the cake in the refrigerator after cooling. It is said that cheesecake tastes best when eaten at 4-8 degrees Celsius.