A protein paste: 4 proteins, 14g corn starch, 70g white sugar.

B. Egg yolk paste: 4 egg yolks, 260 grams of cheese cream, 0/20 grams of milk/kloc, and 60 grams of low-gluten flour.

Exercise:

1, cheese cream (cream cheese) and milk are heated and stirred in water until the cheese is completely melted without pimples (this process is the key part of making cheesecake, txm should not be afraid of trouble, and the state of cheese paste after stirring will definitely fascinate you).

2. Add the egg yolk and stir for four times (add one egg yolk and one egg yolk, and then add the other one after stirring. In fact, many cakes are made by adding such materials, which will make it easier to stir.

3. Add the sieved low-gluten flour in three times and stir evenly with a rubber scraper (don't draw a circle when stirring, it is easier to stir with a cross at the bottom).

4. Add 1/4 teaspoons of white vinegar to the egg white, beat at low speed until big bubbles appear, add white sugar and corn starch three times, and beat at high speed until thick.

5. Add 1/3 protein paste to the egg yolk paste, draw a cross and mix well, then add 1/3 protein paste, mix well and then add it to the rest protein pastes and mix well gently.

6. Preheat the oven 170 degrees 10 minute.

7. Slowly pour the cake paste into the cake mold and gently shake it a few times to remove bubbles. Wrap the tin foil outside the mold and bake it for 1-2 hours (depending on your own oven, you can try inserting it with a long bamboo stick, and it will be cooked if it doesn't stick)