by aiko Tao 【Douguo Food Official Certified Master】
Cream cheese 125g
Milk 50g
Butter 30g
3 eggs
Low powder 25g
45g sugar
White vinegar a few drops
1. Prepare all the materials
2: Separate the egg yolk protein and set aside
3: After the cream cheese is placed at room temperature, add milk and heat it together with water and stir until it is particle-free
4: Add butter and stir until the butter melts and is smooth and particle-free
5: Remove the basin from the hot water, add three egg yolks in parts, one by one, and stir well
6: Sift in low gluten flour, stir well, smooth and delicate
7: Beat the egg whites until the wet foam is soft, 5-6 distribution; preheat the oven while beating the egg whites, 180 degrees, put a plate of water on the lowest layer of the oven
8: Add the beaten egg whites to the egg yolk cheese paste twice, stir well to form cheesecake paste
9. Put oil paper on the bottom of the mold, slowly pour the cheese cheese paste into the mold, and gently shake it on the table top to shake out the bubbles
10, put into the lower layer of the oven, the bottom of the basin of water, this is the water bath baking method. 180 degrees 30 minutes, about 15 minutes after the surface is almost colored, you can add tin foil to prevent the top from cracking or too dark, and then bake at 140 degrees for 30 minutes, do not take it out immediately after baking, simmer in the oven for another 30 minutes
11: After simmering, let cool off the mold
12. Finished product
13. Finished product
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