Occasionally I saw this cake in the kitchen, just the extra whipping cream in the refrigerator, I thought it was an unexpected harvest. It seems that cheese is better than cheese, without the thick feeling of cheese, but it has a refreshing feeling. The fat content is less and less than that of cheese. It is a good fit for friends who want to lose weight but love dessert. . .
Separate the eggs, add a few drops of lemon juice and add 40 grams of sugar to the wet foam. Put it in the refrigerator. Light cream, add 20 grams of milk to the remaining 20 grams of sugar and mix well. Add the sieved low-powder and mix well. I use the egg beater to beat the mixture at a low speed. Note that the egg yolk and vanilla extract should not be mixed and added to the cream paste. uniform. . .
Take one-third of the protein and the egg yolk paste in a mix and mix, then pour back into the protein paste and mix in the same way. . The eight-inch mold is wrapped in tin foil, and the cake paste is poured into the shock, and the baking tray is placed in warm water. I used a low temperature slow roasting 130 degrees for 40 minutes and then adjusted to 150 degrees for 20 minutes, then took out a little cool demoulding, and put it in the refrigerator to make it taste even more. .
Because I was doing it with a try, the detailed picture was not taken. Some kitchen friends asked me about the production process, so I rushed through the above. .
It should be said that the precautions are similar to cheesecakes, as long as the protein is wet foamed. The liquid content of this formula can be reduced appropriately, and the temperature can be adjusted according to the corresponding oven.