Cooking Steps

1. 

   Step1:Prepare the materials.

2. 

   Step2:Egg yolk protein separation.

3. 

   Step3:Heat the large pot with water and low heat. Put milk, cream cheese, light cream and 20 grams of white sugar in the small pot and sit in the pot to separate the water and melt slowly.

4. 

   Step4:Stir until there are no particles.

5. 

   Step5:Add one yolk at a time. Stir quickly and then add the second one. After adding the yolk, stir quickly until it is even.

6. 

   Step6:Low powder and starch are added after sieving.

7. 

   Step7:In this step, keep stirring until it is thick. There is a little grain. Take it out of the pot and continue stirring for 1 minute.

8. 

   Step8:Start beating egg white. Beat medium speed until the thick bubble is filled with 20g sugar. Beat until the thin bubble is filled with 20g sugar. Continue beating medium speed.

9. 

   Step9:The egg white has lines. Lift the egg beater to form a hook. Wet foaming is OK.

10. 

    Step10:Put half of the beaten egg white into the yolk paste. Stir it up and down like a stir fry.

11. 

    Step11:Add all the egg yolk batter into the protein and stir evenly.

12. 

    Step12:Add the cheese paste into the mould for 8 minutes. Add the warm water about 3cm high into the baking tray. Put the mould into the water-proof oven.

13. 

    Step13:Preheat the oven at 140 ℃ for 5 minutes. Pour the remaining cheese paste into a paper cup. Bake it at 130 ℃ for 60 minutes. Bake the paper cup for 40 minutes and take it out. The cheese cake baked at low temperature will not crack.

14. 

    Step14:The 6-inch perfect cheesecake is fragrant. Add 4 paper cups. It's delicious until it doesn't stop. It's more delicious after 4 hours cold storage. But the heat is very high. It's not suitable to eat more.

15. 

    Step15:More beautiful after decoratio

16. 

    Step16:The rest of the cupcakes.