Chinese Food
Cheese Cake
(89631 views)
This cake is hard to make. Many people are defeated by her. From then on, there was retreat and kowtow. I belong to the latter. I have been defeated many times, but I am dead and resurrected. When I walk on the road, I will be tripped. It doesn't matter. It's normal for me to bump. We have been here from the beginning. I will always accompany you here
Cooking ingredients
Cooking Steps
Step1:First put cheese, milk, light milk and butter together. If you don't understand the details and procedures, please pay attention to the official account of WeChat and the screen production process.
Step2:Then melt off the water.
Step3:Completely melted.
Step4:Sift twice. Let the cheese melt completely.
Step5:Add sifted powder material. Stir evenly
Step6:Then add in the yolk and stir well.
Step7:Filtering.
Step8:Keep it warm in hot water. Stand by.
Step9:Whisk the egg white, sugar and Tata powder until it is as shown in the figure.
Step10:Pour three thirds of the protein into the batter. Stir well.
Step11:Then pour it into the remaining egg white. Stir well.
Step12:Finally pour into the mold. 180g for each 4-inc
Step13:Put the mold filled with cake batter in the baking tray. Then add water to the baking tray. Prepare to bake.
Step14:Baking temperature. 180 on fire and 160 on fire for 45 minutes (temperature and time for reference only
Step15:When it's out of the oven, tear off the rim and let it cool.
Step16:Pictur
Step17:Pictur
Step18:Pictur
Step19:Pictur
Step20:Pictur
Cooking tips:1. The egg must be fresh. The egg white is sticky. 2. Be sure to separate the yolk and egg white. 3. Pots and pans containing egg white and any tools, tools, hands and sugar in contact with egg white shall not be mixed with water and oil. 4. The temperature of cheese batter shall not be lower than 35 ℃. Avoid defoaming when combined with egg white. 5. The egg white should not be beaten into tofu dregs or too old. 6. Preheat the oven before baking. 7. Do not open the oven door frequently during baking. Demould timely after baking. 8. Cut after cooling. It can be cut with a knife with a sharp edge, such as an art knife. 1. The egg must be fresh. The egg white is sticky. 2. Be sure to separate the yolk and egg white. 3. Pots and pans containing egg white and any tools, tools, hands and sugar in contact with egg white shall not be mixed with water and oil. 4. The temperature of cheese batter shall not be lower than 35 ℃. Avoid defoaming when combined with egg white. 5. The egg white should not be beaten into tofu dregs or too old.
