Cheesecake
By VicentaLakin
THE SHAPE OF THE Q BULLET, WHICH WAS FRESH OUT OF THE OVEN, WAS FILLED WITH FRAGRANCE OVER THE ENTIRE ROOM. THICK, SOFT, WET, FINE, SWEET. IT'S BETTER WHEN IT'S COLDED, IT SMELLS LIKE MILK, AND WHEN IT'S EATEN, IT'S ALL OVER YOUR MOUTH, WITH A CUP OF RED TEA
Recipe Recommendations
- cream cheese 130g
- butter 40g
- light cream 25g
- milk 50g
- egg yolk of 2
- corn starch 12g
- egg white of 2
- fine sugar 48G
- mirror pectin appropriate amount
- milk fragrance
- baking
- several hours
- simple
Steps for Cheesecake
1
All material in material 1, except yolk, is placed in glass bowls。
2
The insulated water is melted so that when a small amount of particles is seen, they can leave and continue to be in the form of particles。
3
Add yolk, gently mix evenly。
4
The milk and maize starch in material 2 are evenly mixed。
5
Fall into the cheese paste, tumble。
6
Pass cheese paste, 2-3 times。
7
Emelts and sugars, three times。
8
The proteins are mixed into cheese paste three times, and the word “well” is used to cut。
9
Into the mold。
10
Water with a deep dish, bathing。
11
the oven is pre-heated at 175 degrees, baked at 30min and turned 145 degrees 40min。
12
It's too dark for tin paper。
13
When it's baked, take it out, for about five minutes, and when the cake is out of the mold, demould, brush the face of the fruit。
14
The finished chart。Cheesecake Make Tips
Protein can't take too long, otherwise it's easy to shrunk its back if it doesn't have a thin piece of butter on the side of the mouth, a sheet of paper on the floor, and if it's baked more simply. There's no need for a concussion until it's gone