Chinese Food
Light Cheesecake
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I always like cream cheese. Both light cheese and heavy cheese are loved by my family and friends. Every time they come out, they can't satisfy their appetite~
Cooking ingredients
Cooking Steps
Step1:Put the cream cheese into the egg beating basin. Add the milk. Heat it over a low heat with water separated. Stir while heating until it is granulated.
Step2:Add the butter. Continue to mix well.
Step3:Add egg yolk in several times. Stir evenly (without water separation and heating).
Step4:Sift in the flour and mix well for use.
Step5:Add sugar powder to the egg white in several times and beat until it is wet and foamy.
Step6:Take one third of the egg white and add it into the yolk paste. Mix it up and down evenly. Then take one third of the egg white and add it. Continue mixing.
Step7:Pour the batter into the egg white. Mix well.
Step8:Pour the batter into the mold. Shake the bubbles gently.
Step9:The mold is wrapped with tin paper. Add some water into the baking tray. Bake the middle layer at 170 ℃ for 15 minutes. Then bake it at 120 ℃ for 50 minutes. (bake the cup at 150 ° for 15 minutes, then bake it at 100 ° for 40 minutes) take it out and cool it, then refrigerate it.
Step10:Demoulding
Step11:Cu
Step12:Move
Cooking tips:The ingredients of this recipe are a six inch quantity. You can make eight cupcakes. There are skills in making delicious dishes.
