Transferred from Carol, the original party sees this: http://caroleasylife.blogspot.com/2011/08/blog-post_8.html The body of the material is the amount of 6-inch round mold, (in brackets) is the amount of 8 inch round mold, everyone Everything you need~
Put the sifted powder into the pot, add 50ml of milk and mix well.
Add 3 egg yolks and lemon juice to mix well
Put the cheese into the pot, add 70ml of milk and fine sugar, heat it over low heat until the cheese is completely melted (mix with the egg beater while cooking)
Then add the egg yolk batter to 3 and mix evenly
The protein is first beaten with a whisk, then added with lemon juice and fine sugar (added in 2 times), and the protein cream (wet foaming) can be bent at the end.
舀 1/3 serving of whey cream mixed into the egg yolk batter, stir evenly with the rubber blade over the basin edge and circle, then pour the mixed batter into the remaining meringue and mix well.
Pour into the baking paper and spread the oil on the table. Tap the table a few times to make the batter even. If there are air bubbles and flatten it with your fingers, place the baking mold on the baking sheet. Pour a cup of boiling water on the baking tray. Full, avoid adding water in the middle and open the oven to defoam the cake)
Bake in an oven that has been preheated to 180 ° C for 15 minutes until the surface is colored. Adjust the oven temperature to 120 ° C and continue to bake for 40 minutes.
Immediately after the furnace is baked, buckle down to a large plate, and then use another plate to buckle back to the positive. Then remove the outer ring of oil paper and let it cool. (If it is not immediately reversed, it will be easy to produce moisture and cause the skin to stick.)
Finally, brush a layer of mirrored pectin in the refrigerator (mirror pectin can be replaced with apricot jam or orange jam)
If the operation speed is slow, you can first use the protein cream to make the egg yolk batter. Because the light cream of the light cheese does not need to be very strong, defoaming does not affect it at all, but if the egg yolk batter is too cold, it is easy to sink at the bottom.