Chinese Food
Light Cheesecake
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Light cheesecake. It's ready to melt at the entrance. It's like ice cream. It gives people a cool feeling. It's sweet but not greasy. It's cool but not cold. Especially in the hot winter in the north. When the heating is on, eat a piece of Refrigerated light cheesecake. It's really satisfying. The cake making technique of light cheese is very similar to Qifeng cake. It's all about the separation of egg white and yolk, mixing and beating separately, and then mixing together. The difference in recipe and method determines that the two kinds of cakes are different in making and taste. Qifeng cake tastes dry, light as cloud, soft as sponge, light cheesecake is delicate as goose fat and tastes like ice cream. The former can be roasted directly. The latter must use water bath to achieve a moist taste. In the north, it's extremely cold outside in winter, but it's a little hot because of the heating inside. Although it is not advisable to eat too much cold food in winter, the light cheesecake after cold storage shall be taken out of the refrigerator and cooled for 10 minutes
Cooking ingredients
Cooking Steps
Step1:Material preparation: cream cheese and butter are taken out from the refrigerator in advance, softened at room temperature and then used; 3 eggs with 65 g shell; low gluten flour, milk and sugar are weighed; oil paper is laid at the bottom of the light cheese mol
Step2:Cream cheese into a bowl. Beat with heat-resistant water to a smooth paste. If you have any granules, beat until they are completely pasty
Step3:Melt the butter in advance in water. Cool it and pour it into cream cheese paste. Beat evenly with hand beater
Step4:Separate the egg white and yolk. Put the egg white into a clean basin without oil and water. Knock the yolk directly into the cream cheese butter paste
Step5:Mix the yolk with the cream cheese paste. Sift in the low gluten flour
Step6:Mix the flour and cream cheese egg yolk paste well. There is no dry powder and small pimples. If there are cream cheese pimples, the heating in step 2 is insufficient; if necessary, sieve it to make the paste more delicate
Step7:The egg white uses the electric beater to make the coarse bubbles at high speed. Add the fine sugar twice. After making the coarse bubbles and making the white fine foams respectively. After adding the fine sugar for the second time, the beater turns to a low speed to make the albumen paste more fine and glossy. When the albumen paste has obvious lines, lift the beater and the albumen paste will show a big hook. Such wet foaming can ensure that the light cheese cake will not crack when it is baked After the egg white is finished, the oven begins to prehea
Step8:Take 1 / 3 of the protein paste and put it into the cheese egg yolk paste. Stir well
Step9:Pour the batter back into the batter bowl
Step10:Use scraper to mix evenly; this is light cheese cake paste. It is delicate, smooth and glossy
Step11:Pour the cake paste into the mould with oil paper laid in advance. There is a little bit more cake paste, so in addition to using a light cheese cake mould, a 4-inch pound cake mould is also used; lift the mould and shake it gently for several times to shake out the big bubbles in the cake paste
Step12:Put the mold containing the cake paste in a deeper baking tray. Put cold water in the baking tray. The water level line should be at least 1 / 3 of the bottom of the cake mold. Put it into the middle layer of the preheated oven. Bake it for 20 minutes at 150 degrees up and down, then turn it to 110 degrees up, and bake it for 50 minutes at 150 degrees down. The time and temperature should be adjusted according to the actual situation of the oven. After the surface color is satisfactory, you ca
Step13:
Step14:
Cooking tips:1. Egg with shell weighs 65g. It is not recommended to use Chai egg. If you have to use Chai egg, you can use one more; 2. Cream cheese should be softened at room temperature and then used. When it is melted in water, it should be stirred until there is no small pimple; after the butter liquid is cooled, it should be poured into the cream cheese paste to prevent the hot yellow oil from melting the cheese; 3. The mold should be placed in the baking tray with water. The water in the baking tray should not be too little. At least To the bottom 1 / 3 of the mold; do not put the mold on the grill; that will only increase the humidity in the oven. It will not let the cake paste in the mold get a mild and continuous temperature; 4. If you want to have a light color, you can put a grill or baking tray over the cake mold at the beginning. Cover the tin paper; if you reach a satisfactory color in the middle, pull the oven open and put the tin paper. Once the heat is reached It's gone. But the oven is heating up slowly. The cake is shriveled. And it's irreversible. It can't rise again. There are skills in making delicious dishes.
