8 inches raspberry jelly cheese cake
Published Jun 20, 2020 at 05:41am ET
My family do not like butter, so only pectin decoration, cheese cake with sweet and sour raspberries do not feel greasy cheese cake!
Food Material List
- 1 raspberry 400g
- 2 sugar 200g
- 3 Felix cheese 250g
- 4 milk 200g
- 5 sugar 90g
- 6 lemon A few
- 7 Egg 3
- 8 Low powder 40g
- 9 Corn flour 20g
- 10 butter 40g
- 1 After protein separation, it can be distributed eight times, and the egg head protein bay ditch can be used.
- 2 Chop the cheese and add the milk in hot water. Stir it evenly. Put out the yolk, butter and stir it evenly. Finally, remove the starch and cornmeal at home.
- 3 Screen the cheese paste and press the net with a scraper to sift the cheese granules, which will melt delicately.
- 4 Add some protein into the cheese paste and cut it evenly, or turn it up at the bottom.
- 5 Then pour the well-blended cheese paste into the egg white, and mix well.
- 6 It is very important to preheat the oven at 180 degrees, lay silicone oil paper on the bottom of the movable bottom mould and wrap tin paper on the outside. It is not easy to pour raspberry juice out of the bottom!
- 7 Pour the cheese paste into the mould and shake it a few times to remove the bubbles.
- 8 Put in the preheated oven and fill the bottom pan with water! Bake at 140 or 150 degrees for 30 minutes, then bake at 170 degrees for 10 minutes.
- 9 Baked cheese cake! It can be eaten without decoration and refrigeration for three hours!
- 10 To make fresh raspberries this time, I used 4 boxes of raspberries for my 8-inch cake! Prepare jelly decoration
- 11 Add 200 grams of sugar and marinate for three hours.
- 12 Three hours later, the raspberry juiced!
- 13 Make raspberry jelly for cake measurement first! Boil 200 grams of raspberries over low heat! Pickled raspberries are not sweet enough, not sugary enough! Major sweetness you like!
- 14 The remaining large raspberry juice continued to be preserved in sugar.
- 15 Cheese cake will shrink a little after cooling, if there is no space on the edge to cut a little cheese cake (dont cut too much, raspberry jelly juice can seal the cake), fish gum powder 10 grams plus 30 grams of cold water to mix evenly, sitting in hot water to melt and add 200 grams of raspberry juice to cool 50 degrees, when making jelly juice, its best to freeze the cake quickly and let the mould. Its cold, so its not easy to leave the bottom of the jelly when it pours in and solidifies quickly!
- 16 Strawberry filtered residue
- 17 Raspberry juice with 5 Krum
- 18 The raspberry juice with fish gum powder should be cooled and dripped on the cake surface. The mould should be wrapped in tin paper. The raspberry juice just dripped in will flow out a little without solidification. First, put half of the tested face into the refrigerator and freeze for five minutes, then take it out to make the surface layer.
- 19 Pickled 450 grams of raspberry juice in hot water so that it has a temperature to add melted gelatin powder (10 grams + 30 grams of water)! Add 10 Krum to add flavor! Gently mix the raspberries with a mixing knife. Do not destroy the beauty of the raspberries. After the cake is cooled, the cake surface is sprinkled on, the cake surface is frozen in the refrigerator for 10 minutes, the cake can be refrigerated for two hours, and then the mould can be demoulded around the mould by blowing a circle of air cylinders.
- 20 Its beautiful to see the cake and jelly on the face.
- 21 Surface raspberries are preserved by sugar pickling, which will not be too sour after pickling. Beautiful color, enthusiastic and unrestrained!
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Healthcare food category
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