Cheesecake
by Chef Secretary messing around
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cheese and butter are heated in water
2. Low-gluten flour. Whole milk powder. Add water and stir until there are no particles. The milk I use.
3. Melt the butter and cheese and stir. Add the stirred roux. Then add egg yolk. Stir until no particles
4. Anhydrous and oil-free container. Put three egg whites. Add a few drops of white vinegar. Put granulated sugar. Whisk with a whisk.
5. Pour the batter into the beaten egg whites. Beat the egg whites with an egg beater for a few minutes. The point is that the head of the whisk is completely wrapped in the egg white. This way it's easy to pass
6. Mix well. Don't stir. The rice spatula I use. Turn back and forth
7. Preheat the oven for 10 minutes. Pour hot water into the baking pan. The abrasive tools are wrapped in tin foil. Put it in the lower middle of the oven. 140 degrees up. 190 degrees down. 60 minutes.
8. Tastes good. Very strong milk scent
9. It is recommended to keep it in the refrigerator directly. The taste of cheese came out the next day
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