Small fresh Yulin tofu cake

Cooking Instructions

1. (Bottom layer) Yulin Cheesecake: Digest the biscuits, crumble them, add melted butter and mix well

   

2. 6-inch bread outside the mold with tin foil Press the bottom of the biscuit tightly

   

3. Pour soy milk + whipping cream into the pot, add the jade unicorn tea leaves, heat together until slightly boiling, turn off the heat, cover and simmer for 25 minutes

   

4. Strain out the tea leaves and use only 150g of the jade unicorn milk tea below

   

5. After the cream cheese is softened, add granulated sugar, sift in cornstarch and mix together

   

6. Beat the whole eggs and add them to the cheese in portions on low speed and mix well

   

7. Add 150g of jade unicorn milk tea and mix at low speed

   

8. Sift the cake batter and pour it into the mold Put it in a deep dish Water bath method Add hot water to the plate

   

9. Bake in a preheated 170 degree oven for 35 minutes and let cool

   

10. (Upper) tofu pudding: Remove the outer crust of the tender tofu Take 200g and beat it with a food processor until it is fine

    

11. Soak gelatin slices in cold water to soften Unsweetened soy milk + whipping cream + granulated sugar and heat to 60 degrees from heat Add the gelatin soaked soft and stir

    

12. Pour into the tender tofu in portions, mix well and sift through

    

13. Pour over the cold cheesecake, refrigerate for 4 hours or more, remove the mold after setting, and finally sprinkle with soybean flour and serve

    

14. It has a very fresh tofu flavor and is perfect for summer