Low fat Cheesecake
Introduction:
"The combination of various low-fat milk raw materials makes cheesecake healthier"
Production steps:
Step 1: grind the digested biscuits, mix them with 50g low-fat butter and 5g white granulated sugar, put them into the bottom of the baking bowl, press them tightly with a spoon, and put them into the refrigerator to freeze for 15 minutes
Step 2: Mix Cream Cheese, 50g sugar, egg, yogurt and milk, and mix well
Step 3: sift 20g corn starch into the milk paste after stirring
Step 4: pour the batter into the baking bowl with the bottom of the biscuit
Step 5: dissolve the chocolate in water and put it into the mounting bag
Step 6: first squeeze a thin line to draw a circle, and then use a toothpick to draw a pattern from the middle to the outside
Step 7: put the baking bowl into the hot water pan, bake in the oven at 160 ℃ for 60 minutes, take it out to cool and refrigerate for 3 hours
Materials required:
Low fat cream cheese: 200g
Low fat yogurt: 150ml
Skimmed milk: 50ml
Digested biscuit: 100g
Egg: 1
Dark chocolate: 30g
Low fat butter: 50g
White granulated sugar: 55g
Corn starch: 20g
Note: the purpose of putting hot water in the baking tray is to prevent the cake surface from cracking
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Di Zhi Zhi Shi Dan Gao
Low fat Cheesecake
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