Recipe: Paper cup cheesecake

Home Cooking Recipe: Paper cup cheesecake

Notes:

I think that making cheesecake is a cake with a high success rate. The first time I made a cake, I made a cheesecake, and I was surprised. Mainly to grasp the temperature and protein emission, the temperature is not too high, my experience is not to exceed 160 degrees to bake. Don't pass the protein, you can have a corner when you lift it. The amount of formula used is probably 6-7 cupcakes.

Ingredients:

Steps:

  1. The protein egg yolk is separated in two clean pots.

  2. Place the cheese, milk, and salad oil in a clean pot, heat with water, and mix until thick and thick.

  3. Add egg yolk to step 2 and mix well, sift into low flour and corn starch and mix well.

  4. Add a few drops of lemon juice or white vinegar to the protein, beat the coarse foam at low speed, add fine sugar, start to beat at low speed, slowly accelerate, hit the eggbeater and drop the triangular tip (wet foaming).

  5. Take 1/3 of the protein into the cheese paste bowl, cut into the mixture, and then pour the cheese paste into the meringue bowl and mix well.

  6. Pour the cheese paste into the paper cup and pour it to about 8 minutes.

  7. The oven is warmed up for 150 minutes at 150 degrees. In the water bath method, the bottom layer of the oven is placed in a baking tray, and the baking tray is filled with water of 1 cm height. The middle layer is placed in the grill and the cake is placed. The bottom mold is best wrapped in tin foil, fire up and down, 150 degrees, about 50-60 minutes.


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