Cheesecake

The cream cheese room melts

Pumpers are held in their hands vertically, so that they close to the basin, they are evenly strung and mixed with yolk until all the yolks are added. Then add milk or water。

Add melted butter to the yogurt paste and evenly mix it。

Sift in low-banded flour, use an egg-beater, right, and draw "the" font hard, and mix the flour. In the middle, turn the basin at 90 degrees. Don't move in one direction. It won't be sprawl. A full-blown yogurt, fine and glitter, with no fine little cheese and flour particles。

The protein was added to a few drops of white vinegar or lemon juice, and was distributed three times by an electric puncher with sugar. The head of the baller must reach the bottom of the basin and make a sound. For the first time, one third is added to a thick bubble, for the second time, one third is added to a thin bubble and, finally, one third to a thin foam. After the end of the lineage, a low-speed mix (preventing excessive proteomics while making protein cream more subtle). The lifting of protein cream on the head of an eggbeater would be on top of it, with a length of about three to four fingers being the right level (in the search for protein cream, switch off the eggbeater, double the head of the eggbeater in the cream, gently lifting it). The shorter the protein cream left behind, the higher the degree of circulation. Protein is too easy to break。

In three minutes, you'll add the chorded protein cream to the yolk cheese paste, and you'll use the flipping technique, the light, the quick mix of the cake。

We'll trim the baking paper and add the mold to the backup。

Cakes are put in molds, shock into the bubbles, heat up the dishes over half the cake. Preheated oven, 150 degrees upper and lower, 60 minutes。