New York cheesecake
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- an hour
- simple
Steps for New York cheesecake
1
Separate the egg-purified yolk and put it in a clean pot with no oil or water。
2
Cheese, milk and butter are packed together, and insulated water is mixed into a smooth-sliding pellets of cheese。
3
After the cooling, three times the yolk is mixed, and then a second time, each time the yolk and cheese are mixed。
4
Finally, it is sifted into a low powder mix that becomes a cheese yolk paste, followed by protein。
5
A single drop of white sugar is added to four drops of white vinegar and the protein is hit to a soft hair bubble. ♪ That's two little hooks ♪
6
Take a third of the protein down to the yolk paste and mix it with a blend。
7
The whole of the yellow paste is then mixed from the bottom to the top of the remaining protein (not entangled, so that the proteins don't melt) with a preheated oven of 180 degrees at the moment。
8
The cake is filled in a 6-inch mould, and if it is a live bottom model, it is packed with tin paper. Prevent water entry. It's going to shake the mold a little bit, and it's going to wipe out the bubble。
9
The oven is filled with hot water, the cake is put in half of the mold, and the water is sent to the bottom of the oven for a 180-degree water bath, which is then painted on the face of the cake, covered with tin paper and replaced by a 165-degree roasting hour. Baking。
10
It's finished, it's cool, it's open, it's loosely organized。11
At the time of the roasting, if the water on the dish is reduced, it is added and kept in the water. That's how the cake is fine and soft. When the baked cake cools, the fridge freezes for two hours and tastes better. This weight is 6 inches。