Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"Do it for the first time"

Production steps:

Step 1: 1 separation of egg yolk protein.

Step 2: add 25g of sugar, 25g of milk, vegetable oil and 15g of low flour to 2 egg yolks

Step 3: mix well

Step 4: add 30g sugar to the protein three times [and a little lemon juice]

Step 5: stir with medium speed until wet foaming.

Step 6: add 1 / 2 milk to the cream cheese, stir until there are no particles, and melt the cheese with the method of water insulation and heating

Step 7: mix the egg yolk paste and cream cheese paste, and then mix with the protein paste.

Step 8: prepare the mold. Put oil paper on it and wrap baking paper around and at the bottom.

Step 9: pour appropriate amount of cold water [about 1cm] into the baking pan, put it into the oven to bake, bake the middle and lower layers at 220 ℃ for 10 minutes, color them, cool them to 160 ℃ for 60 minutes.

Step 10: finished product

Materials required:

Cream cheese: 95g

Flour: right amount

Eggs: 3

Butter: 30g

Salad oil: right amount

White granulated sugar: 50g

Milk: 55g

Note: to adjust the amount of sugar, oh, I seem to adjust a little too much.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao