【Workshop(s)】Japanese Classic Light Cheesecake vs Parmesan Cheddar Light Cheesecake

🅰️ Japanese Classic Light Cheesecake 🅱️ Parmesan Cheddar Light Cheesecake 【Class Date & Time】: "Weekday Class" 111/11/15 (Tuesday) 13:00-16:00 "Holiday Class" 111/11/27 (Sunday) 13:00-16:00 [Course fee]: 1800 yuan/person 【Lecturer】：Mr. Chen Ying'an (An University) Each person can bring back a loaf of Japanese classic light cheesecake, a loaf of Parmesan cheddar light cheesecake ❤️❤️❤️ Light cheese. . . Just right This cake is like a mystery that makes people feel uneasy. The cheese is too heavy and too greasy, and the less is soulless. This time I used the simplest and easiest method (water-free bath method) to teach a refrigerated/room temperature light cheesecake. This style The cheesecake has a fluffy appearance and a delicate taste. When cut, there will be a nice muffled sound. This is a cake with a soft and fluffy texture that makes you want to stop🎂. Course Introduction: 🍰 Japanese classic light cheese: The cheesecake has a delicate taste and melts in your mouth. The lemon fragrance is refreshing and refreshing. The thick milky fragrance and moistness on the tongue are worthy of being a classic among the classics. 🍰 Parmesan Cheddar Light Cheese: The top-quality cheesecake has a dense texture. The top layer is sprinkled with baked "King of Cheese" Parmesan cheese powder. The salty aroma is slightly crispy. 😎 📢 Pay attention to the key points in the course 📢 1. Teach you how to make cheesecake with a high probability of success 2. A light cheese can be made with only a variety of textures 3. Cheese batter whipping degree and mixing tips 4. Steps and methods of combining and slicing the cake body 5. Judgment and eyebrow angle of oven curing 6. Tips on how to unmold and flip the cake body after it is out of the oven