#aca烤明星大赛# Light Cheesecake
1.
Prepare all ingredients
2.
Divide the eggs into powder and sift them for later use
3.
Pour yogurt, homemade cheese and milk into the basin
4.
Move to a small fire on the gas and heat it with water to melt
5.
Then add the butter and stir until it melts
6.
Add 30 grams of sugar, mix well and turn off the heat
7.
Add egg yolks in portions and mix well
8.
Add the sifted flour, stir and cook while turning on a low heat
9.
Stir it into a uniform cheese paste and let it cool off the heat
10.
Beat the egg whites at high speed until the fish is soaked, then add sugar in three portions
11.
Add lemon juice when it's thickened
12.
Continue to hit the wet~neutral foaming room
13.
Take 1/3 of the egg whites to the egg yolk paste and quickly stir evenly
14.
Pour it back into the meringue batter and quickly mix it into a smooth cake batter
15.
Pour into the mold, shake it a few times, put it in the baking tray, and then add appropriate amount of water
16.
Put it into the preheated oven and select the "cake" function
17.
Finally, use heat: 170, lower heat: 140, bake for 5 minutes to color
18.
Take it out for another 40 minutes
Tips:
1. When heating cheese, butter, etc., pay attention to the temperature of the water, preferably not more than 65 degrees
2. When adding egg yolk and stirring, the action should be fast and neat, otherwise the temperature is too high and it will become egg flowers
3. The egg white does not need to be dry, just between moisture absorption and neutral foaming
4. When baking: depends on the situation of your own oven
