Chinese Food
Japanese Light Cheesecake
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Light cheesecake. Like its name. I believe that people who have eaten it can't resist its delicate and perfect taste. Except for women's fear of getting fat, no one does not miss its delicious taste. So do I. Years ago, I lost an oval mold. Express was busy pressing the mold a little deformed. Forget it. I will use it. But it doesn't affect the taste at all. It's also good for demoulding. I've made other prescriptions before. But today, this prescription is comprehensive. I'm satisfied with the finished product.
Cooking ingredients
Cooking Steps
Step1:Cut the oil paper according to the shape of the mold. Put some water on the bottom and pad it. Apply a circle of butter around the mold for demoulding. Spare.
Step2:When it's cold, put water in the pan and heat it to about 60 degrees. Put cream cheese, milk and cream in the pan and melt them in water. Mix and beat the three ingredients smoothly without any particles.
Step3:Melt in butter and stir well.
Step4:Separate the yolk from the egg white. Add three yolks into the cheese paste in several steps. Beat one yolk with one whisk. Mix well and then add another one in turn.
Step5:Sift the low flour and corn starch into the cheese paste. Mix well with the eggbeater. Do not see the granules. Refrigerate.
Step6:Then add three or four drops of lemon juice into the egg beater. Add sugar three times until the fish's eye bleb. Beat the egg beater until it is thick and the surface has lines. Lift up the sharp corner of the beater and bend it (i.e. wet foaming). Do not hit hard foaming.
Step7:Take out the cheese paste from the refrigerator. Add one third of the protein paste and mix well. Then add the remaining protein. Mix well from the bottom up according to the mixing method of Qifeng cake. Do not circle it to avoid defoaming.
Step8:The mixed cake paste should be delicate, thick and free of big bubbles.
Step9:At this time, use the baking tray to fill 2 / 3 of the water (I use hot water). Put the bottom layer and the upper layer on the grill. Preheat the oven for 160 degrees.
Step10:Pour the mixed cake paste into the mold and fill it up. Shake it twice gently. I use the fixed bottom membrane mold (the movable bottom mold should be wrapped with tin paper to prevent water from entering the bottom).
Step11:Put it in the oven. First 160 ° C for 15 minutes. Just a little color on the surface. Then change 130 ° C for 50 minutes. Observe the coloring. Each oven is different. Adjust the temperature according to the visual inspection.
Step12:The skin is evenly colored. At this time, the cake should be at the height of the flat mold. Press it up by hand and it will be out of the oven without depressions.
Step13:It can be demoulded after two minutes. It's easy to take off. This cake can't be buckled upside down. Put it face up. It is beautiful and does not retract. It can be cooled or refrigerated until the next day.
Step14:The surface can be brushed with a layer of pectin. I use honey brush to prevent wrinkles. It doesn't matter if I don't brush. What about? It looks ok.
Cooking tips:1. I made an oval and a heart-shaped six inch square. It's just right. 2. As long as you follow the steps, there will be no problem. 3. We should know about the temper and temperature deviation of our oven. We should observe and adjust the temperature when baking. Light cheese is a cake with high temperature requirements. 4. Cream cheese should be of good quality, because it directly affects the taste of the finished product. There are skills in making delicious dishes.
