Japanese Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Japanese Cheesecake

(717148 views)

1. Cream cheese sugar. Heat it in water and beat it with an egg beater until smooth. 2. Add milk in turn into liquid butter in the beat to smooth cream cheese, mix evenly and sift the mixture of low flour and corn starch, egg yolk. Each time you add the same material, mix it well, then add the next material. Finally, make the cream cheese paste as shown in Figure 3. 3. Add sugar into the egg white and beat until it is wet foaming. (wet foaming - pick up the eggbeater. The protein forms a drooping cone. No matter how you shake the eggbeater, the cone also faces down.) 4. Divide the cream into three parts. Cut evenly and mix in cream cheese paste. 5. Pour the evenly mixed cake paste into the mold, shake out the air bubble gently, and then put it into the middle and lower layer of the oven that has been preheated to 150 ℃ for 1 hour. Take it out and cool it before demoulding and eating. **I use a 6-inch round mould with movable bottom. So before baking with water separation, wrap the bottom of the mould with tin paper to prevent water leakage.

Cooking ingredients

Cooking Steps

Step1:1. Butterscotch. Heat in water and beat with eggbeater until smoot

Step2:2. Add milk in turn to smooth cream cheese, melt into liquid butter after water separation, mix evenly and sift the mixture of low flour and corn starch, and egg yolk. Every time you add the same material, you have to mix it well before adding the next material. Finally, you can make cream cheese paste.

Step3:3. Add sugar into the egg white and beat until it is wet foaming. (wet foaming - pick up the eggbeater. The protein forms a drooping cone. No matter how you shake the eggbeater, the cone also faces down.)

Step4:4. Divide the cream into three parts. Cut evenly and mix in cream cheese paste.

Step5:5. Pour the evenly cut cake paste into the mold, shake out the air bubble gently, and then put it into the middle and lower layer of the oven that has been preheated to 150 ℃. Bake in water separated oven for half an hour. Take it out and cool it before demoulding and eating.