Chinese Food
Light cheesecake (cheesecake). Mellow and delicious
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Among many cakes, there is one. It's very fragrant and delicate. It will taste like ice cream after cold storage. You must have guessed it. This is the cheesecake that many people like to eat. Today's sharing of this cake belongs to light cheesecake. The entrance is delicate and smooth. With the unique characteristics of cream cheese and the combination of egg and sugar, it produces a unique flavor. During baking, it will be attracted by its aroma. The taste has conquered many people. So this cake is popular in cake shops. Now get it. Do it at home. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Weigh the liquid. About three eggs.
Step2:Butter melts into a liquid in hot water.
Step3:Cream cheese softens with warm water. It is stirred evenly and smooth.
Step4:Add egg yolks one by one. Beat smoothly after each addition.
Step5:Add the last yolk. Beat until smooth. Add milk. Mix wel
Step6:Add the melted butter. Stir well.
Step7:Sift in the flour with low gluten, draw Z and mix until it is dry. You can't stir it all the time. The flour is gluten.
Step8:You get the cheese yolk paste. If you want a more delicate paste, you can go through a sieve.
Step9:It's better to refrigerate the protein, or freeze it for a little while. It's a little bit icy, and then it's sent. The protein is more delicate and stable.
Step10:The sugar is added in three times to make the protein delicate and glossy. The egg beater can have a long protein tail.
Step11:Take about 1 / 3 of the egg white, mix it with the yolk paste, and then pour it into the egg white basin. Continue to mix evenly.
Step12:The cake paste is fine and free of albumen.
Step13:The cheese mould is applied with a thin layer of butter in advance. It is easy to demould. I used a mini cheesecake model for cooking. Pour the batter into the mould. About 8 minutes full.
Step14:Put it into a large mould with warm water. It's about half the place of the cheese mould.
Step15:Put it in the preheated oven. 150 ℃. 55 minutes.
Step16:Put it out of the oven and put it on the drying net for a while. Then it can be demoulded.
Step17:It will taste better after being refrigerate
Step18:Fragrant tast
Step19:Dig and eat. Or slic
Step20:Do i
Cooking tips:1. The softening of cream cheese can be done in microwave oven. Or when it is softened in warm water, do not soften too much. 2. When the egg yolk and cheese are mixed, it is better to divide them into several times. Do not put them together. Moreover, if the egg yolk is refrigerated, it is better to return to room temperature. 3. Don't beat the protein too hard, or it will crack easily. 4. It should be noted that cream cheese is not hard cheese or slice cheese. It is used for baking. There are skills in making delicious dishes.
