Cheesecake

1

first, the cream cheese that's ready is softened in the egg bowl 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 cakes are smoothed, four eggs are separated from eggs with an eggluster, then the yolk is placed in the cheese (which is used to make protein cream) and evenly spread with an electric puncher (I was added four times, plus one yolk at a time, so that the electric puncher is more even)。

3

And then you add milk, cream, and a proper amount of lemon juice to the cheese paste and slowly mix 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 cheese cakes are made - make protein creams - pour separated eggs into the egg basin, first without sugar, and then use an electric omelet to make a bubble。

6

it's the way cheesecakes are made. 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

The way cheese cakes are made - make protein creams - end up in all the rest of the sugar, keep the protein cream in wet hair bubbles with an electric puncher, probably with a raisin and snow smoothing, with a little elasticity in the tip of the egg but a little bending in the tail (with no apparentness, 100 degrees straight, everybody looking alive)。

8

Once the cream is ready, one third of the cream is added to the cheese paste, evened with a rubber razor; then a third of the cream is added to the cheese paste, evened with a rubber razor, and then evened with 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 cheese cake approach - making cheese cakes - pours the creamed cheese into the bag, and then pours it into the previously prepared cups, with a few minor earthquakes, and removes the bubble from the cheese paste (just eight cents of the cup, and remember that the cake bakes and then it swells)。

10

After 10 minutes of preheat in the oven, the cups are placed 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 fragrant 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