Japanese-style cheesecake



Materials:

Cream Cheese 250 g
Low-gluten flour, 30 g
20 g cornstarch
4 egg yolks
30 grams sugar
Whipping Cream 150 g
Olive oil 40 g

Cream Material:

Protein 2
Sugar 30 g

Practice:

Cream practice:

1. Remove the protein (not a little egg yolk)
2. Beat egg whites bubble, then add the sugar first (four times added sugar), they start to continue playing bubble
3, repeat the above action until the sugar into the whole, should be like after the completion of the following figure, to have a spoon can stand aside

4, the first Cream Cheese added 30 grams of sugar, egg yolks, olive oil and stir well with a whisk Whipping cream
5. Sift the flour and cornstarch
6, and slowly stir until a paste into
7, and then the whipped cream into the pan 3 minutes and stirred
8, stir well, put the paste into the 8-inch mold
9, preheat oven to 160 degrees 15 minutes
10, the touch with impermeable Bake oven to 160 degrees bake 40 minutes, 5 minutes and then remove the oven to stop after like,
11, let cool and put it into the refrigerator 3 hours will be able to eat.

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