Chinese Food
Light cheesecake -- no need to wait in line to kill uncle's cake
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Because the Taiwan variety show [Kangxi comes] made an uncle red through the streets and alleys. Every shop is full of people. It's also an exaggeration to limit the purchase. As a person who likes to join in the fun, I've bought it several times. I have to say it tastes really good. It's different in hot and cold. But I can't afford to get hurt in the line several times. So what the ancients said is lift the sleeves. Self sufficiency is the only way to have plenty of food and clothing. So there is no happiness in making food at home. -
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Put cheese, milk and butter in a containe
Step3:Heat and melt in water. Stir until the liquid is fine and thic
Step4:Use a separator to separate the egg white from the yolk. Put the egg white into a container without water or oil
Step5:When the thick liquid cools down slightly, add the yolk and stir it quickly and evenl
Step6:Sift low gluten flour and corn starch into the batter and mix wel
Step7:Put a few drops of white vinegar (used to get the fishy smell of eggs) in the plate where the egg white is put, and then pour in the sal
Step8:Now, whisk the egg white to the coarse bubble, put in half of the soft white sugar, quickly whisk to the slightly fine bubble, and add the remaining white sugar. Finally, whisk the egg white to the egg beater to pull up the wet foaming which can hang down the inverted triangle
Step9:Take 1 / 3 of the protein and put it into the previous cheese batter. Cross cut and mix it evenly, then pour the mixed protein into the remaining protein and cut and mix evenly
Step10:Pour the batter evenly stirred into the mould lined with oil paper. Shake it up and down to make it out of the bubble oven. Preheat it 140 degrees. Bake it in water bath for 50 minutes
Step11:Preheat oven 140 degrees. Bake in water bath for 50 minute
Cooking tips:1. Here I use a 6-inch mold. Four native eggs can make a cake. If it's a proper 8-inch mold, double the amount. I put oilpaper on the edge of the mold so that it's very convenient and doesn't stick. 2. Each oven is different. The size and temperature are different. When baking, pay attention to the temperature drop on the top of the cake if the pen is too fast, so as not to scorch. 3. There are also cracks in the cake that are related to the oven temperature. I can't specify how many degrees there won't be cracks or how to find out the temper of my oven. Just try several times more. There are skills in making delicious dishes.
