Pumpkin cheese cake
Cream Cheese 280g
4 egg yolks
Cooked Pumpkin Puree 150g
Low-gluten flour 60g
White sugar 50g
1. Put the softened cream cheese, melted butter, egg yolk and cooked pumpkin puree into the container at room temperature, stir well with a blender, sift into low-gluten flour and mix well.
2. The protein is sent between wet foam and neutral foam, and mix well with the cheese paste.
3. Pour into the baking bowl, put in the baking tray, add cold water to the baking tray, preheat the oven for 140 degrees, and steam for 50 minutes.
More information about this tutorial can be found at the source URL. Diyeasyfood.com collect and share the best food production methods and picture tutorials, all the copyright belongs to the original author all, for more information please read About us.