CheeseEggMuffin(3 pieces)

Recipe:ButterCheese: 200gButter：60gMilk：200gEgg Yolk：90gLow GlutenFlour：40g

　　CornstarchStarch：40gProtein: 180g Sugar: 90gLemonJuice: 5g

Cheese Cake Preparation

1. Melt the cream cheese and butter in a water bath first.

2. Add milk and mix evenly.

3. Then add egg yolks and mix evenly.

4. Sift low gluten flour, cornstarch, and mix evenly to be used later.

5. Beat the whites with sugar,Lemon Juiceuntil soft peaks form.

6. Take 1/3 of the whipped whites and mix them with the egg yolk mixture; then add the remaining whites and mix well.

7. Pour into a mold, bake at 200/150℃ in a water bath.

8. Cool after baking, refrigerate for 2 hours before demolding, and decorate the surface with whiteChocolateand fruits.

Note:

Cream cheese should be softened before mixing with butter; mix for less time to avoid over-beating.

Mix flour until well combined.

Whipped whites should not be beaten too long, otherwise the texture will be coarse.

Do not over-mix when combining white and yolk parts; otherwise, it will deflate.

Baking temperature must not be too high to prevent over-browning.

Use a water bath during baking to avoid cake shrinkage. The water temperature should not be lower than 80℃.The cake should be completely cooled before decoration.