Scuffle cheesecake
By VicentaLakin
It is said that this is the formula of the teacher of the island, the finished product, the sweetness, the taste, and all are just fine. So I decided to use the last bit of cream cheese to try the suffre cheese cake that would be at the entrance. Original entered, but only one third of the volume was actually recorded. Because that's all that's left of the cream cheese, and the original formula is actually a little much, and it would have to be eaten for days without anyone else。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Scuffle cheesecake
1
Prepare for use
2
Cream cheese is so hot that it's smooth
3
Add melted butter
4
Smash and roll
5
Add 20 grams of sugar to the yolk and mix it evenly
6
Add starch, mix
7
Add milk and mix it evenly
8
Sitting in boiling water and mixing it into silt
9
It's not like it's hot in the cheese paste
10
Smuggle evenly
11
Add the rest of the sugar powder to the protein and stir it with an eggbeater to wet hair bubble
12
One quarter to cheese paste
13
Then we'll mix the remaining proteins with the cheese paste
14
Load the mold, put it in the oven, add hot water to the oven
15
Put it in the oven, mid-level, up and down, 180 degrees, 15 minutes, 160 degrees, 30 minutes
16
After coloring, fire, 40-60 minutes, cooling, cooling
17
Checkout
18
Be carefulScuffle cheesecake Make Tips
The original recipe yields approximately a 6-7 inch cake. I used small cake molds for easier serving. Since ovens vary, browning times may differ. If the temperature is low, placing the cream cheese over hot water makes it easier to beat until smooth.