Скачать с ютуб [無麩質/米蛋糕]超綿密輕乳酪蛋糕，避開消泡的2大地雷 в хорошем качестве

[無麩質/米蛋糕]超綿密輕乳酪蛋糕，避開消泡的2大地雷

#無麩質 #米蛋糕 輕乳酪蛋糕的材料很簡單 做法看起來也不難，但卻是失敗率很高的蛋糕 由於油水比例重，蛋白霜在混合的過程中易消泡 我發現了2個製作時容易踩到的地雷 希望大家看完之後，都能製作成功 材料(6吋橢圓模，約2/3滿): 蛋白 2個 蛋黃 2個 奶油 15g 奶油乳酪 80g 砂糖 22g 白醋 1小匙 我的Threads @帳號，分享🥧試做及探店日常： https://www.threads.net/@smimi186118 #glutenfree The ingredients for the light cheesecake are very simple, and the method doesn't seem too difficult, but it's actually a cake with a high failure rate. Due to the heavy oil-to-water ratio, the egg white foam is easily deflated during the mixing process. I've identified two pitfalls in the making process. I hope that everyone, after reading this, can successfully make it. Ingredients (for a 6-inch oval mold, filled to about 2/3): 2 egg whites 2 egg yolks 15g butter 80g cream cheese 22g sugar 1/4 tsp white vinegar