8mm light cheesecake, the entrance is cosmetic.

WHAT YOU NEED

Ingredients

200 grams of cheese
200 grams of milk
80 grams of egg yolk
50 grams of butter
40 grams of low-fat flour
27 grams of cornstarch
160 grams of protein
100 grams of fine sugar

How TO MADE Light cheese cake

Steps 1 to 4

1. Prepare the material.

2. Cream cheese is added to 1/4 of the milk, heated on one side, and stirred until it turns into a paste.

3. Add a small amount of the remaining three-quarters of the milk, add one side and stir evenly with a manual egg beater.

4. Add the egg yolk gradually and stir evenly with a manual egg beater.

Steps 5 to 8

5. Cut the butter into small pieces, waterproof it into a liquid, add it to the cheese paste in step 4 and stir evenly.

6. Mix the mixed low-fat flour and cornstarch into the cheese paste and stir evenly until no flour particles are left.

7. Fine sugar is added three times to the protein and sent to the wet foam (8 deliveries).

8. Take 1/3 of the protein cream and add it to the flour dough in step 6 and stir evenly with a rubber scraper.

Steps 9 to 12

9. The dough that was mixed in step 8 is poured back into the remaining 2/3 protein cream and stirred evenly.

10. The mixed dough is poured into a living circular mold wrapped in tin paper at the bottom.

11. The oven is preheated at 150 degrees for 10 minutes, the grill is filled with water and placed on the bottom, the grill net is placed in the middle and the lower layer is baked at 150 degrees for 60 minutes, the rotation at 170 degrees is baked for 20 minutes.

12. The baked cake is left to cool naturally, then transferred to the refrigerator and refrigerated for six hours.

Steps 13 to 16

13. Cover the edge of the mold with a hot towel for two minutes, and the mold will come off more neatly.

14. The knife should be heated before cutting the cake, it will be cut more neatly and beautifully, every time the knife should be washed and cleaned, heated and cut again.

15. The mouthfeel is soft and moist, the entrance is instant...