Chinese Food
Light Cheesecake
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The first time I made light cheese cake, I thought it was similar to Qifeng cake. I couldn't help it. Unexpectedly, it failed unexpectedly. The surface cracking was a bit serious. But the taste was very good. The taste was stronger than Qifeng, but it was quite refreshing compared with the putty of cheese. The taste was just right.
Cooking ingredients
Cooking Steps
Step1:After the cream cheese is softened at room temperature, add the milk which has been beaten to the warm temperature in microwave oven, and stir evenly until it is free of granule.
Step2:Add corn oil again. Continue to mix with the hand beater.
Step3:Separate the egg white and yolk. Add the yolk into the cheese paste three times.
Step4:Mix well each time before adding the next one.
Step5:This is the state after the final mixing.
Step6:Pour in the low flour and corn starch mixed flour that has been sifted in advance.
Step7:Continue to use the hand beater to fully mix until there is no particle sense. Standby.
Step8:The egg white is added with fine sugar in three times. The egg white is put into the hook state, that is, the wet foaming state.
Step9:Take a third of the egg white cream and put it into the yolk paste. Turn it over with a spatula and mix well.
Step10:Then pour all into the remaining protein cream. Continue to mix with the scraper.
Step11:Pour in the greased paper in advance. Put the greased mould all around. Put the oven in the baking tray with clear water in advance. Put the mould in the baking tray. Bake with water bath method. Heat it up and down to 130 ℃ for about 85 minutes.
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
