Heavy Cheese

Name: Heavy Cheese
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 125g Caster sugar; 6 egg; 250g Nestle Whipped Cream; 375g Anga cheese; 50g milk; Some Cucumber; Some Dark chocolate sauce; 2 pcs Cherry tomatoes

by Warm, Shou, Hou

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Sweet and sour, the mouth is delicate and soft for a moment. If you accompany a drink with some music, the quality of life will instantly rise to the top

Ingredients

Heavy Cheese

1. After baking, let it cool, trim the edges and put it back into the mold, and surround it for use (not shown for the time being)

2. Put the cheese in a basin and stir evenly with insulated water, add whipped cream, eggs, milk sugar until it is evenly stirred, pour it into the mold and put it in the oven, heat up to 120 degrees and lower to 150 degrees and bake for 30 minutes. Adjust the heat to 180 degrees. Bake at 180 degrees for 5 minutes

3. Take it out and let it cool and put it in the fresh-keeping room for about 5 hours. It should not be frozen and the time should not be too short, otherwise it will be cut into a stream shape and not shaped... I usually cut into eight triangles. Cucumber, cherry tomatoes, and chocolate sauce for garnish

4. Put the cheese in a basin and stir evenly with insulated water, add whipped cream, eggs, milk sugar until it is evenly stirred, pour it into the mold and put it in the oven, heat up to 120 degrees and lower to 150 degrees and bake for 30 minutes. Adjust the heat to 180 degrees. Bake at 180 degrees 5

5.

Tips:
To do this requires a certain degree of skill, and the egg whites must be beaten, otherwise the bottomed bread will not be soft. Second, the cheese should be mixed, otherwise it will affect the taste, and it will not be smooth. You will have experience if you make it more than once.