Chinese Food
Grandpa Ricky's light Cheesecake
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Light, refreshing, not greasy, light cheesecake; one bite, delicate, tender and smooth. It will definitely give you endless aftertaste.
Cooking ingredients
Cooking Steps
Step1:Put cheese, butter and milk together.. Pay attention to WeChat official account and bake whispers to view more recipes.
Step2:Heat the cheese and butter over water until the cheese is completely melted. No particles.
Step3:Sift the flour.
Step4:Add the melted cheese. Mix well.
Step5:Then add in the yolk and mix well.
Step6:Sift the batter.
Step7:Then put it into warm water to return to temperature. Standby.
Step8:Egg white, salt, sugar and Tata powder. Put them in the basin.
Step9:Stir until it is as shown in the figure. The egg white is not easy to send. It can be neutral foaming.
Step10:Then take out one third of the protein and put it into the batter.
Step11:Mix up and down with the scraper.
Step12:Then pour it into the rest of the protein.
Step13:Mix well.
Step14:Die pad.
Step15:Then put in the mold 8 minutes full. Bake in water. The baking temperature is 180 ℃ on the fire. The baking temperature is 160 ℃ on the fire. The baking time is 1520 minutes to color the cake surface. Then bake in 160 ℃ on the fire for about 2025 minutes. Try with a toothpick. It's ready. For reference only.
Step16:The baked cake is out of the oven (I'm sorry. It's a little dark on the fire).
Step17:Demould. Let it cool.
Step18:Remove the surrounding paper. Start eating.
Cooking tips:1. The choice of eggs for cheesecake. Be sure to choose the eggs whose white is sticky and does not disperse yellow. 2. Choose the fine sugar as much as possible, because the melting is complete, and the cake is made with fine texture, good taste and moderate sweetness. 3. The containers for egg white, sugar and Tata powder shall be free of grease and water, including tools and instruments such as egg beaters that contact these materials. 4. The paste temperature of cheesecake is particularly important. It directly affects the defoaming of the cake. In my personal experience, if the paste temperature is over 30 ℃ and the protein is mixed in, there is no problem at all. If the paste temperature is cold, the protein will defoaming easily, resulting in immature baking, rough organization, precipitation, staining and rough taste. So we must pay attention to this. 5. Mix the protein and batter up and down as much as possible to reduce the air loss of the cake paste. 6. Mix the cake batter into the oven with the required temperature within 10 minutes. 7. Bake in the shortest time with the best temperature. If the time is too long, it will
