#aca烤明星大赛# Rainbow Yogurt Frozen Cheesecake
1.
Weigh the ingredients for the cake slices.
2.
Weigh the frozen cheese ingredients.
3.
Prepare the ingredients for decoration.
4.
Put the milk and salad oil in a basin, stir evenly with a manual whisk, add low-gluten flour and salt, and stir evenly until there are no flour particles.
5.
Add the egg yolk and stir well.
6.
Add the fine granulated sugar to the egg whites in three times and beat them until moist foaming. When the egg whites to be stirred have obvious lines, use slow stirring to make the tissue more delicate.
7.
Add half of the beaten egg white paste to the egg yolk paste first, stir evenly with a rubber spatula, and then add the remaining egg white paste and stir evenly (use the method of mixing to prevent the egg white from defoaming).
8.
Preheat the oven to 170 degrees. Pour the mixed cake batter into a baking pan lined with parchment paper, and use a scraper to smooth the cake slices.
9.
Bake in the oven for 20 minutes, poke the toothpick into the cake, and no cake sticks after taking it out.
10.
Take out the baked cake slices, vigorously shake the baking tray, and then quickly take it out on the wire rack to let cool.
11.
Use mousse rings to print out the shape of the cake and cut it slightly smaller.
12.
Pour the water into the isinglass powder and stir evenly.
13.
After the cheese is softened, mix with sugar, and stir evenly with an electric whisk.
14.
Add half of the yogurt to continue to challenge, beat until the cheese is delicate and smooth, then add the remaining yogurt and stir well.
15.
Beat the whipped cream until it reaches eight and distribute, and there are curved chicken tails. Mix the milk and egg yolk in the basin and stir evenly.
16.
Place a layer of cake slices on the bottom of the mold, pour half of the cheese batter, and put it in the refrigerator.
17.
Stir one-third of the remaining cheese paste into the organic blueberry jam and mix well.
18.
Pour the blueberry cheese paste into the mold just now and refrigerate.
19.
Mix the matcha powder with water and pour it into one-third of the cheese paste and stir well.
20.
Pour the matcha cheese paste into the mold just now and refrigerate.
21.
Finally, pour the remaining third of the cheese paste and refrigerate.
22.
Mix the isinglass powder and water evenly, heat it to a liquid state on a hot pan, pour it into the mold just now, and refrigerate it.
23.
After half an hour, demould.
24.
You can cut the cake into 6 or 8 portions.
25.
Decoration, finished product
26.
Guest officer, please take your time with the wonderful mood!
27.
I think it's good, remember to like to drink and collect my works
Tips:
1. Add yogurt in batches. If you add too much at a time, the cheese will be difficult to mix and smooth.
2. When the egg yolk liquid is heated, be sure to stir quickly, and be careful not to blanch the egg yolk and affect the taste.
3. Insufficient or excessive whipping of whipped cream will affect the taste of the finished product.
4. It must be heated when cutting with a knife, otherwise the cut cake is not beautiful.
