Cheesecake
By VicentaLakin
Super-love heavy cheese/suve/cheese cake, perfect success for the first time. Seven inches and eight inches below. I made eight inches
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cheesecake
1
Seven and eight
2
First, the material is ready, there is no water and no oil in the protein basin, and there is absolutely no yolk, and the protein cannot work if there is a little bit of it。
3
"Soft" for "melted" butter when the cheese is crushed; evenly with eggbeaters。
4
Taking a clean basin, adding sifted corn starch, white sugar and egg yolk, so that it can be evened with an egg-beater; rushing into the hot milk to mix it evenly; mixing the milk yolk basin in a hot water pan (opening a hot pot, remember, making it sticky and critical, and not thinking that it would work with hot water;) mixing the fluid to the point where it's thick and thick, and immediately removing it; mixing the hotted yolp while pouring it into the cheese paste; mixing the yellow paste and cheese paste to the point where they are evenly fine and non-painted
5
When an egg-beater hits the protein in the form of a fish eye bubble, one third of the fine sugar is added, which continues until the protein begins to become thicker, and one third is added to the foam. Once again, when the protein is thicker, the remaining one third of the sugar is added to the surface. (If too much sugar is added at a time, it can hinder the bubbles of proteins, so when you hit proteins, it is common practice to use subsuming sugar. Of course, that doesn't mean you put all the sugar in it at once, and the protein won't work. The protein hits a wet bubble. Wetness, like a map, pulls the protein out of the egg-beater, but it bends down
6
Pour mixed cheese into the protein cream and mix the face evenly (twirling from the bottom up, not entangled, lest the protein melts)
7
Put the pasta in the cake model. Toasters add hot water to 70% full. Of course, at the bottom of the mold, you can choose a tin or butter sheet. I don't have a pad. Besides, if the cake model is live, make sure you pack tin paper outside before you get water
8
The oven preheats 175 degrees, pours a couple of crumbs on the table, pounces a bubble, puts it in a watered grill
9
put the oven in the oven, put down the layer, burn up, bake for 15 minutes at 175 degrees, then change for 155 degrees 30 minutes
10
Fracking is a special feature of cheesecake. Don't think it's a failure. Fragmentation is sought, and it is pursued. Ha ha
11
When it's done, don't take it out, put it in there for an hour, and it shrunk to its original size, wraps it up, drops it in the fridge, freezes it for more than six hours. Ha ha
12
I'm not eating until the next day. This is the next day's fridge
13
Scratch around the side with a knife. Ha ha
14
Cheesecake's uniquely thick and heavy, wow。
15
Don't eat too much oh, high heat oh. I can eat two at a time
16
I can't finish it all at once. It's okay