Little Fresh - Light Cheese

2024-12-18 15:00:34 661

Light cheesecake is a cake that I have always liked. It is much fresher overall than other cheesecakes and doesn't feel greasy when eaten. As stated in the Baking Encyclopedia, it is gentle and delicate, melts in the mouth, and has a faint cheese aroma. Even those who are afraid of cheese flavor cannot help but fall in love with it.

Details of ingredients

Cream cheese 250g
Low gluten flour30g
corn starch40g
yogurt40ml
salt1g
yolk3 pieces
protein3 pieces
Fine sugarAdd 50g of protein

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Little Fresh - Light Cheese

1. Prepare the materials.
2. Soften the cream cheese over water and stir with an egg beater.
3. Then take the bowl out of the water and add the egg yolk in three portions, stirring evenly.
4. Add granulated sugar in three portions and stir well.
5. Add the screened low gluten flour and corn starch in three portions and stir evenly with a scraper.
6. Finally, add salt and yogurt and stir evenly with a scraper.
7. Place the mixed cream cheese batter aside for later use.
8. Beat the protein until it forms a wet foam, with a slight bend at the top.
9. Pour 1/3 of the protein into the cheese batter and stir from bottom to top.
10. Pour the mixed cheese batter into the remaining egg whites and stir from bottom to top.
11. Wrap the mold with tin foil, pour the cake batter into the mold, and lightly tap it on the table.
12. Place the mold into a baking tray and pour an appropriate amount of water into the tray. Place the baking tray into the middle grill of the oven and bake at 175 ° C for 10 minutes. Bake at 160 ° C for 40 minutes.
13. Finished products.
14. Finished products.
15. Finished products.