Chinese Food
Light cheesecake 6
(76157 views)
One is a cake that can't resist the temptation of eating. The taste is moist and soft. Plus the sour and sweet cheese I feel like ^0^
Cooking ingredients
Cooking Steps
Step1:After the materials are prepared, separate the egg yolk and protein in a pan without oil and wate
Step2:Pour cream cheese and milk into a small basin. Then put the small basin into a large basin filled with hot water (boiling water is OK)
Step3:Heat over water. Stir cream cheese and milk until smooth and pelleted
Step4:Add the butter. Stir until the butter dissolves completely. Stir evenl
Step5:Then take out the small basin and leave the hot water. Add three yolks in several times. Add one and mix well
Step6:Sift in low gluten flour. Mix well. No flour particles (the yolk paste will be reconciled
Step7:Fill the baking pan with 7 full water. Put it on the lower layer of the oven. Then adjust the temperature for 180 minutes.15 minutes. Start preheating oven
Step8:It's very important to pour the prepared sugar and lemon juice into the protein. First, beat it at a high speed and then at a low speed to form a wet foaming (which can pull out the soft hook state).
Step9:Whisk the egg white, take 1 / 3 of the egg white and put it into the yolk paste. Turn it over from the bottom to the top and mix it evenly. Then pour the batter into the remaining egg white and gently turn it over and mix it evenly to make a cheesecake paste
Step10:Rub a little oil in the cake mold. Put baking paper or tin paper on the bottom. Then pour the cream cake paste into the cake mold
Step11:Open the oven and put a baking net on the top of the baking pan. Put the cake mold on the baking net and bake in a water bath. 180 ° 30 minutes (I use the long electric oven crtf32g. Oven for 20 minutes. Coloring is good). Turn it for another 150 ° 25 minutes. OK. Don't take it out. Put it in the oven for 30 minutes.
Step12:After stewing, demoulding. Refrigerate for 1 day and then cut. The taste will be better (personal preference
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Cooking tips:1. The quality of cream cheese has a direct impact on the taste of the cake. It is recommended to choose the one with good quality to be more delicious. 2. Protein can't beat too hard. Just beat it until it can pull out the soft hook. If it's too hard, it's easy to crack when baking. 3. The cheese cake baked in the water bath will not be very long in the end. It's only a little higher than that before it's put into the oven. Don't compare it with the height of Qifeng cake. There are skills in making delicious dishes.
