Air-sensitive cheesecake
By VicentaLakin
I've been a little oblivious to cheesecakes, although they're delicious and they always feel too hot, and this time the formula is non-yellow and light cream. It's so soft, so soft, so light as air, so free of pressure
Recipe Recommendations
- cream cheese 125 grams
- milk 50 grams
- eggs of 2
- low powder 20 grams
- corn starch 10 grams
- white sugar 40 grams
- salt 0.5 grams
- corn oil 30 grams
- lemon juice appropriate amount
- milk fragrance
- baking
- an hour
- senior
Steps for Air-sensitive cheesecake
1
We mix cream cheese with milk and corn oil。
2
The bath heats up。
3
If you mix it up to full integration, you can shut it down。
4
The yolk is added in two stages and the yolk is evenly mixed。
5
Scan the powder, mix it evenly。
6
A small amount of lemonade and salt is added to the protein, which is added to the white sugar three times, and is distributed to wet hair bubbles。
7
A third of the protein cream is added to the yolk paste, evenly mixed。
8
Fall back into the protein basin。
9
Smash even。
10
Scratch the cake into a tarp-painted mold and shake a few times。
11
On the bottom of the oven, the oven is filled with water. It is preheated at 180 degrees, and the cakes are placed on the grill and baked for 85 minutes。
12
On the surface, the colours are evenly balanced and the stoves are released without rewinding, and a slight cooling can be removed。
13
The finished chart。
14
The finished chart。
15
The finished chart。
16
The finished chart。Air-sensitive cheesecake Make Tips
1. adjustment of sugar loads to each person ' s preferences. 2. lemonade may be replaced by white vinegar. 3. adjustment of the roast temperature to the individual oven properties. 4. this shall make a 214x100x55 (mm) elliptical mold cake。