Chinese Food
Light Cheesecake
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Students who like cheese can't refuse this cake. It's rich in milk flavor. Ingredients: cream cheese 240g, four eggs, butter 50g, light cream 70g, milk 130g, corn starch 30g, sugar 80g, lemon juice right amount
Cooking ingredients
Cooking Steps
Step1:Soften cream cheese and add butte
Step2:Heat with water and mix evenl
Step3:Add mil
Step4:Add crea
Step5:Mix wel
Step6:Add 4 yolk
Step7:Continue mixing evenl
Step8:Sift in corn starc
Step9:Mix evenly. Bag and refrigerate for standb
Step10:Drop appropriate amount of lemon juice into 4 proteins, add sugar in several times and beat to wet foaming stat
Step11:Add 1 / 3 protein to the egg yolk cheese past
Step12:Mix evenl
Step13:Then pour it back into the protein bow
Step14:Continue to mix evenly. The cake paste will be read
Step15:Put the cake paste into the mold. About 8 points ful
Step16:Put the mold into the preheated oven. Fill the bottom layer with hot water. 170 ℃ for 60 minutes. Turn off the heat and simmer for 20 minutes
Step17:Take it out and let it cool. It's better to refrigerate it for more than 4 hours
Step18:Finished product drawin
Step19:Finished product drawin
Step20:Finished product drawin
Step21:Finished product drawin
Cooking tips:1. After the egg yolk cheese paste is made, it must be packed in a bag for preservation. Otherwise, a thin layer of hard skin will form on the surface; 2. The egg yolk cheese paste will become sticky after cold storage. The viscosity of the egg yolk cheese paste can reach the wet foaming state of protein; 3. When baking, I use the method of water separation baking. The baking tray is placed on the bottom layer and filled with hot water. The mold is placed on the upper layer of the grill; there are skills for making delicious dishes 。
