Cheesecake
By VicentaLakin
Fine, thick cheesecakes, wet and light, little sour sweets, not a bit of a bite. Especially when it's cold, it tastes better, and it's one of my favorite cakes. It shows the amount of four elliptical cheese cake molds, which, if rounded, is about two six inches, or an eight inch. I'm using two ellipses, two pounds of square bread. Because they're not sticky, they're not painted, and if they're not sticky, they can be baked。
Recipe Recommendations
- sweet and sour
- baking
- an hour
- ordinary
Steps for Cheesecake
1
Get all the materials ready2
Milk and cream cheese, put in a clean eggbasket, put an eggbasket in a hot water basin, light fire slowly heating up3
Until milk and cream cheese are fully integrated, without particles4
Add salt-free butter and continue to mix into a fully integrated state without oil stars5
Join the yolk one by one6
Sift in low-banded powder7
The pasta is a delicate state8
In the deep oven, 70 degrees of hot water, half of the water, put the oven in the middle of the oven, the preheat oven, 170 degrees and 10 minutes of fire9
Put the sugar in the protein three times10
Sending to wet bubble bends11
Adding the edible eggs to the yolk paste, evenly at the bottom12
Until there's no granules at all13
Down into the mold, full eights. The cake paste at this time was dipped in ribbons14
It's in the oven, with about two-thirds of the amount of water going up and down, 170 degrees, 30 minutes, 150 degrees and 30 minutes15
Don't open the oven when it's done. Let's put the cake in the oven for another 20 minutes. Take it outCheesecake Make Tips
It's better after the freeze. I've done half the sugar. It doesn't affect taste. It's better for friends who don't like sweets。