After the oven is preheated, heat it up and down 150℃, bake it 1 hour, and the surface is light yellow. After taking it out, cool it and put it in the refrigerator for half a day, the flavor is better.

Steps:

Material: 1 oval cheesecake mold (the weight of 3 molds is above the baking collection)

Cream cheese: 84g

Milk: 84 grams

Egg yolk: 42 grams

Butter: 27 grams

Low powder: 27 grams

Protein: 84g

Sugar: 50g

A little lemon juice

A little mirror pectin

Practice:

1, cream cheese and 1/2 milk are heated in water, and stirred until they are pasty.

2. Add 1/2 boiled warm milk to the egg yolk and mix well.

3. Melt the butter in water, add it to the egg yolk milk and mix well.

4. Sift the low flour into 3, and mix in the cream cheese paste and mix well.

5, egg white with lemon juice, add sugar in several times until wet foaming.

6. Put one third of the protein into 4 and mix well, then mix the rest of the protein and mix well.

7. Rub a little oil on the buns, bake paper at the bottom, and put the mixed 6 into the mold to smooth it.

8. Preheat the oven at 230 degrees, bake it in water (put 1CM water in the baking tray) 10 minutes until the surface is colored, and then bake it at 160 degrees for another 60 minutes.

9. Take out the oven for three minutes and demould it while it is hot. Brush the mirror pectin while it is hot.