Ingredients: cream cheese 1 10g, milk 609, yogurt 50g, low-gluten flour 35g, sugar 35g, 2 eggs, corn starch 3g and white vinegar 3g;

Accessories:

Cheese cake

1

Cheese 1 10. Milk 60. Sugar 15. After mixing and stirring, put it in hot water to isolate water and melt the cheese and sugar evenly.

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2

Take it out. Sift in the low-gluten flour and corn starch while it is hot. Stir it into a thick batter. Add the egg yolk and continue stirring. Stir well and add an egg yolk.

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three

By this time, the batter was already cold. Add yogurt and continue stirring.

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four

Stir well and sieve to avoid pimples affecting the taste.

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five

Put the completely delicate batter in the refrigerator for 20 minutes. Let's make egg white paste when it's refrigerated. Drop 3 drops of white vinegar into the egg white. Stir the yolk with an eggbeater. When there is a big and thick foam, add one third of the remaining 20 grams of sugar and continue stirring. Add one third to make a more delicate foam. When the surface of protein is textured, add another third. When the texture is clear, it is close to dry foaming.

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six

Take out the frozen batter. Add one third of the protein batter to the egg yolk batter and stir well. Remember it's stirred. Never draw a circle. Stir the batter and cut it. Pour the mixed batter into the remaining egg white batter basin. Keep mixing.

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seven

Cut out the pad paper with the same size as the bottom of the mold with oil paper and put it into the mold. If you don't stick to the mold, you don't need to butter the inner wall. Pour the mixed batter into a 6-inch mold. Shake the mold on the table with your hand. Shake off the bubbles inside. If there are bubbles on the surface, you can prick them with a toothpick. Then put the mold into the baking tray. Add only cold water (remember cold water) to the baking tray, and then put it in the preheated oven. 48660.68668688666

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eight

Cool after bee taken out of that furnace, and demoulding when reaching hand temperature.

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skill

Cheesecake should be eaten after refrigeration. It's delicious.