Chinese Food
Semi cooked cheese cake
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The so-called half cooked. Not half cooked. But a semi steamed half baked light baking technique. This method can make the cake part soft and tender. The entrance is instant. The top layer of cheese is full-bodied and mellow, delicate and smooth; the bottom layer of cheese cake is soft and tender ~ ~ the most important thing is that the taste is sweet and not greasy. You can't stop after eating~
Cooking ingredients
Cooking Steps
Step1:1 egg. Separate the yolk from the egg white.
Step2:Add cream cheese and milk to the bowl. Add boiling water to the milk pan. Put the bowl in the milk pan and heat it with water. Use the hand eggbeater to stir constantly. » heating in water can accelerate the melting of cream cheese.
Step3:Put butter in the bowl.
Step4:Continue to heat in water. Stir until butter melts.
Step5:Add yolk to the bowl. Stir well.
Step6:Sift in corn starch and low gluten flour.
Step7:Use the hand beater Z shape to stir evenly.
Step8:Screen the batter. After filtering, the batter will be more delicate and the cake will taste better.
Step9:Add a few drops of lemon juice and sugar to the egg white. » lemon juice can remove fishy smell and regulate acid-base balance, making protein beating more stable.
Step10:Use the electric egg beater to whisk the egg white cream to the wet foaming state which is not easy to slide down. It's better for mothers to use double headed egg beater. It can improve the success rate of production.
Step11:Take a third of the whipped cream and put it into the yolk batter. Turn it over with a spatula and mix well. Mothers should quickly mix the batter to avoid defoaming.
Step12:Then pour all the batter back into the remaining protein cream. Continue to mix with the scraper. Double mixing can make the mixing more even and delicate. Remember not to draw circles.
Step13:Wrap a layer of tin foil on the outside of the mold. Brush a thin layer of oil on the bottom of the mold. Then pad a piece of silicone paper. Meanwhile, preheat the oven. The upper and lower tubes are 150 ℃ for 20 minutes. » tin foil paper can keep the mold dry and prevent water from entering the tray.
Step14:Pour the batter into the mold. Shake it on the table for 2 times. A shock can produce bubbles and make the cake more delicate.
Step15:Pour about 60 degrees of warm water into the baking tray. Put it in the middle of the oven. Put the mold on the baking tray. The cake baked by water bath will be more soft and moist.
Step16:Bake for 20 minutes at 150 degrees on the top and bottom of the oven.
Step17:Take it out after baking. Put it on the air rack and let it cool down before demoulding.
Step18:Finally, use a spatula to remove the bottom of the mold. Put the cake into the plate.
Cooking tips:● mothers can also match all kinds of jam on the cake. It tastes better. ● babies prefer to eat cake snacks. Sometimes they eat too much at a time. It's easy to choke. It's better to eat it under the care of adults. ● try to add snacks 2 hours before the dinner. In addition, control the amount of snacks. Otherwise, it will affect the intake of the baby's dinner. There are skills in making delicious dishes.
