Yogurt light cheese
Step 1 . Wrap the loose end with tin foil and brush butter around the mold.
Step 2 . Take cheese, light cream and yogurt out of the refrigerator and put them into the cooking machine to stir well.
Step 3 . Separate the egg white and yolk, and put the yolk into the beaten cheese.
Step 4 . Stir to make it mixed evenly.
Step 5 . Sift in low flour and mix well.
Step 6 . Stir the cheese paste and refrigerate it in the refrigerator.
Step 7 . Whisk the egg white until it is bubbly and add 16 grams of sugar.
Step 8 . Continue to beat until fine bubbles, add 16 grams of sugar.
Step 9 . Whisk until there is a grain and add 16 grams of sugar.
Step 10 . Take out the cheese paste from the refrigerator, add the egg white into the cheese paste three times, and mix well.
Step 11 . Mixed batter.
Step 12 . Pour it into the mold and vibrate it for exhaust.
Step 13 . Water bath method, lower layer of the oven, 160 ℃ for 60 minutes.
Step 14 . Bake until slightly colored.
Step 15 . Refrigerate for more than 4 hours and cut into pieces, soft and delicate
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
