Durian Shufulei cheese (cheese) cake, also known as durian comb cheese cake, for me who like to eat durian, but also like to eat cheese, this is a perfect match, in this is either thin or eat enough, In the face of food, I will continue to eat. Recently, the Yuan Shanshan vest line incident also evoked all the female compatriots to thin waist and practice the vest line wow. I really don't have enough perseverance. I do slimming exercises one day every day. The production of various desserts is also a recent goal. Baking cheesecake, condensed cheese mousse cake, hurricane, floating clouds, various biscuits, walking on the road of baking, comrades still need to work hard.
Baking mold: 4 inch Le Kui Savalin mold * 2 (can also use a 15cm 6 inch live bottom mold) Baking time: 80min Baking temperature: 150 ° C
Preparation: 1. Take out the warmth of the egg refrigerator, separate the egg yolk protein 2, take out the cream cheese, take it back to the temperature 3. Dip the durian meat for 4, simmer a pot of boiling water 5, prepare a basin of ice water / cold water
First, egg yolk paste production 1, egg yolk plus 20g fine sugar, stir with a hand blender, add sieved corn starch, stir evenly. 2, milk + butter, heated to a slight boiling state. 3, while stirring the mixture of egg yolk, slowly add milk mixed paste, stir evenly called egg yolk paste, pay attention to a little bit to avoid the eggs are cooked. 4, the small fire continues to heat the boiling water, the egg yolk paste is placed in boiling water and kept stirring, stirring the egg yolk paste to a thick state, it is also necessary to constantly stir the egg yolk paste to avoid being cooked, if the egg yolk paste is partially cooked, it will There are particles that affect the taste. 5, thickened egg yolk paste, placed in a cold water basin to continue stirring, cooling.
Add the cheese: The cream cheese is beaten with a whisk to make it soft and fine, then add the egg yolk paste and mix well.
Second, the protein cream is prepared by separating the protein into an anhydrous oil-free container, adding 30 g of fine sugar three times, and sending it to 8 points of wet hair. Time control for adding fine sugar. The sugar in the protein is added three times. The first time the protein is changed from a clear color to a white color. When there are large bubbles, 1/3 of the fine sugar can be added to continue the whipping. When the protein cream appears slightly sharp, the second sugar is added and the whipping continues. When the shape of the sharp corner of the protein cream is more erect, the third sugar is added, and the low speed whipping can be pulled out to pull out the complete sharp corner.
Third, mix 1, protein cream into the egg yolk paste twice, mix thoroughly with the mixing method, and after the last stirring evenly, then the next meringue. 2, add shredded durian meat, it is best not to add it in one go, to avoid increasing the mixing time, it will be easy to defoam. Add extra time disposable gloves, add a little bit to add, then add only one or two more durian meat after the addition is evenly distributed.
Mix and mix evenly
Fourth, baking cold 1, water bath, 150 degrees, 80mins 2, 3-4 hours after refrigerated consumption, or can be refrigerated overnight.
Matters needing attention: 1, the production process of egg yolk paste involves heating, the whole process needs to continue to stir, to avoid hot. 2, durian meat can be made into a meat paste with a blender, but I prefer to eat the original piece of durian meat. 3, about the fear of baking time, the cake is not cooked. First, you can gently press the surface of the cake with your hand. If the cake rebounds, the cake will be cooked. If it does not rebound, it will be indented for another 10 minutes. Second, all raw materials have been cooked for a long time. The cheesecake is not like a hurricane sponge. The internal tissue will obviously change from liquid to cake. It will be moist and normal. After refrigerating, the smooth taste is This comes out. 4. Regarding the water bath, the cheesecake must be bathed with water, otherwise the cake will crack immediately. If you use a live bottom mold, it is best to wrap two layers of tin foil outside to prevent water ingress. I used a 4-inch Le Kui Savalin mold, which can hold two molds.