It is super suitable for novice Xiaobai to make cakes, with a strong milky flavor, and it is not difficult to make it at all

Today, I will introduce you to the method of Japanese-style ice cheesecake, which is sweet and sweet in line with children's tastes. It is super suitable for novice Xiaobai to make cakes, with a rich milky flavor

[Dish name]: Japanese-style ice cheesecake

[Ingredients required]: 60 grams of cake flour, 50 grams of cream cheese, 60 grams of mascarpone, 50 grams of caster sugar, 60 grams of cream, appropriate amount of milk powder, 75 grams of pure milk, 30 grams of unsalted butter or corn oil, about 60 grams of three eggs.

【Cooking process】:

1. Prepare all the ingredients needed to make the Japanese ice cheesecake in advance, the ingredients used are not much, weigh them and put them in a clean, water-free and oil-free bowl for later use. Knock three eggs into one bowl, divide the egg whites and yolks into two bowls with an egg separator and put the egg whites in the freezer for about fifteen minutes to cool down. The butter needs to be removed from the refrigerator ahead of time and softened at room temperature.

2. Pour water into a wok with a larger opening, pour cream cheese, softened butter and 75g of pure milk into the same bowl, turn on the heat until the water boils, then place the bowl on top of the hot water and heat the ingredients in the bowl over the water. After all three ingredients are melted and stirred, they are taken out, cooled slightly and then sifted with a dense net.

3. The egg yolk needs to be stirred with an egg pump, take a clean scraper and stir it back and forth, and wait until there is not too much obvious dry powder to add the egg yolk liquid. The well-mixed egg yolk paste needs to be sifted and beaten with an electric whisk for about 10 seconds to make the liquid more delicate.

4. Next, the egg whites are whipped and a layer of ice ballast is attached to the frozen egg whites from the refrigerator. Turn on the electric whisk and start beating, divide all the caster sugar into three parts and add them in turn, each time the egg whites after adding the sugar have a different effect texture.

5. When you whip it for the second time, you should slow down the whipping speed appropriately (not too slowly), and the egg whites will begin to become denser.

6. The final whipped meringue has an obvious texture, and when the egg head is lifted, you can still see that the egg white is hooked and does not fall.

7. Pay attention to the egg whites must not be over-beaten, and stop immediately when there is a certain resistance or hardness, as excessive will affect the next step of production.

8. First take a part of the meringue and put it in the egg yolk paste and mix evenly, and then pour it into the remaining whipped egg whites together. Take out a clean round mold, pour the batter into it, one large size is not enough, make a small one, the batter is about eight minutes full, and shake the mold on the countertop to shake out the air inside to prevent bubbles from appearing on it.

9. Preheat the oven at a temperature of 160 degrees for 10 minutes, then send the mold into the oven and heat it together for 35 minutes. After the cake is baked, take it out and put it upside down on the net to cool, and let it cool thoroughly after dissipating the heat.

10. Spread a layer of oil-proof paper on the cutting board, and buckle the cake upside down after demoulding, with the bottom facing up.

11. Cut the cake round cake into four pieces with a knife, and make a knife in the middle of each piece, but do not cut it.

12. The production of cream is also very important, put 60 grams of mascarpone into a basin, mix evenly and become delicate and smooth, and then beat the cream into a textured thick form, mix the two ingredients together and mix well.

13. Below you can combine the cream cream and the cake.

14. Spread cream on the middle layer and surface, and finally sprinkle milk powder on top.

15. It's really delicious, milky and fragrant, and it tastes better when you put the cake in the refrigerator to refrigerate.

【Cooking Tips】:

This cake body is a most basic embryo, it can be replaced with a variety of cake bases, chiffon cake is good. And the cake must be cooled before it can be demolded, otherwise it will collapse when the mold has not cooled down, and it will not stand up.

It is important to note that mascarpone and cream cheese are not the same thing, they cannot be confused, and the two ingredients need to be used for different purposes, and if there is really none, cream cheese can be used instead, but the taste is not the best.

It is best to freeze the egg head of the whisk, so that the effect of whipping is better, but the egg white must not be stirred too hard, otherwise it will dry out and crack after forming a cake batter.