Recipe: Spready Cheese Cake - Oriental Foods
This afternoon there was heavy rain while the kids cried wanting the cake that had been bought in the mini market yesterday, just because the rain did not make it possible to go shopping, so to please them I tried to make my own cake which was certainly healthy and delicious no less than those sold outside.Ingredient for Making Spready Cheese Cake
- 175 grams of cheese spread prochiz
- 50 ml of real milk good taste of cheese
- 30 grams of Blue Key Flour
- 10 grams of cornstarch
- 75 grams of powdered sugar
- 3 eggs separate the yellow and white
- 25 grams of blueband cake and cookies
- 1/2 tbsp lemon
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Steps to Make Spready Cheese Cake
Prepare all the ingredients, prepare a baking sheet, I coated it with aluminum foil, the baking pan gives the bottom nonstick baking paper and around it
Milk, cheese spread and blueband don't boil, I milk and cheese team spreads first, just enter the last blueband, mix well until the texture is smooth
Add the eggs to the cheese spread mixture and stir using a whisk balloon, add the sifted flour and cornstarch, mix well to become a paste
Beat egg white with lime and powder sugar until soft peak
Take a little mixture of egg white into the egg yolk mixture stirring again, transfer to a larger container
Enter the egg white mixture gradually stirring back so that nothing settles
Heat the water, set the oven then pour the mixture drop the dough several times to get rid of air bubbles, take a bigger baking pan, give hot water
Oven until cooked for 90 minutes I use the oven, open the oven door slightly for 10 minutes so that the cake is not too shocked because of the temperature change, there is an accident because the baby L doesn't want to be left late, surrender the top is wrinkled
Serve warm or cold, I prefer to cool from the refrigerator
One slice never enough, the taste is smooth and the texture is very delicious, soft.
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