Health benefits
Yogurt: activate blood circulation and remove blood stasis
Eggs: enhance immunity, protect eyes and improve eyesight
Ingredients
Cream cheese ( 200g ) | Yoghurt ( 70g ) |
Whipped cream ( 50g ) | Low-gluten flour ( 20g ) |
Corn starch ( 10g ) | Sugar ( 50g ) |
Eggs ( 3 ) |
How to make frozen yogurt cheesecake
1.The preparation ingredients are all freshly taken out of the refrigerator
2. Beat the cheese yogurt and light cream at low speed until smooth and smooth without any particles
3. divided into 3 times Add the egg yolk and mix well, then add the next egg white and put it in the refrigerator to freeze.Yes, freeze.
4. Sift low-gluten flour and cornstarch twice and put into cheese paste
5. Stir evenly and finely Place in the refrigerator to refrigerate
6.This is a protein that has been frozen for 5 minutes and should not be frozen for more than 10 minutes
7.Add sugar in 3 times at low speed
8. Beat until wet and dry
9.Add it into the cheese paste three times and mix well.The cheese paste will be thick and thick when you take it out from the refrigerator
10.Put the mixed batter into the mold, shake out the bubbles and put it in the oven in a water bath at 140 degrees for 60 minutes
11. After baking, do not take it out immediately and let it reach room temperature, then put it in the refrigerator for more than 4 hours before eating.It can only be said to be "perfect" O(∩_ ∩)O
Tips
The frozen egg whites will be whipped slightly slower than before but more stable and more delicate
With the live bottom mold water bath method, without wrapping tin foil, put boiling water in the baking pan and put it in the lower layer of the oven.If it is too high, you can add cold water to the baking pan and cover it with tin foil
I made a 6-inch mold with an 8-inch mold, so it looked smaller and I succeeded in making an oval* cheese this time
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
