Spinach cheesecake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- cream cheese 250g
- butter 80g
- spinach juice 120g
- eggs of 6
- sugar 85g
- white vinegar 3 drops
- milk fragrance
- roast
- an hour
- simple
Steps for Spinach cheesecake
1
The spinach washes water and extracts a little water for juice。
2
The yolk is separated into an oil-free bowl。
3
Cream cheese and butter insulated water melted and were evenly mixed。
4
Add spinach juice, evenly mixed。
5
The yolk was added to the cheese paste twice, evenly mixed。
6
Sift in low-banded flour, one font and one font。
7
Protein added sugar and three drops of white vinegar。
8
It is sent to a neutral hair bubble, and the egg-beater sets out a bending state (the preheat oven, 150 degrees up and down when the protein cream is out)。
9
The protein cream is added to the cheese paste three times, and is evenly rolled from bottom to bottom, and cannot be convoluted。
10
A circular sheet of oil is laid under the solid submersible, pouring into the cheese paste and a few strokes of bubbles。
11
The dish is injected with water, the membrane is placed in the oven, the bath is lit 120 degrees and the lower floor is baked at 150 degrees for 50 minutes。
12
The cooling of the diaphragm for several hours after release。
13
The fragrant fragrance of vegetables smells like cheese, and it tastes fine。
14
Done