cheesecake materials: 1 kg of kraft cheese, 1 eggs, 18g of white sugar, 3 liang of flour, 4g of skim milk and 1g of baking powder. Sponge cake material for the bottom: 1ml of cake oil, 1 egg, 1 kg of white sugar and 1 kg of flour.

How to make Japanese cheesecake in this paragraph

1. Put egg whites and white sugar in the plate, and stir them evenly in the same direction with an egg beater until they are as white as whipped cream. Mix kraft cheese, egg yolk, flour and skim milk until paste. Then slowly pour in the prepared protein foam while stirring, and set aside for later use. When pouring the egg liquid, make sure that it is filled with a lot of air. Through the principle of thermal expansion and cold contraction, the baked cake will be "puffed". 2, the next step is to make a sponge cake bottom. Cheesecake is softer, sponge cake is harder, and the taste will be richer with it. Stir the eggs, white sugar and flour for 5 minutes, then add the cake oil and rub it evenly to make a bottom pad with the thickness of finger joints. Put it in a baking oven and bake it at 18℃ for 18 minutes. 3. After the above steps are completed, put the sponge cake first and then the cheesecake into the mold, and then put it into the oven to bake at 15℃ for 1 hour. The freshly baked cake is the best. It doesn't matter if you can't taste it right away. When you want to eat it, put the cake in the microwave for half a minute, and the hot and delicious Japanese cheesecake will appear again.