Chinese Food
Boston Cheesecake
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I can't remember how many students asked me to make a cheesecake. Don't do it again. It's too late. That's right. Since more and more students came to my blog, I found that I have more and more debts. But I have to say I'm sorry. As far as the update speed of my Wednesday article is concerned, it will take a month or two to meet everyone's requirements. But please believe me. When I said the above, I was absolutely grinning. I didn't mean to complain at all. That's right. Yang Bailao's time has long passed. These days, those who are in debt are worse than those who are in debt. I feel at ease when I am in debt. (who? Who threw the tomatoes? Don't know if I prefer potatoes This Boston cheesecake. It's a recipe from Mr. Wu Jingfa. I recommend it here because I like this cake very much. It's light in terms of cheese content
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials.
Step2:Mix 100ml of milk with sugar. Put it in a container that can be heated at high temperature for standby.
Step3:Protein and yolk are separated. Break up the three yolks. Add the remaining 50ml of milk and cornstarch.
Step4:Mix the mixture of egg yolk, milk and corn starch evenly. It needs to be stirred until corn starch is completely dissolved. There is no granule.
Step5:Boil the mixture of milk and sugar in the second step and turn off the fire. Immediately pour in the yolk mixture in the fourth step. Stir well. Then turn on the small fire and continue to cook until it is thick. Leave the fire and cool for use.
Step6:Soften the cream cheese at room temperature (if the room temperature is relatively low, it can also be softened in hot water). Beat with the eggbeater until smooth.
Step7:Add the yolk paste after the fifth step of cooling.
Step8:Add 130 ml of whipped cream and half of lemon peel. Mix wel
Step9:Add 2 tablespoons of low gluten flour. Mix well.
Step10:Pour in the raisins.
Step11:Continue to stir until well blended. The cheese paste will be formed.
Step12:Now we're going to kill the protein. Beat the egg white to the thick bubble. Add lemon juice (or a few drops of white vinegar). Beat with sugar in three times. Beat until the wet bubble (after lifting the eggbeater, the egg white will pull out the curved sharp corner).
Step13:Pour 1 / 3 protein into the cheese paste.
Step14:Use a rubber scraper to turn it from the bottom up evenly (do not circle it to avoid protein defoaming).
Step15:Pour all the well stirred mixture into the protein bowl.
Step16:Continue to mix with the rubber scraper.
Step17:Pour the mixed cake paste into the mold and smooth it. Lift it up and shake it twice on the table. Blow out the air inside.
Step18:Fill the baking pan with water. Then put the cake mold in the baking pan (if the bottom mold is used, the bottom of the cake mold needs to be wrapped with tin paper). Put it into the preheated oven. Middle and lower layers. 150 degrees. Bake for about 2 hours. Remove from oven immediately after baking. Demoulding after cooling. Refrigerate overnight before eating.
Cooking tips:1. I didn't use the bottom of this cake. If you like, you can use a sponge cake as the bottom. Because the bottom of the cake can increase the thickness of the cake. So after adding the bottom of the cake, the ingredients of this cake can make a 9-inch cake. 2. It is recommended to use the live low mold to make this cake. It is easy to demould. 3. Different from Qifeng cake, the protein of cheese cake doesn't need to be made into dry foam. It only needs to be made into wet foam. 4. Because cheesecake is very fragile when it comes out of the oven. It needs to be refrigerated overnight and then cut into pieces. Moreover, the frozen cheesecake tastes better. 5. To make a successful cheesecake, please follow the steps carefully and compare the mixture state and consistency of each step. As long as the production is done step by step, success must belong to you.
