Light cheese cake cheese cake cheese cake ice cream cake
I didn't want to make cheese cake at first. It was because I bought the wrong cheese. I wanted to buy pizza, but I bought cream cheese instead. Later I learned that there are many kinds of cheese.Since you buy it, you can't waste it. It seems that only this cake is the simplest.
Step 1 . Put the milk, cheese and light cream into the blender and beat until smooth without granules. Many versions of cheese paste have been studied and found that it is better to use a cooking machine, which saves the trouble of adding and does not need to stir by yourself.
Step 2 . Separate the egg white and yolk, add 20g of fine granulated sugar into the egg yolk, and beat it with an egg beater until the color volume becomes larger and the color becomes lighter.
Step 3 . Pour the egg yolk into the cheese paste
Step 4 . Pour the low-gluten flour into the cheese paste, mix well, put it into the refrigerator for use, and then beat the egg white.
Step 5 . Add a teaspoon of lemonade to the egg white. It is said to have the function of removing fishy smell and stabilizing protein without defoaming. I have done it several times. I can't tell the difference between adding it and not adding it. Don't throw away the lemon after using it. You can drink a cup of lemon honey water. It tastes very good.
Step 6 . Add white sugar in three times. Add one more time until it bubbles.
Step 7 . Add one more time to achieve wet foaming, as shown in the figure. Use the egg beater to pull up the curved tip.
Step 8 . Mix the beaten egg white and cheese paste evenly. I forgot to take pictures. Flip mixing is from bottom to top. Do not stir in circles to make the protein defoaming affect the taste. Pour it into the mold and shake it several times to produce large bubbles
Step 9 . Demoulding while hot. Take it out and gently shake it for a few times.
Step 10 . A cake very suitable for babies.
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