Souffle Cheesecake

Souffle Cheesecake

Introduction:

"I left here for a year and finally came back. My baking has improved. How about you? It doesn't matter if there is progress, whether it's delicious or not, the most important thing is that we eat healthily, so don't give up easily on the road of pursuing delicious food, and I will continue to work hard to bring you more delicious food. Today, I'd like to present you the master's shufulei cheese cake. It tastes very good and the method is simple. "

Production steps:

Step 1: (preparation: freeze the egg white until there is a little ice residue before using it, and then lay oil paper on the baking mould) put the cheese and softened butter into the pot and heat it with water

Step 2: stir with a hand-held egg beater until smooth

Step 3: put the egg yolk and sugar in another bowl, and stir well with a hand-held beater

Step 4: then add corn starch as shown in Figure 3, and stir well

Step 5: pour the boiled milk into the egg yolk paste and stir well

Step 6: heat the milk and egg yolk liquid with water and stir it until it becomes a paste

Step 7: pour the egg yolk paste into the cheese paste and stir well

Step 8: beat the iced protein to 7 with the egg beater. After distribution, add sugar twice until the egg beater is lifted and the protein hook falls

Step 9: mix the protein into the paste twice and stir well

Step 10: put a baking tray under the baking mold, and pour 1 cm deep hot water into it. Bake at 170 ℃ for 15 minutes and 160 ℃ for 25 minutes. When the time is up, keep it in the oven for 40 minutes. Then take it out and wrap it in plastic wrap. Refrigerate for one night before eating

Materials required:

Cream cheese: 120g

Butter: 18g

Egg yolk: 23g

Fine granulated sugar: 22G

Corn starch: 4G

Milk: 60g

Protein: 38 G

Note: put the egg white in the refrigerator until there is ice on the edge of the melt

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor