Cheese eggcake
By VicentaLakin
You have to taste that delicate taste, and see a girl's guacamole cake, and she wants to make it, buy stuff. When the cream cheese comes back, it's expensive, I think, and if it's added to it, it's more expensive. If it doesn't work, it's a waste of things, or start with the basics. Do it
Recipe Recommendations
- cream cheese 100 grams
- eggs of 3
- butter 30 grams
- low powder 15 grams
- corn starch 10 grams
- brown sugar 50 grams
- milk 50 grams
- lemon juice few drops
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cheese eggcake
1
Material maps。
2
Soften the butter with butter cheese and evenly mix the milk with warm water。
3
Until it's subtle。
4
Eggs and yolk are separated, the protein is left alone and the yolk is in the cheese paste。
5
When yolks and cheese melt, they sift into a mixture of low and corn starch. Make the cheese and yogurt even。
6
Sugar in the protein and a few drops of lemonade。
7
An electric omelet hit a wet hair bubble。
8
Raise the egg-beater and the tattoo won't disappear。
9
Cheese moored with butter and oiled paper. The oven is 180 degrees preheat。
10
One third of the protein is taken into the yolk paste, and evenly mixed with a mix。
11
Put that part back into the protein paste, and it's even。
12
Good paste。
13
Into the mold, this formula is exactly the size of a cheese-model that shakes a little bubble。
14
TAKE A DEEP DISH, WITH HOT WATER AROUND 60 DEGREES, PUT ON A CHEESE MOLD, AND WATER ABOUT 3CM DEEP. THE OVEN IS 180 DEGREES, 30 MINUTES, 170 DEGREES, 30 MINUTES
15
Good cheesecake。
16
While it's hot. It's better to eat when it's frozen。Cheese eggcake Make Tips
If the cream cheese becomes crumbly after freezing, do not worry. Place it over a water bath at around 60°C, add warm milk, and it can still be whipped into a smooth paste. As with other cakes, pay close attention to the folding technique. Oven temperature and baking time are for reference only; check on it during baking and adjust as needed.