Light cheese cake

1. Prepare the materials for weighing.

2. Add 1/4 of the milk to the cream cheese, heat it while stirring until it becomes creamy, then remove it from the hot water.

3. Add the remaining 3/4 of the milk in small portions while stirring evenly with a manual mixer.

4. Add the egg yolk in portions and stir evenly with a manual mixer.

5. Cut the butter into small pieces and turn them into a liquid by separating them from water. Add them to the cheese paste in step 4 and stir evenly.

6. Sift the mixed low gluten flour and corn starch into the cheese batter, and stir evenly with a manual mixer until there are no flour particles.

7. Add granulated sugar in 3 portions and beat with protein until wet and foamy (8 portions).

8. Take 1/3 of the protein cream and add it to the flour paste in step 6. Use a rubber scraper to stir evenly.

9. Pour the batter mixed in step 8 back into the remaining 2/3 of the protein cream and mix evenly.

10. Pour the mixed batter into a movable bottom circular mold wrapped in tin foil at the bottom.

Preheat the oven at 150 degrees Celsius for 10 minutes. Fill the baking tray with water and place it on the bottom layer. Place the baking net on the middle and bottom layers and bake at 150 degrees Celsius for 60 minutes. Rotate to 170 degrees Celsius and bake for 20 minutes.

12. Let the baked cake cool naturally, then transfer it to the refrigerator and refrigerate for 6 hours before demolding.

13. Cover the edge of the mold with a hot towel for 2 minutes, and then demold it more neatly. Before cutting the cake, heat the knife to make it neat and beautiful. Every time you cut, wash the knife again and heat it before cutting.

14. Soft and moist taste, melts in the mouth