Mango cheesecake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- low-gluten flour 80g
- cream cheese 250g
- butter 60g
- mango puree 120g
- sugar 80g
- white vinegar 3 drops
- sweetening
- roast
- an hour
- simple
Steps for Mango cheesecake
1
The egg yolk is separated into the bowl, which needs no oil or water。
2
The cream cheese and butter room softened。
3
Add mango mud, and cream cheese, butter insulated water melts and mixs into fine paste。
4
The yolk was added to the cheese paste twice, evenly mixed。
5
Sift in low-banded flour, a font that blends back and forth to dry powder, and is not convoluted。
6
The proteins were added to the sugar, 3 drops of white vinegar were sent to the egg beater and the oven preheated 150 degrees and 10 minutes of fire。
7
A third of the protein cream is added to the cheese paste, which is evenly mixed from top to bottom and cannot be convoluted。
8
Another third of the protein cream continues to be evenly mixed in cheese paste。
9
Pour cheese into the rest of the protein cream and mix it evenly。
10
The living-dependant molds were wrapped in two layers of tin paper, surrounded by oil paper on the inside, poured into the cheese paste and stunned a few times with bubbles。
11
The dishes are poured into the water, the molds are put into the water, the water is lit 120 times, the water is baked 150 degrees for 50 minutes, there is no need to rebut the stove, and the freezer is better for hours。
12
The finished product。
13
The finished product。