Light Cream Cheesecake
Introduction:
Production steps:
Step 1: prepare the required materials.
Step 2: put cream cheese on a deep plate, add milk, 20g sugar and a few drops of lemon juice.
Step 3: beat with egg beater until smooth and free of particles.
Step 4: pour in the melted butter and stir well.
Step 5: add 3 yolks in three times and stir until smooth.
Step 6: mix the low gluten flour and corn starch evenly, and sieve into the mixed milk paste.
Step 7: stir clockwise until smooth.
Step 8: add a little lemon juice into the egg white, use the egg beater to make a big bubble, and add 30g sugar in three times.
Step 9: beat until wet foaming, lift the egg beater to hook shape.
Step 10: add the beaten protein to the egg yolk paste in three times.
Step 11: mix well. (don't mix it in circles, turn it over, circles will make the protein defoaming)
Step 12: pour into the oval mold, shake a few times, eliminate the big bubbles.
Step 13: put it into a deep baking pan, add 1-1.5cm high hot water to the pan, put it into a 160 ℃ preheated oven, and bake in the middle layer over high and low heat for about 60 minutes.
Step 14: bake until the surface is colored, take out and refrigerate for more than 4 hours.
Step 15: finished product
Materials required:
Cream cheese: 100g
Milk: 50g
Butter: 30g
Eggs: 3
Low gluten flour: 15g
Corn starch: 10g
Fine granulated sugar: 50g
Lemon juice: a little
Note: the oven temperature should be adjusted according to your own. When adding the egg yolk paste, make sure to stir the egg yolk, do not draw a circle, so as to avoid protein defoaming. Cream cheese is made by myself. If you are interested, you can have a look at it http://home.meishichina.com/space-6173111-do-blog-id-430890.html
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Qing Ru Lao Dan Gao
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