Materials: 250 grams of cheese, 5 eggs, 120 grams of milk, 40 grams of low-gluten flour
Accessories: 80 grams of sugar, 1 gram of salt, 50 grams of Anjali butter (salted), 20 grams of corn starch
1, mix the cheese, milk, salt, and heat the water bath, so that they melt
2, use the microwave oven to melt the butter, and pour it into the step one of the container, mix thoroughly
3, this step is more difficult to crush all the small particles
4, separate the egg yolks and egg whites, sift the flour, cornstarch and egg yolks in container one and stir
5, whip the egg whites, add the sugar in 4-5 batches, and beat on low speed until stiff and white, mix the batter and egg whites quickly
6, brush a layer of cake molds with butter, easy to release the mold. Then pour the cake batter into the container, gently shake off the air bubbles
7, tray with half a centimeter of water, water bath heating, if the mold is a living bottom, remember to wrap a layer of tinfoil on the outside, to prevent water from entering the cake, the oven up and down at 150 degrees, 70 minutes
Tips:
1, I have this recipe for the eight-inch. Six-inch ingredients halved;
2, water bath heating is to retain the moist texture of the cake.
The molds should be outsourced to tinfoil, and the baking pan should be filled with boiling water and in sufficient quantity to avoid evaporating and drying out midway. It is best not to open the oven door in the middle of the process. It is best not to put the mold into the water, you can put a baking rack on the baking tray, and then arrange the mold. After baking, remove from the oven and cool, then refrigerate for 2 hours or more for better flavor. I made this drizzled with chocolate ganache sauce, the practice is very simple, light cream and melted black coquettish 1, light milk heating, pour into the melted black coquettish, stir well. Generally 8 inches, 100 grams of light milk plus 100 grams of black chocolate is more than enough