Chinese Food
Semi cooked cheese cake
(157033 views)The semi cooked cheese cake is not uncooked. Its taste is moist, delicate, sour and sweet. The taste is better after cold storage. There are two steps. First, make a cake embryo. Then make a cheesecake.
Cooking ingredients
Cooking Steps
Step1:First, prepare the cake embryo materials.
Step2:Put milk, sugar and corn oil in a clean basin.
Step3:Beat evenly with the hand beater. It's milky white.
Step4:Sift in the low gluten flour.
Step5:Use the egg beater Z shape to stir evenly until there is no dry powder.
Step6:Add the yolk twice. Beat well.
Step7:This is the state of the batter.
Step8:The protein is divided into three parts and added with fine sugar for whisking.
Step9:Whisk until the beater head is lifted. The egg white is curved. The egg white cream is delicate and glossy.
Step10:Add a third of the cream to the yolk paste.
Step11:Use silica gel knife to mix evenly.
Step12:Pour into the cream bowl.
Step13:Mix well again.
Step14:Pour into the gold plate. Smooth the surface.
Step15:Put it into the pre heated oven for baking. The temperature is 120 ° C for the upper tube and 150 ° C for the lower tube. The time is 20 minutes.
Step16:Take out and cool after baking.
Step17:Prepare the cheesecake material.
Step18:Press out the gasket at the bottom of the cheesecake with a mold.
Step19:Put it into the cheese cake mold of the chef.
Step20:Put it in the surround.
Step21:Heat the milk and cream cheese in a small pot over low heat. Do not overheat.
Step22:Use the eggbeater to beat smoothly without particles.
Step23:Add butter.
Step24:Stir evenly and then reserve.
Step25:Three yolks break up.
Step26:Add the mixture of milk and cheese paste.
Step27:Beat evenly with the eggbeater.
Step28:Sift in the low gluten flour.
Step29:Stir evenly and sieve.
Step30:The cheese paste is more delicate after screening.
Step31:Add three parts of the protein into the sugar and beat until the egg beater is lifted. The protein is in a big curve.
Step32:Add a third of the protein cream to the cheese yolk paste.
Step33:Use silica gel knife to mix evenly.
Step34:Pour into the protein bowl.
Step35:Mix well again. The cheesecake paste is ready.
Step36:For the convenience of squeezing into the mold, put the cheese cake paste into the decoration bag.
Step37:Squeeze into the mold. 8 full position is OK.
Step38:Put it into the pre heated baking for water bath baking. The temperature is 120 ℃ for the upper tube, 150 ℃ for the lower tube, and the time is 50 minutes.
Step39:Finished drawings.
Step40:It tastes better when refrigerated.
Cooking tips:1. This recipe can make 16 cheesecakes. I've made 8 half baked cheesecake molds. The rest are other molds. 2. Each egg with shell is about 50g. It's not very big. 3. If you don't like the taste of butter, you can also use corn oil. 4. Use a large mold for the water bath. Add water into it. When the oven is preheated, put it in the oven for heating. There are skills in making delicious dishes.
