Chinese Food
Zero failure instant cheese cake
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All my friends have said that it's good to eat. It's also my heart. It's gentle and soft taste and rich cheese flavor. Every bite I eat is like a light cheese cloud. It's thick and full. It's easy to melt at the entrance. It's memorable. Mold - 6-inch round cake mold.
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials.
Step2:Melt 120g of cream cheese, 30g of butter and 80g of milk in a small heat at about 50 ℃.
Step3:Add egg yolks to the cheese paste. Add one by one. Beat well and smooth. Why did you change the bowl? Because I forgot to turn down the fire when I was heating it with water. So the bowl was fried. So we must remember to turn down the fire.
Step4:Sift 25g of low gluten flour into the cheese paste and mix well.
Step5:Sift the batter twice until it is free of particles. The baked cake will be more delicate.
Step6:Add a few drops of lemon juice or white vinegar to the egg white. Add 50g of sugar powder in three times, respectively, when making fish eye blisters, when turning into delicate bubbles, and when there are lines on the surface. Hit neutral. Lifting the beater will pull out the sharp corner. The top of the corner can be slightly bent. PS wet pass is also OK. The finished product will be softer. But at the beginning, it will have a higher hair. It will have a stronger retraction.
Step7:Take one third of the protein cream and add it into the cheese paste. Stir evenly. Move quickly. Don't stir in circles. It's easy to defoaming.
Step8:Pour the cheese paste into the remaining protein cream and continue to mix evenly. The mixed cheese paste is delicate and glossy.
Step9:Put a piece of oiled paper on the bottom of the mould. Pour the cheese paste in. Shake out the bubbles.
Step10:Preheat the oven. Bake in 140 ° for 30 minutes. Turn 170 ° for 10 minutes to color. Do not take it out immediately after baking. Put the oven and simmer for another 20 minutes. Avoid a sudden cold retreat too much. No steaming and baking mode of small partners can use water bath method.
Step11:In the middle, if you think the color is too deep, you can cover a layer of tin paper. Take care to fold the tin paper like a hat. Otherwise, the cake will stick to the tin paper like this. It's not good to tear off a layer of skin.
Step12:Let it cool on the side of the oven and demould. A little retraction is normal. You can eat it when it's cool. I usually eat it after cold storage. It tastes better.
Cooking tips:There are generally two kinds of water bath methods. The first one is to drain water from the bottom of the oven. Put the cake mould on the baking net in the middle. When baking, the steam from the lower layer of water will also fill the inside of the oven; the second way is to wrap the movable bottom mold with tin paper or use the solid bottom mold and put it directly into the baking tray with hot water. The first one is more convenient. The second one is not easy to crack and wet. There are skills in making delicious dishes.
