Japanese cheesecake
By VicentaLakin
Actually, all the pastries I uploaded were made for the first time. It's all about the good guys. Because you like to shoot, the pictures that are taken don't want to be wasted, and they want to be shared. And I hope I can help the newcomers
Recipe Recommendations
- cream cheese 125 grams
- light cream 50 grams
- pure milk 75 grams
- low powder
- egg yolk of 2
- egg white of 2
- whole egg liquid one
- white sugar 50 grams
Steps for Japanese cheesecake
1
Prepare all the supplies. Let's put three milks in the mixer and mix them into smooth milk paste
2
We'll have two yolks and one full egg fluid
3
Then you add low powder to the non-particle paste, put it in the fridge
4
Next, 50 grams of glucose is added three times to the egg purifier
5
The distributed protein was added to the paste three times and mixed up and down. It's time to preheat the oven, 160 degrees and 5 minutes。
6
The pasta pours into the oiled mold. Add tin paper at the bottom. The mold is on the grill, half the water. On the bottom, up and down, 50 minutes and 150 degrees. My oven is too hot
7
It's time for a toothpick test, if it's ripe or a tremor, if it's just a little bit in the middle, it's ripe, just a little bit。
8
I used two more molds, two inches. The pasta is the amount of 6 inches
9
The temperature varies widely from one oven to another, and you need to know the approximate temperature of your oven. It's better to freeze the refrigerator. It's the entrance