Peach Jelly Cheese cake Recipe(6 inches)
Add 20 grams of fine sugar to the egg yolks and stir until the sugar melts. Add 30 grams of oil and 50 milliliters of water one by one
|Peach (or other seasonal fruit)||1|
|Rock sugar||1 tbsp (according to personal taste)|
|Fine granulated sugar (egg yolk)||20g|
|Fine granulated sugar (protein)||40g|
|Cream cheese (Felix, 1 box)||250g|
|Gelatine Tablets||2 pieces|
Add 20 grams of fine sugar to the egg yolks and stir until the sugar melts. Add 30 grams of oil and 50 milliliters of water one by one, stirring well each time until combined. Sift in 80 grams of low-gluten flour and mix well.
Preheat the oven to 170 degrees, add a few drops of white vinegar or lemon juice to the egg whites, beat until coarsely soaked, add a total of 40 grams of fine sugar in 3 times, beat until dry and foamy, lift the whisk to have an upright small tip. Stir the meringue into the egg yolk paste three times and put it into the preheated oven at 170 degrees for 40 minutes.
Peel the peaches and cut into small pieces, put them in a container with rock sugar (no water, the peaches will produce juice), and steam for 15 minutes after the water is boiled (the length of time is determined according to your favorite taste).
After steaming, take the peaches out and put them in the jelly shaped container (the frozen ice box I used with the small ball ice machine, one box is just right~ everyone find a suitable container at home)
Then heat the water from the steamed peaches to a boil, add the white jelly, stir and melt until it boils again, turn off the heat. Pour into a jelly container and set aside to solidify.
Soak 2 gelatine slices in cold water and remove them for later use. 250 grams of cheese is softened to easily poke holes, add 60 grams of powdered sugar and beat until smooth and smooth. Put 150 grams of cream and 100 grams of milk in a pot over low heat (no need to boil), add 2 soft gelatine flakes, stir to melt. Add the solution to the delicate and smooth cheese in portions, whipping evenly each time, and the final state is smooth and particle-free.
Cut Chiffon cake into a piece at the bottom of the cake mold (if you want to hide the cake in appearance, you can cut the edge with a plate smaller than the 6-inch mold and put it in the center of the mold); Then pour an appropriate amount of cheese paste from step 3 into the center of the cake slice, cover the cake slice, shake out bubbles, put it into the freezer of the refrigerator for 25 minutes until it solidifies, and then take it out. Then place the peach jelly solidified in step 2 in the center.
Then pour in the remaining cheese paste. If you think about me, pour the jelly from around to shake out bubbles. Don't get the jelly surface like me. It's not good-looking! You can also cover the jelly and leave a cut surprise ~; Put it into the refrigerator and refrigerate for more than 4 hours until it solidifies.
Demoulding. You can cover it with a hot towel, or blow it around with a hair dryer, and put a high cup with small caliber under it for easy demoulding.
Look at the cut.
The bottom of the cake can be made of biscuits, which may be faster. But I love Kwai Feng or the cake roll, and then buckle a round.
I made more peach jelly at one time and kept it as a by-product, otherwise it would be a waste of fire, You can also change to other fruits, such as Mango and cherry.
Peeled grapes and strawberries can also be used. These two kinds do not need to be steamed. They can be directly put into white jelly water.
If the remaining cheese paste has cooled and solidified, heat it with water until it is smooth, and then pour it in.