Slipper cheesecake
By VicentaLakin
The different brands of cheese contain different amounts of salt, depending on the sodium content of cheese. The cakes that are baked below are of great quality, unfired, and the entrance is slippery. It's simple, it's low。
Recipe Recommendations
- cheese 400g
- egg of 3
- low-gluten flour 40g
- pure milk 100ml
- sugar 70g
Steps for Slipper cheesecake
1
Cheese and sugar insulated。2
And then you put an egg in it, and you put it in the egg。3
The last egg was evened before the other egg was inserted. One by one, one by one。4
Sift in low-banded flour, and mix it with a razor。5
Join the milk, mix it with a razor。6
I'm using a solid bottom cake model, and I'm laying on the bottom a circle of oil paper, and I'm putting a circle of oil paper inside the model, and I'm putting cheese through the sift, and I'm taking a slag off, so the cake will feel soft. And then you pour it into the solid matrix. If it's a live bottom model, it's a two-storey tin paper。7
With bath water, 160 degrees for 60 minutes。8
Totally cool. They are placed in a freezer for more than three to four hours before they can be removed。9
It's real。10
But the entrance is slippery. Use the steam pot to steam, too。Slipper cheesecake Make Tips
Don't burn it. This is not going to work. In the absence of ovens, it is estimated that they can also be done with steam pots, but with measures to prevent dripping into pasta。