Chinese Food
Japanese Light Cheesecake
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Try this version, but I don't think it's as good as what the teacher did. I know that my oven temperature is high, but I'm afraid of low temperature and tissue precipitation. So this time, I bake without cooling for 150 degrees. The teacher uses 200 grams of cheese. One of my boxes is 226 grams. The remaining 26G is wasted. All the properties are added into the used three energy solid bottom golden mold. The water bath demoulding has zero pressure, so it won't enter water, and there is no need for anti sticking treatment, such as If you use a movable bottom mold, you can spread oil and powder to prevent sticking. You also need to wrap a tin paper bath. Another way to prevent water from entering is to sit in a small basin of the same size without water entering the bath
Cooking ingredients
Cooking Steps
Step1:Eight inch solid bottom mold. Apply a little oil on the bottom to fix the baking oil paper. Spar
Step2:Prepare materials.
Step3:Heat cheese, butter and milk in water.
Step4:It's called water separation. Put the basin in the pot. Heat the water in the pot to melt the cheese butter. Beat it until smooth
Step5:When the cheese is smooth, leave the fire and avoid high temperatur
Step6:The reason why the temperature is too high is that the yolk can't be scalded. So pay attention to this one. Add egg yolks in batches and beat well.
Step7:Sift in the low powder and stir evenly.
Step8:Whisk with hand without dry powde
Step9:Finally, we'll sift the cheese paste. Of course, it's ok if you don't bother to operate this step. Just SIFT for the finest taste.
Step10:Start beating the egg cream. Add the sugar in several times. Slowly beat the egg white until it is wet foaming. Pull out the hook with delicate luster on the beater head. The egg white of the light cheese can't be beaten hard. Or it must be cracked. It can't be in enough state. If it's softened, it must be retracted. Anyway, let me say. I hit it to the desired state at medium and high speed first. That is, when the beater passes by, when the egg white has a pattern, it starts to slow down. Finally, use the Maxtor Speed finishing protein. Can't pass. Can't be enough. Finishing for about one minute. That will observe the protein cream on the basin wall. It's also very delicate. No bubbles. That's enough.
Step11:Then add it to the cheese paste in several times. This time, I use my hand to slowly remove the albumen cream and mix it. Don't let the albumen cream defoaming.
Step12:Add the second time. It's still fish mix.
Step13:Until all the albumen creams are added, change the scraper, clean the basin bottom wall, and let the cheese paste fully combine with the albumen cream. This step will not stir evenly. It may cause the cheese paste to sink. Remove the big bubbles on the surface.
Step14:Pour into the prepared mol
Step15:Preheat the oven. The baking temperature is - 150 ℃ for 65 minutes. This time, I want to try the effect without cooling. But obviously, the epithelium is a little thick.
Step16:Take it out to cool it. When it's not hot, reverse the demoulding.
Step17:This time, I want to try the grid mark. So I use a torch to burn the hot iron mark. That's because this one I bought is cheap. It's not electric temperature control. So it's strong. It's hot. It's weak. But it's not often used. I don't want to waste money to buy high-grade bran
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Cooking tips:There are skills in making delicious dishes.
