Chinese Food
No low powder version - light Cheesecake
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Cooking ingredients
Cooking Steps
Step1:The mold in the picture. Three energy fixed bottom eight inch gold and three energy oval cheese mold. Because the water bath destroys the mold, so you can choose the abandoned and unnecessary baking tray to operate. It's good that it doesn't leak. There are obvious marks on the mould after the water bath. It can't be wiped down. It can also show the height of my water bat
Step2:Prepare material
Step3:After weighing the cheese, butter, milk and light cream, pour them into a basin. Heat them to a smooth paste after water separation.
Step4:Heat by wate
Step5:Heated to a creamy past
Step6:And add yol
Step7:Mix evenly and add material C. continue to mix evenly
Step8:You must sift twice or three times. This is the essence of delicacy.
Step9:Now start beating the protein-1-protein until the fish's eye bleb is filled with a few drops of concentrated lemon juice. Continue beating at medium speed. 2-fine sugar is added in three times. 3 - after making obvious marks, it will be lowered to the lowest level. The tape will be white. At this time, the protein is not only hard enough, but also delicate, bubble free and stable.
Step10:Maybe many people have stopped in this state. Although they are hard, they are not very stable in the mixing process. If they move slowly or do not use the right techniques, they are easy to defoaming. Let's keep playing for another minut
Step11:This is the final state we want
Step12:You can mix the albumen paste and yolk paste evenly, turn them over and stir them. Not too big. Easy to bring in a lot of bubbles. Light to operat
Step13:Mixed paste can draw lines. It will disappear in a few seconds.
Step14:Finally mix the cake paste. If there is a big bubble on the surface, you can break the bubble by gently driving the cake paste with a scraper. You can also gently shake it
Step15:Baking temperature and time reference - must be adjusted according to your oven. The reason for failure is that there are two. 1-retraction - protein is not in place. It can not be supported so retraction. 2-cracking - either the protein is too hard or the temperature is too high. Take your seat. 150 ℃ for 30 minutes. Bake at 120130 ℃ for 40 minutes. 70 minutes in tota
Step16:When changing the temperature, add a little ice to reduce the water temperature and prevent the cheese from crackin
Step17:If the color is not enough in the normal baking time, the temperature can be raised before the furnace is put out. After the color is satisfactory, the furnace can be put out
Step18:Knock and shake gently. Wait for the temperature to cool down. Don't burn your hand
Step19:
Step20:
Cooking tips:Cheesecake, cheesecake, light cheesecake, Japanese cheesecake, heavy cheesecake. These nouns often confuse some people. Take advantage of today's opportunity to make cheesecake. Let's sort it out. Cheese, cheese, cheese and cheese are actually one meaning. They are translated from the English word cheese. So cheese cake or cheese cake is the general name of this kind of cake. According to the composition of cream cheese in the cake, we divide the cheesecake into light cheesecake and heavy cheesecake. Light cheesecake is also known as Japanese cheesecake. The proportion of cream cheese is relatively small. Heavy cheesecake is made of pure cream cheese. No low gluten flour is added. Today we are going to operate light cheesecake. I prefer light cheesecake to heavy cheesecake. I like it
