Eight-inch cheesecake
By VicentaLakin
After several improvements, the cheese is now made, unbreakable, unfailing, delicate, and shared
Recipe Recommendations
- cream cheese 150g
- milk 60g
- cream 40g
- eggs of 4
- low powder 30g
- fine sugar 45G
- lemon juice few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Eight-inch cheesecake
1
Cream cheese cut small pieces, put milk in, heat up the water, and stir it up to smooth and non-particle
2
Add light cream or butter and mix it evenly
3
Equated yolk split in two
4
Low powder filter. Put it in two, slow-mix it, avoid particles and stretches. It's better to sift through
5
Protein with a few drops of lemon juice, followed by three periods of condensed hair and a wet hair bubble. The proteins are hard. It's open
6
I'm gonna mix a part of the protein with the paste, and then I'm gonna pour it into the protein basin
7
At this point, the oven begins to preheat, the bottom dish is put into the water and the oven is 140 degrees. Cut the paper in advance, lay it in eight inches, fall on the face, fall a few times, flatten the surface
8
Put it in the oven, the temperature needs to be adjusted to its own oven, which is too high to break. The first half, half an hour, boiled to a little bit of ablaze, cooled to 120 degrees, roasted to half an hour, then in the oven for half an hour, cooled, so it didn't change shape
9
After cooling, if you don't want to eat, put it in the freezer
10
Tiny sweet, rich cheese。