Ingredients
Anchor Cheese Powder ( 75g ) | Pure milk ( 75g ) |
Unsalted butter ( 31g ) | Low-gluten flour ( 19g ) |
Corn starch ( 6 grams ) | Egg yolk ( 2 pieces ) | Fine sugar ( 44g ) | Egg white ( 88g ) |
Lemon juice ( appropriate amount ) |
Cake Series~How to make light cheesecake
1.Melt the cheese powder with hot water
2.Pour in pure milk and mix well p>
3.Pour in the butter and mix well and set aside
4.Mix all dry powders and mix well
5.Sift into the cheese paste
6.Use a hand-held whisk to stir until there are no particles
7.Add two egg yolks
8.Use a whisk to stir evenly p>
9. Sift everything into a large, clean and waterless bowl.Be sure to pass it through four times.Second-rate.
10.Add fine sugar to the egg whites and add a few drops of lemon juice
11.Start to beat until 8 minutes and the texture is clear and large curved hooks appear
12.Then add one third of the meringue to the cheese yolk paste and mix well
13.Note that the mixing technique should be from the bottom up
15.Pour into non-stick cake grinder
16.Gently shake it on the table a few times.
17. Bake with water bath method, preheat the oven for 10 minutes, heat to 180, Lower the heat to 160 and bake on the lower shelf of the oven for 60 minutes
18.Pour immediately after coming out of the oven Buckle
19.After cooling, place it in the refrigerator for 4 hours before use p>
14.Pour into the remaining meringue basin
Tips
Protein is not suitable Aging and coloring require venting and roasting.The oven temperature depends on your oven.
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