Silky and smooth cake, sweet but not greasy. Refrigerate and take it out, leave it for a while and eat it again, it's like eating ice cream! Wow!
by eva Xiaojia 【Douguo Food Official Certified Master】
Part a
Cream cheese 125g
Butter 40g
Light cream 25ml
Milk 75ml
Corn starch a 12.5 g
Egg yolks 2-4 pcs
Part b
Caster sugar 40g
2 proteins
Corn starch b 12.5 g
1. Prepare all materials;
2. Add all the materials of part A to the measuring cup of the ch-6001 mixer.
3. Put the measuring cup in hot water and heat it in the water.
4: Start the blender and beat the cheese paste until smooth.
5: Add white sugar to corn starch 3 times after adding protein until wet foaming.
6: Cut and mix the cheese paste and meringo cream evenly with one-third method, and the mixed batter is very delicate.
7: Pour the batter into a coconut cheesecake mold.
8: Put hot water in the baking pan, choose to preheat up and down the heat at 160 degrees, and put the mold into the baking pan to bake for 60 minutes. After baking, let it cool for a while, and refrigerate it better after complete cooling.
The temperature and time of baking are for reference only, please adjust according to the actual situation.
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