Scuffle cheesecake
By VicentaLakin
The suvere cheesecake, the cheese was made by itself, but the taste was good. The cheese we eat is usually bought very rarely by ourselves, but it's no worse than the cheese we buy。
Recipe Recommendations
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Scuffle cheesecake
1
Preparatory materials: cheese, eggs (egg yolk and egg clean-up), cream, sugar, corn oil, corn starch。
2
Put the cheese in the pot, then put it in the hot pot。
3
The insulation heats up the cheese to the point where it slides。
4
Into corn。
5
Smuggle evenly and smooth again。
6
Take a little pot and mix yolk and sugar。
7
Add corn starch。
8
Put the cream in the yolk。
9
The yolk paste mixes on the hot side of the casserole until it's ready。
10
We'll mix the yolk paste with cheese paste while it's hot。
11
The yolk paste and cheese paste are sufficiently smooth and smooth。
12
Cover it with wet fur。
13
The protein is placed in clean, oil-free and water-free containers. Pumping up to bubbles with fine sugar (three times sugar)。
14
It's just that I don't know what to do
15
Protein texture added the third sugar。
16
It's good to be wet。
17
One third of the distributed protein cream will be added to the cheese paste。
18
It's a blending hand。
19
Put the cheese back in the protein cream。
20
And then you mix it evenly。
21
The 6-inch live bottom is wrapped in tin paper to prevent water entry。
22
Two centimeters of hot water poured into the grill。
23
The oven is preheated for 10 minutes and is set at 170 degrees and 45 minutes in the lower middle floor, 200 degrees and 5 minutes in colour. The fire is shut down immediately and continues in the oven for 30 to 40 minutes. It's better to have a skin mask in the freezer for four hours or more