Chinese Food
Coconut light cheese cake
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It's delicate and creamy. The cheesecake is ready to be melted in the mouth. With the strong coconut fragrance, it brings people endless enjoyment on the tip of the tongue. It's a six inch measurement
Cooking ingredients
Cooking Steps
Step1:Put cheese, coconut milk and cream in a bowl. Heat and melt in hot water. Stir until it is fine and free of particle
Step2:Add yolk. Stir quickly and evenl
Step3:Sift in low flour and cornstarch. Stir until the batter is thick. Cover with a damp cloth and set aside
Step4:Drop a few drops of lemon juice into the protei
Step5:Add the sugar into the protein three times to kil
Step6:Beat the egg white at a low speed until it is wet foaming (lift the beater and it will be inverted triangle
Step7:Add half of the protein to the egg yolk batter and mix well. Then pour it back into the protein basi
Step8:Continue to mix until it is even and delicate. Pour in the mold until it is 8 minutes full. Shake out bubbles
Step9:Put the mold into the baking tray. Add water to the baking tray until the mold is half high. The oven is 140 degrees. Lower layer. Heat up and down for 75 minutes (please adjust the time and temperature in combination with your own oven temper. Use toothpick to poke down without wet batter
Step10:It's a little cool but retracted when it's out of the furnace. It can be demoulded after it's dried to the hand temperatur
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Step13:
Cooking tips:1. The cake can be eaten after being dried. The cold storage taste is also very good. 2. There are skills for making good dishes without using too much protein.
