1. Prepare materials.
2. Put the milk and cream cheese in the basin.
3. Then the insulated water is beaten with a whisk until it is fine and without particles.
4. Add butter.
5. Beat until the butter will melt.
6. Then remove the pot from the hot water and add the egg yolk.
7. Whisk evenly with a whisk.
8. Sift in low-gluten flour.
9. Use a whisk "Z" to beat evenly.
10. The egg whites are added three times with fine sugar and beat until the egg beater is lifted, and the egg whites are in big bends.
11. Take one third of the egg whites into the cheese batter. (At this time, turn on the oven to preheat, the temperature is 120 degrees for the upper tube and 150 degrees for the lower tube)
12. Stir evenly with the technique of mixing.
13. Then pour it into the egg white bowl.
14. Use the same mixing method to mix evenly.
15. Take about 15 grams of cake batter and put it in a small bowl.
16. Add 1 g of red yeast rice powder.
17. well mixed.
18. Put it in a piping bag for later use.
19. Pour the cake batter into the oval cake mold in the school kitchen.
20. Squeeze the prepared red yeast rice cake batter on the surface as shown in the figure.
21. Then use a toothpick to pull out the pattern left and right.
22. Put it in a mold filled with water.
23. Then put them into the preheated oven for baking together, the temperature is 120 degrees for the upper tube and 150 degrees for the lower tube, and the time is 70 minutes.
24. Take it out after baking. (Finished picture.)
25. plan.
26. plan.
Tips:1. The light cheesecake does not need to be inverted after it is out of the oven, it can be demoulded after about 10 minutes. After cooling, put it in the refrigerator for a few hours to taste better.
2. The light cheesecake can be beaten until the egg whites are wet.
3. If you use live bottom molds for cakes, in order to avoid water ingress, you can wrap the bottom of the mold with tin foil for a water bath.
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