Chinese Food
Light Cheesecake
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Cheese (cheese) cake has a light taste. It feels like a kind of sand when eating. It's easy to melt in the mouth. It's better after cold storage. It's full-bodied with milk and cheese. The successful cheese (cheese) cake doesn't shrink, crack or shrink. Don't think it's hard to hear so many words. In fact, the operation is very simple. It tastes so good. Try it. The quantity in the formula table is the quantity of a 6-inch round mold. Don't say how much I look in the picture. I've made three times as many squares in the picture.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Soften the butter in advance and cut into small pieces for standby (if the butter forgets to soften, it doesn't matter. Anyway, it needs to be heated with water. It is necessary to test your strength when cutting). Cut the cream cheese into small pieces and put it into a small pot together with milk. It can also be put into a large stainless steel bowl.
Step2:There is a big frying pan below. Water is put in it. After heating, put the small pan with milk and cream cheese into the pan and heat it with hot water. While heating, stir evenly with hand beater. Stir until smooth without particles.
Step3:Then add the butter. Continue to heat and stir evenly in hot water. Stir until the butter melts evenly. Do not continue to over stir.
Step4:Stir until it is fine and smooth without particles. As shown in the figure above, leave the hot water. Put aside and cool it slightly. Do not put it into full cooling. A little temperature is OK. If it's too hot, it's easy to burn all the flour and yolk to be operated next.
Step5:Add sifted low gluten flour after it is not too hot. You can use the method of Z to mix evenly. Do not over mix. As long as there is no obvious white powder particles. It is a little delicate and smooth.
Step6:Then continue to add the yolk to the batter. Mix each yolk evenly. Add another yolk until all three yolks are added. It's easier to mix one yolk without any particles.
Step7:Stir until the flour is smooth without particles. This step is the same as making Qifeng egg yolk paste. Don't over stir in a circle to prevent the flour from glutening. Put the batter aside for use.
Step8:Preheat the oven before beating the egg whites. Put some water in a baking pan. About 1 / 3 or half of the water in the pan. Then put it in the oven (3-layer oven or 4-layer oven are all placed in the bottom layer. 5-layer oven is placed in the bottom layer) and preheat the oven at 170 degrees. Add two or three drops of lemon juice or white vinegar to kill protein (it's recommended to add sugar three times for beginners. The amount of sugar is not much. It's OK to divide it twice. Friends who are used to mastering protein to kill can also add sugar at one time). When the protein is sent to the fisheye bubble state, it will drop when mentioning the egg beater protein solution. At this time, add 1 / 3 of white sugar.
Step9:The protein liquid has small foam. But the protein is not fine. Mention the egg albumen fluid will not drop
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Cooking tips:Many friends ask what's the difference between cream cheese and cream cheese. In fact, they are one thing. It's the same, but don't use the mozzarella cheese for pizza to make this cake one by one. Cheese (cheese) cake tastes moist, soft and tastes instant. Many people compare it with Qifeng. They always think that their cake is not baked well. Qifeng cake is fluffy and dry Sex. It's moist and plump. As long as it's finely cut and organized, it's cooked without pudding layer. Generally, a six inch cake is baked for more than 60 minutes, and it's well done with the six inch anode movable bottom mold I used. It's necessary to wrap the tin paper in the baking tray filled with water. If there's no tin paper, it can be as I said in this step. The baking tray and baking net are on the same layer, and then straight Then grill over the grill. Protein must be beaten to soft and wet foaming. Don't beat to hard. Then ask why it will crack. Ask why it can return quickly
