low gluten flour
How to Make Light Cheesecake
Ingredients: 15 g of wheat flour, 30 g of butter, 40 g of sugar, 3 eggs, a few drops of vanilla extract, 1 g of salt 50 g of milk, 100 g of mature cheese, 10 g of corn starch for the cake.
Baking time: 150 degrees for 10 minutes to 130 degrees for 55 minutes on the bottom layer
Melt the butter with the sugar and salt in a small saucepan and stir over hot water, then add the butter, still stirring over hot water.
Add the egg yolks one by one, add a few drops of vanilla extract and mix well.
Then sift in the low-gluten flour and stir smoothly with a hand pump to reserve.
Whip the egg whites with a few drops of lemon juice until they form a wet foam, lift up the whisk to form a large hook, then add them in thirds to the egg yolks and mix well.
Then pour back into the meringue and mix well, then pour into the prepared molds and shake out the big bubbles. Of course, the mold should be greased in advance all around and oiled on the bottom for easy release.
Take a deep baking tray and pour 1cm of water into it, then put the cake moulds on top and place in the oven at 150 degrees for 10 minutes on the lower level, then turn 130 degrees for about 55 minutes.
2, baked cake first do not take it out, put it in the oven for about 20 minutes to remove, and put it in the refrigerator to chill 4 small children and then eat the taste is very good, melt in the mouth.
3, the mold around the butter to wipe down, and the bottom of the pad with oil paper to facilitate the release of the mold.