This is, light cheese made with an electric rice cooker. It's the real deal ~~
You can also see the effect of the cake ~~ Compared to the oven version made with this recipe before: it is comparable!!
Electric rice cooker light cheese cake
By VicentaLakin
Recipe Recommendations
- low powder 35 grams
- cream cheese 125 grams
- yogurt 80 grams
- light cream 50 grams
- egg of 2
- sugar 50 grams
Steps for Electric rice cooker light cheese cake
1
Prepare all the ingredients and separate the egg whites and egg yolks.
2
Cream cheese, yogurt and light cream are taken out of the refrigerator and placed directly into the cooking machine without rewarming them.
3
Beat until smooth and free of small particles.
4
Add two egg yolks to the blender and beat until smooth and free of particles.
5
Pour the cheese paste into a bowl, sift the low flour and add it into it, and mix well.
6
This is the mixed cheese egg yolk batter.
7
Add sugar in 2 egg whites in portions and beat until nearly dry and frothy.
8
Dig 1/3 teaspoon of cheese egg yolk batter into the meringue.
9
Stir well.
10
Pour it back into the meringue basin, turn it up and down and mix evenly, and use cutting and mixing when encountering protein blocks.
11
Lay oil paper on the inner liner of the electric rice cooker and pour in the batter.
12
After shaking out the big bubble, plug in the power. Press the 'Rice' button to skip 'Keep warm' and hold it for 25 minutes. Press the 'Rice' button again. After skipping 'Keep warm' again, keep warm for 25 minutes.
13
Don't turn upside down when you take the pan out, just leave it there and wait for the cake to cool.
14
After the cake cools, put it upside down directly in the basin, remove the oil paper, and refrigerate it in the refrigerator for more than 4 hours. The taste will be better.
15
Who wouldn't like this soft cake? No!