Chinese Food
Chocolate light Cheesecake
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Recently, many people have reminded me in the subscription number to make chocolate light cheesecake. This cake was originally made in Uncle cheth's shop. Unfortunately, I don't have a mold. I can only make it like this. It has a good taste and combination. I hope you can try it in your spare time. It's definitely worthy of praise.
Cooking ingredients
Cooking Steps
Step1:Cheese, milk, light milk and butter are put 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:Then add chocolate chips.
Step4:Melt. Mix well. The temperature is between 4550 ℃.
Step5:Add sifted low gluten flour, cornstarch, cocoa powder.
Step6:Mix well.
Step7:Add the yolk.
Step8:Mix well. Set aside. Put it in the place with high temperature or in warm water as far as possible to prevent the paste temperature from being lower than 35 ℃. It should be controlled at 3540 ℃. Pay attention to the fact that the water temperature is too high, the flour and other soups will be cooked and granulated.
Step9:Egg white. Tata powder. Sugar. Put them together.
Step10:Beat until the protein is as shown in the figure, and the surface of the protein is smooth.
Step11:Dig out 1 / 3 of the beaten protein and put it into the mixed chocolate batter.
Step12:Mix up and down with the scraper.
Step13:Pour in the remaining protein and mix well.
Step14:Pad paper at the bottom of the mold. Evenly spread the grease around [mix flour and butter]. [the proportion of flour and butter is - butter 10g flour - 5g
Step15:Mount the mold. Each 180g. Mount and shake for several times. Discharge the big bubbles. I have a 4-inch mold. I hope it will be 8.59 when I assemble the mold. No matter the size of the mold. See here you will ask me. I am 8-inch how many. What topic. I have no comment on this cake. Because I found that the mold height of everyone is different.
Step16:Put it into the baking tray filled with water. The water will submerge the mold 2cm deep, and the water temperature must be 3035 ℃. Finally bake. Bake at 200 ℃ and 165 ℃ for 10 minutes. Set the temperature to 160 ℃ and bake for another 20 minutes. Baking temperature and time. For reference only. Because everyone's hardware equipment is really various. Very different.
Step17:Out of the oven. I have too few materials for the first load. It's only 130g, so it's a little short. Put it a little bit after it's out of the oven. Pour it out immediately. Put the bottom on the grid. Let it cool.
Step18:It's completely cool, and I'll cut it directly to eat ha. Mini. One bite at a time. I believe. Beauty is also one bite at a time.
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 cake. In my personal experience, the paste temperature is 35 ℃ 40 ℃ and the protein is mixed. 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. 6. Mix the protein and batter up and down as much as possible to reduce the air loss of the cake paste. 7. Mix the cake batter into the oven with the required temperature within 10 minutes. 8. Bake in the shortest time with the best temperature
