Mulberry Gradient Frozen Cheesecake

Ingredients:

Fresh mulberries 150g, lemon juice 10g, icing sugar 30g, Oreo cookie crumbles 60g, butter 30g, cream cheese 250g, 100g of commercially available yogurt, 25g of sugar, 150g of light buttercream, giardine slices 10g, mulberries moderate, mint leaves moderate.

How to do:

1, mulberries cleaned and dried with kitchen paper towels.

2, add icing sugar, lemon juice, mix well and marinate for 30 minutes.

3, marinated mulberries poured into a thick-bottomed saucepan, open low heat simmering mulberry sauce. Remember to use a spatula to press the mulberries during the simmering period to soften the pulp better.

4, while simmering while using a spatula to constantly pressure mix, until the jam into a thick, spatula across the bottom of the pot can leave a clear pattern can be.

5. Cut the slices into large pieces, add cold, edible water, and place in the refrigerator to soften.

6, Oreo cookie crumbs with a food processor into powder, you can also put inside a Ziploc bag, crushed with a rolling pin.

7. Melt the butter over water.

8. Pour the crushed cookies into a bowl, add the melted butter and mix them well, trying to get all the crushed cookies coated with butter.

9. Wrap the bottom of the mousse ring with a few layers of plastic wrap before placing it on a flat plate.

10, processed cookie crumbs poured into the mold, vertical rolling pin will be crushed cookie crumbs pressed firmly compaction. After that, put it into the refrigerator and set aside.

11: Soften the cream cheese at room temperature until it can be easily moved with a spatula. Add the powdered sugar and beat with a whisk on speed one. Remember to use the spatula to scrape in any uneven edges.

12. Add the yogurt and mix well, again using one speed of the whisk.

13, this is the state after mixing.

14, take out the refrigerated soaked custard slices, squeeze out the water and then heat it over water until it melts.

15. Pour the melted custard into the cheese paste and mix well with a spatula.

16, light cream with an electric mixer on one speed whip until thickened, just appeared lines can be, about 6 points.

17. Add the whipped cream to the cheese in two batches and toss with a hand whisk to coat.

18, then divide the cheese paste into 3 equal parts, add 70g of mulberry jam to one of the cheese paste to make a dark purple cheese paste.

19, the other cheese paste add 30g of mulberry jam, make a lavender cheese paste. This way we get 3 colors of cheese paste.

20: Take out the refrigerated cookie base. Pour in the dark purple cheese paste and gently shake the surface to flatten it, if there are bubbles, poke them with a toothpick. Afterward, place in the freezer for 8 minutes.

21. When the time is up, remove the mousse paste and you can see that it has slightly solidified on the surface and is not sticky.

22, then pour in the light purple cheese paste, the same shake flat, frozen for 8 minutes.

23: Finally, pour in the original cheese paste, and if there are any air bubbles on the surface, use a toothpick to pick them out. Then put it in the refrigerator overnight.

24: The next day, take out the mousse, carefully remove the plastic wrap from the bottom, and then lay it flat on a plate. Use a hair dryer to blow along the mold a few times, and gently lift the mold so that it can be easily removed. Garnish with a few frozen mulberries and mint leaves.

Tips:

1. I use crushed Oreo cookies, if you don't have any, just remove the Oreo cookies' sandwich and crush them with a rolling pin afterwards. 2. The cold water for soaking the custard slices must be edible because we don't need to heat up this cake. 3. It's better to refrigerate the cheese paste overnight for a better coagulation. 4. It's best to consume mousse within 2 days. Remember to keep it sealed and refrigerated.5. If you don't have icing sugar, you can directly replace it with fine granulated sugar.6. Lemon juice is best to use freshly squeezed, if you don't have it, use commercially available lemon juice concentrate, about 6g.7. If you happen to have your own homemade unsweetened yoghurt, you can replace it, and then the amount of sugar is changed to 35g.

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Oreo Heavy Cheesecake

Ingredients:

225g of cream cheese, 135g of light cream, 1 egg, 80g of crushed Oreos, 40g of butter, 35g of sugar, 18g of cornstarch, 18g of lemon juice, several slices of Oreo cookies, 18g of dried cranberries.

How to do it:

1, microwave butter in a low flame or heat it over water until it melts, and then pour it in. Oreo crumbs and stir well with a spoon or rolling pin to firm up, put in the refrigerator to chill until use.

2. Melt the cream cheese over water.

3. When the cream cheese is melted, add sugar and stir well.

4, bowl out of the pot, bowl add light cream and stir well.

5, then add an egg, mix well oven preheated 180 degrees.

6, add lemon juice and mix well.

7, add cornstarch and mix well.

8, add chopped cranberries and mix well this step of the cake mixture is complete.

9, pour into the mold.

10, the cake mixture on top of the Oreo cookies, oven temperature to 150 degrees, 50 minutes Oreo cookies if it is stuffed, cut the inside of the filling removed.

11, to be cooled into the refrigerator for more than 4 hours to serve.

12. It is very easy to take off the mold, use the hairdryer to blow a few times on the periphery of the mold can be very easy to take off the mold.

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Golden Cheeseburger Bread

Ingredients:

80g of water, 3g of salt, 65g of milk, 20g of sugar, 20g of cheese, 248g of high-gluten flour, 3g of dry yeast, 10g of powdered milk, and 20g of butter.

Method:

1. Mix the water and milk in the soup part well and add the flour.

2, while heating and stirring, heating to about 65 degrees, the batter stirring will appear grain can be.

3, remove the batter and cover with plastic wrap, set aside to cool.

4, the dough part of the water, milk and yeast mix well.

5. Add 1/3 of the flour and mix with a spatula until a batter forms.

6: Add the remaining flour, milk powder, fine sugar, and salt, and continue mixing on medium speed with a chef's machine.

7, mix until you can pull out a rough film, remove the package into the softened butter, continue to mix.

8. Stir quickly until the dough pulls out a clear film, remove the dough.

9. Knead the dough, put it into a container, cover with plastic wrap and let it rise for an hour.

10: Divide the dough into eight equal portions, knead and relax for 10 minutes.

11: Roll out the dough and roll in the cheese slices, place them in the molds with the ends facing down.

12: Final fermentation; remove from the mold and brush with egg wash.

13, put into the preheated Depot oven, baking mode 185 degrees, baking 50min.

Tips:

Water and milk added to the dough is best below 38 degrees of warm water, this is conducive to the fermentation of yeast; dough loosening should be covered with plastic wrap, placing a dry skin to affect the production.

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Light cheese cheesecake

Raw materials:

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

Practice:

1, prepare all ingredients.

2, separate the egg white from the yolk and set aside.

3. Pour the milk and cream cheese into a pot and heat it over water while stirring until it melts.

4, then put the butter, also while heating and stirring until completely melted.

5. Remove from the heat and add the egg yolks one by one, mixing quickly, otherwise the yolks will easily turn into egg flowers.

6. Sift in the cornstarch and low gluten flour.

7, mix well, and then sifted into another bowl.

8. Now take care of the egg whites: Sprinkle a pinch of salt in the bowl.

9, three times to add sugar, beat until wet foam, there is a curved hook can be.

10, take 1/3 of the egg white paste to the egg yolk basin, the same way with the mixing technique will be the egg white paste and egg yolk paste mix well.

11: Pour the mixture back into the egg white bowl and mix well with the same technique.

12. Pour into the cheese molds and gently shake a few times, add some water to the baking dish and place the molds in.

13, into the preheated oven in the middle layer: 160 degrees up and down, bake for about 60 minutes, adjust the temperature according to the situation.

14, end do not immediately open the oven.

15, cool to room temperature and then remove, completely cooled can be easily removed from the mold, and then into the box, with powdered sugar sifted on two heart-shaped pattern.

Tips:

1, cheese and butter and other heating, need to pay attention to the temperature of the water, it is best not to exceed 60 degrees 2, add egg yolks when mixing, the action needs to be fast and sharp, otherwise the temperature is too high easy to become an egg flower, 3, the time and temperature of the baking depending on their own oven, 4, the end of the do not rush to take out, and so on the cool to the room temperature and close to the time to take out of the mold, if you put in the box after the refrigerated then The best way to make a good meal is to refrigerate it and then eat it.