Chinese Food
Light Cheesecake
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The light cheesecake is elegant in appearance, delicate and silky in organization, which makes people absolutely infatuated. Light cheese cake is very similar to Qifeng cake. It just reduced the amount of flour and added cream cheese. As long as Qifeng cake is ready, it won't be too hard to make light cheese. I usually use this recipe. It's easy to succeed. -
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Separate the yolk from the protein.
Step2:In a large bowl, pour a little boiling water. Put another egg beating basin. But don't press it to the bottom of the basin. Hold it by hand. Let the bottom of the basin touch the hot steam instead of the hot water. Put butter, cheese and milk together into the basin.
Step3:Cheese, milk and butter in the bowl. Melt the cheese and butter in the heat of the steam below. Mix the three ingredients with the egg puff to make a smooth and granulated cheese paste.
Step4:Add the yolks one by one to the cheese paste. For each yolk, stir it quickly. Mix the yolks and the cheese paste evenly.
Step5:Sift the low gluten flour and cornstarch. Pour into the cheese paste twice.
Step6:Mix with egg puff to make a smooth batter.
Step7:Use a scraper to clean the basin wall. Don't leave any powder.
Step8:Sift the batter. Remove the remaining pimples.
Step9:Sift the batter. Remove the remaining pimples.
Step10:Spread a small piece of butter on the inside of the mold. Preheat the oven for 160 degrees.
Step11:When the batter is almost refrigerated, beat the egg white.
Step12:Add half of the sugar to the egg white. Use the hand-held egg whisk to send the bubbles to medium speed. Then transfer to medium high speed and continue to send. Then add the remaining half of the sugar.
Step13:Transfer the beaten protein to a mixing basin for use. Add 1 / 3 of the protein to the frozen cheese batter. Stir well.
Step14:Then pour the batter into the rest of the protein. Continue to mix with the mixing method.
Step15:Pour the batter into the mold. Put it into a baking tray slightly larger than the cake mold. Then pour 12cm high water into the baking tray. Remember not to let the cake mold float.
Step16:Put it in the oven. Put it on the bottom layer. Bake it at 160 ℃ for 20 minutes.
Step17:Then reduce the temperature to 130 degrees. Bake for about 60 minutes until the cake is fully cooked.
Step18:After turning off the fire, open a small gap in the oven door. Let the cake cool naturally in the oven for half an hour before taking it out for demoulding.
Step19:Cool the cake after demoulding to room temperature. Refrigerate it for at least 4 hours before eating.
Step20:Finished light cheesecak
Cooking tips:1. Try to choose fresh eggs. They are easy to separate. The egg white can also be better. 2. Pay attention to the weight of the egg white. Medium sized eggs are used in the formula. The total weight of three egg whites is about 9095g. If your eggs are very likely to only need two and a half egg whites, you can weigh them if you are not sure. 3. The degree of egg white will determine whether the final batter can be well stirred. Excessive egg white will also crack the cake. The correct degree of beating is to wet foaming. It can be more than a little. But never to neutral foaming. The protein cream looks fine and glossy. It will naturally sag when pulled up. It also retains a little liquidity. 4. Do not circle or stir vigorously when mixing egg yolk batter and protein cream. The batter should be thick and fine without big bubbles. If it is found that the batter is not easy to mix, it means that the protein may be overused. 5. Don't use too big a pan for water bath. Don't use it with the oven
