The instant happiness of light cheese cake

The instant happiness of light cheese cake

Introduction:

Production steps:

Step 1: get all the materials ready.

Step 2: cut the cream cheese in a into small pieces and add sugar.

Step 3: melt in hot water and stir until smooth and free of particles.

Step 4: add two yolks in batches.

Step 5: add milk and mix well.

Step 6: mix and sift low gluten flour, corn starch and milk powder.

Step 7: add corn oil and stir well.

Step 8: whisk the egg white in B, add 36g sugar in three times, add white vinegar, whisk until it is dry and foamy (you can set up sharp corners).

Step 9: mix a's cheese batter with B's beaten egg white. When mixing, first add 1 / 3 of the egg white into the batter, turn up the batter from bottom to top with a squeegee and mix it well. Then pour the batter into the remaining 2 / 3 of the egg white and mix it well. Move quickly to avoid the egg white defoaming. Pour the mixed cake paste into the mold (shake twice to eliminate the big bubbles), put it into the preheated oven, use the water bath method, cover the bottom of the cake mold with tin foil, and pour appropriate amount of water into the baking pan (avoid stirring with an egg beater).

Step 10: demould the cake after baking.

Materials required:

Cream cheese: 60g

Low gluten flour: 36g

Corn starch: 18g

Fine granulated sugar: 18g

Egg yolk: 2

Milk: 60g

Milk powder: 5g

Corn oil: 30g

Protein: 2

White vinegar: 1 / 4 tsp

Precautions: 1. Cover the cake with tin foil after coloring, so as to avoid the surface being burnt. 2. Vinegar is added to neutralize the alkalinity of egg white.

Production difficulty: unknown

Process: Baking

Production time: 10 minutes

Taste: milk flavor