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
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
Pour all the dough into the toaster,
Stir until the film is pulled out.
Place in a bowl for the first time.
The dough grew up
Exhaust, roundness, relaxation for 20 minutes.
Roll it out into a pie,
Place in a 6-inch round mold, cover with plastic wrap, and let rise.
Filling: 90g cream cheese, 1g egg yolk, 25g butter, 22g sugar, 7g cornstarch
Garnish: blueberry jam, almond slices
Sugar the cream cheese softened at room temperature and beat until smooth.
Add starch and stir well.
Add the egg yolks. Stir until smooth.
Melted butter insulation,
Into the cheese paste,
Mix well. The standby
The dough has risen to twice its size.
Pour in the cheese paste and smooth
Put the jam in a pastry bag and squeeze out the stripes on the surface.
Sprinkle with almond flakes,
Bake in the oven for 30 to 40 minutes at 170 degrees.
The bread is golden on top and comes out of the oven.
Immediately take off the mold and let cool.
Blueberry jam can be replaced with other jam, preferably dark.
Baking time and fire should be adjusted according to the actual situation.
- 125 g High flour
- 55 g milk
- 20 g egg
- 15 g sugar
- 2 g yeast
- 1 g salt
- 15 g corn oil
- 90 g Cream cheese
- 25 g butter
- 1 egg yolk
- 22 g sugar
- 7 g Corn starch
- Blueberry jam
- Almond slices