A cheesecake

By VicentaLakin

A cheesecake
What's the taste like when you're mixed up with karsa

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Steps for A cheesecake

  • 1
    The milk, soy oil and part of the sugar are mixed evenly. Smuggle to melt
  • 2
    Add yolk to even
  • 3
    It's been sifted with low-banded flour and corn starch
  • 4
    Put the last part of the sugar in the egg and freeze it
  • 5
    Clean up colded eggs and send them to wet hair
  • 6
    Take a third of the protein cream, mix it with the yolk paste, double it
  • 7
    Put all the tumbled paste back into the protein cream, and the tumbled to no particles
  • 8
    The flat-faced face fell into a six-inch cake mold
  • 9
    The oven is preheated, 150 degrees up and down, 50 minutes baked
  • 10
    The yolk and the sugar are even, then corn starch
  • 11
    Milk is added to the milk pot, and a small fire can get out of the fire until it's hotter. Put the boiled milk on the paste and mix it evenly
  • 12
    When it's even, it's all pouring back into the milk pan
  • 13
    Then we'll do the milk cover: add sugar and sea salt to the cheese, and the insulated water to melt the sugar salt
  • 14
    Then, light cream is added and the egg-beater is evenly mixed manually. Add yogurt, all of it
  • 15
    Put the well-made milk cover sauce in the well-built cathedral sauce, mix it evenly, cool it off
  • 16
    I'll make some twilight cakes in the front。
  • 17
    Put the well done Kashda milk sauce in the bag and cut out a little hole
  • 18
    Squeeze Kashida's milkcap in the middle of the cake, and the cake starts up slowly。
  • 19
    And then, on the face of the cake, there's a cup of karsta mast
  • 20
    Smash the surface gently and flow along the edges of nature
  • 21
    Then you put almond powder on the surface
  • 22
    It's really good for fried chicken
  • 23
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