White light cheese cake
Overview
I can't get past the light cheese. I wonder if switching to a white chocolate version will improve it. Only make half of the six inches, it should be a four inches. I don’t have a four-inch model, and I don’t want to make one. Small silicone molds are used to make small cakes, which are more convenient to eat one by one. When it went into the oven, the misery of failure made people not have any expectations. Love whatever you like. It seems to be rising well, but we won’t know until it cools down. Guaiguaidi, put it in the oven after turning off the heat. It is said that it will shrink when it gets cold after it is out of the oven. However, when it has shrunk, it seems that there is no point in continuing to simmer it, so it is taken out of the oven early. With this look, people are no longer in the mood to wait for cooling before molding and refrigeration. Unmold when it's almost cold enough. A concave surface, so disappointing. . . .
Tags
Ingredients
Steps
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Ingredients: 41g cream cheese, 13g butter, 27g white chocolate, 13g milk, 1 egg, 7g cornstarch, 7g fine sugar
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Heat cheese and butter over water and stir until smooth.
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Add milk gradually and mix well.
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Add white chocolate and stir until chocolate is completely melted.
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Remove from hot water, add egg yolks and mix well.
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Pour in cornstarch.
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Mix well.
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Beat the egg whites into rough peaks, add fine sugar in batches and beat.
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Into wet foaming.
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Take one-third of the egg whites and put it into the cheese paste,
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Mix well.
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Pour back into the egg whites,
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Gently stir to combine.
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Put it into the cake mold, half full.
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Put in the oven, middle layer, heat up and down at 150 degrees, steam and bake for 30-40 minutes. Once the surface is browned, turn off the heat and simmer in the oven for 30-60 minutes.
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Take it out of the oven and cool it thoroughly,
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Remove from the mold.
