WHAT YOU NEED

Ingredients

Low flour 60 grams
30 grams of cornstarch
100 grams of cheese
50 grams of butter
Four eggs.
100 grams of milk
Lemon 8 ml
20 grams of fine sugar (in egg yolk)
45 grams of refined sugar (in protein)

How TO MADE Light cheese cake

Steps 1 to 4

1. Press the elliptical mold on the oil paper, draw an elliptical of the same size, cut it down and lay it in the mold.

2. Butter waterproofing melting reserve

3. The cheese is softened with sugar, added to hot water in a bowl, and the cheese bowl is heated by sitting on top of the waterproof side, while the electric egg beater is sent to the delicate smooth side.

4. Mix the cheese egg yolk, add the egg yolk one by one, mix it evenly until all four egg yolks are mixed together.

Steps 5 to 8

5. Mixed cheese and egg yolk.

6. Add milk and 5 ml of lemon and stir evenly.

7. Low-flour and cornstarch are mixed through a sieve and mixed with egg yolk and melted butter.

8. Add 3 milliliters of lemon juice to 4 proteins in a bowl, add 15 grams of sugar to a large bowl, and continue.

Steps 9 to 12

9. Continue to send to fine bubbles with 15 grams of sugar.

10. Continue to send until you have a rash and 15 grams of sugar.

11. It can be released into a moist bubble.

12. The protein is added three times to the egg yolk paste.

Steps 13 to 16

13. Every time the protein is added, it is stirred evenly, without drawing circles, so that the flour does not rise.

14. Pour into the mold, shake.

15. Fill the pan with water and put the mold in the pan.

16. Preheat the oven to 150 degrees, put the pan in the second layer of the oven and bake for 60 minutes until the surface is golden yellow.

17. The mouthfeel is light, the entrance is smooth.

18.