Cheesecake
By VicentaLakin
Cheesecakes are similar to mad practices, but only a small amount of low-banded and corn starch is used, and cream cheese is added to the taste, refreshing, soft, soft but not too wet. This cake needs to be baked with water baths, so the moulds use as long as possible, and if they are not solid, they can also be used as living bottoms, but the bottom of the molds must be wrapped in tin paper so that water does not affect the taste of the cake. The elegance of the cheesecake, the fragrance of the light cheese, not tired of believing that you, like me, will love it! The formula is the amount of two 6-inch molds, if only one material is halved。
Recipe Recommendations
- cream cheese 235 grams
- butter 50 grams
- milk 105 grams
- fine sugar 100 grams
- protein of 4
- egg yolk of 4
- low-gluten flour 35 grams
- corn starch 25 grams
- lemon juice 4 drops
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for Cheesecake
1
Cream cheese was brought out early to soften the room。2
Insulated sailors mix to smooth。3
We'll add milk and butter to the mix。4
The yolk is added in fractions, and each is evenly mixed and then the next。5
Until it's all added。6
Sift low-banded and corn starch。7
"One" font is evenly mixed and is open to use。8
The protein is added to the lemonade, the electric omelet is passed to the wet hair bubble, and the omelet is spun。9
One third of the protein is added to the yolk paste, and the word "one" is evenly mixed。10
Fall back into the protein basin and continue to mix evenly in one font。11
It's full of eights, there's no cheesecake mold, there's tin paper on the bottom, because cheesecake needs a bath to bake。12
It's in the oven and it's pouring hot water into a third of the mold。13
Get in the pre-heat oven, up and down 130 degrees for 60 minutes and then 140 degrees for 15 minutes. (The temperature and time are adjusted appropriately for the home oven)14
When the oven is baked, it stays in the oven for an hour and does not need to be retorted after the drying。