Chiba Pattern Cake
Overview
The original recipe is from ACA, I made some slight changes. This is a soft girl, worthy of your careful savoring!
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Ingredients
Steps
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Prepare materials
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To soften the cheese, put the cheese into the water and use warm water to soften it. It must be softened enough to make it easier to operate later
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The cheese should be softened to a certain extent, preferably without particles
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Add 20 grams of sugar and mix well
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Be sure to mix the sugar well
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Add egg yolk (the egg white and egg yolk must be separated in advance)
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Mix the egg yolks
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Sift in the flour
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Mix well in a "z" shape
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Mix the cheese paste thoroughly and sieve it through a mesh sieve once (the original recipe was sieved twice. I saw that there were almost no particles in the cheese paste mixed this time, so I passed it through once. Please choose according to the situation)
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Sieved cheese paste
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Add the light cream again and mix well (the original recipe is to add it before sifting, I added it after sifting at home, please choose according to the situation)
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Mix the cheese paste until smooth and without any particles, set aside for later use
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Egg whites, add half of the sugar and beat
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Beat into large bubbles
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Add the last amount of sugar and continue to beat until the egg whites are wet and foamy (with small corners)
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Mix protein paste and cheese paste
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Mix up and down
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After rapid mixing, there is no defoaming state
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Pour into mold
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Shake the mold lightly a few times to expel excess air
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Put the chocolate sauce into a piping bag and pipe out patterns
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Put the baking pan filled with water and use the water bath method at about 160° for about 60 minutes
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Coming out of the oven, the deliciousness is irresistible
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"I am a soft girl." It will be soft when eaten hot. If you like it, you can also put it in the refrigerator and chill it for a few hours. The texture is like light cheese, which is also very good!
