Cheesecake
By VicentaLakin
The Arab nomadic peoples were the first to discover cheese. It is said that the ancient nomadic peoples, who had to cross the desert, filled themselves with milk with oxen stomachs. As an en route drink. During the long journey, it was found that the milk in the skin bag was divided into two layers, a transparent liquid form of milk and a white block of condensed milk, as the calf's stomach filled with milk was fermented with fermented fermented fully by the horse's Mercedes, together with high temperatures, and fermented into transparent milk and solid cumulant. That's where delicious cheese comes from. Cheesecake is known to have originated in ancient Greece and was used in the previous 776s to supply desserts produced by the Athens Olympics. Then the Romans spread cheesecake from Greece to Europe. Following the immigrants in the 19th century, it reached America。
Recipe Recommendations
- cream cheese 150 grams
- fresh milk 150 grams
- egg yolk 60 grams
- butter 38 grams
- low-gluten flour 30 grams
- corn starch 20 grams
- egg white 120 grams
- caster sugar 75 grams
- honey appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cheesecake

1
I'm ready to melt the butter
2
Cream cheese slices and a quarter milk
3
It's hotter than the hot water, and it's mixed with an eggmaker
4
And when you mix it into a cream, you get hot water
5
A small amount of 3/4 of the remaining milk, mixed with a manual omelet
6
Add egg yolk in fractions, evenly with a manual omelet
7
Butter slices of water melt into liquid form with cheese paste in step 6. Moderate
8
Scan low-banded flour and corn starch
9
Smuggle the egg with your hand to equalize the flour particles
10
3 eggs scoring with fine white sugar to wet hair bubble (approximately 8 distributions)
11
Take a third of the protein cream to the flour in step 9 and mix it evenly with a rubber razor
12
Rewind the remaining two-thirds of the protein cream
13
It's like this
14
The oven is 150 degrees preheated for 5 minutes, with tin paper wrapped on the bottom of the living ender to prevent the flour paste from leaking
15
The cake is in the 2nd floor, and at the bottom, there's a bowl full of water for 40 minutes at 120 degrees
16
Turn 145 degrees for 20 minutes
17
The baked cake is cooled to nature, no need to rebut
18
After cooling, brush a piece of honey on the face of the cake, or yellow gum, and then move it into the freezer and freeze it for six hours
19
The finished product display
20
Sir, let's have one
21
It tastes great, my boy's favoriteCheesecake Make Tips
Oven temperatures vary; my oven runs about 30 degrees higher, so please adjust the temperature according to your own oven. Do not over-beat the egg whites for the light cheesecake, otherwise it will expand and crack during baking, resulting in a dry texture. To keep cheesecakes moist and delicate, a water-bath baking method is often used, known as the "water bath method." Ensure there is always water in the baking tray during baking. When cutting the cake, dipping the knife in hot water first will make the cut more beautiful.