Chinese Food
[light cheesecake] create the perfect Cheesecake with heart
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Tao Ma's cheesecake has been knocking for a long time. Until recently, she was satisfied with the cake. For such a light cheesecake, I've been knocking it is not perfect. It's mainly about the problems of cracking and shrinking. I've tried many recipes and temperatures. It's not stable all the time. After repeatedly knocking, I finally found the recipe and formula that are more suitable for my own machine. Here. Mother Tao shares her experience with you for such a long time. It's not necessarily a theory. It's just my own experience. I hope I can give you some help. What's wrong? Don't clap bricks. 1、 There are many different recipes on the Internet. It's hard to say who's good and who's bad. Everyone's taste is different. So, for the recipe, everyone can increase or decrease according to their favorite taste. 2、 About temperature and time. Tao Ma has been knocking in this place. Every household oven has some problems of temperature difference and firepower. Tao Ma's old house
Cooking ingredients
Cooking Steps
Step1:Take a small pot and put cream cheese and milk in it. Take another large pot. Add some water into the pot.
Step2:Heat over water. Stir cream cheese and milk until smooth and pelleted. Add butter to cream cheese. Stir until butter dissolves. Stir well until no oil stars are visible.
Step3:Take out the pot. Add three yolks in several times. Add one and stir one.
Step4:Stir well and put another one in. Move quickly and evenly.
Step5:Then add the sifted low gluten flour.
Step6:Stir quickly and evenly. Finally, the egg yolk paste is very delicate.
Step7:At this time, take a baking pan. Fill the pan with 7 minutes of warm water about 70 degrees. Put it in the bottom layer of the oven. Preheat at 180 degrees. Add a few drops of white vinegar and sugar to the protein.
Step8:First high speed, then low speed into wet foaming can pull out the soft hook state.
Step9:Take some of the protein and put it in the yolk paste.
Step10:Turn the batter from the bottom to the top. Then pour the batter into the remaining protein and gently turn it over to make the batter even.
Step11:Apply proper amount of butter on the four walls of the mold. Add non stick oil paper on the bottom and four walls.
Step12:Pour the mixed cake paste into the felt. Drop it a few times. Shake out big bubbles.
Step13:Put a baking net on the top of the baking pan of the bath water. Put the cake mold on the baking net and bake in a bath. 180 ° 30 minutes (Tao Ma's oven is about 15 minutes. Coloring is good. The top layer is added with a baking tray. Now most of the ovens are warm. If the coloring is not obvious, don't add the baking tray). Turn 140 ° 30 minutes. OK. Don't take it out. Put it in the oven for 30 minutes.
Step14:Take out the stewed cake and demould it.
Step15:A good cake. Refrigerate it for one night. It tastes better.
Cooking tips:1 - the cheese cake with good quality will be more delicious. The quality of cheese will directly affect the taste of the cake. 2. Protein can't beat too hard. Just beat it until it can pull out the soft hook. If it's too hard, it's easy to crack when baking. 3. The surface color should be covered with tin paper or a layer of baking tray. Otherwise, it will produce a big black face. 4. I put the bottom plate with water, and then put a layer of baking net to bake. The bottom of the cake is not easy to feel watery. 5. The cheese cake baked in the water bath will not be very long in the end. It's only a little higher than that before it's put into the oven. Don't compare it with the height of Qifeng cake. There are skills in making delicious dishes.
