Orange peel osmanthus Basque autumn little fresh

Cooking Instructions

1. Place the cream cheese, milk and eggs at room temperature, the cheese is fully softened, add the sugar osmanthus and caster sugar and stir well until smooth;

   

2. Add two whole eggs and one egg yolk in batches, stirring well each time;

   

3. Add dried osmanthus and orange peel;

   

4. Add milk, sift in cake flour and stir until particle-free;

   

5. Spread two layers of oil paper on the bottom of the mold, pour in the batter, send it to the preheated oven to bake at 210 degrees for about 27 minutes, take it out and let it cool to room temperature, and send it to the refrigerator for one night;

   

6. The cream cheese is well softened, add the yogurt (the ranch cheese I use from Asahi Vipshop) and sugar osmanthus, stir until firm, spread evenly on the Basque layer, and send it to the refrigerator to refrigerate for half an hour, then remove the garnish and cut into pieces.