Methods: 1. Place the cheese in a clean, waterless container and melt it over water, that is, place the container in hot water. Melt and stir the cheese.
2. Add the milk and continue to stir until fine without particles, this process takes about ten minutes.
3. Separate the egg yolks from the whites and add the yolks to the milk and cheese mixture.
4. Note that the egg yolks separated from one into one, into one on the beating and stirring one, a **** separation of five times, stirring five times. In the middle of the two times to add sugar, each time to add 15g.
5. Sift the flour, sifted in three times to avoid lumps.
6. Add 50ml of oil to the cheese yolk batter,
7. The next is the process of whipping egg white, if you do not have a whisk, it is possible to beat it by hand, just a little longer.
8. Three drops of white vinegar in the egg white, and then add sugar in three installments, the egg white whipped cream, to pick up with chopsticks with a tip, and will not be deformed as good.
9. The egg white and egg yolk batter mix, to mix up and down, the egg white will be pressed under the yolk paste, and then turn up, repeat several times until the mix can be evenly.
10. Preheat the pressure cooker for 1-2 minutes, then apply a little oil to the bottom of the cooker, covering the entire bottom and sides of the cooker at a height of 5cm so that it doesn't stick to the cooker and won't rise.
11. Pour in the cake batter and shake out the air bubbles.
12. According to personal taste into the raisins, the pressure cooker to choose the cake function, the texture of the choice of fragrant tough, pressurized valve point start, half an hour after the automatic stop.
13. Remove the mold to be quickly inverted the pot on the rice plate, so as not to retract too much. Fragrant and rich cheesecake is ready!
Size: buffalo horn is obviously larger and longer than the ox horn.
Shape: Buffalo horn is flat and thick, bent backward, with triangul