Chinese Food
My favorite light Cheesecake
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When I was in college, there was a cafeteria called Tiemuzhen, where I had my first light cheese. I remember that after the first piece, I resolutely put all the light cheese on the table into the plate. My wife was so delicious. Later, whenever there is a reason to eat a big meal, Tiemuzhen is always the first choice. Of course, the biggest temptation is light cheese. Later, when I have the financial ability to eat often, Tiemuzhen has been torn down. The people who eat together are also running for their own food. In the past, it's not the same. Only the taste of food. As usual.
Cooking ingredients
Cooking Steps
Step1:Heat cream cheese over water. Stir well.
Step2:Add the butter. Beat the cream well. Add two more yolks and stir well.
Step3:Add yogurt. Stir well and sift in low powder. Stir well.
Step4:Add sugar powder to the protein. Whisk one or two drops of white vinegar until it foams. Lift the eggbeater in a corner.
Step5:Take half of the protein and batter and mix them evenly with the G-shaped cutting method. Pour them into the basin containing the protein and mix them evenly.
Step6:Pour into the mold.
Step7:Add water to the pan and put it in the middle and lower layers of the oven. Preheat it and put it in the mould. Bake for an hour. If the color is not enough, you can heat 180 degrees and bake for about 510 minutes. Cold release. The non stick mold of Sanneng is very easy to use. The demoulding is beautiful.
Step8:When it's completely cooled down, you can eat it. It can also be eaten after refrigerated.
Cooking tips:When the batter is stirred, it doesn't need to be very uniform. You can mix the batter with the electric egg beater after beating the protein. There is not much flour. You don't need to worry about the gluten. There are skills in making delicious dishes.
