Blueberry light cheese cake
Step 1 . Prepare materials.
Step 2 . Wrap blueberry powder and set aside.
Step 3 . Mix 15 grams of corn starch and 25 grams of milk, stir well and set aside.
Step 4 . Put 120g cream cheese, 25g light cream, 50g milk and 40g butter into a basin and heat it with water.
Step 5 . Use a manual egg beater to stir it into a fine paste. Turn off the fire and take it out of the basin.
Step 6 . Pour in the milk corn starch paste from the second step and stir well.
Step 7 . Add egg yolk in several times.
Step 8 . Stir to make it mixed evenly.
Step 9 . Sift the mixed cheese paste 3 times.
Step 10 . Beat the egg whites until they are bubble shaped. Add sugar three times and stir.
Step 11 . Add 5g corn starch in three times and beat until wet foaming.
Step 12 . Stir the egg white foam into the cheese paste. Stir well.
Step 13 . Squeeze the batter into the mold for 8 minutes.
Step 14 . Put the blueberries into the mold. Water bath method, 160 degrees for 30 minutes, 130 degrees for 40 minutes. The middle and lower layers of the oven.
Step 15 . Appreciation of finished products.
Step 16 . Appreciation of finished products.
Step 17 . Appreciation of finished products.
Step 18 . Appreciation of finished products.
Step 19 . Appreciation of finished products.
Step 20 . Appreciation of finished products.
Step 21 . Appreciation of finished products.
Step 22 . Appreciation of finished products.
Step 23 . Appreciation of finished products.
Step 24 . Appreciation of finished products.
Step 25 . Appreciation of finished products.
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