What do you think is the best dessert in winter?

Personally, I prefer winter? Soup water? Warm desserts, such as meatballs fermented with brown sugar and wine, stewed Sydney with rock sugar, red dates and tremella soup, and some baked desserts, such as semi-cooked cheese and Qifeng cake. There is less than a month before the Chinese New Year, and I also prefer some festive Chinese snacks, such as all kinds of cakes, eight-treasure rice, red dates, sesame cakes and so on.

In my opinion, no? Favorite? Dessert is just a favorite food in a certain period of time. In summer, we prefer baking-free mousse cakes, tiramisu and other cold foods, while in winter, because of the weather, we prefer hot foods and snacks at room temperature.

As a consistent eating style, I will definitely share some of my favorite winter desserts. Today I want to share two delicious desserts, half-cooked cheese and brown sugar wine dumplings. The first dessert belongs to baking. In the cold winter, we can eat some cheese desserts to supplement energy and nutrition and give us sweet taste buds? Spoil? ; Brown sugar dumpling is a Chinese dessert, which belongs to? Soup water? One is to have a bowl in winter to warm your heart and stomach and care for yourself and your family from the simplest food.

Half-cooked cheese

Recommended reason: as? Cheese control? +? Hurricane cake control? I prefer soft medium-rare cheese. The taste of cheese is not too heavy, and the taste is light and soft. Not as greasy as a thick cheesecake. I am also very friendly to the partners who try cheese food for the first time. The most important thing is that it is layered and gives the taste buds a different feeling. Promise me you will try ~

Mold: oval half-cooked cheese mold

Reference component: 10.

Composition:

Milk: 85g, egg yolk: 1, fine sugar (for egg yolk): 6g, corn starch: 9g, butter: 10g, cream cheese: 10g, protein: 1, fine sugar (for egg yolk): 20g, sponge cake bottom.

Production steps:

Make cream sauce

1, egg yolk+sugar, stir until slightly thick and white.

2. Sieve the corn starch and add it, and mix well with the eggs in a zigzag shape.

3. Pour the milk into the milk pan and heat it until it is slightly boiling and bubbling.

4. Heat the milk, slowly add a small amount to the broken egg yolk several times, and stir with the egg at the same time.

5. Sieve the egg yolk paste, pour it back into the milk pot and heat it on low heat. Continue to stir the eggs, observe that the batter thickens, and when the eggbeater can draw obvious lines, leave the fire immediately.

6. Immediately put the milk pan into cold water to cool, and keep stirring. After cooling, the state will be slightly thicker, but it still has fluidity.

Make cheese cream sauce

7. Stir the softened butter and cream cheese with the eggs.

8. Pour the butter and cheese into the cheese sauce and stir well.

Send protein.

9. Add sugar to the protein three times and send it to 7 for distribution (hook state).

Mixed batter+baking

10. Mix meringue and cheese custard twice.

1 1. Put the batter into a paper bag and squeeze it into the mold with the cake slices.

12. Make the surface smooth, shake it several times, and put it in an oven for water bath. For the middle layer, bake at 230 degrees 130 degrees in advance, and bake until the surface slightly discolors (about 15 minutes).

13. After cooling at room temperature, it will taste better after 4 hours in the refrigerator.

0 failure prompt: dry goods look here!

1, half-cooked cheese is actually edible after baking, but it tastes better after refrigeration. Before eating, you can warm it at room temperature for 10 minutes, and it won't be too cold.

2. The practice of semi-cooked cheese seems complicated, but it is actually very good? Logical sense? Similar to Qifeng cake, you need to make pastry and yolk paste separately, and then mix them; Here, cheese custard is used instead of egg yolk paste, and then the pastry and cheese custard are mixed, baked in a mold, and cooled after being taken out of the oven to taste better.

3. Half-cooked cheese is suitable for small mold baking.

4. If you want to have caramel color on the surface, you can also bake the half-cooked cheese with a spray gun.

Fermented dumplings with brown sugar wine

Highlight: I have always had a soft spot for fermented rice balls. It is more friendly for women to add some brown sugar. In special times, it is much more comfortable to have a bowl of warm belly. When you love your family, don't neglect taking care of yourself.

Composition:

Tangyuan: right amount, sweet wine: right amount, brown sugar: right amount, cooked white sesame: right amount (optional)

Production steps:

1. Boil a pot of water, add glutinous rice balls and cook until it floats. Take out the dumplings.

2. Leave only the right amount of water, add brown sugar, stir and cook until the sugar is completely melted, and then cook.

3. Pour the glutinous rice balls, add the wine, stir well and take out the pot.

4, sprinkle some cooked white sesame seeds on the surface, the taste is sweeter and the value is more awesome.