How to make mango light cheese cup cake

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  1.This material can be used to make six to seven Paper cup 125ml aluminum foil cup.Six-inch molds can also be made.Weigh the ingredients separately
  

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  2.The cheese I chose is an iron tower.You can also use Anjia.If you want to eat it yourself, you can use Kerry.Place the cheese in a basin, then add about 1/3 of the milk on top, and mix well with water.You can use a spatula or a manual whisk.

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  3. After stirring evenly, pour the remaining 2/3 of the milk in three batches Pour into the cheese paste and stir evenly.Then sift in the low-gluten flour and cornstarch, stir well with an egg beater, and finally add the egg yolk.Stir evenly

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  4. At this time, the oven should be preheated to 190 degrees Celsius and 150 degrees Celsius.After mixing, place the cheese paste in a basin with water to keep it warm.Pay attention to stirring every once in a while, then beat the egg whites, put lemon juice into the egg whites, then add the sugar three times and beat the egg whites until they are 70% like a chicken tail.Then put 1/3 of the whipped egg whites into the cheese batter and mix evenly, then pour the cheese batter into the egg white bowl and mix evenly.The good ones in my class poured the paste into tin foil cups until they were 70% full.

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  5. Fill the baking pan with water, then put the paper cups in and put them in In the oven, bake at 190 degrees and 150 degrees for fifteen minutes, then turn the heat up and down again to 150 degrees and bake for another 45 minutes.

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  6. During the exam, you can whip the whipped cream and dice the mango.Take the finished cheesecake out directly without inverting it.After cooling, put the whipped cream into a piping bag and use a six-tooth nozzle to pipe some patterns on it, and then decorate with some diced mangoes.It is better to eat after putting it in the refrigerator.

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  7.Have a piece of afternoon tea..