Small Fresh - Light Cheese

Published Jan 11, 2022 at 12:28pm ET

Light cheese cake is one of my favorite cakes. Its much fresher and tastier than other cheese cakes on the whole. As the baking Treasure Book says, it is soft and tender. It melts at the entrance and has a light fragrance of cheese. Even those who are afraid of the taste of cheese cant help falling in love with it.

Food Material List

1 Cream cheese 250g
2 Low-gluten flour 30g
3 corn starch 40g
4 Yogurt 40ml
5 Yolk 3
6 protein 3
7 Berry sugar 20g (added to cheese)
8 Berry sugar Fine sugar 50g (added to protein)

Operational steps

1 Prepare materials.
2 Soften the cream cheese in water and stir it in an egg beater.
3 Then take the bowl out of the water and mix the yolk three times.
4 Stir in fine sugar three times and mix well.
5 Add sifted low gluten flour and corn starch three times and mix evenly with a scraper.
6 Finally, add salt and yogurt and mix them evenly with a scraper.
7 Set aside the whipped cream cheese batter.
8 Whip the protein to a wet foam with a slight bend at the top.
9 Pour 1/3 of the protein into the cheese batter and turn it upside down.
10 Mixed cheese batter, poured into the remaining protein, from the bottom up.
11 The bottom mold is wrapped in tin foil, the cake paste is poured into the mold and knocked lightly on the table.
12 Put the mould into the baking pan and pour some water into the baking pan. Place the tray in the middle grill of the oven and bake for 10 minutes at 175 degrees. Rotate 160 degrees for 40 minutes.
13 After baking, put it in the refrigerator and refrigerate for more than 4 hours.

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