Jelly cheese
By VicentaLakin
A handmade cheesecake。
Recipe Recommendations
- sweet and sour
- steamed
- three-quarters of an hour
- ordinary
Steps for Jelly cheese
1
Original formulation: 90 grams of cream cheese, half egg, half egg, 20 grams of corn starch, 50 grams of digestive biscuits, 20 grams of butter, 70 grams of yogurt, 75 grams of cream and 60 grams of sugar. The eggs were made using a full egg, the weight of sugar was changed to 35 grams, and no light cream and sour cream used 150 grams of yogurt
2
Butter cut small pieces。
3
Insulation melts。
4
Biscuit is placed in a fresh bag, which can contain two layers to prevent puncture。
5
It's a fine powder with a cane。
6
It's not like I'm going to have to do this
7
Here's a chocolate box。
8
A tin paper was placed in the box to ease the demography and the light of the tin paper was directed towards itself。
9
Put step six in the mold and hold it down with a little spoon.
10
Then put it in the freezer。
11
Cream cheese softens。
12
Soften so that when you can stir it, you can add sugar, and then you can keep messing。
13
When you're in a slide without particles or blocks, you add yogurt and you mix it evenly。
14
The eggs and starch are then added, each of them must be evenly mixed and the other。
15
The tattered cheese paste looks a little thin, delicate and non-particleful
16
Spoil the cheese and pour it into the mold。
17
In boiled boilers, the fire evaporated for about 15-20 minutes. No need to be demersalized. After natural cooling, refrigerators are frozen for hours。
18
Take the cake out and fix the surface。
19
Another jam。
20
The fragrance cheesecake can be eaten。