Chinese Food
Chinese Cheesecake
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The memory of cheesecake should be that when I first came to Singapore, I had the feeling that the light cheesecake at the entrance of the cake shop downstairs made me fall in love with cheese. After coming to America, I shared the New York Cheesecake taste with my mother for the first time. Mother said it was the best cake she had ever eaten. After that, I wanted my mother to try the taste of light cheesecake, but the supermarket didn't sell it, so I made it at home. Six small cakes made for the first time. This is the second time to do it on my birthday. When you see as like as two peas, the taste is just the same as that on the outside. The beauty is that there is no corn starch cake cracking at home, and the eggbeater is the hand beaten protein of mom. I broke the shape when I buckled it, but I'm happy to say that I successfully copied the first taste. Sharing the sweet taste with my lover is my greatest pride. Refer to Wen Yixin's kitchen cheese for more details. (because at home
Cooking ingredients
Cooking Steps
Step1:Melt cream cheese in water, add sugar, stir well, add milk, lemon juice, low gluten flour, and pour in melted butte
Step2:Add the protein into lemon juice and manually beat the protein in three times with suga
Step3:Turn the wooden spoon with 1 and 2 materials, do not stir it, shake it and bubble it, because it is the water bath with cake paste inside the electric rice cooker that takes about 1.5 hours to bake, then turn it upside down, and then put it in the refrigerator to seal and refrigerate
Cooking tips:There are skills in making delicious dishes.
