Light Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Light Cheesecake

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It's still the first trial. I wanted to make a 5-inch quantity. But I found that the film is small. I can only use the 8-inch mold (only two models are available at home at present). So the cake baked is thin and how much affects the taste. But it's the first work. In terms of taste, I can basically score 80 points. You can make a big one next time. Therefore, the above ingredients can be adjusted according to the desired amount and proportion. Thank you again. Little by little sharing

Cooking ingredients

cream cheese:100g

animal cream:40g

small egg:2

low gluten powder:25g

yogurt:60g

sugar:45g

Cooking Steps

Step1:First, soften the cream cheese at room temperature. I speed up the softening with warm water (but the water should not be too hot

Step2:After softening, pour in the cream and yogurt together. Use the electric eggbeater to stir the cream quickly and slowly to make cheese paste

Step3:Put the two yolks into the mixed cheese paste. Also use the eggbeater to stir evenly at a low speed. Then sift the low powder into the yolk paste. Mix well with the rubber scraper

Step4:Cover the mixed cheese paste with plastic wrap and refrigerate it (the freshly mixed paste is relatively thin. Use refrigeration to make it slightly thicker

Step5:OK. I'm going to start my egg whites. Beat the egg whites with an electric beater until they are thick. Then add a third of sugar. Beat until the egg whites start to thicke

Step6:Add another third of the sugar. Beat until there is a grain on the surface of the protein. You can put all the rest of the sugar in. Beat until the protein is close to the degree of hard foaming. That is, lift the eggbeater. You can pull out the curved angle (the hard foaming pulls out the vertical angle

Step7:I started to eat dinner after putting the cheese paste in the refrigerator. I began to beat the protein after supper. In order to make the cheese paste thick enough time. But protein can't be beat in advance. It's easy to defoaming.) Take out the cheese paste. Put one third of the protein into the cheese paste. Use a scraper to quickly mix it irregularly. Then pour in the remaining protein. Mix it evenly. At this time, the paste is delicate without bubbles, and it is in a slightly thick state.

Step8:Because it needs to be baked in a water bath, the bottom of the cake mold (movable bottom) needs to be wrapped tightly with tin paper to prevent water from entering the cake mold. Then pour the cake paste into the mold. Shake it slightly to make it smoot

Step9:Fill the pan with water about 2-3cm high. Put it on the bottom layer. Preheat the oven. Put the cake mold directly in the baking tray. Bake it up and down. 150 degrees. Bake it for 60-70 minute

Step10:At the last time, you can see that the cheese is evenly colored and slightly bulging. In the middle, I turned the angle a little twice to bake evenly. At the end of the baking time, I press the cheese with my hand. It's good if there's no flow movement (in other words, the flow feeling is really abstract. It's not easy to describe. Let's experience it)