Chinese Food
Yoghurt light Cheesecake
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Every time I make a light cheesecake, the bottom is very wet. Even if it is wrapped with tin paper, the effect is not good. Moreover, the baking time in my oven is relatively long. This time, we use silica gel mold. It's good for demoulding and saving time. The effect is good. We made 12 small muffin cups, one Christmas tree mold and two pudding cups with 8-inch round mold. Next time, we can make 6-inch mold.
Cooking ingredients
Cooking Steps
Step1:Add the cheese to the yogurt. Stir until there is no granules. Then add 4 yolks in turn. Stir well each tim
Step2:Sift in the powder, salt, stir evenly, then refrigerate to a thick past
Step3:Preheat the oven 160 degrees. Beat 4 egg whites. Add sugar powder three times. Wet foaming is OK. There is a hook when lifting the eggbeater. It doesn't drip.
Step4:Take a small amount of egg white and add it into the yolk. Cut and mix well. Pour it back into the egg white. Mix quickly and do not circle. Pour the batter into the mould. Place the mould in the baking pan and pour hot water into the mould. The height of the mould is less than one third. 160 degrees up and down. 40 minutes for the middle and lower layers. Just insert the toothpick without the wet batter. The ceramic pudding cup is for Bago Tokyo. It's not easy to use. It's too expensive. It's empty inside. These three are baked in the middle.
Step5:The effect is perfec
Step6:Muffin cu
Step7:The effect is good. You can better taste the delicate taste of yoghurt and cheese cake after 4 hours of cold storage.
Cooking tips:There are skills in making delicious dishes.
