The method is very simple, mix the batter and pour it into the rice cooker, and get it with one click. When I first took it out, I shook it. Like tofu brain, it tastes more delicate like ice cream. It melts in the mouth and is refreshing and not greasy.
Cheesecake, in the West Point store, has always sold only small triangles, the price is not low, and the packaging looks very advanced. I baked them and held them directly on a black tray. I cut them in advance, and each person had a small piece, but it was many times more delicious than what I bought. When I was in the second grade, my mother said that this kind of cake is delicious and everyone likes it. Yes, I understand. I will make it and take it with me in the future.
Blueberry cheesecake
Ingredients: cream cheese 140g, milk 65g, butter 40g, 4 eggs, low-gluten flour 20g, corn starch15g; 65g of white sugar and a few drops of white vinegar. Dried blueberry 1.
Practice: Put the large bowl filled with cream cheese and milk in the microwave oven for 30 seconds, which not only heats it, but also keeps the cream cheese in its original state, but it is already very soft. Take it out and beat it into a fine and sticky paste until no small particles can be seen.
Add butter, then heat the bowl in the microwave for 30 seconds and heat it twice. At this time, the bowl feels a little warm and the butter is soft, but it is still the same. There is no separation between water and oil. Take it out and stir well.
Knock in the egg yolk, add four egg yolks in four times and stir well. The bowl has been a little warm, so as not to let the oil cheese and butter solidify into lumps.
Sift in the mixed low-gluten flour and corn starch, and stir evenly with an egg beater until there are no dry powder particles. Do not stir excessively.
The yolk paste is sticky, then let it stand and wait for it to mix with the egg white paste.
Add white sugar to four egg whites and beat with electric egg beater until lines appear. Pull out the egg white paste at the top of the eggbeater without dripping, and the bottom is hooked. Don't hit it too hard. Wet foam is the best, soft and difficult to defoam.
Then slowly slide the whole egg white paste into the egg yolk paste, and stir and mix evenly with an egg beater to form a thick and delicate mixed paste.
Pour the prepared paste into the container of the rice cooker, tap it gently on the table a few times to shake out big bubbles, then grab a handful of dried blueberries and sprinkle them on the prepared paste as evenly as possible.
Cover the rice cooker, press the cake button, don't open it in a hurry after 50 minutes, simmer the heat preservation button for half an hour before opening it, and don't reverse it when taking it out. The surface moisture is very heavy, so put it upside down.
Cut into pieces after cooling thoroughly, without collapsing or shrinking the waist, and the texture is delicate.
Tip: Slice cream cheese and butter with a knife, so that it will soften when heated slightly, but the time should not exceed 30 seconds.
Cooking cakes with rice cookers is easier and easier, just like locking the safety, and its stability is much better than that of the oven. I think it should be due to the slight pressure of the rice cooker, which has good sealing and strong batter state.