Purple potato cheese cake
Ingredients: low-gluten flour
Recipe Recommendations
- cream cheese 140 grams
- yogurt 100 grams
- light cream 90 grams
- eggs of 2
- white granulated sugar 60 grams
- purple potato 65 grams
- low-gluten flour 30 grams
Steps for Purple potato cheese cake
1
Pour the cream cheese, yogurt, and light cream into the cooking machine, and use the cooking machine to beat the ingredients until smooth.
2
Separate the egg white and yolk of the egg. Place egg whites in an oil-free and water-free stainless steel basin.
3
Put the egg yolks in the cooking machine and beat until smooth.
4
Put the purple potatoes in the cooking machine and beat until smooth to form a purple potato egg yolk cheese paste.
5
Pour the purple potato egg yolk cheese paste into an oil-free and water-free stainless steel basin.
6
Sift the low-gluten flour into the purple potato egg yolk cheese paste. Slowly stir well to form purple potato egg yolk cheese batter. Standby.
7
Add white sugar in three portions, and beat with an egg beater until it is nearly dry and frothy. Into egg white paste.
8
Add the egg white paste to the egg yolk cheese batter in three times, stirring well each time.
9
Brush the Adi pot with a layer of salad oil evenly, then pour in the cake paste, hold the pot with your hand and shake it twice on the table to shake out the large bubbles inside;
10
Adi pot chooses cake function, air valve chooses sealing, and standard for difficult to cook and easy to cook.
11
After the cake is cooked, place it in the refrigerator and chill for 5 hours. Remove the pan from the refrigerator, divide it in the pan, and remove the mold.