Chinese Food
Light cheesecake (zero failure version)
(160146 views)Light cheese / light cheese cake, also known as shuflei cheese cake. Compared with the heavy cheese / cheese cake with heavy taste , it has a light, soft and delicate taste, which is more in line with the taste of Asians. The price of delicious cheese is more difficult to make. In order to have a light taste, light cheese needs to be divided into eggs, dismissed and mixed. The method is much more complicated than cheese. Of course, the probability of failure is higher ~ don't worry. Today, we will teach you zero failure light cheese. Make sure you can learn it. It is not high in length, hollow in waist, surface crack - none in all. Let's learn ~-
Cooking ingredients
Cooking Steps
Step1:1. Soften 110g cream cheese at room temperature. Lay baking paper on the mould for standby.
Step2:2. 50g milk + 25g butter. Microwave for 30s. The butter will melt completely, but it can't boil. Mix well and air to room temperature for standby.
Step3:3. Two normal temperature eggs. The albumen yolks are separated in two basins without water or oil. The albumen are put in the refrigerator for cold storage.
Step4:4. Add two yolks to the softened cream cheese. Mix well with the egg. Add the mixture of milk and butter. Stir well.
Step5:5. Sift in 15g corn starch + 10g low gluten flour. Stir well in Z-shape.
Step6:6. Take out the protein from the refrigerator and break it up. Add 30 grams of white granulated sugar to 1/3. and use electric egg whisk to finish the fine foam. Add 1 / 3 white sugar for the second time. Beat with electric egg beater until there are obvious lines. Add the last 1 / 3 of white sugar. Beat until the egg beater has a large sharp corner (the end of the paper is attached with a diagram of the beating state
Step7:7. Scoop out 1 / 3 protein cream and put it into cheese paste. Stir well. Return the cheese paste to the egg white cream. Stir well.
Step8:8. Pour the cheese paste into the mold. Knock out the small bubbles gently. Pour 1 cm deep warm water into the baking tray. Water bath method: heat up and down the middle layer for 140 ° 60 minutes. It's time to open the oven in the second half. Take out the cake in 30 minutes.
Step9:9. The cake is very soft. Take care of demoulding. Cool it and refrigerate it for more than 2 hours before slicing.
Step10:I refrigerated all night. Slices are as delicate and smooth as clouds. Cheese is mellow and full-bodied. It's a perfect match with coffee
Step11:Today's light cheese is beaten to Fig. 1 - wet foaming (it is easy to crack after beating
Cooking tips:1. All the raw materials are at room temperature. Otherwise, it's easy to separate water and oil or mix unevenly. 2. Low gluten flour can also be changed into the same amount of corn starch. 3. When slicing, cut one piece. Dry the cutter. Then cut the second piece. If necessary, the cutter can be baked on the fire for 10 seconds. In this way, the cutting surface can be smooth and beautiful. 4. My mould is 23.8 * 9.5 * 6.0CM. It's seven or eight minutes full. The partners can adjust it according to the mould size There are skills to make delicious dishes.
