COTTON CHEESE CAKE

乳酪蛋糕

Ingredient A

250 g cream cheese 乳酪
250 g fresh milk  鲜奶
100 g Butter    牛油

Ingredient B

6 egg yolks 蛋黄
1 teaspoon lemon juice 柠檬汁
1 lemon zest of whole lemon 柠檬皮
30 g Corn Flour 玉蜀黍粉
50 g Superfine flour 底筋面粉

Ingredient C

6 Egg white 蛋白
120 g sugar 糖
1 teaspoon cream of tartar 塔塔粉

Preparation

Step 1

Put Cream Cheese and fresh milk into TM bowl to mix for 3 min, 60degree speed 3. 乳酪和鲜奶放进主锅溶解混合， 3 分钟 60度 3 号

.

Step 2

Let the mixture cool down to 50degree. Then add ingredient B to mix for 1 min at speed 3 and set aside 让温度下降至50度， 将B料加进混合1分钟3号倒出

Step 3

Clean and dry TM bowl,insert butterfly, then put in ingredient C to mix for 3.5min at speed 4.

将主锅洗净抹干，插进蝴蝶棒倒进C料打至发泡

Step 4

Fold the mixture C into cream cheese mixture  and   bake at  water bath at 160 degrees for 45 min.

将C 料与乳酪混合料混合至均匀并以水蒸发以160度烘45分钟