Today's cake is a combination of cheese cake and chicken cake, both with the strong cheese flavor of the cheese cake and the softness of the chicken cake, in between the two, the taste is really great!(This square fits a 6-inch circle)

WHAT YOU NEED

Ingredients

Five eggs
80 grams of low-fat flour
50 grams of butter
80 grams of cheese
50 grams of milk
65 grams of fine sugar

How TO MADE Cheese and cakes

Steps 1 to 4

1. Prepare all the ingredients, egg yolk and protein separation (the protein container must be oil-free and water-free, when separating the eggs, the protein must not be mixed with a little egg yolk, this must be very careful)

2. First make the egg yolk cheese paste: put the milk, butter, and cheese in a bowl, heat it until the butter melts and the cheese softens, and then use a manual blender to stir it to a delicate state

3. Add the butter and stir evenly to fine.

4. Sieve into the low-fat flour, stir evenly until there are no particles, and the egg yolk cheese paste is ready.

Steps 5 to 8

5. Making protein cream: first use an electric egg blower to blow the protein to a coarse state

6. Add 1/3 fine sugar and beat to a fine foam

7. Add 1/3 of the sugar and continue to beat until it is in a pattern, and finally add the remaining sugar and continue to beat until it is moist foaming (moist foaming: when the electric egg beater is pulled out of the protein cream, a curved corner appears, as shown in the picture)

8. Take 1/3 of the protein cream and put it in a bowl of egg yolk cheese and stir evenly with a rubber scraper by slicing (slicing method: turn from bottom to top, do not circle)

Steps 9 to 12

9. Add 1/3 of the protein cream to the egg yolk cheese dough and mix evenly with a rubber scraper by slicing; finally, pour the entire egg yolk cheese dough into the protein cream dough and slice evenly until fine

10. Pour the mixed cake paste into a 6-inch round mold, fill it for 9 minutes, then gently stir it on the table, blowing out the air bubbles

11. Oven 165 degrees preheated for 10 minutes, baked: 165 degrees, up and down tube mode, placed in the middle and lower layers, baked for 40 minutes

12. When it's almost cooked, the cake will bloom, which is a normal phenomenon, don't go after anything that doesn't crack, the bloom is also nice to look at.

Steps 13 to 16

13. After baking, it is immediately removed, lightly baked on the table, folded upside down and cooled in the baking net.

14. After complete cooling, remove the mould (you can use a mould remover knife)

Handy cooking tips

　　1 Take extra care when separating the eggs, the protein can't be mixed with a little egg yolk, otherwise it will affect the spread of the protein, the protein-filled utensils must be oil-free and water-free, this is the main work of making the cake 2 If the cake is suspiciously smelly, you can add a few drops of white vinegar or lemon juice when spreading the protein cream, both can remove the smell and can also help spread the protein 3 This is a 6 inch round square, make 8 inches to prepare a double portion, then you can mix 4 inches of protein cream and egg yolk.