I heard that Xibei Restaurant's signature Mongolian cheese cake is very fragrant, sweet and silky. The soft dough is sandwiched with fragrant cheese. Well, this cheese cake is very easy to make. Ordinary families don't need to buy extra high-gluten flour to make it. They only need a little ordinary all-gluten flour for steamed buns. It is as soft as it is made, and it will not be too old even after two days, and it is still very fragrant.
蒙古奶酪饼
材料
饼皮
- 舒可曼中筋面粉300g
- 鸡蛋1个
- 牛奶110g
- 舒可曼高活性干酵母3g
- 盐2g
- 奶粉20g
- 舒可曼白砂糖20g
- 炼奶20g
- 无盐黄油30g
奶酪馅
- Mozzarella Cheese 200g
- Shu Keman White Sugar 40g
- Cheese Powder 20g
Method
① Put all the ingredients in the crust material except butter into the dough mixer, mix well, knead until fine and malleable. Since it is all-purpose flour, knead it until the dough is smooth.
②Add 30g of butter, knead it to the expansion stage, that is, the stage where a thicker film can be pulled out. The beaten dough is arranged into a smooth dough and placed in the container.
③ Put it into the proofing box, the temperature of the proofing box is 28 degrees, the humidity is 75%, and the first fermentation is carried out. That means the first fermentation is complete!
④ Prepare the cheese filling while waiting for fermentation. Stir mozzarella cheese, sugar and cheese powder evenly and set aside.
⑤ Divide the fermented dough into four equal parts, knead them into rounds, cover with plastic wrap and let stand for 15 minutes.
⑥ After standing, the dough is exhausted and rolled out with a rolling pin to form a thick and thin sheet in the middle and four sides.
⑦ Wrap the cheese filling, and pinch to close the mouth according to the method of wrapping buns.
⑧ Relax for a while with the mouth facing down, roll it into pancake , and carry out secondary fermentation until it is about 1~1.5 times the size.
⑨ Second, brush the surface with softened butter and sprinkle a layer of cheese powder. In order to prevent the pulp from bursting, a toothpick can be used to insert some small holes on the surface.
⑩ Preheat the oven to 180 degrees, put the cheese cake in the middle layer of the oven, and bake on the upper and lower heat for about 20 minutes.
looks very dry and hard, but it actually tastes very good, the outer skin is crispy and crispy, the inside is very soft, the cheese in the middle is also delicious, soft and brushed, not too sweet, the whole is the aroma of milk fermentation. The taste is still very good on the second day, and children love it very much. Recommended!
