Low-oil, low-weather cheesecake
By VicentaLakin
This formula reduces the amount of butter and sugar and is suitable for the family. Sweet friends add up as appropriate。
Recipe Recommendations
- cream cheese 250 grams
- eggs of 6
- low-gluten flour 80 grams
- milk 120 grams
- butter 30 grams
- white sugar 50 grams
- white vinegar 5 drops
- salt 1 gram
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Low-oil, low-weather cheesecake
1
Cake molded walls, bottom brushed with butter, and a layer of powder, resistant to viscosity。
2
Cream cheese, butter, 10 grams of sugar, milk in the bowl, insulated water。
3
Use a manual omelet, tumble, tumble。
4
Dissociate the egg clears and the yolk and load them in a bowl free of oil and water。
5
The yolk is added to the cream cheese paste on several occasions, and after each bludgeon, it is added again。
6
Sift in low-banded flour, twirling, 170 pre-heat ovens (with hot sauce)。
7
A few drops of white vinegar in the egg and sugar is added three times。
8
Purged eggs to wet hair bubbles and raised the eggbeater to a big bend。
9
One third of the protein is dug and poached into the yolk paste。
10
Put the yolk paste back in the protein bubble and cut it in。
11
Falling into the cake molds prepared for the first step, shaking a few times, shaking a bubble。
12
Water bathing, cake molds on the grill, grilled on the grill, full of water, 170 degrees and 150 degrees and 45 minutes of roasting, if not coloured, another 170 degrees and 5 minutes of roasting, and 30 minutes of suffocation in the oven。
13
It's better to eat one night or one day in the freezer, when you're cold and you're silhouetted。