Small modifications make high calorie cakes safe to eat - [Bean Residue Heavy Cheese Cake]

2024-08-04 14:59:54 758

During the Spring Festival, LG made light cheesecake for breakfast several times in a row. He said that he wanted to eat heavy cheesecake, but he was afraid that the calories would be too high. One piece of cheesecake would not feel hungry at the next meal, which was a firm belief. So I used the "waste" of breakfast soybean milk to mix it into the process of making heavy cheesecake, so that the dietary fiber rich in each heavy cheesecake would increase, and the calories would decrease. In addition, the cheesecake with bean dregs would have a more delicate and soft taste, and the smell of bean dregs could not be eaten at all. Two gains!

Details of ingredients

Kraft Cream Cheese250g
EggsTwo
White sugar30g
Okara200g
lemonHalf a
corn starch20g

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Small modifications make high calorie cakes safe to eat - [Bean Residue Heavy Cheese Cake]

1. Main raw material collection
2. Cut the cream cheese into small pieces, add sugar and heat over water until melted.
3. Add the eggs in sequence, stir well, and then add the next one to ensure that the cheese paste is evenly mixed and free of particles.
4. Add soybean residue and continue stirring.
5. Add corn starch and stir evenly.
6. Then add half a lemon and squeeze out the lemon juice, stir well.
7.6-inch movable bottom mold, wrapped with tin foil at the bottom, poured 9 minutes of cheese paste into it, then placed the mold in a tray, added half a bowl of water to the tray, and baked in an oven using a 150 degree water bath for one hour. Refrigerating and demolding after baking will be more convenient.
8. Finished products