Cheesecake

1

Raw materials。

2

The cream cheese, light cream and yogurt, when removed from the refrigerator, are weighed and placed in the food cup of the food machine, which is used to smooth the flow of particles。

3

When you hit the cheese with the cuisine, you pour it into the big bowl。

4

Add two yolks to the cheese paste, and evenly mix。

5

Sift low-banded flour into the cheese paste and tumble it with a rubber razor。

6

The addition of sugar in the egg purifier is sufficient to eject close to a hard hair。

7

Dig a third of the protein into the cheese paste. You mix the protein with the cheese with a rubber razor, and then you mix it back into the protein bowl. Continue to mix protein with cheese with rubber razors. Remember, don't mess around. The mixed paste should be very thick and delicate. Not too rare or a lot of little bubbles。

8

Put the mixed cake in the cake model. Put butter on the cake. I'm using a living bottom cake model, and I need to wrap the bottom with tin paper to prevent water from entering the bottom of the next bath. It doesn't matter. Put the cake in the oven, put it in the oven, put it under the pre-heated oven, 150 degrees, and bake it for 70 minutes, until the skin is even, the cake is solid and the feeling of no flow is pressed。

A few tips: * It is often said to add sugar in batches when beating egg whites, but adding it all at once seems to work fine too. For the beaten egg whites, when you lift the whisk, a sharp peak should form. The tip of the peak curves slightly. This is the right consistency. * Pay attention to the technique when mixing the egg whites: fold from the bottom upwards. Absolutely do not stir in circles, otherwise the whipped eggs will deflate severely, causing the cake to shrink or collapse, or even fail to rise. * Freshly baked cake is fragile; do not remove it from the mold immediately. Wait for it to cool naturally before unmolding (do not cool it upside down). It tastes better after being refrigerated.