Cheesecake
Hello! Hello, everyone! Today, it is relatively simple to share the cheesecake in the store with you. Just follow the steps. Our store is sliced and sold. Everyone can also make a 6-inch Qifeng mold with the same formula. Oh, don't use a live bottom mold. Use tin foil or hot water will seep in.⚠How to make this cheesecake Note 1⃣Protein cold storage is in a 7.5, delicate and soft state (see picture) 2⃣Take out the cheese in advance and use it again when it becomes soft 3⃣Cheese egg yolk paste can be filtered if there are particles 4⃣The water in the dish put into the oven must be hot water just boiled 5⃣The final 150 fire is very simple and easy to operate for coloring, and it tastes great! If you like cheese, you must do it!
Food Ingredients
cream cheese
165g
Milk
65g
Butter
36 grams
Eggs
3
low gluten flour
28g
Fine granulated sugar
42 grams
Lemon Juice
3 grams
Step
1
Prepare all materials
2
Milk, butter, cheese heat insulation water softening
3
Stir evenly
4
Can be used to whisk delicate egg beater
5
Add egg yolks
6
Stir delicate
7
Add low gluten flour
8
Stir delicate
9
Chill egg albumen and add lemon juice
10
Sugar is added into protein several times to beat
11
Send it until it is moist, foamed, delicate and soft
12
Strain the cheese yolk paste to the egg whites
13
very delicate
14
Mix well
15
Pour into the mold (also can be 6 inch chiffon mold)
16
Bake at the bottom of the oven over 120 degrees for 90 minutes
17
Finally, add 150 degrees and fire for 3 minutes to color.
18
Bake well, take out the mold and cool it.
19
Chopper for half an hour
20
Delicate and soft
21
Simple operation and delicious oh
22
One mouthful after another
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