Chinese Food
East African Rift Valley Cheesecake
(161214 views)
The first time I used this oven to bake a light cheesecake, I didn't know the temperature well, so I made it look like this. But it tastes delicious without waking up. It's a little bit sour and sweet with a little cheese. The aftertaste is endless. The child prefers my daughter to eat half of it.
Cooking ingredients
Cooking Steps
Step1:The prepared materials include: ingredients, molds, oil-free paper, egg beater, several bowls and three basins, manual egg pump, mixing shovel, eggs to separate the yolk and egg white in two basins, and the basin where the protein is put must be guaranteed to be free of water, oil and oil, and the yolk cannot be left in the egg white. Cut the shape of the bottom of the mold and lay it in the mold. The preparation must be done first, or the paste will be adjusted and then the paste will be defoaming. Don't blame me for being verbose ha h
Step2:Put the milk together with the cheese that has been put in normal temperature for a while, heat it in water, mix well, until there is no particle, gently hold the small basin, and don't let water in
Step3:Stir until no particles are smooth, put in butter and continue to stir until well mixe
Step4:Take out the cheese paste from the hot pot and add an egg yolk and stir well, then add one and then add the last one.
Step5:Sift in the flour and mix it evenly without particles
Step6:Add three drops of white vinegar to the egg whites, use a clean eggbeater to start to make big bubbles, and then add one third of the sugar to continue to beat
Step7:In a few minutes, add half of the sugar and 50% of the hair. When you put the last sugar to about six, don't hit it. Turn off the machine and slowly pull it up like this. You don't need to hit the dry bubble.
Step8:Cut and shovel 1 / 3 of the protein cream into the cheese paste, cut and mix evenly, don't draw a circle, mix well up and down, then pour it into the protein cream, continue to mix evenly, preheat the oven, add enough cold water to the oven, set the oven at 140 degrees, and preheat the oven
Step9:The batter is thick after mixing. If it is thin after dressing, the cheese will fall to the bottom after defoaming.
Step10:Then gently pour it into the light cheese mold paved with oil-free paper. Drop it from top to bottom and shake out big bubbles. Put it into the preheated baking tray for 90 minutes. In the first ten minutes, if it cracks, adjust it to 130 degrees
Step11:Look at the water in the baking tray. If it dries, add some more, and it will be stuffy for half an hour without opening the door. Don't rush out. Take it out half an hour later, don't buckle it upside down, cool it naturally, put the plastic wrap on the back cover, refrigerate it for more than four hours, and then take it out for slicin
Step12:Take out after cold storag
Step13:Shendao (Beiyin bread knife) slicing and superfine tissu
Step14:Beautiful, delicious and satisfyin
Cooking tips:There are skills in making delicious dishes.
