Cheesecake

I went into the oven and imagined what would happen. The result is jaw-dropping — the dough is like an expanding universe, with high domes that push the lines of the jam away from each other and end up looking like scattered stars, disconnected from each other. Would it be better to punch holes in the dough beforehand? Or is this the inevitable result of a circular pattern?

I’d like to cut it, but it’s not cold yet…”

How to make cheesecake

Step 1

Dough: 125 g high-gluten flour, 20 g egg mixture, 55 g milk, 15 g sugar, 2 g yeast, 1 g salt, 15 g corn oil

Step 2

Pour all the dough into the toaster,

Step 3

Stir until the film is pulled out.

Step 4

Place in a bowl for the first time.

Step 5

The dough grew up

Step 6

Exhaust, roundness, relaxation for 20 minutes.

Step 7

Roll it out into a pie,

Step 8

Place in a 6-inch round mold, cover with plastic wrap, and let rise.

Step 9

Filling: 90g cream cheese, 1g egg yolk, 25g butter, 22g sugar, 7g cornstarch

Garnish: blueberry jam, almond slices

Step 10

Sugar the cream cheese softened at room temperature and beat until smooth.

Step 11

Add starch and stir well.

Step 12

Add the egg yolks. Stir until smooth.

Step 13

Melted butter insulation,

Step 14

Into the cheese paste,

Step 15

Mix well. The standby

Step 16

The dough has risen to twice its size.

Step 17

Pour in the cheese paste and smooth

Step 18

Put the jam in a pastry bag and squeeze out the stripes on the surface.

Step 19

Sprinkle with almond flakes,

Step 20

Bake in the oven for 30 to 40 minutes at 170 degrees.

Step 21

The bread is golden on top and comes out of the oven.

Step 22

Immediately take off the mold and let cool.

Cooking techniques

Blueberry jam can be replaced with other jam, preferably dark.

Baking time and fire should be adjusted according to the actual situation.