Light cheese cake
The cream cheese that I baked cookies for my son a few days ago was not used up. I was worried about it for several days. I thought that only me and my young master were at home these days and just used up baking cheese cake. As a result, last night, I asked my son what he wanted to eat this morning. He said he wanted to eat cake, ha.. Mother and son are really connected ^&^ I just didn't expect that this guy would eat this cake, because the little guy doesn't like sour food, so I know it tastes better than me this morning.... But my son just woke up when I baked the cake. I dressed him and didn't look at the side. As a result, the color of the cake was a little dark.It is better to spread oil paper on the mold, not butter. I am an example. Sad, demoulding can not take off....
Step 1 . Weigh and prepare all materials
Step 2 . Add a little milk to the cheese and slowly mix over hot water until smooth and without any granules
Step 3 . Add fine sugar and stir until completely dissolved
Step 4 . Add the softened butter at room temperature until it completely dissolves
Step 5 . Add eggs and mix well
Step 6 . Add the sieved powder
Step 7 . Add tata powder and fine sugar to the egg white and mix well
Step 8 . Beat with an electric egg beater to form wet foam
Step 9 . Pour the beaten protein paste into the cheese paste and mix well using the cutting and mixing method
Step 10 . Mixed cake batter
Step 11 . Take out the mold that has been smeared with butter and frozen in the refrigerator, pour it in seven to eight percent full
Step 12 . After pouring, gently shake out bubbles.
Step 13 . Place the molded paste on a baking tray filled with water and send it to the middle layer of the oven to bake at 180 degrees for 50 minutes (if the surface is colored, turn to low heat and continue baking)
Step 14 . Baked cake
Step 15 . Breakfast is ready, with a bowl of porridge, the latest match, hey....
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