Chinese Food
Japanese Light Cheese Cake
(188172 views)
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. 100g cream cheese softens at room temperature.
Step2:Spread butter around the mold. Cut a piece of baking paper according to the bottom dimension of the mold. Put it on the bottom of the mold. I used Qifeng mold and an oval mold. Qifeng wrapped the bottom edge with oil paper.
Step3:Break the room temperature softened cream cheese into small pieces. Put them in a pot and heat them in water.
Step4:Make yolk part - prepare all raw material
Step5:Beat the cream cheese into a fine paste with an electric mixer. Add the yolks one by one. Mix each one evenly and then add the next yolk.
Step6:When the yolks are all fused, add sugar twice. Beat until smooth.
Step7:Add 100g milk and stir well.
Step8:Sift in 60 grams of low gluten flour and 30 grams of corn starch (cornstarch). Mix well.
Step9:Melt 50g butter in water. Cool slightly. Stir in egg yolk paste. (if the yolk slurry is already thin at this time, it can be put into the refrigerator and refrigerated for later use.
Step10:Start making the protein part - beat the protein into fish eye blebs according to the perfect Qifeng cake.
Step11:Add 1 / 3 suga
Step12:Every time the white sugar fusion protein becomes more delicate, add the next white suga
Step13:Eggbeater speed up. Keep killin
Step14:Pay attention to the time when the protein thickens and can pull out the collapsed hook. Another one or two minutes will be enough
Step15:When you know that the protein can pull out a small hook like a spray, you can stop beating. This is a wet foaming state.
Step16:Take a third of the beaten protein and put it in the yolk paste.
Step17:Mix it gently in the way of turning to avoid protein defoaming.
Step18:Pour the batter back into the protein.
Step19:Continue to mix quickly by turning.
Step20:Pour into the mold.
Step21:Put water in the baking tray and bake in the mould. Bake at 230 ℃ for 10 minutes, then color. Bake at 150 ℃ for 5060 minutes.
Step22:After baking, it can be demoulded while it's hot. You can also brush a layer of transparent mirror pectin on the surface. It's more beautiful than cake shop. But even if there's pectin in the wood at home, it's saved
Cooking tips:1. Bake the cake at high temperature for 10 minutes to make it shape and color. 2. The water in the baking tray should be 3cm deep. It needs to be filled with water 30 minutes in the middle of the baking process. But I was too busy surfing the Internet. I forgot to add water. So there was a rift valley on the surface of the cake. Please remember. The mixture of egg yolk and cheese paste is very thin. If it is mixed with protein immediately, too thin cheese paste will sink below. It can't be mixed with protein evenly, resulting in stratification. So it's easy to mix the egg yolk and cheese paste with protein. There are many light cheesecake squares with lemon juice. But cream cheese itself is a kind of cheese with sour taste. The yogurt in the ingredients also has certain acidity. Therefore, there is no need to add lemon juice to this cake. I've also tried adding lemon juice to this cake. The taste is not as fresh as it is without. Because the light cheesecake has little flour. It depends on eggs
