Shuflei light cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Shuflei light cheesecake

(105589 views)

Eat while it's hot. What you can taste more is shuflei's softness and softness. It's easy to melt at the entrance. And then taste it after one night's cold storage. You can taste more cheese's fragrance and delicacy. In fact, it's uncle Chez who sold 40 yuan for 2 hours in line a few years ago and now bakes cheese cake uncletetsu & #039; Scheesecake same model (cost price is not worth mentioning) ~ anyway, I didn't have such a busy schedule, even though I had to go through the church every six weeks and there were few people waiting in line after 8:00 p.m. ~ I was always sniffing at the queuing (unless I paid) thing (it's really low), just like chasing more SPN every week / big bang of life / bankrupt sister, etc. ~ the rabbit I kept back then I don't even know what Cass means until these dramas have caught fire, so please don't tell me that recently

Cooking ingredients

Cooking Steps

Step1:Ingredient

Step2:Heat cream cheese in water. Stir until smooth. Add butter and stir until smooth. Set aside

Step3:Mix the yolk with sugar. Sift in corn starch and mix wel

Step4:Add the milk that is slightly cool after boiling. Stir quickly in hot water until it is thick

Step5:Add the yolk paste to the cheese paste while it's hot. Stir wel

Step6:Add 19g sugar to the protein in several times and beat to the state of distributio

Step7:Add the albumen paste to the cheese paste in several times. Turn it over with a spatula and mix well

Step8:The cake mold is wrapped with tin paper (prepared in advance. Applicable to the movable bottom mold). Pour the batter into the baking tray with hot water

Step9:Water bath at 180 ℃ for 12 minutes, then reduce to 160 ℃ for 15 minutes, and then increase to 200 ℃ for 5 minutes (this step is used for coloring). After baking, put it in the oven for 40-60 minutes, and then take it out. It is recommended to refrigerate it for one night before demoulding