Olio light cheesecake
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 40g
- sugar 45G
- milk 60ml
- cream cheese 125g
- butter 30g
- Broken Oreo cookies appropriate amount
- white vinegar appropriate amount
Steps for Olio light cheesecake
1
The material that needs to be weighed is weighed back in advance (one six-inch cake is formulated)。
2
The yolk is separated into an oil-free bowl。
3
Soft butter and cream cheese insulated water are evenly melted。
4
Add pure milk evenly。
5
The yolk is divided into cheese paste。
6
Smash even。
7
Low-banded flour sifted into cheese paste。
8
A font that blends back and forth to dry powder。
9
Join Olio's crackers。
10
A few drops of white vinegar and sugar have been added to the protein, and it is enough to send it to the egg-beater to lift the bending tip。
11
Flip evenly。
12
A third of the protein cream is added to the paste, evenly mixed (non-turned entanglement)。
13
再取三分之一蛋白霜和面糊继续快速Flip evenly。
14
Smash the face and pour it into the remaining protein cream, and flip it fast。
15
The molds were rounded up with oil paper, poured into the cheesecake paste, and the bubbles were blown。
16
The oven is preheated early, the oven is fed with fresh water, the bath is lit 130 degrees and the fire is baked 140 degrees for an hour。
17
After roasting, take out a two-square and cool。
18
After the cooling, the cake goes off and the freezer has a better taste。
19
The finished product。
20
The finished product。
21
The finished product。