Cheesecake

WHAT YOU NEED

Ingredients

A: cream cheese
B: fresh milk
C: egg yolk
E: butter
F: low starch flour
G: cornstarch
H: protein
I: fine sand sugar
A: 150 B: 150 C: three
D: 38 E: 30 F: 20 H: three
I: 75 g

How TO MADE Cheesecake

1. The cheese is cut into small pieces and added to 1/4 of the fresh milk to soften the water, heated while stirring, until it turns into a paste and then removed from the hot water.

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

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

4. Cut the butter into small pieces, heat it to a liquid, add it to the cheese paste in step 3 and stir evenly.

5. It is also used to filter low-fat flour and cornstarch.

6. Stir evenly until there are no grains of flour in the hand-held egg beater.

7. Protein sugar boiled to a wet foam (about eight servings)

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.

9. Invert the remaining 2/3 of the protein and mix evenly

10. It is poured into a live-bottom circular mold with a tin paper bottom.

11. The cake is placed on the second layer, with a baking tray filled with water at the bottom, and baked at 150 degrees for 40 minutes.

12. It can be baked for 20 minutes at 170 degrees.

13. The baked cake is left to cool naturally, the surface is coated with yellow ghee, then transferred to the refrigerator and refrigerated for six hours.

14.