By Dining Yi Yuan
Cream cheese 120 g
Milk 50 g
3 eggs
Butter 30 g
Low gluten flour 25 g
Lemon juice a few drops
Granulated sugar 35 g
1, prepare these as long as the raw materials
2, milk, eggs placed at room temperature, put into an anhydrous and oilless basin, heated in water
3: Use an egg beater, load a stirrer, and beat until there are no particles
4: Add butter and beat until there are no particles
5, play this silky state is good
6: Next, put in the egg yolk, change the double mixing stick, continue to stir, pay attention to the egg yolk to put one by one
7: Mix the egg yolks well, add flour, continue to stir, and set aside the batter
8, 1, next beat the egg white, egg white needs to be put into an oil-free and water-free container, put a few drops of lemon juice, I use fresh lemon, sugar needs to be beaten into the egg white three times, until the stir bar pulls up the good egg white appears sharp state can 2, the oven tray put water, 170 degrees preheat
9: Mix the egg whites into the egg paste three times and stir with the zigzag method until even
10: Apply a layer of butter to the mold
11, put the adjusted batter in the framed bag, squeeze into the mold, pay attention not to put too full, leave room to climb high, shake a few times on the desktop, and exclude the air
12, the oven is preheated, 160 degrees 30 minutes, see the cake slightly discolored, turn 140 degrees and bake for half an hour
13, the finished product out of the pot
1, pay attention to the use of water insulation method to bake 2, observe the color of the cake at any time, if the color is too soon to lower the temperature in advance 3, bake well in the oven for 20 minutes, out of the pan after cooling, put in the refrigerator after refrigeration after eating better taste
----------
Douguo Cuisine, the largest food community and trading platform in the field of family kitchen;
1 million food recipes, you can choose, you can download the [Bean Fruit Food] App in major app markets to view.