Light cheese cake
Ingredients: low-gluten flour,milk,milk powder,egg yolk,protein,white vinegar,fine sugar,corn starch,corn oil,cream cheese
Recipe Recommendations
- cream cheese 60g
- low-gluten flour 36g
- corn starch 18g
- fine sugar 18g
- egg yolk of 2
- milk 60g
- milk powder 5g
- corn oil 30g
- protein of 2
- white vinegar 1/4 teaspoon
- milk fragrance
- baking
- ten minutes
- simple
Steps for Light cheese cake
1
Prepare all materials.
2
Cut the cream cheese in A into small pieces and add white sugar.
3
Melt the insulating water and stir until smooth and particle-free.
4
Add two egg yolks in portions.
5
Add milk and mix well.
6
Mix and sieve low-gluten flour, corn starch, and milk powder.
7
Add corn oil and stir well.
8
Whisk the egg white in B, add 36g of granulated sugar in three times, add white vinegar, and beat until dry and frothy (sharp corners can be erected).
9
Mix A's cheese batter with B's beaten egg whites. When mixing, first add 1/3 of the egg white to the batter, use a rubber scraper to lift the batter from bottom to top, mix it well, and then mix the batter. Pour into the remaining 2/3 of the egg white and mix well, quickly to avoid the egg white foaming. Pour the mixed cake paste into the mold (shake twice to eliminate the bubbles), place it into the preheated oven, use water bath, wrap the bottom of the cake mold with tinfoil, and inject appropriate amount of water into the baking sheet,(Do not stir with an egg beater).
10
Cake that is released after being baked.Light cheese cake Make Tips
1. Once the cake has started to brown, be sure to cover it with aluminum foil halfway through to prevent the top from burning.
2. Vinegar is added to neutralize the alkalinity of the egg whites.