Cheesecake

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Material preparation; preparation: 1; low powder sifting back-up; 2; butter (butter) small fire melts (I am the home temperature softened microwave oven clinking to melt); 3; cut out the same oven or tarpaulin as the roasted floor (we like to eat this so we can use it many times); 4; take one-second of fresh milk boiler temperature (I'm a microwave clinker for about a minute); 5; pick a kettle of scalable boiling water (used to melt cream cheese)。

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(b) Pumps into egg yolk, slightly evened with an eggbeater

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Add 1/2 of hot milk mixing

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Add melted butter (yellows) to mix (tearing to pour)

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(b) Add sifted low-heavy mixing

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Taking another bowl of cream cheese and adding one second of fresh milk, insulating the cheese with water insulation, so that the basins are kept in the boiling pots, and the hot twirling continues until there is no particle density at all (a little thicker on the map because my milk is less distributed)

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Add the cheese paste of figure 5 to the butter and egg paste of figure 4 to be smoothed

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(a) A basin of protein, turret powder and fine sugar, with medium-speed mixing to wet hair bubbles with electric mixers

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(a) If you mention a bumping head that pulls out a slightly stereotyped triangle (at this point, the preheat oven can be up to 230 degrees)

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Add one third of the protein paste to the face of figure 6

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Slice it slightly

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And then back to the protein paste, so it's mixed with a cut

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(b) A little oil on the grill, a piece of paper or tarpaulin on the bottom mat, and the grill in the grill

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The cheese paste is flattened by the roasted model (basically full)

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(B) A COLD WATER OF APPROXIMATELY 1CM POURING INTO THE OVEN, WHICH IS BAKED IN SEPARATE OVENS AND WARMED UP TO 160 DEGREES OF WATER FOR 60 MINUTES AFTER APPROXIMATELY 230 DEGREES IN THE MIDDLE AND LOWER FLOORS

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About three minutes after the release of the furnace, while the heat is off

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First it's in the right size, then it's on the bottom of the cake

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When it's off, it's just a glass of edible gum。

Portions: 1 oval cheesecake mold 1 6-inch cake mold
Temperature and time: Bake the middle and lower layers at 230 degrees for about 10 minutes. After coloring, cool down to 160 degrees and bake in a water bath for 60 minutes.

This light cheese is light, soft and fine to eat, with a light cheese fragrance and won't be too greasy. It's very suitable for girls who like cheese but are afraid of getting fat ~~

Tips:
1. Cream cheese needs to be softened at room temperature before it is easy to operate;
2. Warm the fresh milk first so that it will not be granulated when adding egg yolks;
3. If there is no tartar powder, you can also use a little lemon juice instead;
4. Do not stir the flour for too long when mixing;
5. When stirring the mercantile and batter, do not stir for too long, otherwise it will lead to defoaming and cheese precipitation;
6. Eat it after refrigerated for one night, it will taste better.