Japanese suvere cheesecake
By VicentaLakin
The square is in the world's baker formula. It's a zero failure! https://mp.weixin.qq.com/s/fhyagHqdQtWd4LTa1tt6Og
Recipe Recommendations
- cream cheese 180G
- butter 30g
- milk 100g
- egg yolk 3 only
- low-gluten flour 10g
- corn starch 20g
- protein 3 only
- white granulated sugar 60g
- lemon juice 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Japanese suvere cheesecake
1
Cream cheese, butter, milk insulated water to melt and evenly mix。
2
Add yolk to the egg and keep it even。
3
Scan low powder and corn starch mixing。
4
Sift the yolk paste。
5
Protein with lemonade, one third of sugar。
6
Add white sugar three times。
7
Hit the protein to wet hair。
8
A spoonful of protein is put into the cream cheese paste and the hand is plattered。
9
And then the mixed face is thrown back into the protein frosting and cut evenly。
10
A silica sheet of paper is placed in a solid silica emulsion, surrounded and the face is thrown into the silica。
11
One centimetre of water in the oven, 180°C in the preheat oven and 110°C in the oven。
12
It's 30 minutes, then it's 150°C and it's 60-70 minutes。
13
The oven came out with a plate to unbutton the cake。
14
Rip the paper off and come straight over. Cut the pieces。Japanese suvere cheesecake Make Tips
1. This formulation is a 6-inch 16-centimeter mould. I'm filled with two little cups of paper. The actual amount of cream cheese is 200 g, the rest unchanged. The square is in the world's baker formula. It's a zero failure! https://mp.weixin.qq.com/s/fhyagHqdQtWd4LTa1tt6Og