How to make cheese cake pieces
Separate the egg yolk protein from the egg white, and put the protein in a clean
|Plain yogurt (Greek type)||45g|
|Egg (with shell weighing about 65g)||1|
Separate the egg yolk protein from the egg white, and put the protein in a clean, oil-free and water-free mixing bowl for use; Lay oil paper on the bottom and side of the die for standby.
140g cream cheese is cut into small pieces and put in a mixing bowl, covered with fresh-keeping film; Sting for about 20 seconds until the cream cheese softens, press and stir with a scraper until smooth, add 40g fine granulated sugar, and use egg extract to stir evenly.
Add 1 egg yolk, 45g plain yogurt and 10g screened corn starch in turn. Stir thoroughly every time, and then add the next one.
Whisk the egg whites with an electric egg beater at high speed to wet foaming, add them into the cheese paste at one time, and mix them evenly with a scraper.
Pour the mixed cheese paste into the mold and send it to the preheated 160 degree; Bake the middle layer for 20 minutes, take it out and cool it, wrap it with the mold, and send it to the refrigerator for refrigeration overnight. The next day, take it out and cut it into small pieces, put it in the bag without overlapping as much as possible, tie the mouth of the bag tightly, send it to the refrigerator freezer for storage, and mix it with ice cream directly.