You can eat some cupcakes in the month, the nutritional value is very rich, the following look at the practice of this cupcake snack:

Japanese cheesecake

Materials

Cream Cheese Slices 80g,Milk 60ml,Eggs 2pcs, Sugar 30g,Sugar 60g,Low Sugar 2pcs, Sugar 30g, Sugar 60g. 60ml,Eggs 2pcs,Sugar 30g,Sugar 60g,Low Gluten Flour 3 tablespoons,Cornstarch 1.5 tablespoons,Flour of Tartar 1/4 teaspoon

How to make it:

1: Pre-heat the oven to 180 degree Celsius, and place a baking tray on the bottom shelf of the oven. Cream cheese slices/cream cheese should be set to room temperature first, the cake mold is first coated with a thin layer of oil, then paved with baking paper, wrapped in two layers of tinfoil for spare.

2: Flour and cornstarch mix well and sift together to remove any lumps. Cut the cream cheese into cubes, add the milk and mix under water until it melts and blends into a cheese syrup, then set aside to cool.

3: Eggs Separate the yolks from the whites and put the whites in a large, clean bowl without oil or water. Add 30 grams of sugar to the egg yolks and beat with an electric mixer on high speed for about 3 minutes until pale yellow

4: Make sure the cheese mixture is not too hot, otherwise the yolks will burn. Add the cheese syrup to the egg yolks and beat with an electric mixer on high speed for about 1 minute until smooth.

5: Add the sifted flour and cornstarch mixture and beat with an electric mixer on low speed for no more than 1 minute until blended and dry particles disappear.

6: Wash and dry the beaters and make sure they are free of oil and water. Add cream of tartar to egg whites, beat at high speed for about 1 minute until foamy, then divide 60 grams of sugar into three times, add 20 grams of sugar each time, beat at high speed for about 30 seconds and then add another sugar, repeat three times, egg whites continue to beat until more than soft peaks.

7: continue to beat the egg whites to more than soft peaks, a little harder, that is, after lifting the whisk to form the tip of the egg white into a curved shape, not all the way down or pointing up, add about 1/4 of the egg white that has been beaten up into the egg.

8: Add about 1/4 of the beaten egg whites to the egg yolk mixture, and use the cut-and-mix method to mix well, then you can add the egg whites to the yolk mixture in one go.

9: Then you can add the egg whites into the egg yolk mixture in one go, mix well with cutting method, and pour the cake mixture into the paved butter paper.

10: Mixed cake batter pour into the butter paper and wrapped in tinfoil cake molds, placed in the oven on top of the baking tray, baking tray pouring just boiling hot water, bake at 180 degrees for about 15 minutes, and then adjusted to 150 degrees baked for 20 minutes more time is enough, do not turn on the oven, and wait for about 15 minutes or so, delicious Japanese cheesecake, and then bake for about 15 minutes. strong>Japanese cheesecake is ready.