White cheese cake
By VicentaLakin
I don't know if it's any better in a white chocolate version. Only half of six inches. It should be four. No four inches, no one. The little silhouette is made of cake, and it's easier to eat one by one. Into the oven, the bitterness of failure left no hope. Love what it looks like. Looks like it's going well, but it's gonna have to cool down before you know it. Be a good boy and be in the oven after the fire went out, and it was said that the cold would contract. However, it seems that when it has retrenched, there is no longer any point in continuing to hold on to it, leaving the oven in advance. This makes people no longer in the mood to wait for cooling before freezing. Let's get out of here when it's cold enough. A dent, good not to be disappointed。
Recipe Recommendations
- cream cheese 41 grams
- butter 13 grams
- white chocolate 27 grams
- milk 13 grams
- eggs one
- corn starch 7 grams
- fine sugar 7 grams
- sweetening
- baking
- several hours
- simple
Steps for White cheese cake

1
Material: 41 grams of cream cheese, 13 grams of butter, 27 grams of white chocolate, 13 grams of milk, 1 egg, 7 grams of corn starch, 7 grams of fine sugar
2
Isolate cheese from butter to heat and mix it to smooth。
3
We'll add milk and mix it evenly。
4
Add white chocolate and mix it to fully melt。
5
Leave the hot water, add yolk and mix it evenly。
6
Pour corn starch。
7
Smash even。
8
The proteins are bubbling into thick bubbles, and they're splitting up with fine sugar。
9
Wet hair。
10
One third of the protein goes to the cheese paste
11
Blend。
12
I'm not sure what I'm talking about
13
Light and flat。
14
Load in the cake model, full in 70-80s。
15
Put it in the oven, mid-level, 150 degrees of fire up and down, 30-40 minutes of steamed water. On the surface, the fire will be shut down for 30-60 minutes in the oven。
16
Out of the oven, cool
17
Strip。White cheese cake Make Tips
Freshly baked cakes are very delicate and should not be removed from the mold immediately. Once completely cooled, refrigerate the cake in its mold for 4 hours; this makes it easier to unmold and improves the texture. Baking time and temperature should be adjusted according to actual conditions.