Japanese light cheese cake

Recipe Recommendations

• fresh milk 250g
• low powder 38g
• corn flour 18g
• egg of 4
• fine sugar 60g

• milk fragrance
• baking
• several hours
• simple

Steps for Japanese light cheese cake

1

Wrap the eight-inch round mold with tinfoil for later use.

2

The butter melts in the water.

3

Beat cheese in heat-insulating water until smooth and particle-free.

4

Mix with melted butter and add milk.

5

After adding the milk, add the four egg yolks in turn and stir well.

6

Add 20 grams of white sugar and stir well.

7

Sieve in low flour.

8

Use rubber to stir in an irregular manner, remember to stir tightly around the container and bottom. After stirring well, the cheese egg yolk paste will be ready.

9

Then process the egg white, add a few drops of vinegar to the egg white, stir at low speed first, add the remaining 40 grams of sugar twice, and turn to high speed until nine-point method. That's it. It looks like a little crooked. Preheat the oven at 150 degrees for 10 minutes.

10

Mix one-third of the beaten egg white with the cheese egg yolk paste and stir evenly.

11

Pour the stirred batter into the remaining egg whites, stir well and shake twice vigorously.

12

Brush a thin layer of butter on the wall of the container, and use the remaining bit of butter from the bowl where the butter was boiled in front of me.

13

Pour the stirred cake paste into the mold.

14

Place the mold in a baking sheet filled with water. The water in the baking sheet is about 1 cm high. Place in the oven and bake at 150 degrees for 80 minutes.

Recipe Categories

• baking Recipes