Chinese Food
Japanese Cheesecake
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Cooking ingredients
Cooking Steps
Step1:Butterscotch. Heat over water and beat with eggbeater until smoot
Step2:Add milk in turn to the smooth cream cheese, separate the water and melt into liquid butter, 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.
Step3:Add sugar to the egg white and beat until it is wet and foamy. (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:Divide the cream into three parts. Cut evenly and mix in the cream cheese paste.
Step5: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 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 tips:* * what's depressing is that although I have wrapped two layers of tin paper, it still leaks. So the bottom of the cake is wet. I think it's the water vapor that condenses above the tin paper. Later, we still use cheese mold or solid bottom mold. Hum. There are skills in making delicious dishes.
