Chinese Food
Original light cheesecake 8 inches or 2 6 inches
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I've always loved light cheese. When I saw sister Mei's prescription, I bought some cake boxes and three energy oval cheese molds. But this time, it's still a little hard. It's a big hole_ T buckles backward on the baking net for a night. Although the crack can't be seen, the surface is peeled off 5555
Cooking ingredients
Cooking Steps
Step1:Please refer to the classification in this picture. In order to avoid the reoccurrence of a package of butter, put a classification chart. =Those with color marks need to be separated in different material groups.
Step2:Cut cream cheese and butter of material 1 into small pieces. Pour in milk and light cream.
Step3:Melt in water to a fine cheese paste.
Step4:Mix corn starch in material 2 with milk and pour into cheese paste.
Step5:Add egg yolks one by one to the cheese paste. Mix well.
Step6:Sift three times to make a fine cheese paste.
Step7:Add the corn starch of granulated sugar and material 3 into the protein in several steps. Beat until it is wet foaming
Step8:Mix with cheese paste in batches. Stir well. Pour into the mould.
Step9:When the mold is 8 minutes full, there is really a big bubble. Middle and lower layer water bath method. 170 ° 30 minutes. 140 ° 50 minutes. Cool down for a while before demoulding. Cool it completely and put it in the refrigerator.
Step10:Cake ashes are often tender. After cooling, the cracks can hardly be seen.
Cooking tips:A few days ago, I saw the light casein sent by the baking and testing teacher. There is still a little bit of flow... So don't hit the protein very hard. It's OK to have a big drooping sharp angle. This cake is often tender. This time, add a few drops of vanilla essence and a little lemon juice in the protein. It's very fragrant. Never miss it. There are skills in making delicious dishes.
