Yogurt 75g
Control the sweetness of 35 grams of powdered sugar by yourself.
Butter15g
1 tbsp corn starch
I forgot whether 2 scoops of medium gluten flour are 2 scoops or 3 scoops. . But I feel a little dry after baking.
Biscuit bottom
Oreo cookies 9 grams
3 grams of butter
Cheese making method:
1. Prepare plain yogurt, a large gauze, a flour sieve and a basin larger than the flour sieve.
2. Spread the gauze on the flour sieve and put it into the basin. Pour in yogurt.
3. Cover with plastic wrap and seal it (it doesn't matter if it's not sealed) and put it in the refrigerator for 5 hours.
After 4.5 hours, I saw a lot of milk flowing out of the steel basin. This is drinkable.
5. Look at the cooked cheese, and there is a lot of water. The speed of filtering whey is quite slow, only after a few days. But I dare not put the yogurt for too long, for fear of spoilage.
6. Look carefully.
Cake making method:
Oreo cookies are sticky because they have fillings. You can dip some corn starch in the rice shovel before pressing cookies.
1. Put Oreo cookies in a bowl and break them with the club face.
2. Melt 3 grams of butter in water.
3. Pour the melted butter into the biscuit crumbs and stir well.
4. Use a spatula to flatten the mixed biscuit crumbs (be sure to flatten them patiently, otherwise the biscuit bottom will fall off after being taken out of the mold), then put the mold in the refrigerator for freezing, and then you can make the cake part.
5. Yogurt cheese is directly mixed with sugar and stirred evenly.
6. Divide two times, add one egg at a time, and mix well.
7. Add one tablespoon of corn flour and two tablespoons of medium-gluten flour (you can try egg separation).
There is too much water in this cheese, so we don't add any liquid, just add 15g butter and mix it thoroughly. That's cheese sauce.
9. Take out the biscuit bottom mold from the refrigerator and pour in the mixed cheese sauce.
10. preheat the oven box, put the baking tray on the bottom floor, and put the baking net and cake mold on the penultimate floor. 165℃ (water bath method) for 6 minutes.
1 1. After the oven is closed, open the oven door halfway, let the cake cool for 2 minutes, then take out the cake, let it cool naturally, and then put it in the refrigerator for more than 8 hours.