Japanese cheesecake
By VicentaLakin
It's wonderful to see and taste the most beautiful-Japanese cheesecakes, and it's like a cloud and a sponge, and it's so soft and smooth to eat when it's hot. In a moment, people love the thickness of the cheese! But there's been a new change in the taste after the freeze, with a certain degree of hardness, and a smoother taste bud in your mouth, and it's a wonderful feeling to improvise! It's a big cake store, and it's a double reduction。
Recipe Recommendations
- cream cheese 1000 grams
- light cream 450 grams
- low-gluten flour 200 grams
- butter 250 grams
- milk 720 grams
- starch 180 grams
- egg yolk 300 grams
- egg white 1200 grams
- lemon one
- sweetening
- roast
- an hour
- simple
Steps for Japanese cheesecake
1
Cream cheese and some milk insulation2
Hit it smooth3
分次加入剩下的牛奶，Hit it smooth4
Add light cream and slide5
黄油融化，倒入芝士糊Hit it smooth6
Add yolk and even7
Add Lemon Juice evenly8
Scan low-banded flour and starch mix9
I'll make a smooth cheese sift10
The proteins are then added to the white sugar so that the egg-beater is lifted, and the egg-beater hangs a little bit more than the dry hair bubble. Put a part of the hit protein in the cheese platter11
The flat paste is back to the protein cream, and it's even again12
It's a thin butter13
Put the cheese in the mold, put the mold in the oven, inject the water into the grill, bathe the water14
The oven warms up to 180 degrees for 20 minutes, turns 120 degrees for another 50 minutes and opens the oven door for a while before the oven is released。