Six-inch cheesecake
By VicentaLakin
Recipe Recommendations
- cream cheese 125g
- milk 50g
- President's Light Butter 30g
- low powder 25g
- eggs
- white granulated sugar 35g
- lemon juice
- milk fragrance
- roast
- several hours
- simple
Steps for Six-inch cheesecake
1
white sugar 35g, low-banded flour 25g or low-banded flour 15g, corn starch 10g。
2
125g kiri cheese, 30g butter, 50g milk in a basin
3
three eggs weigh about 180 g, separating proteins from proteins。
4
Heated the cheesebains with the water, mixed them with eggs to melt butter cheese
5
Take the cheesebasket out of the hot water and add the yolk to it
6
After the three yolks are mixed
7
scan low-banded flour 25g。
8
SMUGGLED WITH AN EGG IN THE "Z" FONT, AND THE CHEESE WAS SMOOTH AND FINE AND GRANULAR。
9
Prepare a 6-inch circle model with oilable paper on the bottom and surroundings to facilitate demouldering。
10
Eight drops of lemonade were added to the three proteins, and a low-speed hand-beater was used to reach fish eyeballs, adding all the sugar。
11
A low-speed blow to the surface with a slight print, lifts the egg head, drops the egg fluid, grabs an egg-beater and has a big bend。
12
It's like a thick yogurt. Preheat ovens, preheats, up and down 165 degrees (actually measured 100 degrees)。
13
A third of the protein is mixed with cheese。
14
All the initial mixed cheese paste will be poured into the protein basin and will be rapidly evenly mixed。
15
Put the cheese up high into a 6-inch mold, without a concussion。
16
At the bottom of the oven, the oven is filled with a bowl of hot water, followed by a grill, where the mixed paste is placed on the grill and baked in water for 60 minutes. Or water bathing directly into the water, with live-depending molds bearing in mind aluminum paper to prevent water entry. When the surface is coloured, it should be covered with aluminum paper。
17
When the surface is coloured, it should be covered with aluminum paper。
18
Three minutes after the bake, in the oven。
19
It'll turn back when it cools。