Chinese Food
Light cheesecake (hot & egg)
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If there's any cake that's the deepest in my heart, light cheesecake must take the first place. It's different from Qifeng cake's softness. It's smooth and delicate. It's more fresh than cheese cake. It's not easy to get bored. With a cup of black tea. It's a perfect afternoon tea. I refer to some recipes on the Internet. I adjusted the amount of sugar. When dealing with cheese batter, I used scalding method and post egg method to make the cake taste more delicate. I think light cheesecake is easier to master than Qifeng cake. The success rate will be higher. Even novices can try. -
Cooking ingredients
Cooking Steps
Step1:Apply a layer of butter on the inner wall of the mold.
Step2:Cut a 6-inch oilpaper.
Step3:Stick the oiled paper on the bottom of the mold.
Step4:A layer of tin paper is wrapped around the mold.
Step5:Egg white and yolk are separated.
Step6:Heat butter and cream cheese over water (low heat).
Step7:Mix the softened butter and cheese paste well.
Step8:Add the milk three times and continue to mix.
Step9:Add the sifted flour.
Step10:Mix well and then add in the yolk.
Step11:It's more delicate to sift the cheese batter.
Step12:Add sugar into the protein in 3 times until the hook is soft and sagging.
Step13:Add 1 / 3 of the cream to the cheese batter.
Step14:Mix well.
Step15:Pour the batter into the remaining protein cream and mix well.
Step16:Pour it into the mold. Drop it a few times to shake out big bubbles.
Step17:Mold into a deep mold. Pour half the height of hot water.
Step18:After the oven is preheated at 150 ℃, bake at the same temperature for 50 minutes until the surface is colored.
Step19:Cool and release.
Step20:Use two scrapers to transfer to the plate.
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Step24:Pay attention to my official account. Reply to light cheese cake . Get video + picture menu.
Cooking tips:1. Cheese and butter are directly taken out from the refrigerator. There is no need to defrost. Cheese and butter are difficult to mix at the beginning. It needs to be pressed and stirred continuously with a scraper. 2. When the cheese paste is still hot, add flour, that is, scalding. When the flour is scalded, the degree of gluten will be reduced and the cake will be softer. When all the ingredients are well mixed, and finally the yolk is added, that is, the back egg method, will make the ingredients mix more evenly. 3. I make this cake with a movable bottom mold. So I need to do a lot of preparatory work. If you use a non stick mold with a solid bottom, you don't need to deal with the mold. 4. The light cheesecake will be more delicious after cold storage. There are skills in making delicious dishes.
