Low oil and low sugar light cheese cake
Overview
I can't eat hot tofu in a hurry. After the failure, I felt more and more timid and did not dare to act rashly. The plan that was delayed due to events lost the calmness and calmness that it was supposed to have, and became a little panicked. More than an hour of baking seems to give people a break, but they can't help but worry. What will be the result this time? It continues to expand and the situation seems to be okay. Although he hesitated whether he could bake it for a while longer, he ended the baking when the timer beeped. And previous speculations are beginning to become reality. The dome is sunken downwards, but the walls seem to maintain their original height. Could it be that this time the top just collapsed instead of tightening the waist? Suddenly I couldn't wait to see what happened. I swung it left and right. It seemed that it was not willing to leave its mother's body. Suddenly I realized that my hands were hot, and I suddenly realized that something was wrong, but since it was already wrong, let's continue to do it wrong. After taking off the mold, it seems even more out of shape. . .
Tags
Ingredients
Steps
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Ingredients: 100g cream cheese, 30g low-gluten flour, 2 eggs, 58g milk, 22g butter, 30g fine sugar
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Soften the cream cheese at room temperature, place it in hot water, add milk, and beat until smooth.
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Add butter and mix well.
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Remove from hot water, add egg yolks and beat evenly.
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Sift in low-gluten flour,
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Mix well. Spare.
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Beat the egg whites into rough foam, add sugar and beat in three batches,
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It forms a wet foam with small curved hooks.
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Add one-third of the egg whites into the cheese paste, mix well,
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Pour back into the egg whites,
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Gently stir to combine.
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Pour into the container, 8 minutes full.
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Place in the oven, middle and lower layers, water bath, upper and lower heat at 160 degrees, and bake for 70 minutes.
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Remove and let cool.
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Remove from the mold.
