Chinese Food
Light cheesecake (yoghurt version) 6 inches
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Cooking ingredients
Cooking Steps
Step1:Beat cream cheese with eggbeater in hot water until smooth and free of granules.
Step2:In step 1, add milk, yoghurt and stir evenly. Then add animal cream and continue to stir evenly.
Step3:Separate the yolk and the egg white. Find a large bowl to fill the egg white separately. The bowl for filling the egg white must be free of water and oil. The yolk is added directly to step 2 and beaten evenly. Beat egg yolk evenly, sift in low gluten flour and mix it with scraper in irregular direction.
Step4:Add lemon juice to the egg white and whisk it with the beater at medium speed until it's in the shape of a thick bubble. Add 1 / 3 of the fine sugar when it's in the shape of a thin bubble. Add the remaining sugar when the lines start to appear. Beat until it's wet and foamy until the protein cream won't flow. Use the beater to pull up the curved corners. Even if the bowl is turned upside down, it won't drop.
Step5:Take 1/3 of the protein cream to step 3, mix it slightly, then pour it back into the remaining 2/3 of the protein cream. So the cheesecake paste is ready.
Step6:Pour the cake paste into the mold and tap the table top to shake out the air inside the cake. Put it into the middle and lower layers of the oven, and the water level of the water bath method should be more than 3cm to the middle of the mold. Bake at 180 degrees for 70 minutes. If it is a fixed bottom mold, only a layer of oil paper should be padded at the bottom. For the movable bottom mold, tin paper should be used to wrap the mold and transparent glue should be used to seal the edge to prevent water from running into the mold.
Step7:Pay attention to observation at any time during baking. During baking, it is found that there is a slight crack on the surface of the cake, indicating that the oven temperature is too high. It is necessary to lower the oven temperature and add a proper amount of cold water to the hot water. When the surface of the cake is cash yellow, insert the toothpick into the bottom of the middle. If the toothpick is not stuck, it means that the cake is cooked. After baking, put it on the grill and cool it down. Cool completely and refrigerate for 3 hours before demoulding.
Cooking tips:What about surface cracking? Lower 20 degrees and add some cold water to the hot water. What if the surface is burnt and the bottom of the cake is not fully cooked? If the temperature is too high, move down one layer. If it's the last layer, cover the cake surface with some oilpaper instead of tin paper What to do without tin foil? Find a bowl that is slightly larger than the mold and place it on the bottom of the mold. How to cut? This cake is very wet and sticky. It's very difficult to cut with a knife, even if you are a heated knife. I cut it with a wire. 6 to 8 material ratio? Multiply it by two. There are skills in making delicious dishes.
