How to make lemon New York Cheese Cake

Lemon New York Cheese Cake: (1 8-inch cake)

Materials: 6 protein, 6 yolks, 380g cream cheese, 80g fine sugar

How to make lemon New York Cheese Cake

Low gluten flour 90g, corn starch 15g, milk 60g, yoghurt 75g, butter 45 g, lemon peel 4G

How to make lemon New York Cheese Cake

Bottom: 135 g digestive biscuit, 60g butter

How to make lemon New York Cheese Cake

Surface decoration: 100g cream, 20g fine sugar, strawberry, mulberry and West plum

How to make lemon New York Cheese Cake

Baking: steam and bake in water. After 160 ℃ in the middle and lower layers, bake for 40 minutes, take out the water pan, turn 170 degrees and dry for 30 minutes. (6-inch formula: cake body: Material: 4 protein, 4 yolks, 250 g cream cheese, 60 g fine sugar

Low gluten flour 60g, corn starch 10 g, milk 40g, yoghurt 50g, butter 30g, lemon peel 2G

Bottom: 90g of digested biscuit and 40g of butter

Surface decoration: 100g cream, 20g fine sugar, strawberry, mulberry and West plum

Baking: steam and bake in water. After 160 ℃ in the middle and lower layers, take out the water pan, turn 170 ℃ and dry for 30 minutes.)

The method of New York Cheese Cake with Caragana

1。 Brush a layer of melted butter (outside the weight) on the 8-inch movable bottom mold, then sprinkle a layer of low gluten flour, turn it, make the flour stick evenly on the inner wall of the mold, and put it in cold storage for standby.

2。 The butter in the cake bottom material is dissolved in water, and the digesting biscuit is packed in plastic bag and crushed with rolling stick, and mixed with butter.

3。 Mix well and pour into the mold, and crush the biscuit with your hand. The pressure is as shown in the figure.

4。 Mix milk and cream cheese for 20 minutes. Sit in warm water until even and free of particles.

5。 Add egg yolk and stir well, then add 45 grams of melted and cooled butter.

6。 Mix low gluten flour and corn starch into the mayonnaise cheese paste and mix well.

7。 Add lemon peel and mix well.

8。 Protein was added with fine sugar and distributed to 7,8. (the egg beating head cream is crooked)

9。 Add 13 protein cream to yolk paste and mix well.

10。 Pour the batter back into the remaining 23 protein cream, and mix well.

11。 Pour the batter into the mold and scrape it flat.

12。 Preheat the oven, put tin wrapping paper at the bottom of the mold on the middle and lower layer, and then insert a bottom plate to fill with water. Then, heat it up and down. After 160 degrees of baking for 40 minutes, take out the water pan, turn to 170 degrees and dry for 30 minutes.

13。 After the cake is cool, use an electric egg beater to pass the cream sugar, put it in a flower mounting bag to squeeze out the flower shape, and then put the plum on the top.

14。 Put on the mulberry and strawberry.

15。 Brush the cake and fruit with bright pectin.

Little wordy:

1。 After the cake is out of the oven, it is necessary to thoroughly cool before making cream decoration on the top, otherwise the heat will heat the cream.

2。 After the cake is ready, it is better to put it in the freezer for 1 hour before cutting it. Because the butter in the bottom of the biscuit will harden a little after refrigerated, and it is not easy to disperse when cutting.

3。 When cutting cake, the knife in boiling water hot again, will be cut neatly, and will not chip. Wipe the knife with towel after each cutting, then let go of the water and then cut again.

4。 The surface brush of bright pectin, I use 3 small jelly equal amount of cold boiled water, in microwave for half a minute. Brush on the surface of cake and fruit, and brighten. It can also be made of jam and equal amount of cold boiled water.