Auxiliary sugar 80g white vinegar 2 drops.
Steps to melt light cheesecake (light cheesecake) in the mouth
1.? Butter and cream cheese melt in insulated water.
2.? Uniformly stirring into particles-free
3.? Add 50g of milk and one egg yolk, stir well, then add the next egg yolk, one egg yolk and five egg yolks.
4.? Add the sieved low flour and starch into the yolk cheese butter paste, and then add 50g milk. (So a * * * is to add 100g of milk until it becomes a paste.)
5.? Add two drops of white vinegar to beat five egg whites until they are soft and foamed. Beat half of them and add the other half of powdered sugar. After beating well, add the other half until they become barbed. Never beat them until they become hard.
6.? Note: At this time, preheat the oven first, put hot water of about 70 degrees in the baking tray for 6 minutes 180 degrees, and put down the layer to preheat 15 minutes. Then add half of the beaten egg whites to the egg yolk paste, stir well and then add the other half. Stir it up and down gently by cooking. Don't stir hard in circles!
7.? After stirring, cover the container with tin foil and brush the butter, and brush the butter on both sides and stick silicone oil paper to facilitate demoulding.
8.? Pour into the container and gently shake out the bubbles. Put a baking net on the top layer of the baking tray with water and put the cake on the baking net.
9.? Up and down the tube 180 degrees for 30 minutes, and then 140 degrees for 30 minutes. I used the Changdi instead of the oven. There is a certain temperature difference between different ovens. The temperature can be adjusted according to the temperature of your own oven or the coloring situation.
10.? Don't take it out and stew it in the oven for 30 minutes after baking. This way, the cake won't shrink back or collapse. Finally brush a layer of butter or honey! Blingbling's (it tastes better if you put it in the refrigerator for one night)