Cream cheese
Cream cheese, called cream cheese in English, is an immature full-fat cheese with white color, delicate texture and slightly sour taste, which is very suitable for making cheese cakes. Cream cheese is easy to deteriorate after opening, so it should be eaten as soon as possible.
Cream cheese is a kind of cheese, but it is not a kind of cream. Cream cheese can be bought ready-made or made by yourself. Cream cheese is a kind of fresh cheese that has not been completely defatted and has only been fermented for a short time. It is white in color and soft in texture, almost like cream. It is very suitable for smearing and is often used to make cakes, but its shelf life is short.
Can make cheesecake:
Cheese paste ingredients: 250g cream cheese, 2 eggs, 2 tablespoons milk, 50g sugar, 60g whipped cream, and corn starch 15g.
Ingredients of biscuit base material: digestive biscuits100g, walnut kernel 30g, butter 50g.
Exercise:
1, digestive biscuits put it in a fresh-keeping bag and crushed it with a rolling pin.
Walnut kernel is broken with a rolling pin.
3. Put the softened butter into the biscuits and walnuts and stir well.
4. Put the evenly stirred walnut biscuits into the mold, flatten them with the bottom of a flat-bottomed cup, press the porcelain, and put them in for later use.
5. Cut the cream cheese softened at room temperature into small pieces and put it in a basin filled with white sugar.
6. Beat the cheese with an egg beater until it is smooth without obvious particles.
7. Put two eggs into the cheese paste and mix well. Hit one first and then release the other.
8. Add two tablespoons of milk and 60 grams of whipped cream to the cheese paste and mix well.
9. Sift in corn starch, stir well, and the cheese paste is ready.
10, pour the cheese paste into the bottom of the biscuit.
1 1. Pour clean water into the baking tray, which accounts for about half of the baking tray. This baking method is called "water bath method" (in order to ensure the smooth surface of the cake and avoid cracking, water should be poured into the baking tray to bake together. )。
12, the baked cheesecake, after cooling, put it in the refrigerator for more than 4 hours, and then take it out and demould it. Fasten semicircular or circular holes on the four sides and center of the cake with a circular mold to make a shape.
Note: If you use Mu Si mold or movable bottom mold, be sure to wrap the bottom with tin foil.
Question 2: How to bake cheese biscuits? How to make cheese biscuits?
1 raw materials: butter 100g, low-gluten flour 340g, milk 100g, baking soda powder 1g, powdered sugar 150g, cream cheese 100g, and a little vanilla powder (it can be omitted. (25B baking tray, 4 trays)
The butter has softened. Add powdered sugar and mix with electric egg beater (the workload is not small, it is recommended to use electricity). Milk is warm (it's too cold now, so it's easy to freeze butter when adding it, so it needs heating). Add in stages and stir evenly. Because of the large quantity, it should be added several times, otherwise it is easy to separate oil from water. Add the powder and stir well. Heat cream cheese in water and beat until smooth with an egg beater.
3 add cream cheese to the batter and stir into dough. Put the dough in a fresh-keeping bag, roll it flat with a rolling pin and put it in the refrigerator 1-2 hours, so that the flat and hard dough can be easily taken out by the stylist. If there is no modeler, cut it into small squares with a knife.
4 code the biscuits in the baking tray. Keywords oven preheating, 180 degrees, intermediate layer,
Question 3: What can cream cheese do? You can add some to the bread. The bread made is soft, and the cheese made of bread is very fragrant. I have also made soft cheese balls, which are similar to soft biscuits and quite delicious: * h/j &；; b' L7 z/ u
70g of cream cheese x+v * @&; ^ 1 x+d & amp； p！ C 1 N9 u* z
Low-gluten flour100g
R baking powder 1.25G) butter 50g/l: c: y6d2o; |-A6 `； g
Egg white 1
White sugar 50Gt% c；; y8q； T8 B0 c6 z5 U
Sieving the baking powder;
Soften butter and sugar until fluffy and light, add softened cream cheese and beat until fluffy; 1t9q(y(I； s8 I. u2 @) y7 s
Add egg white and continue to stir evenly to form a thick and delicate butter cheese paste;
Sift in flour and baking powder to make butter and cheese paste;
Stir with a scraper to form wet dough; If it is too sticky, you can put it in the refrigerator for a while;
Divide into small dough about 5 grams;
I roll them into balls and put them into high-quality baking trays, all of which are about 60; * b- c: B$ X a$ a 1 Q5 ~: s
Bake the middle layer of the dish, and heat it up and down for about 190b, 13min.
When baked, it is crisp outside and tender inside, and overnight is the overall fragrant and soft taste.
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Question 4: How to make cheese biscuits? There was a lot of cream cheese left in making cheese biscuits, and there were butter and mozzarella cheese crumbs at home, so I had a whim to make a cheese biscuit. The proportion of materials is mixed, depending on which flavor you like. Personally, I think there is too much butter. I like to eat crispy cheese, and I can put more flour on it. The amount in the recipe is almost enough. You can put more cheese in it. It's delicious when baked. I only have 50 grams left, so ... unprofessional, but it won't taste too bad if I follow the method.
Doudingmei
material
An egg
Butter100g
Cream cheese 160
3 teaspoons of salt
Sugar or 40 grams of sugar
Low-gluten flour160g
50g mozzarella cheese can be increased to 100.
Method for making cheese biscuit
Cream cheese and butter soften at room temperature and mix well. Beat the egg beater until it is white and smooth.
Add powdered sugar and stir well.
Add the egg mixture and beat with an egg beater until the egg mixture is completely absorbed.
Add low flour, I'm lazy, I didn't sieve it, and I mixed it well.
If it is too sticky and thin, you can add more powder, not too much, because too much powder is not fragrant.
Plastic surgery, put it in the refrigerator for an hour.
Slice and shape. I like this, but it's better to be thin, so it's delicious after the exam.
Preheat the oven at 175℃ for 5 minutes, put it in the oven at 175℃ for 20 minutes, and observe the coloring situation at any time. Time and temperature are for reference only. I always adjust the time and temperature while watching. I have my own temper and press my oven, not necessarily mine, just like watching cookies at ordinary times.
Let it cool out of the oven and color the cookies lightly. If the color is dark, they will be brittle. See if you like it.
Question 5: What kind of ice dessert can cream cheese make? Ingredients: 250g cream cheese, whipped cream150g, 90g Bailey liqueur, 50g fine sugar, 6g gelatin tablets, 20g water, 60g digestive biscuits, 20g butter, and 0g chocolate sauce15g.
Steps:
1. Crush digestive biscuits in a small bowl, then add melted butter and chocolate sauce and mix well. Put the butter in a pot and heat it to melt.
2. The chocolate butter cookies are laid on the bottom of the mold, pressed neatly and stored in the refrigerator.
3. Put the cream cheese in a small dish, melt it in a pot with water, and then stir it with the eggs until it is very delicate and smooth.
4. Put the gelatin tablets in a small bowl, pour in the clear water from Xiao Xu and soak until soft. It is also heated in water, waiting for it to melt, and then blended with cream cheese.
5. After the cream cheese sauce cools, add Bailey liqueur.
6. Pour the whipped cream into a small bowl, add sugar to thicken it, not too thick, preferably flowing, and then pour it into the cream cheese paste and stir.
7. Pour the cream cheese paste into the mold and put it in the refrigerator for 5-6 hours.
8. In fact, you can bake it a little, but you can do it without adding eggs.
Cream cheese parfait
Ingredients: cream cheese, whipped cream, milk, sugar, bright film.
Steps:
1. Cream cheese softens and put it on a plate for later use. ...
Question 6: Only cream cheese can make cheese paste. Ingredients: 250g cream cheese, 2 eggs, 2 tablespoons milk, 50g sugar, 60g whipped cream, and 0/5g corn starch/kloc-. Ingredients of biscuit base material: digestive biscuits100g, walnut kernel 30g, butter 50g. Practice: 1, digestive biscuits put it in a fresh-keeping bag and crushed it with a rolling pin. Walnut kernel is broken with a rolling pin. 3. Put the softened butter into the biscuits and walnuts and stir well. 4. Put the evenly stirred walnut biscuits into the mold, flatten them with the bottom of a flat-bottomed cup, press the porcelain, and put them in for later use. 5. Cut the cream cheese softened at room temperature into small pieces and put it in a basin filled with white sugar. 6. Beat the cheese with an egg beater until it is smooth without obvious particles. 7. Put two eggs into the cheese paste and mix well. Hit one first and then release the other. 8. Add two tablespoons of milk and 60 grams of whipped cream to the cheese paste and mix well. 9. Sift in corn starch, stir well, and the cheese paste is ready. 10, pour the cheese paste into the bottom of the biscuit. 1 1. Pour clean water into the baking tray, which accounts for about half of the baking tray. This baking method is called "water bath method" (in order to ensure the smooth surface of the cake and avoid cracking, water should be poured into the baking tray to bake together. )。 12, the baked cheesecake, after cooling, put it in the refrigerator for more than 4 hours, and then take it out and demould it. Fasten semicircular or circular holes on the four sides and center of the cake with a circular mold to make a shape. Note: If you use Mu Si mold or movable bottom mold, be sure to wrap the bottom with tin foil.
Question 7: What role does cream cheese play in cookies? The main function is to increase the moisture in the batter, and secondly, it will be more crisp to eat, but it will not be too dry.
Compared with eggs, cream will taste like milk and be more moist.
Question 8: What simple food can be made with cheese? Orange cheesecake.
Materials:
7 In digestive biscuits
Soft cheese (cream cheese) 220g
50 grams of sugar
50 grams of low-gluten flour
20g of dry Lu Tao wine.
Eggs (scattered) 1 grain
220g of fresh cheese
Citrus jam (low sugar)100g
Auxiliary materials:
Proper amount of cream
Proper amount of low-gluten flour
Exercise:
1. Preheat the oven to 170 degrees. Spread the cream in the auxiliary materials evenly on the cake pan, and then sprinkle the wheat flour evenly. Then spread the baking paper special for the pie plate on the pie plate.
2. digestive biscuits smashed the stick with the stick surface and scattered it evenly on the cake plate.
3. Stir the soft cheese evenly. Add sugar, low-gluten flour, dried peach wine and eggs, mix and stir, then pour 70g citrus jam and stir well.
Mango shredded cake
This cake is easy without eggs. You can try it.
Material: Question 9: * * * Can Jinwen cheese be used as cream cheese to make cookies? Yes
Question 10: What is cheese made of? Oreo biscuits 20 pieces of salt-free room temperature cheese 900g powdered sugar IcingS. 170g vanilla extract 1 teaspoon whipped cream 250ml gelatin tablets 9 Oreo biscuits 20 pieces of melted cream salt-free 55g small Oreo biscuits 16 pieces of fresh mint leaves.
working methods
1
The round baking mold is 24 cm, covered with tin foil paper, and the outer edge is wider, so it is easier to tear off after completion.
2
Cream will melt into liquid without water. 20 Oreo cookies, packed in plastic bags, ground into fine powder with a rolling pin (can be broken with a blender, it will be easier to handle if broken! )。 Put into a baking mold.
three
Mix the melted cream evenly into Oreo biscuit powder.
four
Use a tablespoon, flatten evenly, and add the melted cream Oreo biscuit powder. Hold it tight. Cut the cake so that it won't break easily. )
five
The bottom of the prepared Oreo cookie cake is first sent to the refrigerator for refrigeration. Start preparing the cheese part. There is no need to wait, and the short refrigeration time is enough for the bottom of the cake to form.
six
Steps of making cheesecake: 900g of cheese, 0/70g of powdered sugar/kloc-and a spoonful of vanilla extract, and stir into a smooth and uniform cheese paste. There is no need to stir excessively. It is not advisable to use high-speed electric mixer.
seven
9 pieces of gelatin (each piece 1.67 pieces) were soaked in cold water 10 minute to soften. Drain the gelatin tablets and put them in a small pot to heat and melt. Don't reach boiling point! There is only soft gelatin in the dry pot, no water and nothing else.
eight
Cold and hot neutralization: first, add 2 tablespoons of fresh cheese to the melted gelatin to reduce the temperature of the gelatin. Gelatin will not agglomerate or be uneven in fresh cheese after cold and hot neutralization.
nine
Slowly and evenly mix the gelatine into the fresh cheese. (whipped cream should be delivered first! Finally, add the whipped cream into the fresh cheese and stir well. 10
About half of the fresh cheese is spread on the bottom of the cake made of Oreo biscuits in the baking mold. Smooth evenly with a spoon.
1 1
20 bucks, chopped Oreo cookies.
12
Cut all the remaining Oreo cookies into small pieces and distribute them on the fresh cheese.
13
Cover the remaining fresh cheese on the cut Oreo cookies and smooth them with a spatula.
14
Cover the cake with foil, bake the cake and put it in the refrigerator for at least 4 hours, preferably overnight. Cheese is more beautiful.
15
Oreo cheesecake frozen overnight can be decorated with small Oreo cookies and fresh mint leaves.
16
You who love cheese, and you from Ai Ou Leo Biscuit, should all realize the wonderful taste of the double complementarity after Leo Biscuit and cheese meet.
17
The round baking mold is covered with tin foil paper, and the outer edge is left wide, so it is easier to tear off after completion. In order to mix sugar more evenly in cold cheese, it is recommended to use powdered sugar (powdered sugar). Cold and hot neutralization step: adding fresh cheese to melted gelatin can reduce the temperature of gelatin. Gelatin will not agglomerate or be uneven in fresh cheese after cold and hot neutralization. When demoulding, you can apply a hot towel outside the baking mold, which makes demoulding easier.
18
Note: If you want to have a good finished product, you'd better follow the ingredients and steps in the recipe. The ingredients in each recipe have their role in taste or function. Once again: every ingredient, as well as the dosage, has its reasons! !