Chinese Food
Light Cheesecake
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No cracking, no collapse version. It's when I demould it. I accidentally inserted the knife into it and picked it out. Loser. Loser ~ I haven't eaten cake for a long time. I really want to. I dragged my uncomfortable body. I worked hard and made a cake and a biscuit. It's probably a long time before I touch the oven again. I can't remember to do it without eating. Homemade cakes are comparable to those of grandparents, uncles and aunts. Maybe it's the reason why we make dishes with good ingredients. The running in period of the new oven is over. The temperature can be mastered skillfully. From the perspective of making cakes these times, the temperature is normal. It's just because too many recipes are not accurate. The raw materials and oven of each author are too different, which leads to the inaccuracy of the recipes. If the recipes are followed consistently, the failure rate is quite high. So every time I use the oven, I see through every step of the recipe, think through it, and then refer to all kinds of recipes before I start. That's how it works
Cooking ingredients
Cooking Steps
Step1:1、 Cheese paste Making-1, egg yolk and protein are respectively put into clean containers (the containers are kept dry, free of water and oil). Melt butter in water.
Step2:When the water in the pot is hot to the touch, add milk into the cheese and stir in hot water until there is no granule. Put the plastic wrap in the fridge to cool or leave the fire directly. Stir until the temperature is reduced. Thicken.
Step3:After the cheese and milk paste are stirred, add the melted butter three times. Stir evenl
Step4:Add vanilla and mix well.
Step5:Add the yolk three times. Stir one at a time. Stir the yolk quickly.
Step6:Add the sifted low flour and corn starch and stir well.
Step7:2. Protein beat-1. Add protein into lemon juice (white vinegar) and beat it into thick bubbles
Step8:Add white granulated sugar twice to make wet foaming close to neutral foaming (preheat the oven 160 degrees before beating the protein
Step9:Add the albumen paste into the egg milk paste in three times, gently cut and mix.
Step10:For the convenience of demoulding, the cake mould can be padded with oil paper or spread on the mould with butter.
Step11:Pour the cake batter into the mould for 8 minutes (I pour a little too much, so the 6-inch round mould is just right). Knock it lightly. Put 8590 degrees hot water into the baking pan. Put the mould into the baking pan water or add a baking net on the baking pan. Bake at 150 degrees for 40 minutes, color the surface, and then turn 130 degrees for 40 minutes.
Step12:After baking, press the surface of the cake with your hands. There is no floating sense of elasticity. At the same time, there is a little demoulding around the cake mold due to the ripeness and condensation of the cake paste. That is, the cake has been baked. It can also be inserted into the cake with a bamboo stick. It can be pulled out without sticking. If the surface color is too light, it can be heated with the upper tube for 5 minutes until the color is satisfactory.
Step13:When the cake is taken out and placed for two minutes, the edges will separate. At this time, the cake that is demoulded will be very beautiful and will not shrink back. Turn the cake upside down. Tear off the oiled paper at the bottom. Put it in the cake box. It will be practical after cooling for 3 hours. For the sake of good-looking cake surface, you can spray a layer of transparent pectin on the surface of the cake that is not completely cooled.
Cooking tips:The first thing to understand is that the light cheese cake is not really a cake. It's more like baked egg pudding. The amount of flour used in light cheesecake is very small. Even some recipes use corn starch instead of flour. We all know that using flour in a cake can shape it. But the shape of light cheesecake depends on the effect of setting after the eggs are steamed. Even so, the light cheesecake still has the taste of cake. This is mainly due to the formation of fine pore structure after the protein is sent. Even if no flour or less flour is used, the taste of the light cheesecake is as delicate as the cake. The reason why the cheesecake failed is that - 1-protein has not been sent or beaten. That is to say, the beating is too hairy. 2-The paste of cheese and milk was not refrigerated to a thick state. 3 - the cheese milk paste and the egg are not well mixed. 4 - oven temperature is too high. 5-uneven heating on top of cake. 1】
