Chinese Food
Chinese cheese cake
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I've been making yoghurt cakes these two days. Ha ha, my family loves eating them. Seeing that there's half a bottle of mash and half a box of light cream in the refrigerator, they began to study how to eliminate them. My young master loves to eat court cheese. It feels that yoghurt and mash taste very well. According to the recipe of Yoghurt Cake, this Chinese cheese cake evolved.
Cooking ingredients
Cooking Steps
Step1:Mash and yoghurt are good. Ha ha, while watching dad come back, he makes cake
Step2:Hit it with a blende
Step3:Enhanced yolk crea
Step4:Use a hand-held blender to disperse and sift in low flour and corn flour salt, stir well, preheat the oven for 180 ° for ten minute
Step5:Forget to beat the albumen cream (add the Tata powder to the albumen and use the electric egg beater to beat the albumen and add the sugar powder three times) take out 1 / 3 of the albumen cream and the yolk batter and mix them quickly and evenly. Pour the batter into the rest of the albumen cream and mix them quickly and evenly. They must be fast and easily defoaming, so before you put them into the oven, knock the mold and shake the big bubbles
Step6:Add hot water to the baking tray and pour the batter into the mold. Don't over 170 ° for 25 minutes. My oven is about 20 ° high, so I set it at 150 °
Step7:Take out cupcake
Step8:This big guy has been baking for another 30 minutes at 150 ° and my oven has used 130
Step9:Because I was in a hurry to take photos, I didn't stir it evenly, and the big bubbles didn't shake out, but the taste was strong
Cooking tips:1. The yolk batter and the whipped egg white cream are quickly mixed evenly and easily defoaming. 2. Beat the protein cream until it is hard to foam. This time, there is a little more sugar because sour milk mash is sweet. Next time, put less. 4. The temperature of the oven should be determined according to the temperament of the oven. There are skills for making delicious dishes.
