Six-inch cheesecake
By VicentaLakin
Cheesecakes have been in my heart for a long time, taking advantage of my wish. It's a bunch of all kinds of cheesecakes that have been searched on the Internet, and it looks like they're groceries, and they're made in the same way. In order to create a light and light taste, the use of powder has been increased without permission, which has led to a corresponding increase in the use of milk, which has not shrunk out, and which, at the same time, has broken a small mouth, but the wet and soft mouth is sufficient to compensate for the small cracks。
Recipe Recommendations
- cream cheese 150g
- animal light cream 50g
- milk 70
- egg yolk of 2
- cake mix 25g
- corn flour 15g
- protein of 2
- sugar 50g
- lemon juice few drops of
- sweetening
- roast
- several hours
- simple
Steps for Six-inch cheesecake
1
Preparation material. Separate proteins and yolks, and soften the cream cheese early room。
2
Protein with lemonade, sugar and wet protein cream were said to prevent cracking of the cake. I'm almost dry. Put it in the freezer。
3
Soft cream cheese is beaten to no particles, and milk and light cream continue to be strewn until evenly smooth。
4
Then you add yolk and you mix it evenly. It's time to preheat the oven, set at 160 degrees。
5
Sifted into cake and corn powder, mixed into smooth, non-particle-free cheese paste。
6
The protein cream was taken from the fridge and added to the cheese paste twice。
7
Quick flip into cake paste, freeze the fridge。
8
The cake is put in the fridge and the mold is ready. The 6-inch living bottom model is wrapped in tin paper and the interior wall of the mould is covered with butter for adhesive purposes。
9
The cake fell into a 6-inch mold。
10
The oven was injected with hot water, and the mold was placed directly into the oven for 160 degrees and 60 minutes, as if it were roasted to 40 minutes。
11
After 160 degrees and 60 minutes, the oven is closed, the cake is naturally cooled in the oven for 20 minutes, and then the temperature in the room continues to cool, so don't rush off。
12
When it's completely cooled, slowly distilled, the cake is very tender, it's shivering, and if you want to taste better, you can freeze it for two hours。