Chinese Food
Light Cheesecake
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This recipe has no low flour. It's super tender after it's made. I think it's more delicious without cold storage.
Cooking ingredients
Cooking Steps
Step1:Separation of protein and yol
Step2:Add the other two ingredients B into the yolk. Mix wel
Step3:Put the main ingredient a into a bowl. Heat it with water. Stir to make it a uniform paste
Step4:Pour 2 into it. Mix wel
Step5:Put accessories in a bow
Step6:Use electric eggbeater to beat until small hook appear
Step7:Take 1 / 3 protein cream and cheese paste, cut and mix wel
Step8:Pour it back into the protein cream. Cut or mix it evenl
Step9:Lay the cut oil paper on the bottom of the mold, apply butter on the edge, and wrap two layers of tin paper on the movable botto
Step10:Preheat the oven 180 degrees. Add warm water to the baking tray. Place it in the middle and lower layers. 180 degrees for 30 minutes. Turn it 150 degrees for 40 minutes
Step11:Take it out to cool and refrigerat
Cooking tips:Demoulding needs to wait for a little cool before it takes off. Here, the baby is in a hurry and just pulls it off. So the edge is not neat. There is no milk at home, so the water in the recipe is replaced. If milk is used, the taste should be better. There are skills in making delicious dishes.
