Cream cheese?200g, low gluten flour?30g, corn starch?20g, butter?60g, eggs?4, milk?100g, sugar?80g, lemon juice? a few drops.
Step 1.1, cheese and milk poured into a container, stirring hot water until the cheese is smooth and grain-free, end away from the hot water
2, stirring smooth cheese paste
3, butter microwave ding melted and cooled to a slight temperature, 2 to 3 times to add to the cheese paste and mix well, every time you add to the mixture, stir well and then add
4, add egg yolks Add egg yolks and mix well (each time you add one, mix well before adding the next)
5, sift in low-flour powder and corn starch
6, mix well
7, add a few drops of lemon juice to the egg white, and add the sugar to the electric mixer and beat the egg white until the egg white is wet foaming (lifting the mixer, the egg white is curved and hooked as the wet foaming
8, add one-third of the egg white cream to the cheese paste and mix well. Add one third of the meringue into the cheese paste and toss up and down to mix evenly (do not stir in a circle to avoid protein defoaming)
9, the remaining meringue all added to the cheese paste and toss up and down to mix evenly (do not stir in a circle to avoid protein defoaming), and then poured into the two cheese molds, shaking out the bubbles
10, the water bath method: the lower level of the oven to put a deep baking dish filled with cold water, preheated with the oven together, will be a good cheese molds Sit in the water bath, upper and lower heat 145 degrees bake 45 minutes, turn up and down heat 160 degrees bake 25 minutes
11, out of the oven without inverted buckle, 2 ~ 3 minutes to take off the mold, cooled down after the refrigerator to eat the taste good
12, the finished product to appreciate!
13, the finished product to appreciate!
14, fresh and smooth, delicate and soft, melt in the mouth!