Chinese Food
8 light Cheesecake
(114869 views)Light cheesecake is relative. The proportion of cream and cheese in the cake is relatively small, and there are usually steps to pass the egg white. Therefore, the taste of the finished product is light, but it's more than the ordinary Qifeng cake, and the cheese's density is more than that of the ordinary Qifeng cake, and the wave after wave of cheesecake loving eaters are extremely wet. The taste is instant and delicious.
Cooking ingredients
Cooking Steps
Step1:Wrap the cake mould with tin paper to prevent water leakage.
Step2:Mix cream cheese and milk. Heat over water. Stir until smooth and pelleted.
Step3:Add the softened butter and continue stirring until the butter melts.
Step4:Separate the egg yolks. Add the yolks one at a time. Mix well each time before adding.
Step5:Sift in the flour with low gluten. Use the word Zhi in the eggbeater. Mix well. Stop until you can't see the dry powder. Don't over mix.
Step6:The protein can be added into the sugar in three times. When the egg head is pulled up, a small hook can be formed.
Step7:Take 1 / 3 of the protein and mix in the egg yolk paste. Mix well and then pour in the remaining protein.
Step8:Mix well. The batter is ready.
Step9:Pour the cake paste into the prepared mold. Shake off the big bubbles. Put some water in the baking pan. Put the cake mold directly in the water. (more water. The mold should be submerged. Otherwise, the surface will crack easily.
Step10:Bake for 30 minutes at 180 ° C, cool to 150 ° C and bake for 25 minutes, then stew for 30 minutes in the oven, take out and refrigerate for more than 4 hours, and then demould for eating.
Step11:It's out
Cooking tips:1. Compared with Qifeng cake, the protein of light cheesecake will be tender . You only need to hit the wet foaming stage as shown in the figure. You don't need to hit a very hard small sharp corner. If the egg whites are beaten, the cake will crack easily. 2 cream cheese. It's OK to use 200250g. Don't pay special attention to the difference of several grams. Among the common brands. Kiri will be more suitable for this cake. Because Kiri's overall taste is light, slightly salty, less greasy, and the cake is light and moist. There are two kinds of water bath. One is to drain water from the bottom of the oven. Put the cake mould on the baking net in the middle. When baking, the water vapor from the lower layer of water will also fill the oven. The advantage is that the mold can be wrapped without Tin paper, and there will be no water infiltration. The second is to wrap the cake mold like this, or use the solid bottom mold and pad oil paper on the bottom of the mold
I like to do 8 light Cheesecake
8 light Cheesecake Very delicious, very good