Shufulei Cheesecake
2024-12-30 14:59:56 615
After leaving here for a year, I have finally returned. My baking skills have improved, how about everyone? There is progress with wood, and it doesn't matter if there is progress with wood. Whether it's delicious or not, the most important thing is that we eat healthily. Therefore, don't give up easily on the path of pursuing food. I will continue to work hard to bring more food to everyone. Today, I would like to present to you the master's Shuflei cheesecake, which has a great taste and is easy to make.
Details of ingredients
Technique
Steps to make Shufulei Cheesecake
- 1. (Preparation: Freeze the egg whites to a small amount of ice residue before use, then bake the mold and lay oil paper on it.) Put the cheese and softened butter in a pot and heat them over water
- 2. Then use a handheld egg beater to stir until smooth
- 3. Put the egg yolk and granulated sugar into another bowl and stir evenly with a handheld mixer
- 4. Then add corn starch as shown in Figure 3 and stir evenly
- 5. Pour the boiled milk into the egg yolk batter and stir evenly
- 6. Heat the milk egg yolk mixture over water while stirring until it becomes a paste
- 7. Pour the cooked egg yolk batter into the cheese batter and stir evenly
- 8. Use an egg beater to beat the frozen egg whites until they are evenly distributed, then add sugar in two portions until the egg whites are lifted and the egg beater's egg whites are bent down
- 9. Mix the beaten egg whites into the prepared paste twice and stir evenly
- 10. Place another baking tray under the mold and pour 1 centimeter deep hot water into it. Bake at 170 degrees Celsius for 15 minutes, then at 160 degrees Celsius for 25 minutes. When the time is up, let it sit in the oven for another 40 minutes before taking it out. Wrap it in plastic wrap and refrigerate it overnight before eating