Soufflé Cheese Cake
1.
Prepare for the work: melt the butter in water or in the microwave oven, put the egg whites in the refrigerator and freeze until a little thin ice is formed around it, sieve the cornstarch, put baking paper in the mold, and smear the melted butter on the side of the mold, with a loose bottom The bottom of the round mold is wrapped with tin foil to prevent water from entering, and the oven is preheated at 180 degrees.
2.
Add fine sugar to the egg yolk, beat until the sugar is completely melted
3.
Add cornstarch and mix well
4.
Pour in the hot milk and mix quickly evenly
5.
Put the egg yolk bowl in the hot water pot and heat it with stirring until it is thick and immediately leave the hot water
6.
Put the cheese in the microwave to soften, add melted butter, and beat with egg until it becomes smooth and delicate.
7.
Pour the egg yolk paste into the cheese basin while it is hot, mix the egg yolk and cheese evenly
8.
Cover with a hot damp cloth and start the egg white work
9.
Add the egg whites to the sugar three times and beat them at a low speed
10.
Just hit until the egg beater is lifted and the triangle protein is hanging down, that is, the wet foaming state
11.
Take half of the egg whites and add them to 7 and mix evenly, then add the remaining meringue and mix evenly
12.
Pour the batter into the mold, tap a few times on the table to shake out bubbles
13.
Put it into the oven, put down the bottom, use a water bath at 180°C for 15 minutes, then lower the temperature to 160°C and bake for 25 minutes. The cake will expand and crack. It doesn’t matter. Because the oven is different, turn off the heat immediately after the top is colored. Overbake it, then don’t take it out of the oven right away, let it sit in there for 40 to 60 minutes
14.
After taking it out to cool, wrap the mold with plastic wrap and put it in the refrigerator for one night. It tastes better if it is refrigerated for at least 6 hours during the day.
15.
The cake will expand a lot when it is just baked, it will be higher than the mold, and it will shrink after cooling. If it is a live bottom mold, please wrap it in tin foil, or use a cake stand on a baking tray with hot water. Or put the live mold on the pizza pan and put it in the baking pan
