Cheese Cake Taiwan
Material- 75 g butter
- 125 ml heavy cream
- 250 g cream cheese, leave at room temperature
- 60 g wheat flour
- 60 g cornstarch
- 4 egg yolks
- 1 / 8 teaspoon salt
- 5 egg whites
- 125 g caster sugar
How to Make
- Preheat oven to 170 C. Prepare small print boat shape, spread with a little butter
- Skin dough: Mix the marie biscuits with melted butter and stir well. put into the base mold, compact enough. Set aside
- Heat the butter and heavy cream until butter melts. Enter the cream cheese and stir well. lift from the fire
- Enter the flour and cornstarch and stir well. enter the egg yolks and salt. Beat smooth. Set aside
- Beat the egg whites and sugar until bubbly soft. insert the cream cheese mixture into the whipped egg whites. Mix well
- Pour the batter into the mold until full roast with au bain marie way for 60 minutes until cake cooked and browned surface. Remove and let cool.
Tip: Au bain marie is how to bake with the soak water. Fill a square baking pan with water up to 1 / 3 height of the pan. Place the molds containing the batter into the pan, and bake.
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Published: 2011-02-05T20:09:00-08:00
Cheese Cake Taiwan
Categories:
4 egg yolks,
5 egg whites,
Caster sugar,
Cheese Cake Taiwan,
Cornstarch,
Cream cheese,
Dessert,
Heavy cream,
Salt,
Wheat flour
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