Difficulty: Side dish (intermediate)
Duration: more than 1 hour
Cheese/cream cheese 125g
Powdered sugar 12.5 g
Egg yolks 38g (2 pieces)
Milk 100ml
Light cream 10g
Cornstarch 15g
Low gluten flour 15g
Honey 10g
Butter 12g
Lemon juice 5g
50g protein (2 pieces)
Powdered sugar 25g
Tata powder / lemon juice 1g
1. Prepare the materials
2. Mold: Feel the butter around the mold and the bottom
3. Apply a layer of powdered sugar
4. Bottom oiling paper
5. Heat the cheese in water, stir with a scraper until the cheese is all melted, no pimples
6. Sift the powdered sugar into the cheese and stir well
7. Add the light cream and stir well
8. Add the hot milk (40 degrees) and stir well
9. Add honey (to color)
10. Sift the flour and starch, add to the ingredients (no heating is required at this time, so as not to cook the flour), stir well and without pimples
11. Add the egg yolks
12. Add butter and lemon juice
13. Beat the egg white with an egg beater, add sugar in 3 times, add lemon juice after the sugar is dissolved, beat the nacre protein to expand, and put up the egg beater until the egg white does not collapse (the time is not too long, it is easy to beat the egg white)
14. Add b to a in 2 divided doses and stir well with a scraper (stir slowly in one direction to avoid protein diarrhea)
15. Cheese Lake
16. Pour the prepared material into the mold and tap 2 times to make the bubbles run out
17. Add 2 cm of cold water to the baking pan, put it into the mold, the oven temperature is 170 degrees, bake for 1 hour, gently bump 2 times after coming out of the pan, so as not to collapse the cake, let it cool at room temperature and refrigerate for 1 hour, the taste is the best