Basque Salted Egg Yolk Cheesecake
Ingredients
- Salted egg yolk 4 pieces
- Whip cream 90g
- Fine sugar 50g
- Cream cheese 180g
- Normal temperature egg liquid 95g
- Cornstarch 5 grams
Steps
1. Buy fresh salted egg yolks, crack them now, and bake them in the oven at 170 degrees for about 10 minutes 2
2. Beat the eggs into egg liquid.
3. Soften the cheese, add sugar and beat evenly.
4. Sift the egg yolks and add in and mix well.
5. The salted egg yolk will be very fine after being sieved. The golden color is so beautiful, like gold sand.
6. Sieve and add starch.
7. Beat evenly.
8. Pour in a small amount of egg liquid.
9. Beat evenly.
10. Add a small amount of egg liquid.
11. Continue to beat evenly until all the egg liquid is added.
12. Then pour a small amount of whipping cream.
13. Dismiss.
14. Continue to add whipping cream.
15. Continue to beat evenly.
16. Add all the whipping cream.
17. It can be screened once.
18. Line the 6-inch chiffon cake mold with oil paper in advance.
19. Pour in the cheese paste.
20. Preheat the oven to 200 degrees.
21. It will rise very high, and you can control the coloring level by yourself.
22. It will shrink after baking, which is normal. After cooling, store it in the refrigerator together with the mold.
23. Roast it tenderly and feel a little runny.
24. Eat after removing from the mold and cutting.
Tips
- Sift the cheese paste after making it. The cake will be delicate and taste better.
