8 inch light cheese cake-You Are Foodie

By Gail
7

8 inch light cheese cake

I don't love cheese. When I am in a good mood, I will make a light cheese cake for my beloved one

Main Ingredients

Auxiliary Ingredients

salt 1g
lemon juice A moderate amount

There must be no yolk in the egg whiteWhen baking the cake, add some water to the bottom layer to prevent the cake from cracking

Step 1 . raw material

Step 2 . Add cheese and butter to milk and melt in water

Step 3 . Melt the cheese butter and let it cool. Pour in the egg yolk and stir well

Step 4 . Add the sifted flour, stir up and down, and set aside

Step 5 . Put the stirred paste aside and continue to the next step

Step 6 . Beating egg white is the most important part. Add a few drops of lemon juice and salt to the egg white, and put the sugar in three times. Send it until it is dry and foamy, like the shape of the picture. Pick up the egg beater like an eagle's beak

Step 7 . Add the egg white (three times) into the egg paste and stir it up and down (like cooking) evenly

Step 8 . Stir well and pour into the mold to shake bubbles on the table

Step 9 . Vatti oven upper tube temperature 130, lower tube temperature 160, preheat for 10 minutes and bake in the middle of the cake for 40 minutes, then upper tube temperature 150 degrees, lower tube temperature 180 degrees for 20 minutes (temperature, time can be determined according to personal oven)

Step 10 . The finished product is coming out

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