Chinese Food
Light cheesecake (cheese plate)
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There were a lot of cheese chips before. I wanted to make sandwiches. But there were too many cheese chips. I tried to consume a part of them while there was a long shelf life. I tried to make light cheese. I didn't expect to succeed. The formula was a six inch mold. I use 3 eggs of 50g. Please use 2 eggs of 60g.
Cooking ingredients
Cooking Steps
Step1:Preheat oven at 120 ℃. Mix corn starch and low gluten flour. Sift into a bowl. Add 50g milk. Mix well with egg.
Step2:Add in the yolk. Mix well with the mayonnaise.
Step3:Pour 70g milk into the milk pot. Add the cheese and sugar. Melt in water. Mix well with the egg.
Step4:Add the milk cheese to the yolk paste. Mix well with the egg.
Step5:The bottom around the mold is covered with oil paper. The outside of the mold is covered with tin paper to prevent water from entering.
Step6:Use the ACA electric eggbeater to whisk the eggs to the fish eye bubble stage at high speed. Add one third of the fine sugar.
Step7:Continue to whisk the protein at high speed until the bubbles are fine. Add a third of sugar.
Step8:Finally, when the protein has obvious lines, add the remaining fine sugar and beat until it is wet foaming (big hook).
Step9:Add a third of the egg cream to the yolk paste. Mix well with the egg cream.
Step10:Add the mixed yolk paste into the remaining protein cream. Mix well with the egg cream. Then use the scraper to continue mixing.
Step11:Pour the cake paste into the mold. Knock it a few times. Let out the big bubbles.
Step12:Pour hot water into the baking tray. Put it into the preheated oven. 120 ° 90 minutes. Turn it to 150 ° 10 minutes. After baking, turn it upside down. Take out the mold. Tear off the oil paper. Return the cake to its original position. Cool it.
Cooking tips:My cream is hard, so it finally cracked... There are skills in making delicious dishes.
