Cheesecake
By VicentaLakin
It's best to eat after cooling。
Recipe Recommendations
- cheese 100 grams
- egg yolk 45 grams
- protein 90 grams
- low-gluten flour 35 grams
- milk 42 grams
- white sugar 42 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cheesecake
1
Take all the food, separate the egg from the yolk。
2
Cheese cut into little pieces。
3
Cheese insulated water melts. I changed the stainless steel pot, heat it up
4
Add 42 grams of milk。
5
Combining cheese paste with milk with an eggbeater. I use masulilla cheese, I don't move from hot water, so I'm still insulated
6
The remaining 45 grams of milk are mixed with low powder and are fully modulated。
7
Flour pours into cheese paste。
8
Smash even。
9
蛋黄倒入奶酪糊中，Smash even。（依然隔热水状态下。）
10
The white sugar is added to the protein three times, and the egg is emptied to wet hair bubbles。
11
One third of the protein is in yolk cheese paste, evenly slashed with a razor。
12
And then you pour the mixed paste into the protein and you cut it evenly。
13
The cake fell into the mold and hit the bubble several times。
14
It's on the living floor. In the lower part of the oven, inside the room warm water, the cake model sits in the water, 150 degrees, 75 minutes. I'm covered in tin paper in 60 minutes。
15
Two to three minutes after the oven is out, the cake mold is rotated, the cake body is slashed and sewn off, and it freezes after room temperature, and the cheese cake is the delicate taste after cooling。Cheesecake Make Tips
One, the protein must have had a wet hair bubble. Water baths are baked, cold and long。