Cheesecake
By VicentaLakin
It should be easy to make twirl cakes, but it's a little bit like twirl, and it's a warmer mix when making yolk paste, and the cheese is warmer and warmer to bake, and the surface is not broken, and it tastes lighter than twirl and smells like milk。
Recipe Recommendations
- cheese 100g
- butter 40g
- eggs of 3
- milk 60g
- fine sugar 50g
- low-gluten flour 20g
- corn starch 15g
- lemon juice 5 drops
- sweetening
- baking
- several hours
- ordinary
Steps for Cheesecake
1
Separate yolk, yolk in a bowl, and protein in a waterless, oil-free bowl。
2
Cheese with milk into another eggbath, then into a hot pot with hot water, with a little fire, while heating up, with a hand-to-eating eggmaker, and no granular form of cheese
3
The addition of butter continues to cause it to melt。
4
The egg yolk is added in fractions, and each of them is quickly mixed with an eggbeater。
5
Set fire to the end of the egg basin from hot water and sift into powder. Combination
6
The proteins are added to the white sugar, plus several drops of lemon juice, and hit until the wet hair bubble is shown to point to the bending angle of the egg head。
7
A little bit of protein frosted into the yolk paste。
8
And then they're all in the jar of protein cream and they're even
9
The molds were covered with a bit of butter, and the cake was thrown into the mold, into the oven, and a little bit of a shock to the atmosphere. The oven is placed in the lower part of the oven, full of water, fire up and down, 120 degrees for 75 minutes。
10
It's nice to bake the back end for two or three minutes, and then to knock on the side of the mold a few times, and knock around, and if there's a little bit more sticky, scratch it with a demoulder。