This is a very light and delicate cheese cake, with a fresher taste and slightly lower calories than heavy cheese.This square is made from chickpeas followed by small chickpeas for baking chickpeas, suitable for 7 inch round shapes.I made a six-inch round mold, and a four-inch heart-shaped mold.

WHAT YOU NEED

Ingredients

300 grams of butter and cheese
45 grams of butter
57 (about 3 grams) of egg yolk
11 grams of cornstarch
150 grams of milk
Protein 95 (about 3 grams)
Sugar (with egg yolk) 20 grams
Sugar (including protein) 55 grams

How TO MADE Shuffle cheese cake

Steps 1 to 4

1. Preparation work: 1. Cream cheese greenhouse softening

2. 2. Butter waterproofing melting

3. 3.Put the protein in the stirring bowl used to start, freeze until a little thin ice appears in a circle near the bowl wall.

4. 4. cornmeal screening. 5. baking paper on the mat in the mold, side wall baking paper about 1 cm higher than the mold.

Steps 5 to 8

5. 6. Preheat the oven to 170°C.

6. Add the melted butter to the softened cream cheese bowl and stir evenly with a manual egg beater, slightly separating the oil and water without tightening.

7. Put the butter and fine sugar in another stirring bowl and mix.

8. Add cornstarch and stir evenly.

Steps 9 to 12

9. Heat the milk at the same time.

10. Boil the milk and pour it into the egg yolk.

11. Heat the boiling water separately, while using a manual egg beater to quickly stir the egg dough until it is sticky.

12. While it is hot, pour the egg yolk into the cream cheese paste and stir quickly until smooth and smooth.

Steps 13 to 16

13. Cover with a hot towel on a stirred cream cheese bowl for use.

14. While it is hot, pour the egg yolk into the cream cheese paste and stir quickly until smooth and smooth.

15. Cover with a hot towel on a stirred cream cheese bowl for use.

16. A small amount of fine sugar is added to the protein that has not yet been completely thawed, for 2 minutes at medium speed, the remaining sugar is added twice to the protein, first stirring at a low speed for 30 seconds, and secondly stirring the protein slowly in a circle.

17. It sends out moisture bubbles, i.e. the protein has a luster, raises the egg-making machine, and the protein cream can be bent slightly.

18. A small amount of fine sugar is added to the protein that has not yet been completely thawed, for 2 minutes at medium speed, the remaining sugar is added twice to the protein, first stirring at a low speed for 30 seconds, and secondly stirring the protein slowly in a circle.

19. It sends out moisture bubbles, i.e. the protein has a luster, raises the egg-making machine, and the protein cream can be bent slightly.

20. Take a quarter of the protein cream and add it to the cheese egg paste and stir it from the bottom to the top with a razor blade.

21. After stirring, add the remaining protein cream, stir until the cake paste is evenly colored.

22. Take a quarter of the protein cream and add it to the cheese egg paste and stir it from the bottom to the top with a razor blade.

23. After stirring, add the remaining protein cream, stir until the cake paste is evenly colored.

24. Pour the cake paste into the mold, flatten it with a scraper, and break the surface bubbles.

25. Pour the cake paste into the mold, flatten it with a scraper, and break the surface bubbles.

26. Place the mold in the oven, add hot water, 1.5 cm deep (if it is a live bottom mold, wrap it in tin paper, or use a cake rack on the oven with hot water).

27. It is baked in the oven at 170°C for 15 minutes, then set to 160°C for 25 minutes, the surface is slightly colored, the oven is turned off, and the residual heat is used to steam for 40 to 60 minutes.

28. Remove the cake, wrap it with a preservative film and a mold after it has cooled completely, put it in the refrigerator and refrigerate it, and then remove the mold when you enjoy it.

29. Place the mold in the oven, add hot water, 1.5 cm deep (if it is a live bottom mold, wrap it in tin paper, or use a cake rack on the oven with hot water).

30. It is baked in the oven at 170°C for 15 minutes, then set to 160°C for 25 minutes, the surface is slightly colored, the oven is turned off, and the residual heat is used to steam for 40 to 60 minutes.

31. Remove the cake, wrap it with a preservative film and a mold after it has cooled completely, put it in the refrigerator and refrigerate it, and then remove the mold when you enjoy it.

32.

Handy cooking tips

　　1. After the power is cut off, the residual heat of the oven will continue to work, do not overcook.In some ovens, even if the surface of the finished product does not turn yellow, the heat may be in place, so the baking time should not exceed the recommended time.2. It must be baked in a water bath, and the temperature should not be too high, otherwise the surface will crack.3. After half a day of refrigeration, the flavors of the various ingredients begin to seep into each other and taste better.