Classic cheesecake

1

first, the prepared cream cheese falls into the eggbath and is naturally softened at room temperature. soften it with about 40 g of sugar and mix it with an electric omelet into a smooth slide (better put on the ice bag we're prepared with an electric omelet for cheese, because the process of passing can rub the heat and affect normal distribution)。

2

When cheese is smooth, four eggs are separated with an egg splitter, then yolk is placed in the cheese (which is used to make protein cream) and evenly distributed with an electric puncher (I was added four times, plus one yolk at a time, so that the electric puncher is more evenly hit)。

3

And then you add milk, cream butter and a proper amount of lemon juice to the cheese paste, slowly mixing it to the level。

4

after mixing 35 g of flour with 35 g of corn flour, then sifting flour into the yolk paste, slowly sifting it evenly until the yolk is smooth and thin, without seeing any particles (at this point, the cheese paste is almost ready, then we start making protein cream)。

5

[The way cheesecakes are made -- making protein cream] pour separated eggs into an eggbasket, first without sugar, and then use an electric omelet to make a bubble。

6

in the past few years, sugar has been added (95g in total) after a blistering state. one third of the sugar is added, and the electro-egger is adjusted to the medium speed and the eggs in the blistering state are cleared into fine foam. then you add a third of the sugar, and you turn the speed into a texture。

7

Finally, all the remaining sugars will be put in the cheesecakes, and the protein creams will continue to humidly blister with an electric omelet, which is probably radish and snow smooth, and when you lift an eggmaker, the little pointy-tips with a little elasticity but a little bendy on the tail (which is not obvious, it's 100 degrees straight, and everybody looks alive)。

8

Once the cream is ready, take a third of it to the cheese paste, even it with a rubber razor; then take a third of it to the cheese paste, and even it with a rubber razor, and finally bring the mixed cheese paste. All of them fall into the remaining protein cream, flattening it completely until it's smooth and thin. (Here you must remember to mix it with a “twirl” and not with a painting ring, or the eggs will melt easily, and the cake will not be so fluffy, so remember.)。

9

The way cheesecake is done - making cheesecake - pours a mixed cream cheese into the bag, and then pours it into the previously prepared cups, with a few minor earthquakes, and removes the bubbles from the cheese paste (just eight cents in the cup, and don't forget that it swells after baked。

10

After 10 minutes of preheating the oven, put the cups in the middle of the preheated oven, with 170 degrees of fire and 20 minutes of roasting (20 minutes will see a little chorded but fragrance cheesecake)。

i've chosen the crumb cake, as many friends have already seen. the first attempt on a kamikaze cake was attracted by its light, wet and soft taste to the desire to stop the hiahia/fat face. so i recommend it to you. at the earliest, ordinary cake embryos, though soft and elastic in texture, were not as soft and smooth as chili cakes. 2. the cheesecake was previously made in the form of sweet cream and butter. the first is that their family's light cream is better served than the ordinary light cream, and the other is that the cream is more stable; the second is because angja's light cream tastes better, is smooth, and has more fragrance in its mouth; and the other is that their raw materials are artificial, and they feel comfortable eating them. oh, it's better to be in anja's butter than the president's, and the smell of the cake will fall off. when the cupcakes are baked, you can add a little bit of something to the cheese cake, like green leaves, fine chocolate bars, and a little bit of it, and the cheesecake will look better