Chinese Food
Tofu and cheese cake
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When the cheesecake made of tofu and egg white is just baked, it feels as elastic as the freshly cooked chicken protein by touching the surface with hands. Put it in the refrigerator and refrigerate it before eating. It's almost like the taste of ordinary cheesecake. It's all dug with a spoon. It's very smooth. Taste. It needs to be tasted carefully to taste tofu. It's very light and fragrant. Ah Dai said, if you don't tell me there is tofu in the cake, I can't eat it at all. You're going to tell me that there's tofu in it. I really have some tofu flavor.
Cooking ingredients
Cooking Steps
Step1:Cream cheese softens at room temperature. Add sugar.
Step2:Mix in the same direction until soft. No caking.
Step3:Put the tofu in and continue to stir. Lactone tofu is very good to stir. It will be loose after two beats. It will not agglomerate.
Step4:Put in the egg white and continue to stir.
Step5:Add the sifted corn starch.
Step6:Stir the cheese tofu solution until it is smooth and free of particles.
Step7:Roll up the Oreo biscuits and mix with softened butter. Spread in the mould and press slightly. Then pour in the cheese batter.
Step8:Pour hot water into the baking tray and put it on the bottom of the oven. If the mold is a movable bottom, wrap it with tin paper. Put it into the oven, bake it for 20 minutes at 200 ℃ and then bake it for 20 minutes at 150 ℃. In order to ensure the pure white color of the cake, after baking for 20 minutes, the top layer of the oven can be laminated with tin paper for color separation.
Cooking tips:* lactone tofu is recommended. It is easy to stir. *It's not easy to take off when demoulding. Maybe it's just because of the egg white. If you don't bake other cheese cakes hot and cool them, put them in the refrigerator, and then they will slightly shrink and demould themselves. This cake will stick on the mold. You need to use a knife to slowly draw a circle along the edge to demould. There are skills in making delicious dishes.
