Cheesecake

1

MIX THE ACE。

2

A WATER INSULATION TO HEAT UP, LIGHT FIRE TO MIX IT WITH HEAT, SO THAT IT CAN SLIDE WITHOUT PARTICLES。

3

THE MIX OF MILK AND CORN STARCH IN B MATERIAL IS EVEN. STAND BY。

4

GET THE YOLK FROM D MATERIAL READY。

5

FIRST, YOU MIX B AND A CHEESE IN THE THIRD STEP. THEN YOU ADD THE YOLK IN THE FOURTH STEP TO THE CHEESE PASTE, AND YOU MIX IT EVENLY。

6

The made yogurt was sifted once and the film was covered。

7

Prepare an 8-inch round model, preferably solid-dependable, and I use a living bottom that is not sticky, so I'm going to have to pack double-skinned tin paper, whether non-skinned or non-skinned, on the bottom, all four walls covered with butter and a low powder。

8

COMBINING C-MEAL WITH CORN STARCH。

9

THE C-METEORIUM WAS ADDED TO A SMALL SPOON OF LEMON JUICE AND HIT THE BUBBLE。

10

We're gonna hit it three times with just mixed corn starch and fine sugar

11

The protein cream was added to the yolk paste three times, and it was cut evenly。

12

In the mould, the mix is filled with water to three-quarters, the oven is preheated 180 degrees, the middle layer is pre-heated, the mid layer is burned up to thirty centigrades, the 150 degrees is baked for 40 minutes, the oven is baked cold, it moves softly so that it is defunct, it is pinned down on the oil sheet, it is buttoned to the plate。

1.180 degrees of roasting to satisfactory colour may be covered with tin paper. 2. If the temperature is not warm enough, it may be extended by 150 degrees, with toothpicks to test maturity. 3. In addition, tin paper covers can form a flat surface. The oven can be preheated at step 7. 5. The living bottom is readily available, preferably with solid bottoms. The fact that proteins cannot be beaten too long to be moderately wet is an important reason for not breaking. 7. Heat the knife, wipe the face of the knife, then heat and cut again and again. 8. The cake just came out of the oven and the colder tastes good. It's fit, and I prefer it when it's frozen。