Ingredients
A: 70g of blueberry jam, 15g of dried blueberries.
B: 100g of digestive cookies, 40g of melted butter.
C: 180g of cream cheese, 40g of sugar, 1 egg, 60g of milk, 5g of lemon juice.
D: 5g cornstarch, 5g low gluten flour, 20g milk.
Directions
(1) Mix blueberry jam and dried blueberries well.
(2) Roll out the digestive cookies from Ingredient B, add the melted butter, mix well and pour into the mold, flatten and press firmly with the end of a rolling pin; then spread 1/3 of the blueberry jam and dried blueberry mixture on the bottom of the cookies, and then put them in the freezer for 10 minutes until the bottoms are set; preheat the oven to 160°C.
(3) Combine the cheese and sugar from Ingredient C, beat until soft and smooth. Add the egg mixture and mix well, then add the milk and lemon juice and mix well.
(4) Mix the cornstarch and low-gluten flour in Ingredient D, add the milk and stir well, then pour it into the cheese paste; pour the last mixture into the mold, put it into the middle of the oven, and bake it on the upper and lower heat for about 50 minutes.
(5) Remove the mold, add the remaining 2/3 of the blueberry jam and dried blueberries on the top and continue baking for about 15 minutes.
(6) Remove the cake from the oven and let it cool at room temperature for 1 hour before serving.
Light cheesecake
Ingredients 100g cream cheese, 30g cornstarch, 30g sugar, 4 egg whites, 4 egg yolks, 2g lemon juice, 100g milk, 60g sugar, 5g lemon juice, 40g melted butter, 60g low gluten flour.
Directions
(1) Add the cream cheese to the sugar and heat over water, stir with an electric whisk until smooth and particle-free, then add the egg yolks one by one and mix well.
(2) Add milk and lemon juice to the cheese in turn, stir well and then sift in the low gluten flour and corn starch and mix well; preheat the oven to 160°C, pour about 5 minutes full of water into a baking dish and put it in the middle and lower part of the oven.
(3) Add the lemon juice to the egg whites and beat with an electric mixer, adding the sugar in three batches and beating until the mixture reaches 9 points.
(4) Mix the egg whites with the cheese paste in three batches, then pour the melted butter down the mixing knife into the cheese-egg white paste, stir quickly and evenly, then pour into the molds, the molds placed in the water of the baking dish, water bath, bake for 60?70 minutes.
(5) After the cake is baked in the oven until warm, remove from the room temperature to cool, and put into the refrigerator to chill before serving better taste.
Pine Nut Chocolate Cream Cake
Ingredients Pine Nuts 80g, Eggs 3, Sugar 60g, Low Gluten Flour 80g, Baking Powder 3g, Whipped Whipped Cream 300g, Chocolate Sauce 50g.
Note
Choose either vegetable or animal whipped cream can be whipped. There are many kinds of tooth-shaped flower mouth, according to the number of teeth and divided into 5, 6, 8, 10 teeth, choose a few teeth can be, but it is best to be small.
Directions
(1) Place the pine nuts on the top shelf of a baking sheet and bake at 150°C for 10 minutes, until fragrant.
(2) Beat the eggs and sugar in a container and whisk well.
(3) In a separate saucepan a little smaller than the egg container, heat half a pan of water and remove from the heat at 80°C?90°C.
(4) Place the egg container over the pan of hot water and whisk with an electric whisk over the water.
(5) Whisk until the eggs expand about three times, the batter is thick, and the volume stays in a position on the edge of the container and does not continue to climb; lift the whisk, the batter lifted by the head part of the whisk has a sharp straight hook; preheat the oven to 18 (TC.)
(6) Sift the low-gluten flour and baking powder and add it to the batter, mix it well with the spatula and there is no dry powder state can be, and then pour into the mold.
(7) Bake in the middle of the oven for about 30 minutes at upper and lower heat, then remove from the oven and set aside to cool.
(8) After cooling, cut the cake into 2 cm thick slices, take two slices.
(9) whipped cream gradually add chocolate sauce, mix to chocolate color and flavor of the cream; tooth-shaped flower nozzle into a laminating bag, then fill with chocolate cream.
(10) Squeeze an even layer of chocolate buttercream on a slice of cake with a laminating bag, place another slice of cake, likewise another layer of chocolate buttercream, smooth gently with a spatula, and squeeze shells of chocolate buttercream at intervals on the surface.
(11) Place the pine nuts in the empty space where there is no buttercream.