My first perfect cheese cake

Published Dec 16, 2021 at 06:44am ET

Kiri, who had been pulled back from Hong Kong some time ago, finally took time to make cheese cake for the second time on Saturday afternoon. I was delighted to see the finished product. Haha Fangzi smelled Mommy with his son. After refrigeration, it tastes delicate and rich. I like it very much.

Food Material List

1 Cream cheese 100g
2 butter 30g
3 milk 50g
4 Berry sugar 45g
5 Yolk 3
6 protein 3
7 corn starch 10g
8 Low-gluten flour 15g

Operational steps

1 1: Egg yolk and protein are separately packed in clean containers. Cut an elliptical baking paper and put it in the touch.
2: Mix low gluten flour with corn starch and sift for reserve. Microwave melt butter for reserve.
3: Cheese with milk, stirred in hot water, smooth and without granules.
4: Mix the cheese milk and add the melted butter three times. Mix well.
2 5: Add egg yolk in succession, add one to mix, mix evenly. 6: Add sifted starch and corn starch and mix evenly. (Oven preheat 160 degrees) 7: Protein added lemon juice to make a rough foam, then add fine sugar twice to make a wet foam. 8:Take part of the protein and gently mix it in the yolk lake. Then pour the batter into the remaining protein and gently mix it into the cheese cake paste. 9:Pour the cake lake into 8 cents full. (I got a little too much.) Touch lightly. Fill the baking pan with water and put the cake into the baking pan. Bake at 160 degrees for 30 minutes and bake at 145 degrees for 35 minutes. 10:After the cake is taken out, it is separated on the edge, and then it can be touched off. After cooling, it can be eaten or put into the refrigerator.

Tips

6 inch square, there is surplus in the elliptical mould, and two more cups

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