raw materials

1g of cream cheese

3g of white sugar (not clearly stated in Wen Yi's recipe, which was added to cream cheese)

4 egg yolks

1g of milk

1 teaspoon of lemon juice (5ml) (added to cream cheese)

6g of low-gluten flour

3g of corn starch. )

1/2 teaspoon (3ml) of lemon juice (added to protein to increase the stability of protein)

Practice

1. Soften small pieces of cream cheese in a large bowl and add white sugar.

2. Beat the egg beater until it is smooth and free of particles, then add the egg yolks one by one and mix well.

3. Add milk and lemon juice in turn, stir well, then sift in low-gluten flour and corn starch, and stir well clockwise.

4. Pour the melted butter into the cheese paste and stir well.

5. Add the protein into the lemon juice and use an egg beater to make a big foam. Add the white sugar three times and send the protein until it is wet and foamed (8 distribution). At this point, the oven is preheated to 15 degrees.

It has been said before that the method of dispersing protein is to add sugar for the first time to fish eye blebs, add sugar for the second time and add sugar for the third time.

Wet foaming means to lift the eggbeater with a curved sharp corner ~

6. Mix the protein with cheese paste for three times and pour it into the mold. The bottom of the mold should be wrapped in advance to prevent water from entering ~

Some books say that one third of the protein paste is mixed with the cheese paste, and then the cheese paste is added to the rest of the protein paste, so that it can be better blended. Pour water into the baking tray and put it in the middle and lower layers of the oven. Hot water is the best!

put the cheese mold into a baking pan filled with water and bake it for about 1 hour

(after baking for 3 minutes, add some cold water to prevent the surface of the cake from cracking)

7. After baking, take it out and cool it, and then put it in the refrigerator to eat it better.

The delicious taste just baked is not very delicate, but it will be fine after being refrigerated for a while ~ the flavor will be better the next day.