Cheesecake

1

Get ready for all the food and separate the yolk from the protein。

2

In a large bowl, a small amount of open water is poured and an egg bowl is placed, but the bottom is not pressed to the bottom, held by hand, so that the bottom is exposed to hot steam, rather than directly to hot water, where butter, cheese and milk are placed together。

3

Cheese, milk and butter in the basin melted the cheese and butter at the temperature of the steam below and mixed the three food items with eggs into a smooth-slided cheese paste。

4

The yolk one by one is added to the cheese paste, and every yolk added is quickly mixed with the cheese paste。

5

Low-banded flour and maize starch were sifted twice into the cheese paste。

6

Scrambled with eggs into smooth paste。

7

Scratch the wall with a razor and don't leave any powder。

8

Put the face through the sift and remove the remaining bumps。

9

Put the face through the sift and remove the remaining bumps。

10

Take a small piece of butter painted inside the mold and preheat the oven 160 degrees。

11

We'll have an egg cleanup when the pasta freezes。

12

Add half of the fine sugar to the egg purifier, medium-speed hand-held egg-beater to a thick bubble, then move to the medium-speed and continue with the rest of the fine sugar, so that the egg purifier can be sent to a wet hair bubble。

13

Transfer of distributed proteins to the blending basin for use, adding a third of the protein to frozen cheese paste, evenly mixed。

14

And then the paste falls into the remaining proteins, and it continues to be plattered。

15

put a nice paste into the mold, put it in a dish bigger than a cake mold, then inject one-two-cm high water into the dish, and remember not to let the cake mold float。

16

Put it in the oven, put it on the bottom floor, 160 degrees for 20 minutes。

17

The temperature is then reduced to 130 degrees, and the roasting is about 60 minutes until the cake is fully cooked。

18

When the fire was shut, the oven door was opened with a small sew, and the cake was naturally cooled in the oven for half an hour before being removed。

19

The demersal cake cools to room temperature and is placed in a freezer for at least four hours before eating。

20

The demersal cake cools to room temperature and is placed in a freezer for at least four hours before eating。

21

The cheesecake is finished。

22

The cheesecake is finished。

1. choose as much fresh eggs as possible, which are easier to separate and better distributed. 2. ... watch the weight of the egg clear, using medium-sized eggs in the formulation, for a total of about 90-95 g. if you have a lot of eggs, you'll probably just need two and a half. the degree of condensation of the protein determines whether the last paste is well mixed, and the excess of the proteomic protein also breaks the cake. the correct degree of passivity is to wet hair bubbles, which can exceed a little bit, but never neutral. the protein cream looks fine and glamorous, pulls up the big hook that naturally drops down, and retains a little mobility. 4. do not circle or stir up when mixing yolk paste and protein cream. the good paste should be thick and thin without bubbles. if the paste is not easily mixed, it may indicate that the protein is overspent. the dishes for the bath are not too big and are not as big as the base area of the oven。