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Recipe: Pan cheesecake baby food supplement recipe

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Recipe: Pan cheesecake baby food supplement recipe

Notes:

"Reference month age: no need for a large oven for more than 12 months, no need to wait for time to warm up, the steps are simple, the tools are convenient, but the taste is not sloppy! The taste and taste are definitely not sold outside, and the ingredients I can grasp it myself, it is more nutritious and healthier, it is simple and proper, and it is delicious! Dear, I am Jun Jun, a nutritionist and baby nurse, who like to share baby food preparation and feeding knowledge. I will do it for my baby. The complementary foods were all made into a video, which was included in my public number "Baby Food Supplement", including staple food, soup, baking, diet, etc. Pay attention to me, no longer worry about your baby!"

Ingredients:

Cream Cheese 250g
3 eggs
Fine sugar 30g
20 grams of butter
Half a lemon

Steps:

Reference month age: 12 months or more, baby ingredients that are not allergic to ingredients: 250 grams of cream cheese, 3 eggs, 30 grams of fine sugar, 20 grams of butter, half a lemon cooking time: 40 minutes Difficulty analysis: Primary
Unsalted butter is placed in a small bowl and thawed in warm water.
Put 3 eggs into the bowl, spread them evenly, and mix the egg yolk and protein together.
Add the weighed white sugar to the cream cheese that has been softened at room temperature in advance. Cream cheese can be cut into small pieces and softened at room temperature to the point where you can easily poke small holes with your fingers.
Use an electric egg beater to smooth the cream cheese texture. Cream cheese, an immature full-fat cheese, is white in color and delicate in texture and is suitable for making cheese cakes. It should be noted that cream cheese is very easy to deteriorate after opening, so eat it as soon as possible.
Prepare the egg liquid, pour it into the cream cheese 4 times, and mix it thoroughly with an electric eggbeater every time you pour it, then pour it again. Don't be lazy to add egg liquid once, otherwise it will be difficult to beat evenly, and it is easy to cause oil and water to separate.
Mix the egg mixture with the cream cheese and squeeze in 5 grams of lemon juice. The addition of lemon juice can not only remove the taste of the egg tart, but also make the cake more fragrant, slightly sour and more rich in layers.
Take 15 grams of butter and add to the mixed cheesecake paste.
Continue to use the egg beater and mix thoroughly.
In a non-stick pan, pour the remaining 5 grams of butter and brush evenly on the bottom of the pan with a silicone brush. My pot is 26cm slightly larger, and it is more suitable to use a 24cm nonstick.
Pour the cheese batter into the pot.
Lift the pot and gently shake it on the table to shake off the big bubbles. The cake that comes out of this will have no stomata on the surface and it will be smoother!
Open the lid and cook for 20 minutes. Note that the whole process should be a small fire, and the heat conduction taste is better. You can also avoid burning at the bottom, and be sure not to expose the lid during the whole process, otherwise the cake that swells will sink. Because the size of the pot used is different, the thickness of the cake will be different. The specific time should be properly grasped by yourself.
After the time has elapsed, turn off the fire and use the remaining temperature for about 15 minutes.
Uncover and gently cut into small pieces with a spatula to enjoy. Because the cake made is soft, the whole one is easy to break or break, so you can cut it in the pot and take it out.
Cheesecake can be cooked! Nothing is worse than using an oven.
Full of cheese taste, really better than the cake shop is healthy, do a good match with the baby's favorite fruit or dried fruit, the value has increased a level!

Tips:

Junjun tips; 1. Cream cheese can be cut into small pieces, softened at room temperature to the extent that you can easily poke small holes with your fingers. 2. Cream cheese, an immature full-fat cheese with a white color and fine texture, suitable for making cheese cakes. It should be noted that cream cheese is very easy to deteriorate after opening, so eat it as soon as possible. Make a review of the main points; 1. Don't be lazy to add egg liquid once, otherwise it will be difficult to beat evenly, and it is easy to cause oil and water to separate. 2. The addition of lemon juice can not only remove the taste of the egg tart, but also make the cake more fragrant, slightly sour and more rich in layers. 3. Note that the whole process should be a small fire, and the heat conduction taste is better. You can also avoid burning at the bottom, and be sure not to expose the lid during the whole process, otherwise the cake that swells will sink. 4. Because the cake made is soft, the whole is easy to break or break, so you can cut it in the pot and take it out. Food supplement production and feeding problems can be private to me: shipu878

Recipe: Pan cheesecake baby food supplement recipe

Notes:

Ingredients:

Steps:

Tips:

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