Japanese cheesecake

Recipe Recommendations

• cream cheese 150 grams
• milk 150 grams
• eggs of 3
• fine sugar 75 grams
• low-gluten flour 30 grams
• corn starch 20 grams
• butter 38 grams

• milk fragrance
• roast
• an hour
• simple

Steps for Japanese cheesecake

1

I can't eat eggs. They're very allergic, so all the cakes are just for people to eat. I've had an addiction. First, prepare materials: 150 grams of cream cheese, 38 grams of butter, 30 grams of low-banded flour, 20 grams of corn starch, 150 grams of milk, 75 grams of fine sugar, 3 eggs (eggs to be separated from protein and yolk)

2

Then water-coated cream cheese, evenly mixed with milk, softened butter and poured into it together, and evenled with egg yolk, until there were no visible particles, and the flour and starch sifted into the paste without visible particles. The protein was then given down three times in fine sugar, and the protein was sent to the point where the pointer was clear. Next, a third of the protein is evenly mixed into the yolk paste, so it's not mixed, it's flipped up and down. It's even and pours the paste into the protein and continues to mix until it's even。

3

Then, the paste is thrown to the living bottom model and sealed with tin paper outside the living bottom model. In the second layer of preheated ovens, fresh water is added to the bottom dish, which is made with water baths. Fire, 150 degrees for 40 minutes and 170 degrees for 10 minutes or so (different for each oven, depending on the temperature of the oven). I baked two of them, one darker, one lighter, the one that everybody likes。

4

It's not finished yet, but it'll be four hours before the baked cake is cooled in the fridge. Let's try it now

5

The man who doesn't like cakes is so good

Recipe Categories