Small changes make high calorie cake easy to eat - [bean dregs heavy cheese cake]

During the Chinese new year, LG made light cheese cake for breakfast several times in a row, but he said he wanted to eat heavy cheese, but he was worried about the high calorie. If he ate it, he would not feel hungry at the next meal. Therefore, I took advantage of the "waste" of breakfast soybean milk and mixed it into the process of making heavy cheese cake, In this way, the dietary fiber rich in each piece of heavy cheese cake increases, and the heat decreases accordingly. Moreover, the cheese cake with soybean dregs has a more delicate and soft taste, and can not taste the fishy smell of soybean dregs, killing two birds with one stone!

Main Ingredients

• corn starch 20g
• lemon half
• Okara 200g
• White sugar 30g
• egg 2
• Kraft cream cheese 250g

During the Chinese new year, LG made light cheese cake for breakfast several times in a row, but he said he wanted to eat heavy cheese, but he was worried about the high calorie. If he ate it, he would not feel hungry at the next meal. Therefore, I took advantage of the "waste" of breakfast soybean milk and mixed it into the process of making heavy cheese cake, In this way, the dietary fiber rich in each piece of heavy cheese cake increases, and the heat decreases accordingly. Moreover, the cheese cake with soybean dregs has a more delicate and soft taste, and can not taste the fishy smell of soybean dregs, killing two birds with one stone!Small changes make high calorie cake easy to eat - [bean dregs heavy cheese cake]Main raw materials: 250g Kraft cheese, 2 eggs, 30g sugar, 200g bean dregs, 20ml milk (can not be added), half lemon, 20g corn starch.Process:1. Cut cream cheese into small pieces, add sugar and heat until melted2. Add eggs in turn, stir well, and then add the next one to ensure that the cheese paste is stirred evenly without particles.3. Add bean dregs and continue to stir.4. Add corn starch and stir well.5. Then add the lemon juice extruded from half a lemon and stir well.6, 6-inch flexible bottom mold, the bottom is wrapped with tin foil, the cheese paste is poured in for 9 minutes, then the mold is placed in the tray, half a bowl of water is added into the tray, and the mold is put into the oven, and the 150 degree water bath method is used to bake for one hour. It will be more convenient to refrigerate and demould after coming out of the furnace.Tips:1. Due to the addition of soybean dregs, the heat of cheese cake is greatly reduced. Moreover, the smell of soybean dregs can not be tasted at all. The cake tastes softer and more mellow as before.2. If the cake mold is flexible, it is necessary to wrap the edge of the mold with tin foil to prevent the water in the tray from penetrating into and affecting the final product