I bought a few cheesecakes and I really liked the feeling of the entrance. This time I tried it, it was really good. Eat a piece of breakfast, no feeling of being hungry at noon, it is really full, that is, can not eat too much, the heat is big.
Mix cheese and milk, heat on the gas, heat to no particles, leave the gas, cool slightly.
Add the egg yolks one by one to the cheese and mix well.
Add corn oil to the egg yolk paste and mix well.
Sift in low-gluten flour and mix well.
The protein was added to the granulated sugar three times and sent to the wet foaming with an electric egg beater. The meringue is mixed twice with the egg yolk paste.
Place a cut piece of oil on the bottom of the 8-inch mold and apply corn oil to the walls. Put the cake paste into the mold and shake off the big bubbles.
Preheat the oven, the middle layer is fired 170 degrees, 20 minutes; then converted to 150 degrees, 40 minutes out. The cake is slightly colder.
Cut the cheesecake into pieces and put it in the refrigerator to make it better.
Take a delicious cheesecake from the fridge and start enjoying it!
1. The frozen preserved cheese is not easy to stir evenly, and it needs to be heated and softened to make it easy to stir. 2, the cheese cake protein is not easy to over-expose, otherwise it will swell and crack when baking, and the taste is rough. 3, the protein cream is added to the egg yolk paste, can not be stirred clockwise, can only be turned up and down. Stirring clockwise will defoam. 4, the mold on the four walls of the corn oil is better to demould.