Cheesecake
By VicentaLakin
It's also a cheese cake, but it's a little different; it's not only homemade cream cheese, but also a little homemade yogurt, while reducing the use of butter and increasing the amount of powder; it's not so sweet, it's more like "cheese cake."
Recipe Recommendations
- eggs of 4
- butter 25 grams
- yogurt 33 grams
- white sugar 90 grams
- milk 100 grams
- cheese 67 grams
- corn starch 30 grams
- low-gluten flour 60 grams
- lemon juice
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cheesecake
1
Get all the food ready
2
Eggs are covered in powder
3
Put yogurt, homemade cheese and milk in the basin
4
Move to the gas, little fire in the water and melt
5
It'll melt with butter
6
Add 30 grams of sugar to the fire
7
Add the yolk to it
8
Joined the sifted flour, boiled by the fire
9
When you mix it into a flat cheese paste, it cools off the fire
10
The proteins hit the fish bubble three times with sugar
11
Dripping into lemonade when sending it to thick
12
Continue to wet ~ neutral bubble room
13
Take a third of the protein and double it in the yellow paste
14
And then it goes back to the protein paste
15
I'm going to pour the emulsions into the oven and then add the right amount. Clear. Water
16
Send to preheat oven, select Cake
17
Last fire: 170, burn: 140, bake five minutes
18
40 more hours to pick it upCheesecake Make Tips
1. When heating cheese and butter, pay attention to the water temperature; it is best not to exceed 65 degrees.
2. When adding egg yolks and stirring, the action must be quick and decisive, otherwise they will easily curdle if the temperature is too high.
3. Egg whites do not need to be beaten to stiff peaks; between soft and medium peaks is sufficient.
4. Baking: Depends on the condition of your own oven.