How to make Japanese light cheesecake

The world is so beautiful, how can you bear to make yourself sick? There are many reasons why a person gets sick, but many of them are caused by improper diet, and in the end you can only blame yourself. So, in order to better appreciate the world, we must ensure that we eat healthily. If we want to ensure a healthy diet, we have to do it ourselves. Now, please follow me to learn about Japanese light cheesecake.

4.1 Use an electric mixer to beat the cream cheese into a fine paste, add the egg yolks one by one, stir well after each addition before adding the next egg yolk.

5.2 Make the egg yolk part: Prepare all the raw materials

6.12 When all the egg yolks are blended, add the white sugar in two batches and beat until smooth and smooth!

7.21 Add 100g milk and mix well.

8. Melt 150 grams of butter in water until it becomes liquid, let it cool slightly, pour it into the egg yolk paste and mix well. (If the egg yolk paste is already thin at this time, you can put it in the refrigerator to refrigerate it for later use)

9.2 Sift in 60g low-gluten flour and 30g corn starch (corn starch), mix well.

10. Start making the egg whites: Beat the egg whites into fish-eye bubbles according to the method of perfect chiffon cake.

11. Add 1/3 of sugar

12. Each time the sugar is blended into the protein and becomes more delicate, add the next amount of sugar

13. Speed ​​up the whisk and continue beating

14. When the egg whites become thick and can be pulled into a collapsed hook shape, pay attention to the time and beat for another one to two minutes.

15. Stop beating when you can pull the egg whites into a small hook shape like waves. This is the wet foaming state.

16. Add one third of the whipped egg whites to the egg yolk mixture.

17. Mix gently by turning over to avoid defoaming the egg whites.

18. Pour the mixed batter back into the egg whites.

19. Continue to mix quickly by turning over.

20. Pour into mold.

21. Pour water into the baking tray, put the mold in and bake it in water. Bake at 230 degrees for 10 minutes until colored, then reduce the temperature to 150 degrees and bake for 50-60 minutes.

22. After baking, remove the mold while it is still hot. You can also brush a layer of transparent mirror pectin on the surface, which will make it more beautiful than the cake shop. But I don’t have pectin at home, so I saved it.

Look at the editor’s introduction today. In fact, the Japanese light cheesecake you eat outside is not that difficult to make, and the steps are also very simple. We might as well make a healthier one at home!