original cheesecake
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for original cheesecake
1
Cake bottom: The living bottom model is wrapped in tin paper to prevent it from entering water during roasting。2
Biscuits are placed in food bags and crushed with noodles。3
Crumbs are placed in the mould, and melted into liquid butter, with spoons and tatters, and pressure。4
The yolk part: cheese slices mixed with milk and insulated water mixed evenly。5
It is then extracted from the hot water, cooled a little and added four times to the egg yolk, each time evenly mixed with the yolk and cheese paste。6
Add yoghurt and then sift into low powdered mix until it becomes half-finished egg yolk cheese。7
Protein component: (as short as wet hair bubbles) Three proteins are hit with low speed until foam is rich, and a few drops of white vinegar are added when no fluid flow is seen。8
Continue the low-speed fight, adding a third of the sugar to the bubble, to show little white foam。9
For the second time, one third of the sugar was added, which continued at the turn speed, to the point where the foam was white and thin, and the egg-beater raised the smooth flow of the protein。10
Add the last one-third sugar, turn high, until it hits a wet blister state (throwing the head of the egg, with a small triangle at the end of the protein, but not as hard as a hard bubbly, with the protein paste going down or softly down)11
Combination of yolk and protein: one third of the protein is taken first and added to the yolk paste, softly and softly from the bottom up。12
Then the mixed yolk paste is rewinded and the remaining two-thirds of the protein is slightly smoothed down and up. Blend。13
Flipping: The moon of the sea, going up from the bottom, can turn up the resting egg paste。14
Baking: 170 degrees first, 20 minutes up and down the fire. Then 150 degrees baked for 40 minutes. The cake is baked and cooled and fed in the fridge, which is better served in 12 hours。