Cheese Cake(nai lao dan gao )

Cheese Cake

Introduction:

"I can't wait to bake the cake after losing the non stick cake mold. This time, I baked the cheese cake with delicate taste and instant melting. It's the best cake I've ever eaten!"

Production steps:

Step 1: add yogurt to cheese.

Step 2: heat with water and stir until the cheese is melted to no particles.

Step 3: add the melted butter and stir well.

Step 4: separate egg yolk and protein, and put them into oil-free and water-free containers.

Step 5: add a few drops of lemon juice to the protein, add sugar in three times, beat until wet foaming, add egg yolk, cut and mix well.

Step 6: add butter and cheese paste, cut and mix well.

Step 7: sift in the low powder, cut and mix evenly.

Step 8: pour the cut and mixed cake paste into the movable bottom mold wrapped with tin foil, smooth it, shake it with force for several times, and shake out big bubbles.

Step 9: put into the preheated lower layer of the oven, water bath method, put the mold into the baking pan, put the mold into the baking pan, heat up and down 150 degrees, 60 minutes.

Step 10: after baking, put on heat-insulating gloves and take out the cake mold. After a few minutes, the cake and mold will take off.

Step 11: you can eat it after cooling down, and it tastes better if you put it in the refrigerator!

Materials required:

Low gluten flour: 40g

Cheese: 120g

Eggs: 3

Butter: 25g

Yogurt: 70g

Fine granulated sugar: 70g

Note: please adjust the temperature according to the spleen of your oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Lao Dan Gao