Mini light Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Mini light Cheesecake

(101072 views)

Chiffon cake. I love it. I can be a little buddy of chiffon cake. It's easy to make light cheese. Easy to do. Do it yourself. Without any flavor and additives, it tastes great. It tastes good. It will become addicted after eating. To make a successful light cheesecake, we must master the temperature and time. High temperature will cause the cake to crack. The egg white should be sent to the wet foaming state, so that it is easier to mix the egg yolk and cheese paste. If this is done, the surface of the cake will not crack easily. Improper mixing of egg white cream and cheese yolk paste will lead to defoaming. Pudding layer will appear. Master the correct cutting and mixing techniques. Turn the scraper from the bottom. Use the cutting method while turning the egg basin. Turn the cake paste from the bottom at the same time until it is completely mixed evenly. This process should be light and fast. Defoaming will be easy in a long time.

Cooking ingredients

Cooking Steps

Step1:Prepare material

Step2:Separate the yolk from the white.

Step3:After softening the cream cheese, add the yolk three times.

Step4:Add the yolk and stir until all the yolks are added. Use the beater to fit the wall of the bowl every time.

Step5:Pour in milk and stir wel

Step6:Melt the butter in the microwave. Add in the mayonnaise paste. Stir well.

Step7:Sift in the low gluten flour. Cut and mix evenly.

Step8:Add sugar powder into the egg white three times. Beat at a low speed until the protein is more and more delicate. Lift up a small hook.

Step9:Add the protein cream to the egg yolk cheese paste in several times. Cut and mix well.

Step10:Pour the cheese paste into the cream.

Step11:Cut and mix evenly.

Step12:Put the cake paste into the sunny morning wave single cup mold. Shake off the big bubbles. Use the method of water bath. Pour half of the warm water into the baking tray.