Make T's last cake before returning home. Because T eats snacks for breakfast.
In this way, if Dad comes over to eat one in the afternoon, T can have the breakfast I made for him for two mornings.
Use raspberries, cheesecake.
This time, there is no need to use the bottom. Put it directly in a cup and roast it and spoon it and eat it. Served with whipped cream, it is very comfortable.
Raspberry cheese cup
Recipe Recommendations
- butter 30g
- egg one
- lemon juice 10 g
- corn starch 12 g
- cream appropriate amount
- salt 1 Knife tip
- sugar 35g
- baking powder Half teaspoon
- sweetening
- baking
- several hours
- simple
Steps for Raspberry cheese cup
1
Separate the eggs. Whisk egg white with 1 tip of salt until stiff. Beat egg yolks and sugar.
2
Add melted but not hot butter to the egg yolks. Add vanilla sugar, baking powder, vanilla pudding powder, lemon zest and corn starch, and stir well.
3
Finally add the curd and lemon juice and stir well.
4
Take 1/3 of the egg white and carefully roll it up and down into the egg yolk paste. Then divide the egg yolk paste several times and stir in the same technique until the remaining 2/3 of the protein species.
5
Brush butter on the inner wall of the container. First add the batter about half the height and add a few raspberries. Cover the remaining batter on top and smooth the top. Place in preheated oven and heat to 150 degrees for 50 minutes. Pay attention to the color and cover with tinfoil if necessary.
6
Finally, take appropriate amount of cream and beat it with cream stabilizer, or add gidine slices. Use a squeeze tube to squeeze onto the cheesecake and just serve.