#柏翠大赛# Yogurt Cheesecake
by Belinda0108
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The cheese, milk, yogurt, butter, and sugar are weighed and placed in a basin. Heat over water to melt and stir until smooth. I can’t beat the egg whites with sugar, so I put them all here.
2. Low flour, raw flour is weighed and mixed. Separate the egg yolk and the egg white, add the egg yolk three times to 1 milk (always keep warm in hot water, so that the cheese will melt better), stir evenly, and sieve (only 1 sieve can be omitted, otherwise it is not conducive to sieve powder immediately). Sift in the mixed flour, stir evenly, take out the finished egg yolk paste and put it aside.
3. Whip egg whites, wet foam, and hooks after taking it out. Make sure that the container whisk is free of water and oil. I used the high speed for about 3 minutes, and the beat was a little too much, so the finished product cracked. Everyone controls the time according to the actual situation. But it does not affect the taste. Add the egg yolk paste in 3 times, turning up and down, do not stir along to avoid defoaming.
4. Preheat oven 150 for 10 minutes, water bath method, live mold wrapped with two layers of tin foil. 150 upper and lower heat for 20 minutes, upper 120 and lower 150 for 20 minutes. (My oven has high power and short test time. You can adjust it by yourself. You can fire up to 150 for 40 minutes. If it is not colored, it will fire for 180 times and 150 for 5 minutes). Refrigerate for 4 hours and demould. Children can eat hot.
