In Europe, heavy cheese cakes made with whole eggs and cheese are popular, with a rich and pure flavor, and are simple to make and more suitable for beginners.The surface needs only to be decorated with fruit or lemon juice.Light cheese cakes, usually mixed with egg whites, have a lighter taste, and are the first to be invented in Japan, and are more complicated for beginners.Light cheese cakes have a lighter tolerance, are not suitable for excessive decoration of the surface, and are also susceptible to affecting the light style of the cake itself.

WHAT YOU NEED

Ingredients

120 grams of cheese
50 grams of cream
50 grams of milk
20 grams of low-fat flour
30 grams of butter
Three eggs
15 grams of cornstarch
50 grams of fine sugar
10 g of lemon juice

How TO MADE Light cheese cupcakes

Steps 1 to 4

1. Preparing the food

2. Separate the egg yolk and protein into two water-free and oil-free cooking pans, and the egg yolk can be used in small bowls.

3. The butter insulation water melts into a liquid and is stirred evenly.

4. After softening the cheese, add the cream and milk.

Steps 5 to 8

5. Stir smoothly until there are no particles using a hand-held scrambler.

6. Add three egg yolks to the cheese paste and stir evenly.

7. Then add the butter slowly and stir with a hand-held egg beater.

8. Low starch flour and cornstarch, which have been screened in advance, are added to the cheese paste and mixed with an egg beater until the flour-free particles are absorbed.

Steps 9 to 12

9. Put the cheese paste in the refrigerator for 15 minutes.

10. The protein is squeezed into the lemon juice, which is sent at medium speed by an electric egg beater, with sugar added three times in between.

11. The protein is beaten to the point of hard foaming, i.e. the egg is picked up and a small triangle appears at the front end.

12. Remove the slightly thickened cheese paste from the refrigerator and add one-third of the protein.

Steps 13 to 16

13. Stirring

14. The protein is quickly mixed with the cheese paste, and the protein is mixed with the cheese paste twice in the same way.

15. Pour the mixed cheese paste into the cake mold for 9 minutes and preheat the oven 15 minutes in advance, 160 degrees.

16. The pan is poured into about 2 cm of warm water, placed at the bottom of the oven, and the middle layer is placed on the grill.

Steps 17 to 20

17. The cake mold is placed on the grill and baked in a waterproof manner, baked at 160 degrees for about 30 minutes, until the surface appears slightly baked, immediately removed, so that a natural recess appears in between.

18. The material is ready for decoration.

19. Apply jam to the surface of the light cheese cup cake.

20. Light cream with added sugar is squeezed in the recess.

21. Spread the coconut, squeeze it with a little jam, or add the berries.

22.