How to make cheese corn cake

The key to making cheese corn cake is to grasp the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to grasp the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve it on a plate and enjoy the delicious taste.

1. Take out the cream cheese in advance to soften it, beat it with a whisk, slowly add milk and stir well.

2. Add 80g of fine sugar to the egg yolks in three batches, beat until the volume expands and the color becomes lighter, then add salad oil and stir, and then add it to the stirred milk cheese paste.

3. Add the low-gluten flour that has been sifted twice in advance and stir until it is evenly mixed and there are no dry powder particles.

4. Add 60g of fine sugar into the egg whites in three batches, beat until it forms a hook shape. Quickly pour a portion of the egg whites into the egg yolk paste and mix well. Then pour in the remaining egg whites and mix well.

5. Preheat the oven to 175℃, pour the cake batter into the mold, shake it on the table twice, put it into the oven, and bake at 170℃ for about 50 minutes.

6. Immediately turn the cake upside down and remove it from the mold after it comes out of the oven.

Cheese corn cake is easy to make, and the key lies in the preparation of the sauce. If you like sweet and sour taste, you can add some tomato or apple cider vinegar and pour it on the dish, and the dish will immediately become a meal.