Extremely delicate and delicious-----Soufflé cheesecake in cup
Overview
Soufflé has an extremely delicate texture, and the texture after it is baked is also very different from that after refrigeration. But no matter how you eat it, the moment the cake slides into your mouth, you will involuntarily exclaim, it is so delicious. Today, use ACA’s oven ATO-HB38HT to make this extremely delicate delicacy. (The following is from the Internet) Soufflé, also translated as soufflé, soufflé. It is a cooking method originating from France. This special cooking method uses egg yolks and different ingredients mixed with beaten egg whites. The baked texture is light and fluffy. The word Soufflé comes from the past participle of the French verb souffler, which means to inflate or simply to puff up. It is said that this cooking method appeared in the Middle Ages. Chefs specially used egg whites to transform this kind of ethereal delicacy, and put their best efforts into making it available to guests. The baked soufflé must be tasted every second, otherwise it will leak quickly and will generally collapse completely after 20 to 30 minutes.
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Ingredients
Steps
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Heat the cream cheese over water and stir constantly until smooth.
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Add melted butter to cheese.
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Beat thoroughly to dissolve the butter into the cheese.
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Add sugar to egg yolks and mix well.
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Add cornstarch and mix well.
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Pour the boiled milk into the egg yolks, stirring as you pour.
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Heat the egg yolk milk liquid over low heat, stirring while heating, until it becomes a paste, then remove from the heat.
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Pour into cheese.
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Mix well.
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Cover the prepared cheese paste with a damp cloth and set aside.
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Add sugar to egg whites in three batches and beat until wet peaks form.
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Fold the egg whites and cheese batter evenly in three batches.
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Pour the prepared cake batter into the mold.
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Bake in preheated oven.
