< h1 class="pgc-h-arrow-right" > fee </h1>
4 eggs (about 250g) Cream cheese 200g Light cream 100g Old yogurt 100g (thicker) Butter 20g Low gluten flour 25g Caster sugar 25g Corn starch 3g white vinegar (beaten for egg white)
<h1 class="pgc-h-arrow-right" > yogurt cheesecake </h1>
The mold is evenly coated with butter by hand (the key not to crack)
Mix fine sand sugar and corn starch and mix well with beaten protein
Egg yolk and egg white separation
Weigh the cream cheese, yogurt, light cream and butter in the pot
After the ingredients are prepared, add 800g of water to the baking tray (it will not overflow) and put it in the lowest layer, use the upper heat for 210 degrees, turn off the heat and do not open, preheat the oven;
Put water in the pot to heat until there are small bubbles but do not open on the low heat, to prevent the paste pot I added a sieve to separate;
Put the prepared cream cheese ingredients in the pan and melt them in water, first press them with a spatula and then stir them with an egg pump; (now stir the egg pump with the egg pump, the egg pump will be stuffed with cheese and it will not come out)
Stir with egg pumping until delicate and particle-free turn off the heat, keeping it at about 70 degrees;
Add sifted low gluten flour and stir well
Add the egg yolks
Stir evenly out of the pan, egg yolk paste will crust for a long time, stir evenly before sieving, (in winter, if the temperature is low, you don't have to take it out, keep the temperature)
Add white vinegar to the egg white, add fine granulated sugar and corn starch in 2 times to beat the big chicken tail at medium speed, different equipment different sending methods, according to their usual protein distribution methods on the line;
The egg yolk paste is sifted directly into the egg whites
Stir well
Pour into the mold, gently smooth it with a spatula and shake off the large bubbles;
Gently place in a baking tray and bake in a water bath
Use the upper heat 210 degrees, the lower heat is not open, bake slightly colored, about 13 minutes, according to their own oven temperature, and then adjust the upper and lower heat 130 degrees to bake for 60 minutes; (according to their own oven temper roast ha!) ）
The hot gas inside is discharged twice by the furnace vibration;
After 3 minutes, release the mold and put the box on the line
Melt in the mouth, very tender, can not finish eating put in the refrigerator refrigeration!