Brie cheese 120g pure milk 125g butter 50g low flour 45g egg yolk 3 honey 25g protein 3 sugar 40g lemon juice 10g.

Mold: five aluminum foil cake cups (bottom diameter 6.2cm, caliber 8.2cm, height 3.5cm).

How to make a half-cooked cheesecake

Tear the cloth into small pieces, mix it with milk, heat it in water and stir it into a fine paste.

Add melted butter and stir well to make low-gluten flour.

Sift in the low flour for three times and mix well. Add honey to the egg yolk and stir well. Add it to the cheese paste.

Add lemon juice to the egg white, add sugar three times, and beat until wet and foaming. Put one third of the egg whites into the cheese paste and stir well.

Pour the stirred cheese paste back into the egg white, and then pour it into the mold (in this experiment, I poured 65g into each mold, and finally left a little cheese paste, but in fact, 70g-75g can be added into each mold, so it should be flat after baking and shrinking).

Put the mold into the baking tray, inject hot water into the baking tray, fire at 145 for 8 minutes, turn to 230 degrees, and fire at 145 degrees for 5 minutes until the surface is colored. Turn off the fire for 145 degrees 10 minutes. There is no need to take it out immediately after that. Take it out at room temperature and put it in the oven.

skill

Tip: It tastes best after refrigeration.