Olio light cheesecake
By VicentaLakin
Roast in water at a lower temperature (10 degrees) than a grill (spanted water) on a watered grill. Six inches。
Recipe Recommendations
- cream cheese 125g
- butter 20g
- milk 50g
- egg yolk 45G
- protein
- white granulated sugar 30g
- low-gluten flour 15g
- corn starch 10g
- Oreo broken 80g
- milk fragrance
- roast
- an hour
- senior
Steps for Olio light cheesecake
1
6-inch moulds with oil paper to cut the bottom and edge. The perimeter is to exceed approximately 3 cm of the mold, with two lows of oil, as much as possible attached to the inner wall, with butter on the inner wall, and a stronger sticker, which will facilitate the climbing of the cake and prevent the collection of the waist。
2
the olio crackers are packed with 80 g in a membranes bag, in fine powder form。
3
after melting, 30g butter microwaves were added to the olio biscuit shredded with a rapid homogeneity。
4
The cane is flattened and the bottoms of the cookies are covered. It's aluminum paper at the bottom of the mold。
5
eggs with skins of 60g are taken, eggs are separated from yolk, barbed flour and corn starch are placed evenly in one container, white sugar 30g and fresh lemons a little bit。
6
The protein is squeezed into lemonade and the fish eyebrushes are punched out with an egg-hitter。
7
Add all the fine sugar。
8
An eggbeater starts with a high-speed break, then turns to a low-speed break (the protein will be fine, the baked cake tissue will be dense, no big holes): the right state is that there should be a bend in the front of the egg, and the last result of this is that the cake surface will not be broken. Put it in the freezer for use。
9
cream cheese, 125g, butter, 20g, milk, 50g, placed in a deep basin, insulated by water, removed from the basin, and evenly hit with an electric omelet。
10
Smash the flat cream cheese to the hand temperature。
11
A small amount of yolk is added (more than a fraction) and the amount is even。
12
Sift in low-banded flour, evenly mixed. Preheat ovens with two thirds of the hot water in the bottom dish, 155 degrees up and down and 65 minutes of roasting。
13
Take one third of the proteins and the paste quickly double。
14
It's because I'm two times short of the amount of protein I mix in. It's going to dump a good paste in the protein basin, and it's going to flip evenly. Remember: Can't draw a collage。
15
Good pasta。
16
Faces fall in and bubbles out。
17
The molds are placed directly in the boiler with water. It's 155 degrees up and down. On top of the surface (approximately 40 minutes of roasting) aluminum paper is added. You don't have to take it out for five minutes。