Chinese Food
Cloud like taste light Cheesecake
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What is the taste like a cloud? Close your eyes. Imagine the clouds floating in the blue sky. The white clouds against the blue sky are so pure, so light, so slippery, so delicate. This is what I want to express. Light cheesecake is loved by our family. When it's in our mouth, it's full of strong cheese flavor and taste buds melting slowly. After several failed experiences, we can finally finish this beloved cake without mistakes. Now we share the detailed production process with you. I hope that friends who love cheese can also taste the cloud like taste made by themselves. -
Cooking ingredients
Cooking Steps
Step1:The bottom of the mold is lined with baking paper. If it is not non stick mold, the best inner wall is lined with baking paper for easy demoulding.
Step2:The butter is heated in hot water and melted into liquid for standby.
Step3:Cream cheese is softened at room temperature in advance. Mix 125g cream cheese with 50g milk. Sit the basin in hot water. Heat up in separate wate
Step4:Let the cheese and milk mix completely. Make a smooth paste. Take away the hot water
Step5:Add liquefied butter. Mix thoroughly and evenl
Step6:Add three egg yolks into the cream cheese paste in three times. Mix well each time before adding the next one. Put the 3 proteins into a mixing basin without oil and water for standby.
Step7:Sift low gluten flour and cornstarch into cream cheese past
Step8:Continue to use the hand mixer. Mix evenly with the Z shape metho
Step9:Put a baking pan at the bottom of the oven. Pour the hot water used before into the baking pan. To 8 points full. Place the baking mesh on the top of the baking pan. Adjust the oven temperature to 160 degrees. Preheat the oven.
Step10:Beat the protein until it is wet. First use electric mixer to beat until the protein appears fish eye foam. Add 1/3 sugar. Then continue beating until the appearance is full of small bubbles. Add 1/3 fine sugar. Add the remaining granulated sugar when the protein appears. Keep stirring until the texture is clear. Reduce the power of the mixer to a low speed. Observe the degree of protein at any time. When the egg beater is lifted to pull out the sharp angle, and the sharp angle is lowered down, it is the wet degree of the protein. At this time, the protein is sent.
Step11:10. First, use a rubber scraper to mix 1 / 3 of the whipped protein with cream cheese paste. Then use the turning method to mix.
Step12:Pour the mixed protein and cream cheese paste into the remaining protein. Continue mixing until it is completely uniform. When no successful protein can be seen, the light cheese cake paste is finished.
Step13:Pour the cake paste into the pre laid baking paper mol
Step14:Shake a few times on the table to shake out the big bubbles. Make the cake paste smooth. Put it in the preheated oven
Step15:This is a picture of the baking process. Bake for 90 minutes. If the surface color of the cake becomes darker in the middle, tin paper can be covered. The baking is finished. Do not take the cake out of the oven first. Put it inside for 30 minutes to prevent the cake from collapsing.
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Cooking tips:1. The key to the success of this cake is the degree of the egg white. If the cake is overused, it will crack. If the degree of the egg white is not enough, the cake will shrink back very seriously. 2. The ideal way to get rid of the protein is to be able to pull out the thin sharp corners, not the thick ones. Pull out the sharp angle and keep the head down. 3. Some friends of butter do not liquefy but put it directly into cream cheese paste and heat it with water. I think it's better to take out the butter in advance to soften it. Otherwise, it will liquefy for a long time. Some milk will evaporate in the process. And the operation is not so easy. So I prefer to liquefy first. It will be easier. 4. Mixing technique: insert the rubber scraper vertically into the cake paste. Turn it up from the bottom to the top and then down to the center of the bowl. At the same time, rotate the mixing basin with the left hand. This mixing technique is widely used, such as Qifeng cake. It is not easy to defoaming, and the mixing speed is fast. There are skills in making delicious dishes.
