Cheesecake
By VicentaLakin
Eight inches of light cheesecake, the entrance is ready。
Recipe Recommendations
- cream cheese 200g
- milk 200g
- egg yolk 80g
- butter 50g
- low-gluten flour 40g
- protein 160g
- fine sugar 100g
- corn starch 27g
- sweetening
- baking
- several hours
- ordinary
Steps for Cheesecake
1
Get the material ready。
2
Cream cheese is added to one quarter of the milk, while heating, while mixing to the creamy form with hot water。
3
The remaining 3/4 milk is added in small quantities, while the manual egg-beater mix is even。
4
The egg yolk is added in fractions, and the mix is even by hand。
5
Butter slices are isolated into liquid form and are evenly mixed in the cheese paste of step 4。
6
The mix of low-banded flour and maize starch is sifted into the cheese paste and mixed with a manual omelet to the point of no flour particles。
7
The fine sugar is added to the protein three times to the wet hair bubble (8 distributions)。
8
One third of the protein cream is added to the six flours of step 6 and is evenly mixed with rubber razors。
9
Step 8 mixed paste back to the remaining two thirds of the protein cream evenly。
10
Put the mixed face on the bottom and wrap the tin paper in a living circle。
11
The oven is 150 degrees preheated for 10 minutes, the dishes are watered to the ground floor, the grilled net is baked at 150 degrees for 60 minutes in the middle floor and 170 degrees for 20 minutes。
12
The baked cake is put in natural cooling and then moved into the freezer for six hours to demodel。
13
Covering the edge of the mould with hot towels for two minutes and disemboweling it will be smoother. Heat the knife before cutting it, it's nice and neat, and every time you cut it, you have to wash it clean and heat it。
14
The mouth is soft and wet, and the entrance is ready..