Cheesecake

By VicentaLakin

Cheesecake
SMELLS LIKE SWEET PUFFS FLOATING AT THE BOTTOM OF A SUBWAY IN TIANHE CITY. IT'S THE SMELL OF MILK LEFT OVER IN THE MOUTH OF A SLEEPING BABY, EVEN THE TUNE OF AN ANNASUI NIGHTBIRD. THE TIP OF THE TONGUE, THE READY-TO-BE DEV, THE BLINKING HOUR, THE UNTIDY SAND... THE CHEESECAKE, THE REVERSAL OF THE TASTE BUD'S IMPRESSION OF THE TRADITIONAL CAKE. THE WEIGHT TO BE GIVEN LIES IN THE INVASION OF FLOUR, THE FORMER IN THE DARK OF FLOUR, AND THE LATTER IN THE CARE OF HIMSELF AND IN THE DEATH OF FLOUR. THERE IS NO NEED TO BE AFRAID OF WIND, EVEN IF IT HAS NEVER WORKED, BECAUSE IT IS EASIER THAN WIND, IS NOT AFRAID OF BUBBLES, IS NOT TOO SWOLLEN, AND SO IS THE RATE OF COLLAPSE AND RETRENCHMENT; IT IS ALSO WORSE THAN WIND, TO CONTROL CRACKS. TRY IT, EVEN IF IT BREAKS, AND THE SMELL IS STILL THERE。

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Steps for Cheesecake

  • Make Cheesecake step 0
    1
    (a) Material aggregation, which is well weighed in quantitative terms
  • Make Cheesecake step 1
    2
    Heating cream cheese, pure milk, light cream and butter
  • Make Cheesecake step 2
    3
    (a) Smuggled to no particles with eggs
  • Make Cheesecake step 3
    4
    Add two yolks
  • Make Cheesecake step 4
    5
    The color of the milk paste becomes deeper when it is evenly mixed
  • Make Cheesecake step 5
    6
    Low powder and maize starch are sifted to the paste in no order
  • Make Cheesecake step 6
    7
    (b) Continue to mix it evenly with eggs and then place it for use
  • Make Cheesecake step 7
    8
    Add white sugar to the protein in fractions
  • Make Cheesecake step 8
    9
    (a) Hit a wet blister
  • Make Cheesecake step 9
    10
    I'm going to have to put all the good proteins in the paste
  • Make Cheesecake step 10
    11
    Up and down
  • Make Cheesecake step 11
    12
    It's in the cake
  • Make Cheesecake step 12
    13
    (a) put the cake mold in the oven and inject about 2 cm of open water into the plate
  • Make Cheesecake step 13
    14
    THIRTY-TWO L OVENS, 150° FIRE, MID-FLOOR, 70 MINUTES
  • Make Cheesecake step 14
    15
    The surface is not fractured when the furnace is produced
  • Make Cheesecake step 15
    16
    When it's a little cold, you put it on your hand, then put it in the plate and then put it in the freezer overnight。

    • Cheesecake Make Tips

    One, the protein cannot reach dry hair bubbles because the dry tart is high and easy to break, while the cheesecake is thick; two, the light cream is free and the milk is increased; three, while the cheesecake is as loose as Chimfon, it is preferable to mix up and down when added to the protein; and four, in principle, the deeper the water of the oven is, effectively reduces the possibility of cracking, but the general grill is shallow, can only add water to the maximum extent possible, and warms with water; and five, different brands have different ovens with different condensity temperatures, but it is desirable to put them in the middle and lower floors as much as possible, because the water below is not easily tardy and can break easily if it is too close. In addition, the temperature should be low or not high, regardless of the layer, and changes should be closely observed in the course of the roasting process, which shows a tendency for cracking to lower the temperature in a timely manner; 6 and cheesecakes are not as hard as Chien, so that when it comes out of the oven, they find a clear sense of tremors and do not suspect that they are not ripe, because the flour content is low and the cooling taste is best after they are released。

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