Heavy cheesecake
By VicentaLakin
The cheesecakes have been made in several editions, and they are usually used to them. The squares that go in the mountains do for the first time have a really good taste, so they must be recommended。
Recipe Recommendations
- milk fragrance
- roast
- an hour
- ordinary
Steps for Heavy cheesecake
1
Cream cheese is softened to room temperature and pre-painted with baked paper (both in and around the base)。
2
Butter and milk are warmed up to the full melting of butter, but do not waste time, and are placed in non-hot hands。
3
That's how it melts。
4
another container, egg yolk and 30 g fine sugar, was struck to white。
5
Sift into corn starch mix。
6
It's mixed with the cooled butter and milk solution。
7
In six, the solution is well mixed, and the small fire is constantly mixing into a slimy paste。
8
Take another container to soften the room's creamed cheese to smooth it down
9
A mix of smooth-slided cream cheese and sticky paste in 7。
10
An additional container is removed, where the protein is added three times to the fine sugar to the 6th distribution (before the wet bubble)。
11
It mixes the mixed protein with the 9th stage mixed and even cheese paste (first half of the protein is mixed into the cheese paste and then into the remaining half)。
12
It's a mixed and good cheese paste。
13
Put it down in a pre-painted dryer。
14
The oven is preheated at 160 degrees and the insulated water (water bathing) is baked for about 60 minutes. Just on the surface. At the end of the baking, the room is cooled and cooled for four to five hours, completely condensed, demouled and eaten。
15
The invincible formula that went into the mountains made the perfect machete。