Chinese Food
Light Cheesecake
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The taste of love - light cheesecake. It seems plain but has an eternal aftertaste.
Cooking ingredients
Cooking Steps
Step1:1. Add milk, salt and heat-resistant water to cream cheese and beat it with ordinary eggbeater until smooth and grainy. 2. Melt butter in hot water and pour it into 1 medium and stir evenly. 3. Mix the yolk in three times. 4. Add the sifted low flour and corn starch, mix them evenly and put them into the refrigerator for cold storage.
Step2:5. Pour the sugar into the protein solution in three times and beat it with the electric beater. 6. Beat until it is neutral foaming. The beater stops lifting and has a straight hook. 7. Take out the frozen egg yolk paste. Mix in the egg yolk in three times. The technique should be like making Qifeng cake. 8. Take the bottom of the solid mold, pad the oil paper around and apply butter. Pour the cake paste into the mold, shake it twice and put it into the baking tray after water injection.
Step3:The oven is 150 degrees up and down. Go to the bottom (it's the bottom.) . about 70 minutes. Take it out and cool it before demoulding, because the oil paper and butter are good for demoulding. Put it in the refrigerator and refrigerate for 4 hours, then take it out and enjoy this delicious cake.
Step4:One of the most favorite cakes. Smooth and delicate taste. Like a long flowing love. It seems plain but has a long aftertaste. It's like cheese with a strong feeling.
Step5:Finished products.
Step6:Finished products.
Cooking tips:The best way to make light cheese is to use a solid mold. In addition, a deep baking tray should be filled with water to bake in a water bath. The key is not to overdo the protein's dryness. Stir gently. Do not stir clockwise to avoid defoaming. When cutting, use a fine toothed knife to bake on the fire for a few seconds, and then there will be a smooth and beautiful section. Wipe the remaining particles on the knife every time you cut a knife. There are skills in making delicious dishes.
