Ingredients ?

Cream cheese 200g (I used a box of 226)

Butter 50g

Sugar 100g

Low gluten flour 50g

Milk 150g

Eggs 5 eggs with shells about 65g

Japanese light cheesecake practice ?

Eight-inch solid-bottomed molds, the bottom of a little oil fixed baking paper, standby.

Prepare the ingredients.

Heat the cheese, butter and milk over water.

This is called boiling water, so you put the pot in a saucepan and heat the water inside to melt the cheese and butter and whisk it to a smooth consistency.

After the cheese is fine and smooth, take it off the heat to avoid the heat.

The reason for avoiding high temperatures is that you can't scald the yolks, so take care of that!

Add the egg yolks in small batches and beat well.

Sift the low-flour powder into it and beat it well.

With a "z" hand pump, beat without drying out the flour.

Lastly, let's sift the cheese paste again, of course you can do this step if you're too lazy to do so, but if you want the finest texture, just sift it.

Start whipping meringue, sugar added in small increments, slowly whipping egg whites to wet foams, pulling out the beating head with a fine glossy crook, light cheese protein can not be beaten hard, either must be cracked, and can not be state enough to beat the soft must be retracted.

Anyway, the words are let me say, I am the first medium-high speed beat to the state to be, that is, when the whisk walks by, the egg white has the grain, then start to reduce the speed, and finally use the lowest speed to organize the egg white, can not be too much, can not be enough, to organize about a minute, that will observe the basin wall of the meringue, but also very fine, no big bubbles, it is enough.

Then add to the cheese paste in small batches, this time I used the hand pump to slowly disperse the meringue and mix to achieve, do not let the meringue foam.

Add a second time, still fishing and mixing.

Until all the meringue is added, change the spatula and tidy up the bottom and walls of the basin so that the cheese paste is well combined with the meringue.

The consequences of not mixing well in this step may cause the cheese paste to settle.

And shake gently to remove large air bubbles on the surface.

Pour into the prepared molds.

Preheat the oven and bake at 150 degrees for 65 minutes.

This time I wanted to try it without cooling it down, but apparently the top crust was slightly thicker.

Take it out and let it cool, and when it's not hot, invert it and unmold it.

This time I want to try the branding, so use the torch hot iron stamp, that, because I bought this cheap, not with electric temperature control, so burn big power, will be hot paste, burn small hot not on, but not often, and do not want to waste money to buy high-grade branding.