Light Cream Cheesecake
Introduction:
"Delicious light cheese cake"
Production steps:
Step 1: I didn't go out to buy cream cheese, so I put 500ml milk into a pot and boil it over low heat until it bubbles, add some salt and pour white vinegar
Step 2: after standing for half an hour, it turns into bean curd
Step 3: filter the cream cheese on the gauze for half a day, and put some light cream to make it thicker. The milk must be heated, otherwise it will not coagulate in case of acid
Step 4: add the remaining 150ml milk into the cream cheese and beat it smooth
Step 5: look good
Step 6: add oil and stir well
Step 7: three eggs
Step 8: scoop an egg yolk with a spoon, and the egg white will turn down by itself
Step 9: add egg yolk one by one in three times and mix well
Step 10: sift in the low powder
Step 11: sift in corn starch
Step 12: stir until there are no obvious particles to form a thick batter
Step 13: pour 1 / 3 sugar into the egg white first
Step 14: slow down to the big blister and put sugar again
Step 15: beat until slightly thick, then add the remaining sugar
Step 16: beat to wet foam, lift the beater to have a small tip
Step 17: add 1 / 3 protein cream into the batter and mix well
Step 18: pour it back into the protein cream and stir well. Do not stir it
Step 19: put the tinfoil under the mold into the baking tray, preheat it at 170 ℃, bake it at 150 ℃ for 40 minutes, then bake it at 170 ℃ for 20 minutes for coloring. If the coloring is too heavy, cover it with tinfoil
Step 20: after baking, the tin foil sticks to the surface and is a little damaged
Step 21: isn't it a good cut?
Materials required:
Milk: 650ml
Oil: 35g
Low powder: 30g
Corn starch: 20g
Sugar: 75g
Eggs: 3
Salt: 1g
White vinegar: 15g
Note: the spoon is also very convenient
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: milk flavor
Chinese PinYin : Qing Ru Lao Dan Gao
Light Cream Cheesecake
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