[tomato homemade food] light cheese cake (6-inch round mold) recipe-Chinese Food-best chinese food recipes-cooking food

[tomato homemade food] light cheese cake (6-inch round mold)

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Many people like light cheesecake. Its simple and elegant appearance and delicate and silky organization are enough to fascinate people. I'm used to Qifeng. I have a deep expectation for the light cheesecake. But the first time I made it, the surface was a little cracked. I was disappointed. Fortunately, I made it the second time. I was perfect and successful. I couldn't express my mood with excitement.

Cooking ingredients

egg (egg white separation):2

Cooking Steps

Step1:Fine sugar 50g, low gluten flour 30g, milk 100g, butter 30g, cream cheese 80g, two eggs (egg white separation

Step2:Add 40g of milk into the low gluten flour, mix well and make it paste.

Step3:The cream and cheese are heated and melted in water. Keep stirring. Add 60g of milk to the cheese paste. Melt the butter. Mix well. Then add the mixture of the milk and low gluten flour mixed before. Add the yolk and mix well.

Step4:Brush the bottom and the surrounding of the 6-inch open bottom cake mold with oil respectively, measure the size, and then spread the same size of oil paper around the bottom.

Step5:Next, whisk the egg white with sugar for three times to the wet foaming. Finally, filter the mixed cheese paste and add it into the whisked egg white. Stir evenly. Pour it into the prepared mold. Shake gently for 3 times. Put it into the baking tray. Add 2cm warm water to the baking tray. Put it into the preheated oven of 160 ° and bake for 60 minutes.